This pasta salad's a real keeper – one of those recipes that just works every time. You'll want nice chunky pasta, some well-cooked chicken, and a proper homemade pesto (none of that jarred stuff if you can help it).
The trick is getting everything just right – not too fussy, mind you, but done properly. Cook your pasta until it's got a bit of bite left, what they call 'al dente'.
The chicken needs to be cooked through but not dried out – nobody wants tough, stringy meat in their salad.
I've been making this for years, and it never fails to please at family gatherings or when the neighbors pop round. Works just as well for a quiet supper at home, too. The pesto's what makes it special – fresh basil really does make all the difference.
You don't need any fancy equipment or special skills – just good ingredients and a bit of common sense in the kitchen. Take your time with it, and don't rush the cooling process. Warm pasta and pesto don't mix well, and you'll end up with a greasy mess if you're not patient.
Recipe
Pesto pasta salad with chicken combines the vibrant flavors of fresh basil pesto, tender chicken, and perfectly cooked pasta into a rejuvenating and satisfying dish. The combination of warm and cold ingredients creates an interesting contrast, while the pesto sauce coats every piece with rich, herbaceous flavor.
This versatile dish works equally well as a main course or a side dish and can be served at any temperature. The recipe is particularly popular during summer months and outdoor gatherings, as it can be prepared ahead of time and travels well to picnics or potlucks.
Ingredients:
- 16 oz rotini pasta
- 2 chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1/2 cup pine nuts
- 1 cup basil pesto
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup fresh basil leaves
- 1/2 cup grated parmesan cheese
Cook pasta according to package directions until al dente, then rinse with cold water and set aside. Season chicken breasts with salt and pepper, then cook in olive oil over medium heat until internal temperature reaches 165°F (74°C). Let chicken cool, then cut into bite-sized pieces.
In a large bowl, combine cooled pasta, chicken, tomatoes, mozzarella, and pine nuts. Add pesto and toss until everything is well coated. Adjust seasoning with salt and pepper, garnish with fresh basil leaves and parmesan cheese.
For best results, allow the salad to chill for at least 30 minutes before serving to let the flavors meld together. The pasta tends to absorb the pesto sauce over time, so consider reserving some pesto to add just before serving if making ahead. To prevent the pasta from sticking, toss it with a small amount of olive oil after cooking and rinsing. The dish can be stored in an airtight container in the refrigerator for up to 3 days.
This vibrant pasta salad combines classic Italian pesto with tender chicken and fresh vegetables for a satisfying meal that works equally well for lunch or dinner.
Born from the Mediterranean tradition of mixing pasta with aromatic herbs and olive oil, this modern adaptation incorporates protein and crisp vegetables to create a complete dish.
The recipe comes together quickly, making it ideal for warm summer evenings when minimal cooking is preferred, or as a make-ahead option for busy weekdays.
The versatile dish travels well to picnics and potlucks, and can be served either chilled or at room temperature.
Conclusion
You know, it's funny how just a handful of good ingredients can come together to make something really special. This pasta salad's been my go-to for years – nothing fancy, just honest cooking that works every time. Take some pasta (cook it with a bit of bite, mind you), some well-seasoned chicken breast, and a proper basil pesto – store-bought works fine, but homemade is worth the extra fuss if you've got the time.
Pop in 8 ounces of those little mozzarella balls (they look like pearls, don't they?) and 2 cups of cherry tomatoes cut in half. The cheese gets all soft and creamy, while the tomatoes add that lovely fresh pop.
The nice thing about this dish is you can serve it warm on a chilly day or cool when the weather's hot. I've brought it to everything from backyard get-togethers to fancy dinner parties, and the bowl always comes home empty. Just like my mother used to say – simple food, done right, never goes out of style.