Description

Pesto Chicken Pasta Salad is a vibrant and flavorful dish combining tender chicken, al dente rotini or fusilli pasta, and a bright homemade basil pesto made with plant-based Parmesan-style cheese and pine nuts. This versatile salad offers fresh textures from cherry tomatoes and cucumber, enhanced with natural lemon juice and olive oil, making it perfect for lunch, dinner, or gatherings, served warm or chilled.

Ingredients

Scale

Protein

2 chicken breasts

Pasta

8 oz rotini or fusilli pasta

Pesto Sauce

2 cups fresh basil leaves
1/4 cup pine nuts (lightly toasted)
2 garlic cloves
1/3 cup Parmesan-style plant-based cheese
2 tablespoons lemon juice (natural)
1/2 cup olive oil (natural)

Salad Add-ins

1 cup cherry tomatoes, halved
1 cup cucumber, diced
Salt, to taste
Black pepper, to taste

Instructions

Prepare the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta well and rinse under cold water to stop the cooking process and cool it for the salad.
Cook the chicken: Season the chicken breasts with salt and pepper. In a hot pan, add a little olive oil (natural) and cook the chicken until golden and cooked through, about 4-5 minutes per side. Allow the chicken to rest, then slice into bite-sized pieces.
Make the pesto: In a food processor, combine fresh basil leaves, lightly toasted pine nuts, garlic cloves, Parmesan-style plant-based cheese, and lemon juice (natural). Pulse while slowly drizzling in olive oil (natural) until you achieve a smooth, vibrant pesto sauce.
Combine ingredients: In a large bowl, toss the cooled pasta with the pesto sauce until evenly coated. Add the sliced chicken, halved cherry tomatoes, and diced cucumber. Gently mix everything together.
Season and chill: Adjust the salad with salt and black pepper to taste. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Use fresh basil for the best pesto flavor.
Do not overcook the pasta to maintain a firm texture.
Let the cooked chicken rest before slicing to keep it juicy.
Chill the salad before serving to enhance the refreshing taste.
Lightly toast pine nuts to bring out their nuttiness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 220mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 45mg

Keywords: pesto chicken pasta salad, plant-based cheese pesto, fresh basil salad, summer pasta salad, quick pasta salad