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To make a tasty Chicken Pesto Pasta Salad, you need a mix of fresh and simple items. Here’s what you will need: - 2 cups cooked pasta (farfalle or rotini work well) - 1 cup cooked chicken breast, shredded or diced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup basil pesto - 1/4 cup grated Parmesan cheese - 1/4 cup pine nuts, toasted - Salt and pepper to taste - 1 tablespoon olive oil (optional for drizzling) Each ingredient plays a key role. The pasta serves as the base. The chicken adds protein, while the tomatoes and spinach bring freshness. The pesto gives it a rich, herby flavor. Together, these ingredients create a colorful and delicious salad. You don’t need fancy tools to make this dish. Here’s a list of what you’ll need: - Large mixing bowl - Measuring cups - Knife and cutting board - Spoon for mixing - Optional: Tongs for serving These tools help you prepare the salad with ease. A simple mixing bowl works well for combining everything. This Chicken Pesto Pasta Salad is not only tasty but also good for you. Here’s a quick look at what’s in it: - Calories: About 400 per serving - Protein: 25 grams - Carbohydrates: 35 grams - Fat: 20 grams This salad packs a balanced punch! It offers protein from chicken and healthy fats from olive oil and pine nuts. It’s filling without being heavy. If you want more info, check out the Full Recipe. Start by gathering your ingredients. You will need: - 2 cups cooked pasta (farfalle or rotini work well) - 1 cup cooked chicken breast, shredded or diced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup basil pesto - 1/4 cup grated Parmesan cheese - 1/4 cup pine nuts, toasted - Salt and pepper to taste - 1 tablespoon olive oil (optional for drizzling) First, cook the pasta according to package directions. Drain it and let it cool. While the pasta cooks, shred or dice your chicken. You can use leftover chicken or cook it fresh. Halve the cherry tomatoes and chop the spinach. In a large mixing bowl, combine the cooked pasta, chicken, and halved tomatoes. Gently add the chopped spinach and basil pesto. Mix well so every piece gets coated. Next, sprinkle in the grated Parmesan cheese and the toasted pine nuts. Toss everything together until it is all well combined. Now it's time to taste your salad! Add salt and pepper to your liking. If you want it richer, drizzle a tablespoon of olive oil over the top. Cover the salad and chill it in the fridge for at least 30 minutes. This helps the flavors blend nicely. When serving, you can place the salad in a big bowl or dish it out into individual portions. For a nice touch, garnish with extra pine nuts, a sprinkle of Parmesan, and fresh basil leaves. Enjoy your Chicken Pesto Pasta Salad! For the full recipe, check the earlier section. To make the best pasta, choose the right type. I love farfalle or rotini for this dish. Boil water in a large pot, then add salt. This adds flavor as the pasta cooks. Cook the pasta until it's al dente. This means it should still have a slight bite. Drain it well and rinse under cold water to stop the cooking. Cooking chicken properly is key for this salad. I recommend baking or poaching the chicken. Once it cools, use two forks to shred it. This method makes it easy and quick. Shredded chicken mixes well with the pasta and pesto. If you prefer diced pieces, cut the chicken into small cubes instead. You can add more flavor to your salad with extra ingredients. Try adding olives for a briny kick. Sun-dried tomatoes give a sweet and tangy taste. For crunch, consider adding bell peppers or cucumbers. You can also sprinkle in some herbs like oregano or thyme. If you like spice, add a pinch of red pepper flakes. These options let you personalize the dish. For the full recipe, check out Chicken Pesto Pasta Salad. {{image_2}} You can make this dish even better by adding more vegetables. Try bell peppers for a crunchy bite. Zucchini adds a fresh taste. You can also use broccoli florets or peas. These veggies not only taste great but also add color. Mix and match to find your favorite combo! If you want to change the protein, go for grilled shrimp or tofu. Both options will keep the salad light. You could also use turkey or ham for a different flavor. Each protein gives the dish a new twist. Experiment to find what you like best! The pasta shape can change the whole feel of this dish. Farfalle and rotini work well, but don’t stop there! Try penne, or even spaghetti, for fun. Each shape holds the pesto in its own way. This small change can make a big difference in each bite. For complete details on how to make this salad, check out the Full Recipe! To keep your Chicken Pesto Pasta Salad fresh, place it in an airtight container. This helps keep out air and moisture. Store it in the fridge for up to three days. Make sure to mix it well before serving again. The flavors will blend more as it sits. Freezing this pasta salad isn’t the best choice. The pasta may become mushy when thawed. However, if you must freeze it, do so without the pesto. Store the pasta and chicken in separate containers. Use them within two months for the best taste. When ready, defrost them in the fridge overnight. Reheat your Chicken Pesto Pasta Salad gently. Use the microwave and heat in short bursts. Stir often to ensure even warming. If the salad seems dry, add a splash of olive oil or a bit of fresh pesto before serving. This will bring back some moisture and flavor. Yes, you can make Chicken Pesto Pasta Salad ahead of time. It tastes even better after chilling. I recommend preparing it a few hours before serving. This gives the flavors time to mix well. Just cover it tightly and store it in the fridge. If you need a substitute for pesto, try using hummus or sun-dried tomato spread. These options add flavor without using pesto. You can also make your own pesto with spinach, garlic, and nuts if you prefer. Chicken Pesto Pasta Salad lasts about three to four days in the fridge. Make sure to store it in an airtight container. If it starts to look or smell off, it's best to throw it away. Absolutely! Leftover chicken works great in this salad. It saves time and adds extra flavor. Just shred or dice the chicken before adding it to the salad. To make this salad gluten-free, use gluten-free pasta. There are many options available that taste great. Just make sure to check the label when you buy it. Yes, you can add more veggies! Bell peppers, cucumbers, or olives work well. Just chop them up and toss them in with the other ingredients. This adds color and crunch. To make it vegetarian, skip the chicken and add more veggies or beans. Chickpeas or black beans can add protein and texture. You can also add more cheese for extra flavor. Serve this salad cold or at room temperature. You can put it in a large bowl or individual cups. Garnish with extra pine nuts and Parmesan cheese for a nice touch. Yes, you can easily make a smaller batch. Just reduce the ingredients to fit your needs. Keep the same ratios for the best taste. To make it creamier, add a bit of Greek yogurt or sour cream. Mix it in with the pesto for a richer flavor. This adds a nice tang and helps bind the salad together. For more details, check out the Full Recipe. This blog post covered the key steps to make Chicken Pesto Pasta Salad. We discussed main ingredients, tools, and nutritional info. I provided easy instructions for preparation, mixing, and serving the salad. You learned tips for perfect pasta and flavor boosts. We explored fun variations and how to store leftovers safely. In conclusion, making this dish is simple and fun. You can customize it to fit your taste. Enjoy your healthy, tasty salad anytime!

