Welcome to our culinary paradise, where gastronomic wonders come to life! We’re thrilled to present a mouthwatering dish for Chicken Pesto Pasta Salad today that is sure to impress everyone. This recipe blends exquisite chicken, colorful vegetables, al dente pasta, and pesto sauce’s charm. This recipe will make your taste buds dance with excitement, whether you’re having a summer gathering, going on a picnic, or just want a delicious lunch. Let’s create a delicious Chicken Pesto Pasta Salad by delving into the magic of flavors!
INGREDIENTS
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
For the Pasta Salad:
- 8 oz (about 2 cups) pasta (penne, fusilli, or your choice)
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/4 cup black olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
For the Pesto Dressing:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves, minced
- 1/2 cup olive oil
- Salt and pepper to taste
INSTRUCTIONS
Grill the Chicken:
-
Your grill or grill pan should be preheated over medium-high heat.
-
Olive oil should be applied to the chicken breasts before seasoning with salt, pepper, and dried Italian herbs.
-
The chicken should be cooked through and no longer pink in the center after grilling for about 6-7 minutes on each side.
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Once finished, move the chicken to a platter and give it some time to rest. After that, cut it into tiny pieces.
Cook the Pasta:
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Large saucepan of salted water should be brought to a boil.
-
When the pasta is al dente, add it and cook it as directed on the package.
-
To stop the cooking, drain the pasta and rinse it in cool water. Place aside.
Prepare the Pesto:
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Basil, grated Parmesan cheese, pine nuts, garlic powder, salt, and pepper should all be combined in a food processor.
-
The components should be pulsed while adding the olive oil gradually. Continue stirring until the mixture turns into a vivid and silky pesto sauce.
Assemble the Salad:
-
The cooked pasta, cherry tomatoes, red and yellow bell peppers, red onion, black olives, and feta cheese should all be combined in a sizable mixing dish.
Add the Pesto Dressing:
-
Over the pasta and vegetables, drizzle the prepared pesto sauce.
-
Toss everything carefully to evenly distribute the pesto among the ingredients.
Add the Grilled Chicken:
-
Put the grilled chicken strips on top of the pasta salad to finish.
Serve and Enjoy!
-
Toss the salad one last time to incorporate all the flavors.
-
Individual serving bowls or plates should be used to divide the chicken pesto pasta salad.
-
If preferred, top with more grated Parmesan cheese and fresh basil.
Chicken Pesto Pasta Salad
With our recipe for Chicken Pesto Pasta Salad, your meals will be elevated. Fresh vegetables, handmade pesto, and succulent grilled chicken combine for a mouthwatering explosion of flavors and textures.
Equipment
- Grill or Grill Pan
- Large pot
- Colander or Strainer
- Food Processor or Blender
- Cutting board and knife:
- Mixing Bowls
- Measuring cups and spoons
- Tongs or Fork
- Spatula
- Plate or Platter
- Cooking Utensils
- Serving Utensils
- Kitchen Towels or Paper Towels
- Small Saute Pan (Optional)
- Grill Brush (If Using a Grill)
- Pot Holders or Oven Mitts
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
For the Pasta Salad:
- 8 oz (about 2 cups) pasta (penne, fusilli, or your choice)
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/4 cup black olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
For the Pesto Dressing:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves, minced
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
Grill the Chicken:
- Your grill or grill pan should be preheated over medium-high heat.
- Olive oil should be applied to the chicken breasts before seasoning with salt, pepper, and dried Italian herbs.
- The chicken should be cooked through and no longer pink in the center after grilling for about 6-7 minutes on each side.
- Once finished, move the chicken to a platter and give it some time to rest. After that, cut it into tiny pieces.
Cook the Pasta:
- Large saucepan of salted water should be brought to a boil.
- When the pasta is al dente, add it and cook it as directed on the package.
- To stop the cooking, drain the pasta and rinse it in cool water. Place aside.
Prepare the Pesto:
- Basil, grated Parmesan cheese, pine nuts, garlic powder, salt, and pepper should all be combined in a food processor.
- The components should be pulsed while adding the olive oil gradually. Continue stirring until the mixture turns into a vivid and silky pesto sauce.
Assemble the Salad:
- The cooked pasta, cherry tomatoes, red and yellow bell peppers, red onion, black olives, and feta cheese should all be combined in a sizable mixing dish.
Add the Pesto Dressing:
- Over the pasta and vegetables, drizzle the prepared pesto sauce.
- Toss everything carefully to evenly distribute the pesto among the ingredients.
Add the Grilled Chicken:
- Put the grilled chicken strips on top of the pasta salad to finish.
Serve and Enjoy!
- Toss the salad one last time to incorporate all the flavors.
- Individual serving bowls or plates should be used to divide the chicken pesto pasta salad.
- If preferred, top with more grated Parmesan cheese and fresh basil.
Video
Nutrition Fact –
Chicken Pesto Pasta Salad Nutrition (Per Serving):
- Calories: Around 400-450 kcal
- Protein: 20-25g
- Carbohydrates: 30-35g
- Dietary Fiber: 3-4g
- Sugars: 3-4g
- Fat: 23-27g
- Saturated Fat: 4-6g
- Cholesterol: 45-60mg
- Sodium: 500-600mg
Frequently Asked Questions:
Q: What’s the best way to make chicken pesto pasta salad?
A wonderful and well-balanced supper can be produced by grilling seasoned chicken, mixing it with cooked pasta, fresh vegetables, and homemade pesto.
Q: Can I use store-bought pesto for the salad?
Yes, pesto from the shop is effective. Make your own with basil, pine nuts, Parmesan, garlic, and olive oil for a genuine touch.
