Pesto Pasta Salad
Pesto Pasta Salad is a delicious and fresh summer side dish, full of chicken, tomatoes, mozzarella, and covered in a fresh basil pesto! Perfect for a summer potluck!
Servings: 8
Equipment
- Large Mixing Bowl
Ingredients
- 1 cup pesto
- 16 oz rotini pasta
- 2 large chicken breasts (or about 2 cups cooked chopped chicken)
- 1/2 cup pine nuts
- 1 cup chopped cherry tomatoes
- 8 oz mozzarella pearls
- 1/2 cup shredded parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse with cold water when done.
- Grill chicken breasts over medium high heat, seasoned on both sides with salt and pepper, flipping after about 5 minutes.
- Cook until internal temperature reaches 165 degrees. About another 5 minutes. Allow to set for about 10 minutes before dicing up.
- In a small pan add pine nuts and cook over medium heat, stirring often, for about 3 minutes until they are nice and toasted.
- In a large bowl, add cooked pasta, chicken, pine nuts, tomatoes, mozzarella, parmesan, and fresh basil.
- Top with pesto and stir it all together to combine.
- Cover and place in the fridge for 1-2 hours before serving.
Notes
Pasta salad will stay good covered in the fridge for 4-5 days.