Description
Pesto Chicken Pasta Salad
No-Fuss, All-Flavor, Meal-Prep Friendly
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2–3 as a main, 4 as a side
Ingredients
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1½ cups cooked pasta (rotini, penne, or farfalle)
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1 cup cooked chicken breast, cubed or shredded
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1 cup arugula (or baby spinach)
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½ cup cherry tomatoes, halved
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¼ cup red onion, finely chopped
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½ avocado, diced (add just before serving)
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¼ cup feta cheese, crumbled
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2–3 tablespoons basil pesto
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Salt & black pepper, to taste
Optional Boosters
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Fresh lemon juice (for brightness)
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Extra-virgin olive oil (if pasta absorbs sauce)
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Fresh basil for garnish
Instructions
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Cook the pasta in well-salted water until al dente. Drain and rinse briefly with cool water. Let drain well.
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Prep ingredients while pasta cooks: chop chicken, tomatoes, onion, avocado, and crumble feta.
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Assemble pasta, chicken, arugula, tomatoes, onion, and feta in a large bowl.
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Dress with 2 tablespoons pesto and gently fold to coat evenly.
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Taste & adjust — add more pesto, salt, pepper, or a squeeze of lemon if needed.
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Finish by gently folding in avocado just before serving.
Notes
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Serve chilled or at cool room temperature
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Stores well in the fridge for 3–4 days (add avocado fresh)
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Great for meal prep, picnics, BBQs, or quick dinners