Chicken Pesto Pasta Salad

Looking for a quick and delicious meal? Try this Chicken Pesto Pasta Salad that’s perfect for any occasion! Packed with tender pasta, juicy chicken, fresh spinach, and creamy basil pesto, this dish combines flavors that will leave everyone wanting more. It's easy to make and can be prepared in just 15 minutes! Click through to discover the full recipe and tips for an impressive presentation that will wow your guests!
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Ingredients
  

2 cups cooked pasta (farfalle or rotini work well)

1 cup cooked chicken breast, shredded or diced

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1/2 cup basil pesto

1/4 cup grated Parmesan cheese

1/4 cup pine nuts, toasted

Salt and pepper to taste

1 tablespoon olive oil (optional for drizzling)

Instructions
 

In a large mixing bowl, combine the cooked pasta, shredded chicken, and halved cherry tomatoes.

    Add the chopped spinach and basil pesto to the bowl, mixing gently to coat the pasta and other ingredients evenly.

      Sprinkle in the grated Parmesan cheese and toasted pine nuts. Toss everything together until well combined.

        Taste the salad and season with salt and pepper to your liking. If desired, drizzle a tablespoon of olive oil over the salad for extra richness.

          Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together before serving.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

              - Presentation Tips: Serve the salad in a large bowl or individual portions. Garnish with extra pine nuts and a sprinkle of Parmesan on top, and a few basil leaves for a pop of color.