Pesto Chicken Pasta Salad
A vibrant and satisfying pasta salad featuring grilled chicken, whole-wheat penne, and creamy mozzarella, all tossed in a zesty pesto dressing. Perfect for a hearty lunch or a light dinner, ready in about 30 minutes.
For 4 servings
Cook the pasta.
Bring a large pot of salted water to a rolling boil. Add the whole-wheat pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
TIPRinsing the pasta is key for a salad; it prevents the noodles from sticking together.Cook and dice the chicken.
- While the pasta cooks, pat the chicken breasts dry and season both sides with salt and pepper.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
- Once rested, dice the chicken into bite-sized pieces.
TIPLetting the chicken rest before cutting keeps it juicy and tender.Prepare the pesto dressing.
In a small bowl, whisk together the pesto, olive oil, and the juice of half a lemon until well combined. Set aside.
Combine the salad ingredients.
- In a large mixing bowl, add the cooled pasta, diced chicken, mozzarella pearls, and chopped sun-dried tomatoes.
- Pour the pesto dressing over the ingredients.
- Toss everything together gently until evenly coated.
Fold in the arugula and serve.
Just before serving, add the fresh arugula to the bowl and fold it in gently. Serve the pasta salad immediately, or chill for later.
TIPAdding the arugula at the last minute keeps it fresh and prevents it from wilting.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, marinate the chicken in a little lemon juice and garlic for 30 minutes before cooking.
- 2If making ahead, store the dressing separately and combine with the other ingredients just before serving.
- 3Feel free to add other vegetables like cherry tomatoes, cucumbers, or bell peppers.
- 4Ensure the pasta is completely cool before mixing with the other ingredients to prevent the mozzarella from melting and the arugula from wilting.
Adapt it for your goals.
Vegetarian
Omit the chicken and add a can of rinsed chickpeas or white beans for a plant-based protein boost.
gluten freeGluten free
Use your favorite gluten-free pasta. Ensure the pesto is certified gluten-free as some brands may contain wheat.
low carbLow carb
Replace the pasta with zucchini noodles (zoodles), cooked cauliflower florets, or hearts of palm pasta.
high proteinHigh protein
Increase the chicken to 6 oz per serving and add 1/4 cup of toasted pine nuts for extra protein and crunch.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a fantastic source of lean protein, which is essential for muscle repair, growth, and overall body function.
Sustained Energy Release
The whole-wheat pasta provides complex carbohydrates and fiber, which helps in providing a slow and steady release of energy, keeping you full and energized for longer.
Rich in Healthy Fats
Pesto and olive oil are rich in monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Frequently asked questions
Yes, this version is quite balanced. It provides high-quality protein from chicken, complex carbohydrates and fiber from whole-wheat pasta, and healthy fats from olive oil and pine nuts. It's a nutrient-dense meal perfect for an active lifestyle.
