Pesto Chicken Pasta Salad

1. 1
   prep · ~5 min

   Season and prep the chicken.

   1.Pat the chicken breasts dry with paper towels.

   2.Drizzle with 2 tsp olive oil and season both sides with 0.25 tsp salt and a pinch of black pepper.

   3.Let the chicken sit at room temperature while you heat the grill pan.
2. 2
   grill · ~14 min

   Grill the chicken until cooked through.

   1.Heat a grill pan or skillet over medium-high heat until hot.

   2.Place the seasoned chicken breasts on the grill and cook for 6-7 minutes per side without moving them.

   3.Check that the internal temperature reaches 165°F (74°C) at the thickest part.

   4.Transfer to a cutting board and let rest for 5 minutes before slicing.

   TIPLetting the chicken rest keeps the juices from spilling out when you slice — it stays tender in the salad.
3. 3
   boil · ~12 min

   Cook the pasta in salted water.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tsp salt to the boiling water.

   3.Add the pasta and cook according to package directions until al dente (usually 9-11 minutes).

   4.Drain in a colander and rinse briefly under cold water to stop the cooking. Set aside to cool.

   TIPRinsing the pasta under cold water removes excess starch and prevents clumping — key for a clean, non-sticky salad.
4. 4
   prep · ~3 min

   Slice the rested chicken.

   Slice the rested chicken breasts against the grain into thin strips, then cut the strips into bite-sized pieces.

5. 5
   roast · ~3 min

   Toast the pine nuts.

   In a small dry skillet over medium-low heat, toast the pine nuts for 2-3 minutes, shaking frequently, until golden and fragrant. Transfer to a plate immediately to prevent burning.

   TIPPine nuts go from golden to burnt in seconds — don't walk away from the pan.
6. 6
   assemble · ~4 min

   Toss everything together with pesto.

   1.In a large mixing bowl, add the cooled pasta and sliced chicken.

   2.Dollop the basil pesto over the top and toss gently until everything is evenly coated.

   3.Add the halved cherry tomatoes, mozzarella pearls, and toasted pine nuts.

   4.Drizzle with lemon juice and fold together lightly to combine.

   TIPIf the pasta feels dry, add a splash of reserved pasta water or an extra spoonful of pesto — the pasta absorbs moisture as it sits.
7. 7
   garnish · ~1 min

   Garnish with fresh basil and serve.

   Scatter torn fresh basil leaves over the top. Serve at room temperature or chilled, depending on preference.

   TIPThis salad tastes even better after 30 minutes in the fridge — the flavors meld together beautifully.

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