Creamy Chicken Pesto Pasta Salad
This refreshing pasta salad combines tender chicken and fresh veggies with a creamy pesto dressing that everyone loves.
dailyrecipesbook.comThis chicken pesto pasta salad is a total lifesaver for busy weeks. It is packed with protein and fresh ingredients, making it filling enough for a main course or a fantastic side for your next backyard barbecue.
My favorite thing about this dish is that it actually tastes better the next day once the dressing soaks into the pasta. If you have extra time, try letting it chill in the fridge for an hour before serving to really bring all those basil flavors together.
Ingredients
- 1 pound rotini pasta
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella pearls
- 1/2 cup pesto sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
Drain the pasta and rinse it under cold water to stop the cooking process, then set it aside in a large mixing bowl.
- 3
In a small bowl, whisk together the pesto, mayonnaise, sour cream, lemon juice, and parmesan cheese until smooth.
- 4
Add the cooked chicken, cherry tomatoes, and mozzarella pearls to the bowl with the cooled pasta.
- 5
Pour the creamy pesto dressing over the salad and toss everything together until well coated.
- 6
Season with salt and pepper to your liking, then serve immediately or chill in the refrigerator until you are ready to eat.
๐ก Tips
Store your leftovers in an airtight container in the fridge for up to three days. If the pasta seems a little dry after being chilled, stir in a splash of olive oil or a little extra pesto to freshen it up before serving.
Made this recipe? Let us know how it went.
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