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Delicious chicken pesto pasta salad in a bowl with fresh ingredients.

Chicken Pesto Pasta Salad

A bright and satisfying salad featuring cooked pasta, shredded chicken, homemade basil pesto, and fresh vegetables, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Comfort Food, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta & Chicken
  • 2 cups cooked pasta (e.g., rotini or penne) Use whole wheat or gluten-free pasta for dietary needs.
  • 1 cup cooked chicken, shredded Rotisserie-style or leftover roasted chicken adds depth.
Pesto & Vegetables
  • 1/2 cup homemade basil pesto Homemade gives the brightest flavor, but a good store-bought is fine.
  • 1 cup cherry tomatoes, halved Choose firm, ripe tomatoes for the best burst.
  • 1 cup cucumber, diced Seeded cucumbers avoid excess moisture.
  • 1/2 cup bell peppers, diced Red or yellow for sweetness; green for more bite.
  • Salt and pepper to taste Season gradually; pesto may already contain salt.
  • Parmesan cheese for garnish (optional) Freshly grated parmesan melts slightly into warm pasta.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and let cool.
  2. In a large bowl, combine the cooked pasta, shredded chicken, and pesto. Mix well.
  3. Add the cherry tomatoes, cucumber, and bell peppers. Stir to combine.
  4. Season with salt and pepper to taste.
  5. Serve immediately or refrigerate until ready to serve. Garnish with Parmesan cheese if desired.

Notes

For best texture, combine cooked pasta and chicken up to two days ahead, and store separately. This salad does not freeze well due to the fresh vegetables and pesto texture.