Description
This creamy chicken pesto pasta salad combines succulent chicken, fresh tomatoes, and greens with a delicious yogurt dressing, offering a nutritious and tasty dish perfect for quick dinners or meal prep.
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. Drain and rinse with cold water to cool, then set aside.
- In a blender or food processor, combine the Greek yogurt, fresh basil, lemon juice, Parmesan, mayo, seasoning blend, garlic, honey, salt, pepper, and fresh spinach. Blend until smooth and creamy.
- In a large bowl, mix the cooled pasta, chicken, tomatoes, red onion, mozzarella, and greens.
- Pour the dressing over the salad and toss well to coat everything evenly.
- Serve immediately or store in the fridge until ready to serve. For meal prep, divide salad into 4 containers.
Notes
Feel free to swap the pasta for any type you prefer, including gluten-free options.
This salad is perfect for meal prep; just portion into containers for easy lunches. You can add other veggies like bell peppers or cucumbers for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg