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–+ servings
Chicken Pesto Pasta Salad

Delicious Chicken Pesto Pasta Salad Ready in 30 Minutes

This Chicken Pesto Pasta Salad is a quick and delicious dish made with grilled chicken, vibrant vegetables, and homemade pesto, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breast Cutlets Substitute with rotisserie chicken for quicker prep.
  • 2 tablespoons Olive Oil Feel free to use any neutral oil if preferred.
  • 1 tablespoon Lemon Juice Use lime juice as a substitute if needed.
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Garlic Powder Fresh garlic works well too; adjust to taste.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Italian Seasoning Use oregano or thyme as an alternative.
  • 1 teaspoon Kosher Salt Adjust based on your preference.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1/4 teaspoon Red Pepper Flakes Omit for a milder flavor.
For the Pasta Salad
  • 8 ounces Cavatappi Pasta Swap with any pasta shape available.
  • 1 cup Cherry Tomatoes Grape tomatoes can substitute, or omit if necessary.
  • 1 cup Roasted Red Peppers Use fresh bell peppers for extra crunch.
  • 1 cup Mozzarella Pearls Can be replaced with cubed mozzarella or feta cheese.
For the Pesto
  • 1 cup Basil Pesto Try sun-dried tomato or arugula pesto for variation.

Equipment

  • Grill Pan
  • Large Pot
  • medium bowl
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, onion powder, black pepper, Italian seasoning, red pepper flakes, and kosher salt. Add the chicken cutlets and let marinate for 10 minutes.
  2. Preheat a grill pan over medium-high heat. Grill the marinated chicken for 5 to 7 minutes on each side until cooked through. Let it rest, then slice into bite-sized pieces.
  3. In a large pot of salted boiling water, cook cavatappi pasta until al dente, about 8–10 minutes. Reserve a cup of pasta water, then drain the pasta.
  4. In a large bowl, combine the pasta, halved cherry tomatoes, mozzarella pearls, roasted red peppers, and grilled chicken pieces. Gently fold in the fresh basil and adjust seasoning.
  5. Pour in the basil pesto and mix thoroughly to coat all ingredients. Transfer to a serving dish and garnish with additional pesto, parmesan, and fresh basil.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Store in an airtight container for up to 3-4 days, but avoid freezing as it might become mushy.

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