Italian Chicken Pesto Pasta Salad

Bursting with vibrant Mediterranean flavors, this Italian Chicken Pesto Pasta Salad is a deliciously fresh and satisfying meal perfect for any occasion. Al dente penne pasta provides the base for this hearty salad, tossed with tender, perfectly seasoned chicken slices, juicy grape tomatoes, creamy mozzarella balls, and crisp baby spinach. A generous coating of bright basil pesto and a touch of tangy balsamic vinegar tie it all together, while a sprinkle of Parmesan cheese adds a finishing layer of flavor. Quick to prepare in just 40 minutes, this recipe is ideal for meal prep, picnics, or a light dinner. It's a versatile, crowd-pleasing dish that effortlessly combines the richness of Italian cuisine with the convenience of a salad.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 ounces penne pasta
• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cups basil pesto
• 1.5 cups grape tomatoes
• 1 cup fresh mozzarella balls
• 0.5 medium red onion
• 2 cups baby spinach
• 0.25 cups parmesan cheese
• 1 tablespoon balsamic vinegar

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.

Step 2

While the pasta cooks, season the chicken breasts with olive oil, salt, and pepper on both sides.

Step 3

In a large skillet over medium heat, add 1 tablespoon of olive oil and cook the chicken breasts for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

Step 4

Halve the grape tomatoes, thinly slice the red onion, and drain the fresh mozzarella balls (if packaged in liquid).

Step 5

In a large mixing bowl, combine the cooled pasta, sliced chicken, grape tomatoes, mozzarella balls, sliced red onion, and baby spinach.

Step 6

Add the basil pesto and balsamic vinegar to the salad. Toss gently to coat all the ingredients evenly.

Step 7

Sprinkle with grated parmesan cheese and adjust the seasoning with additional salt and pepper if needed.

Step 8

Refrigerate the salad for at least 30 minutes to let the flavors meld together, or serve immediately.

Nutrition Facts

Serving size	1484.1 grams (1484.1g)

Amount per serving	% Daily Value*
Calories	3642

Total Fat 171.40g	220%
Saturated Fat 58.20g	291%
Polyunsaturated Fat 4.00g
Cholesterol 533mg	178%
Sodium 5127mg	223%
Total Carbohydrate 288.00g	105%
Dietary Fiber 17.30g	62%
Total Sugars 24.70g
Protein 226.70g	453%

Vitamin D 4IU	18%
Calcium 2008mg	154%
Iron 22mg	123%
Potassium 2997mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 25.2%

Carbs: 32.0%