Description
A simple, cold pasta salad featuring cooked chicken and pesto sauce.
Ingredients
Scale
- 1 pound rotini pasta
- 2 cups cooked, shredded chicken breast
- 1 cup prepared basil pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down.
- In a large bowl, combine the cooled pasta, shredded chicken, halved cherry tomatoes, sliced red onion, and toasted pine nuts.
- Pour the basil pesto and lemon juice over the pasta mixture.
- Toss gently until all ingredients are evenly coated with the pesto.
- Season with salt and black pepper to your preference.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Watch them closely to prevent burning.
- You can substitute store-bought rotini with another short pasta shape.
- For a richer flavor, use homemade pesto if available.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook (Assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 55
Keywords: chicken pesto pasta salad, cold pasta salad, basil pesto, summer salad, easy chicken salad