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For the Chicken Pesto Pasta Salad, you will need: - 2 cups penne pasta - 1 cup cooked chicken breast, shredded - 1/2 cup cherry tomatoes, halved - 1/2 cup mozzarella balls, drained - 1/4 cup fresh basil leaves, chopped - 1/4 cup pesto sauce - 2 tablespoons olive oil - Juice of 1 lemon - Salt and pepper to taste - Optional: 1/4 cup pine nuts, toasted Each ingredient plays a role in making this dish tasty. Here are the key measurements: - Penne pasta: 2 cups gives the salad a nice base. - Cooked chicken breast: 1 cup adds protein and flavor. - Cherry tomatoes: 1/2 cup brings sweetness and color. - Mozzarella balls: 1/2 cup adds creaminess. - Fresh basil leaves: 1/4 cup gives a vibrant herbal note. - Pesto sauce: 1/4 cup is the heart of the salad, adding rich flavor. - Olive oil: 2 tablespoons keep everything moist. - Juice of 1 lemon: Adds brightness and acidity. - Salt and pepper: Just enough to enhance the taste. - Pine nuts: Optional, but they add a nice crunch. You can easily tweak this recipe to fit your needs: - Pasta: Use gluten-free pasta for a gluten-free option. - Chicken: Replace chicken with tofu for a vegetarian dish. - Cheese: Swap mozzarella with a dairy-free cheese for vegan needs. - Pesto: Use a nut-free pesto if you have allergies. - Nuts: Omit pine nuts if you need a nut-free meal. These swaps keep the salad delicious while meeting dietary needs. First, get your penne pasta ready. Boil a big pot of salted water. Add the pasta once the water is bubbling. Cook it based on the package instructions, usually about 10 to 12 minutes. When it's done, drain the pasta. Rinse it under cold water to stop the cooking. This keeps it firm for the salad. While the pasta cooks, shred your cooked chicken breast. You can use leftovers or store-bought rotisserie chicken. Place the shredded chicken in a large bowl. Next, slice your cherry tomatoes in half. Add them to the bowl with the chicken. Now, drain the mozzarella balls and toss them in too. This mix adds great flavor and texture. Now it's time to make the dressing. In a small bowl, whisk together the pesto sauce, olive oil, and lemon juice. Sprinkle in salt and pepper to taste. This dressing brings everything together. Pour it over the chicken and pasta mixture. Toss gently until all ingredients are coated in the dressing. Finally, fold in the chopped fresh basil and pine nuts, if you're using them. Chill the salad in the fridge for 30 minutes to let the tastes mix well. Enjoy this fresh and flavorful meal! For the complete recipe, check out the Full Recipe. To save time, cook your pasta while you prepare the chicken and veggies. Use rotisserie chicken for quick prep. Chop your tomatoes and basil while the pasta cooks. This way, you streamline your process and keep things moving. One common mistake is overcooking the pasta. You want it al dente, so it holds up in the salad. Another mistake is not cooling the pasta before mixing. Rinsing it with cold water helps prevent sogginess. Lastly, don’t skip the lemon juice. It brightens the flavors and adds freshness. You can add more flavor by including extra ingredients. Try adding olives for a salty kick. Sundried tomatoes offer a sweet and tangy twist. If you want crunch, toasted pine nuts work great. These additions can elevate your chicken pesto pasta salad. For the full recipe, refer back to the earlier section. {{image_2}} You can switch chicken for shrimp or tofu. Shrimp adds a sweet taste and quick cook time. Tofu is great for a plant-based meal. Just cube firm tofu and sauté it until golden. Both options keep the dish fresh and tasty. If you need a gluten-free meal, choose gluten-free pasta. Many brands offer great taste and texture. You can also try zucchini noodles or quinoa. These options make the dish light and healthy while still delicious. Seasonal veggies can boost color and flavor. Try adding bell peppers, spinach, or asparagus. They add crunch and nutrients. Roast or sauté them for extra flavor. Feel free to mix and match based on what you have. Each addition makes your Chicken Pesto Pasta Salad unique and exciting. For the complete recipe, check out the Full Recipe section. To keep your chicken pesto pasta salad fresh, use an airtight container. This helps keep moisture in and air out. Before sealing, let the salad cool completely. This prevents condensation, which can make the salad soggy. When stored correctly, chicken pesto pasta salad stays fresh for up to three days. After that, it may lose flavor and texture. Always check for any signs of spoilage before eating. Freezing chicken pesto pasta salad is possible but not ideal. If you choose to freeze it, keep in mind that the texture may change. Store it in a freezer-safe container. Label it with the date to track freshness. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Enjoy it within a day or two after thawing for best taste. For the full recipe, check out Chicken Pesto Pasta Salad. I like to use penne pasta for chicken pesto pasta salad. Penne holds the sauce well. You can also try rotini or fusilli. These shapes add texture and fun to the dish. Choose what you love best! Yes, you can make this salad ahead of time. It tastes better after chilling in the fridge. I suggest making it a few hours before you plan to serve. This way, the flavors mix well. Just cover it tightly to keep it fresh! Absolutely! This chicken pesto pasta salad is great for meal prep. You can store it in individual containers. It stays good in the fridge for up to three days. Just remember to stir it before you eat. The flavors will still shine! To make a vegan version, swap the chicken for chickpeas or tofu. Use vegan pesto or make your own. Blend basil, nuts, olive oil, and nutritional yeast for a tasty sauce. Replace mozzarella with avocado or vegan cheese. This way, you keep all the flavor! For the full recipe, check out the detailed steps again! This post covered all the essentials for making a great chicken pesto pasta salad. We detailed the ingredients, cooking instructions, and clever tips for success. I shared storage methods and addressed common questions, ensuring you have everything you need. Enjoy experimenting with variations and make this dish your own. Simple steps and smart choices can lead to delicious outcomes every time. Happy cooking!

Chicken Pesto Pasta Salad

Enjoy the fresh flavors of Chicken Pesto Pasta Salad in just 45 minutes! This simple recipe combines tender chicken, cherry tomatoes, mozzarella, and delicious basil pesto for a perfect meal or side dish. Packed with nutrients and easy to make, it’s a delightful addition to your summer gatherings. Click through to explore the full recipe and impress your friends and family with this tasty, crowd-pleasing dish!
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Ingredients
  

2 cups penne pasta

1 cup cooked chicken breast, shredded

1/2 cup cherry tomatoes, halved

1/2 cup mozzarella balls, drained

1/4 cup fresh basil leaves, chopped

1/4 cup pesto sauce

2 tablespoons olive oil

Juice of 1 lemon

Salt and pepper to taste

Optional: 1/4 cup pine nuts, toasted

Instructions
 

Begin by cooking the penne pasta according to package instructions in salted boiling water. Once fully cooked, drain and rinse with cold water to cool the pasta.

    In a large mixing bowl, combine the shredded chicken, halved cherry tomatoes, and mozzarella balls.

      Add the cooled penne pasta to the bowl with the chicken mixture.

        In a small bowl, whisk together the pesto sauce, olive oil, lemon juice, salt, and pepper to create a dressing.

          Pour the dressing over the pasta salad mixture and gently toss until everything is evenly coated.

            Fold in the chopped fresh basil and pine nuts, if using, for added flavor and crunch.

              Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.

                Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve in a large bowl or individual plates, garnished with additional basil leaves and a sprinkle of pine nuts on top for an elegant touch.