Description

This Chicken Pesto Pasta Salad is a vibrant and flavorful dish perfect for quick lunches or potluck gatherings. Combining al dente penne pasta with savory basil pesto, tangy Italian dressing, tender cooked chicken breast, fresh baby spinach, juicy cherry tomatoes, and shredded Parmesan cheese, this salad offers a refreshing and satisfying meal that can be served immediately or chilled.

Ingredients

Scale

Salad Ingredients

1 box (16 ounces) penne pasta
1/2 cup basil pesto
3/4 cup Italian salad dressing
2 cups cooked, chopped chicken breast
2 handfuls baby spinach leaves
1 cup cherry tomatoes, halved
1/2 cup shredded Parmesan cheese

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Instructions

Cook Pasta: Bring a large pot of water to a boil and cook the penne pasta until al dente according to package instructions. Drain the pasta and rinse under cold water to stop cooking and cool it down completely. Drain well.
Toss with Pesto and Dressing: In a large bowl, combine the cooled pasta with the basil pesto and Italian salad dressing. Gently toss the pasta to evenly coat it with the sauces.
Add Remaining Ingredients: Add the cooked chopped chicken breast, baby spinach leaves, halved cherry tomatoes, and shredded Parmesan cheese to the pasta bowl. Gently toss everything together to distribute ingredients evenly.
Serve or Refrigerate: Serve the pasta salad immediately, or cover tightly and refrigerate for up to 8 hours to allow flavors to meld. Before serving, toss the salad again and optionally sprinkle with extra grated Parmesan cheese and freshly ground pepper. Enjoy!

Notes

Using cooked chicken breast adds protein and makes this salad a complete meal.
Rinsing the pasta under cold water prevents it from sticking and stops the cooking process to keep it firm.
Feel free to add other vegetables like cucumbers or olives for extra flavor.
This salad can be prepared a few hours ahead but is best served within 8 hours when refrigerated.
For a lighter option, use low-fat pesto and dressing.