Pesto Pasta Salad with Chicken and Sun-Dried Tomatoes
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Recipe Intro From Heresyourbite
This pesto pasta salad is a flavorful, easy-to-make dish perfect for a quick lunch or a light dinner. Packed with tender Cavatappi noodles, juicy chicken, and fresh mozzarella pearls, this pasta salad is tossed in a vibrant pesto sauce and finished with tangy sun-dried tomatoes, peas, and a hint of lemon juice.
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Recipe Card
ingredients
- 1 pound Cavatappi pasta
- 7 ounces sun-dried tomatoes, drained and julienned
- 1 (or 1/2) cup peas, adjusted to taste
- 1/2 pound cooked and seasoned chicken, cut into bite-sized pieces
- 8 ounces of mozzarella pearls
- 1 cup pesto (homemade or store-bought), adjusted to taste
- Fresh lemon juice, to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, adjusted to taste
- Olive oil, for tossing pasta
Method
Step 1
Bring a large pot of salted water to a boil. Cook the Cavatappi pasta according to the package instructions until al dente. Drain and let cool slightly. Toss with a small amount of olive oil to prevent the pasta from sticking together.
Step 2
In a large mixing bowl, combine the cooled pasta, sun-dried tomatoes, peas, cooked chicken, mozzarella pearls, and pesto. Toss gently until all ingredients are evenly coated with the pesto.
Step 3
Squeeze fresh lemon juice over the salad and add freshly ground black pepper to taste. Mix well to incorporate the flavors.
Step 4
Top with freshly grated Parmesan cheese before serving. Enjoy!