Easy and packed with flavor, this Creamy Pesto pasta salad is loaded with chicken for a wholesome lunch or dinner option. Get dinner on the table in just 30 minutes that the entire family will love.
Made with simple ingredients you most likely already have in your pantry, this pesto pasta salad is so flavorful and filling. Pasta mixed in with a creamy pesto sauce and some Italian dressing. Added tomatoes to give ut texture and crunch and some chicken breast for added protein. Top with some fresh basil leaves and freshly grated parmesan cheese for a flavorful boost.
Ingredients you will need
Pasta (gluten-free if needed)
Italian salad dressing, homemade or store-bought
Plain greek yogurt
Pesto Sauce – We have a homemade pesto recipe to try, or you can use store-bought.
Fresh basil leaves
Cherry tomatoes
Shredded parmesan cheese
Chicken breast
Garlic powder
Italian seasoning
Salt and pepper
Olive oil
How to make this pasta salad
- First, Cook pasta: Follow the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
- Mix dressing: In a mixing bowl, whisk together Italian salad dressing, yogurt and pesto sauce until
smooth. - Prepare and cook chicken: Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat. Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more (depending on the thickness), or until cooked through and no longer pink on the inside.
- Allow chicken to cool: Transfer the cooked chicken to a chopping board and slice.
- Assemble salad: Cut the tomatoes in half and set aside. To a large salad bowl, add the cooked pasta, basil leaves, shredded chicken, and tomatoes.
- Add toppers and serve: Sprinkle parmesan cheese and pour the dressing on top, toss well to coat. Finally, garnish with some more parmesan cheese and freshly cracked black pepper. Serve and enjoy!
FAQ’s and tips
-
- Pasta: use any of your favorite pasta. For low carb options use lentil or chickpea pasta
- For a dairy-free option use dairy-free yogurt and skip on the parmesan cheese
- Homemade or store-bought pesto
- Use avocado oil in place of olive oil
- You can use any other chopped tomatoes you have handy. We prefer cherry tomatoes because they are sweet and crunchy
- Cook pasta al dense, then rinse will cold water to stop the pasta from continuing to cook.
- Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. It can be served cold. You can freeze for up to 3 months.
Can pesto pasta be eaten cold
Yes. It all comes down to your personal preference. Most people love having this pasta cold. Whether you serve it warm or cold, this pasta salad will be just as flavorful. Also, we loved grabbing leftovers from the fridge and enjoy them cold.
Can you use pesto straight from a jar
Store-bought pesto in jars are ready to eat and nothing else needs to be done to it. Add it to your pasta salads or as toppers for chicken, meat, or shrimp for a flavor boost.
How do you moisten dry pasta salad
If your pasta salad is a bit dry there are a few ways to add moisture to it. The easiest way to do so is add whatever sauce the base is made of. So in this pesto pasta salad, we would add a bit of pesto combined with Italian dressing. Try a bit of oil if you don’t want to add more sauce.
How to store pasta salad
Place leftover pasta salad in a tightly sealed container and store it in the fridge for 5-7 days. They can be frozen for up to 3 months. Thaw it out the night before and enjoy cold or reheat in the microwave.
Other healthy pasta salads to try
- 15 minute Greek Pasta Salad
- Southwest Pasta Salad
- Mediterranean Pasta salad
- Caprese Pasta Salad
- Chicken Pasta Salad
- Tuna Pasta Salad
- Taco Pasta Salad
If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! Also, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured!
Finally, follow Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
Creamy Chicken Pesto Pasta Salad
Ingredients
- 16 ounces Pasta gluten-free if needed or whole grain
- 2/3 cup Italian salad dressing homemade or store-bought
- 1/2 cup Plain Greek Yogurt
- 1/2 cup Pesto Sauce homemade, or store-bought
- 1/4 cup Fresh Basil Leaves
- 1/2 cup Cherry Tomatoes halved
- 1/3 cup Shredded Parmesan Cheese
For chicken:
- 1 lb Boneless Skinless Chicken Breast sliced in half on lengthwise to cook faster
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp Kosher salt or to taste
- 1/4 tsp ground pepper or to taste
- 1 tbsp Olive oil
Instructions
- Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
- In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto sauce until smooth.
- Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.
- Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more (depending on the cooked chicken to a chopping board and slice.
- Cut the tomatoes in half and set aside. To a large salad bowl, add the cooked pasta, basil leaves, shredded chicken, and tomatoes.
- Sprinkle parmesan cheese and pour the dressing on top, toss well to coat.
- Garnish with some more parmesan cheese and freshly cracked black pepper. Serve and enjoy!
Video
Notes
- Pasta: use any of your favorite pasta. For low carb options use lentil or chickpea pasta
- For a dairy-free option use dairy-free yogurt and skip on the parmesan cheese
- Homemade or store-bought pesto
- Use avocado oil in place of olive oil
- You can use any other chopped tomatoes you have handy. We prefer cherry tomatoes because they are sweet and crunchy
Tanya Taylor says
Game changer! My fam said they could eat this every night. Super easy and the flavours, oh my!
Rena Awada says
Nice! Thanks for the feedback.
Julie says
Made this today for supper, it is perfect for when it’s so hot outside! I sprinkled in some capers, yum! My 19yo son ate THREE BOWLS!! This recipe is a keeper!
Rena says
Awesome. Thanks for the feedback
Meighan Burgess says
So yummy! I didn’t have tomatoes so I used red bell pepper. Also subbed sour cream for the yogurt. I added a can of quartered artichoke hearts and some toasted pine nuts too. Really really good, I’ll be keeping this recipe!
Rena says
I love your substitutes! Happy you loved it.