Chicken Pesto Pasta Salad
Colorful, filling, and perfect for meal prep. Save this creamy chicken pesto pasta salad for an easy, high-protein lunch you can eat straight from the fridge.
Servings: 6 servings
Equipment
- small bowl or jar
Ingredients
Creamy Pesto Dressing
- ⅓ cup pesto store-bought
- ⅓ cup finely grated parmesan I recommend freshly grated and not the powdered deli parmesan
- ¼ cup plain Greek yogurt
- 2 Tbsp mayonnaise use light if desired
- ½ lemon juiced
- 1 clove garlic minced
- ¼ tsp salt adjust to taste
- 1 tsp honey
- 1 Tbsp water to thin optional
Pasta Salad
- 5 cups cooked and cooled pasta I prefer protein pasta
- 2 cups diced rotisserie chicken skin and bones removed
- 1 cup canned chickpeas drained and rinsed
- 2 cups halved cherry tomatoes
- 1 cup marinated artichoke hearts drained and chopped small
- 1 cup mini bocconcini pearls drained
- 2 handfuls baby arugula
- salt and pepper to taste
Instructions
- Make dressing: In a small bowl or measuring cup, whisk together all ingredients for the creamy pesto dressing except water, until smooth and combined. Taste, and adjust salt or lemon juice as desired. Add water as needed to thin your dressing.
- Assemble salad and add dressing: Add all ingredients for pasta salad to your large mixing bowl. Pour dressing over top, and toss until coated and combined.
- Store: Store your chicken pesto pasta salad in the fridge (covered) for up to four days. Toss before serving in case any dressing falls to the bottom, and enjoy cold.
Notes
- I recommend using short pasta noodles like penne, rotini, fusilli, or bow-tie.
Nutrition
Calories: 519kcal | Carbohydrates: 52g | Protein: 31g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 682mg | Potassium: 439mg | Fiber: 6g | Sugar: 5g | Vitamin A: 926IU | Vitamin C: 23mg | Calcium: 211mg | Iron: 3mg