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!
(or about 2 cups cooked chopped chicken)
chopped cherry tomatoes
shredded parmesan cheese
chopped fresh basil
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.
Pasta salad will stay good covered in the fridge for 4-5 days.