Description
This Creamy Chicken Pesto Pasta Salad is a delightful mix of tender pasta, seasoned chicken, and vibrant vegetables, all enveloped in a creamy, homemade dressing. Perfect for a quick dinner or a healthy lunch, it’s a comforting dish that’s sure to please everyone.
Ingredients
Scale
- 8 oz short gluten-free or regular pasta of choice
- 2 cups chopped cooked chicken
- 1 cup cherry tomatoes, quartered or halved
- ½ cup red onion, finely diced
- ½ cup mozzarella pearls or chopped fresh mozzarella balls
- 2–3 cups fresh baby spinach or arugula, roughly chopped
- ¾ cup plain full-fat greek yogurt
- 3 tablespoons finely chopped fresh basil
- 3 tablespoons lemon juice
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon mayo
- 3 teaspoons dash pasta blend garlic pesto seasoning
- 2 cloves garlic, minced
- ½ teaspoon honey
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Handful of baby spinach
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse with cold water to cool. Set aside.
- In a blender or food processor, combine Greek yogurt, fresh basil, lemon juice, Parmesan cheese, mayo, seasoning blend, garlic, honey, salt, black pepper, and fresh spinach. Blend until smooth and creamy.
- In a large bowl, mix the cooled pasta, chicken, tomatoes, red onion, mozzarella, and greens together.
- Pour the creamy dressing over the salad and toss until everything is well coated.
- Serve immediately or store in the fridge until ready to eat. For meal prep, divide salad into 4 containers.
Notes
For a lighter dressing, reduce the amount of mayo used.
You can substitute chicken with tofu for a vegetarian option.
Add extra veggies like bell peppers or cucumbers for more crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg