Easy Pesto Pasta Chicken Salad
A quick and flavorful one-bowl meal combining tender grilled chicken, al dente pasta, and fresh pesto tossed with crisp vegetables for a satisfying salad that's ready in under 30 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz pasta (such as fusilli or penne)
- 2 cups cherry tomatoes, halved
- 0.5 cup red onion, finely chopped
- 0.5 cup cucumber, diced
- 0.25 cup Kalamata olives, sliced
- 0.25 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.25 cup grated Parmesan cheese
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
- While the pasta cooks, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
- In a large bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, red onion, cucumber, olives, and half of the feta cheese.
- In a small bowl, whisk together the pesto, remaining olive oil, lemon juice, and reserved pasta water. Pour the dressing over the pasta mixture and toss well to coat evenly.
- Transfer the salad to a serving platter or individual plates. Top with the remaining feta, grated Parmesan, and a sprinkle of fresh basil if desired. Serve immediately.
Notes
For a vegetarian version, omit the chicken and add extra vegetables like roasted bell peppers or artichoke hearts.