Creamy chicken pesto pasta salad
A delicious creamy chicken pesto pasta salad that is perfect for summer or any season really! With juicy chicken, pesto, parmesan and tomatoes. A simple combination of delicious ingredients and a great make ahead side dish.
Servings 6 people
Ingredients
- 16 ounces Pasta gluten free if needed or whole grain
- 1/2 cup Pesto Sauce homemade, or store-bought
- 1/2 cup Plain Greek Yogurt
- 2/3 cup Italian salad dressing homemade or store-bought
- 1/2 cup Cherry Tomatoes halved
- 1/4 cup Fresh Basil Leaves
- 1/3 cup Shredded Parmesan Cheese
For chicken:
- 1 pound Boneless Skinless Chicken Breast sliced in half on lengthwise to cook faster
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 1/2 teaspoon Kosher salt or to taste
- 1/4 teaspoon ground pepper or to taste
Instructions
- Mix the Italian dressing and Greek yogurt together in a small bowl and set aside.
- In a large pot of salted boiling water cook the pasta according to package instructions. I like to undercook the pasta by a minute or so.
- Drain and run under cold water to stop the cooking process. Place into a large mixing bowl and toss with a drizzle of olive oil to stop it sticking together.
- marinate the chicken in the olive oil, garlic powder, Italian seasoning, salt and pepper.
- Heat a large skillet over medium-high heat and cook the chicken for 4 - 5 minutes on each side until cooked through.
- Once cooled slightly, cut into bite sized pieces.
- Mix the dressing with the pasta then add the pesto and mix well. Add the rest of the ingredients and mix again.
- Place in a serving bowl and top with some extra parmesan cheese and basil leaves if you wish.
Notes
- I like to cut the chicken breasts in half lengthwise so they are thinner. This cuts down cooking time and you get a better crust on the outside.
- If you don't want to use chicken you could substitute for some roasted red peppers or other vegetables.