Description
A delightful Chicken Pesto Pasta Salad recipe that combines tender chicken, cavatappi pasta, fresh mozzarella, cucumbers, tomatoes, red onion, and a flavorful pesto dressing. Perfect for a light and refreshing meal.
Ingredients
Units
Scale
Diced Cooked Chicken:
- 2 1/2 cups (12 ounces)
Cavatappi Pasta:
- 6 ounces, cooked and cooled (about 16 ounces cooked)
Fresh Mozzarella Pearls:
- 8 ounces
Persian or Mini-Cucumbers:
- 2 cups, sliced
Grape or Heirloom Cherry Tomatoes:
- 6 ounces, halved
Red Onion:
- 1/3 cup, finely diced
Prepared Pesto:
- 1/2 cup
Shredded Parmesan Cheese:
- 1/4 cup, plus more for garnish
Optional:
- Fresh basil leaves, for garnish
Instructions
- Combine Pasta and Chicken: In a large mixing bowl, mix cooked and cooled pasta and chicken.
- Add Ingredients: Add mozzarella pearls, cucumbers, tomatoes, red onion, pesto, and Parmesan cheese. Gently combine.
- Garnish: Garnish with basil leaves and additional Parmesan, if desired.
- Storage: Store any leftovers in the refrigerator in an airtight container for up to 4 days.
Notes
- For gluten-free options, recommended brands include Banza, Barilla Gluten-Free, and Trader Joe’s Brown Rice & Quinoa Fusilli.
Nutrition
- Serving Size: 1 ¾ cups
- Calories: 320
- Sugar: 3g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
