Ingredients
Scale
For the Salad:
- 3 cups cooked pasta (rotini, fusilli, or farfalle)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1/2 cup black or green olives, sliced (optional)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts or sunflower seeds (optional)
- 2 cups baby spinach or arugula (optional)
For the Creamy Pesto Dressing:
- 1/3 cup basil pesto (store-bought or homemade)
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
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Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse with cold water to cool.
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Prepare the Dressing:
- In a mixing bowl, whisk together pesto, Greek yogurt, mayonnaise, olive oil, and lemon juice. Add salt and pepper to taste. Adjust seasoning if needed.
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Combine the Salad:
- In a large mixing bowl, combine cooked pasta, chicken, cherry tomatoes, olives, Parmesan, and spinach (if using). Pour the dressing over the salad and toss gently to coat.
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Chill and Serve:
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature, garnished with additional Parmesan or pine nuts if desired.
Notes
- For a lighter version, replace mayonnaise with additional Greek yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Use gluten-free pasta to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook (after pasta and chicken are cooked)
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: Chicken pesto salad, creamy pasta salad, pesto pasta, quick summer salad, BBQ side dish