Chicken Pesto Pasta Salad | Valerie’s Kitchen

Pesto chicken pasta salad packed with a delicious combination of flavors and textures. Tender chicken with sweet cherry tomatoes, black olives, crunchy walnuts, spicy feta cheese and peppery arugula, all tossed together in a delicious pesto sauce.

Summer is officially here, which means it’s time to start thinking about dishes to prepare and take to all those outdoor gatherings with friends and family.

Whether it’s a backyard barbecue, picnic, or potluck, this Pesto Chicken Pasta Salad recipe is a guaranteed crowd pleaser and the perfect addition to any menu.

This protein-packed salad also makes a great light meal all on its own. Whether you are hosting a summer gathering or simply looking for a fresh and satisfying meal, this recipe is for you!

Ingredient notes

• Creamy pesto sauce – Store-bought basil pesto combined with regular Greek yogurt, and a little extra virgin olive oil. Check big box stores, like Costco, for a great deal on pesto. If you just want to buy enough to make this salad, look for a jar that’s at least 6.25 ounces. I found that a 6.35 oz jar of Delalo Basil Pesto was the perfect amount. If you have homemade pesto, by all means use it!
• pasta – I like to use farfalle, also known as butterfly pasta, for this salad. Any short pasta such as penne, fusilli or medium shells will work as well.
• chicken – Diced chicken, fully cooked. I definitely recommend using a rotisserie chicken to make it so easy.
• Cherry tomatoes – Add a bright pop of color against the bright green pesto sauce and the wonderful sweet taste.
• Onion – A little red onion cut into cubes for color and taste.
• olives – I use sliced ​​black olives but you can use green olives, Kalamata olives, or any type you like.
• nuts – Roasted walnuts add texture and the flavor perfectly complements the pesto. Pine nuts are more expensive but would also be a tasty choice.
• cheese – Spicy feta cheese adds a great boost of flavors. Look for containers of crumbled feta in delis/cheeses at the grocery store.
• vegetables – Peppery arugula adds a fresh element and finishes this pasta salad wonderfully.

How to make pesto chicken pasta salad

Before assembling the salad, there are only a few steps to get out of the way.

1. Cook the pasta – Cook in boiling, salted water to al dente, according to package instructions. Wash well in cold water and filter well. The pasta should be cold when tossed with the rest of the ingredients.
2. Toast the walnuts – Place the walnuts on a small tray or on a shallow tray and bake for 3 minutes at 350 degrees Celsius for a light toasting. Let them cool completely before adding them to the salad.

1. Prepare the sauce – Mix the pesto with the olive oil and the Greek yogurt in a small bowl. Refrigerate until use.
2. Dress the pasta – Transfer the cooked and cooled pasta to a serving dish. Add the sauce and mix to combine.
3. Add ingredients – Add the chicken, tomatoes, onion, olives and crumbled feta and mix to combine.
4. finished – Mix in the arugula and the roasted walnuts and decorate with a little extra feta, if desired.

Storage tips

Refrigerate immediately: After serving the pasta salad, transfer to an airtight container and refrigerate within two hours to keep it fresh and safe for consumption. This helps keep it fresh and prevents it from absorbing any odors from other foods in the fridge. Pesto Chicken Pasta Salad can usually be stored in the refrigerator for up to 3 to 4 days. However, it is always a good idea to check the quality and freshness before consuming leftovers beyond the first couple of days.

Submit leftovers: When you’re ready to enjoy the pasta salad, give it a good shake to redistribute the ingredients and ensure the flavors are well combined. It is recommended to add a small spoonful of pesto to refresh the flavors, if necessary.

More summer pasta salads you will love

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Pesto chicken pasta salad

Instructions

Prepare the creamy pesto sauce

assemble the salad

• Transfer the cooked and cooled pasta to a serving plate. Add the sauce and mix to combine. Add the chicken, tomatoes, black olives, red onion and crumbled feta and mix to combine. If prepared in advance, cover and refrigerate. Just before serving, mix in the arugula and the toasted nuts and garnish with a little extra feta, if desired.

diet

Calories: 496 KKL · Carbohydrates: 41 G · protein: 12 G · Fat: 32 G · Saturated fat: 6 G · Polyunsaturated fat: 6 G · Unsaturated fat: 9 G · Cholesterol: 14 mg · sodium: 606 mg · potassium: 200 mg · fiber: 3 G · Sugar: 3 G · vitamin: 841 IU · Vitamin C: 1 mg · calcium: 155 mg · iron: 1 mg

Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.

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This post was originally published on May 18, 2014. It has been updated with new text and images.