Chicken Pesto Pasta Salad Recipes

CHICKEN PESTO SALAD

Steps:

• Make pasta salad as directed on package, using water and oil. Stir in remaining ingredients.
• Cover and refrigerate at least 1 hour.

PESTO PASTA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

PESTO CHICKEN PASTA SALAD

Steps:

• Boil pasta for 8-9 minutes until tender, rinse with cold water, drain, and place in a large bowl.
• Add spinach and arugula, shredded chicken, tomatoes, and parmesan cheese pasta bowl.
• Whisk together Italian salad dressing and pesto sauce until smooth, then pour over pasta. Toss to combine. Top with cracked black pepper and grated parmesan cheese as desired.
• Serve immediately or cover and chill up to 8 hours and toss just before serving.

CREAMY PESTO & CHICKEN PASTA SALAD

Steps:

• Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.

ITALIAN CHICKEN-PESTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
• Drain the pasta well in the colander.
• Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
• Add in chopped tomatoes and cooked cubed chicken; toss to coat.
• For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
• Add in the mayonnaise and pulse until blended.
• Add the mayo mixture to the pasta mixture; toss to combine.
• Mix in the Parmesan cheese then season with salt and pepper.

PESTO CHICKEN PASTA SALAD

Steps:

• In a large pot of salted boiling, water, cook pasta for 8 to 10 minutes until al dente. Drain pasta, rinse with cold water and set aside.
• In a small glass dish, mix together Italian salad dressing and pesto.
• In a large bowl, combine cooked pasta, chopped spinach, chopped basil, Parmesan cheese, sliced grape tomatoes and shredded chicken. Add in sun-dried tomatoes (optional).
• Whisk the dressing quickly again, then pour over top of salad and toss well to mix the dressing into all of the ingredients.
• Taste the salad and add salt and pepper to taste.
• If eating salad immediately, drizzle with balsamic glaze reduction. If you are eating the salad later, I suggest adding the balsamic glaze at that time.
• Cover and chill in refrigerator for up to 24 hours before serving.

CHICKEN PESTO PASTA SALAD

Steps:

• In a large bowl whisk together pesto, vinegar and 1/4 T salt and pinch of pepper. Gradually whisk in oil until smooth.
• Cook the orzo add 2T salt in cooking.
• Drain and rinse under cold water and drain again.
• Add orzo to vinigarete and toss.
• Add chicken, and tomatoes and toss.
• Tastes best chilled- though it's fine warm.

PESTO CHICKEN PASTA SALAD

Steps:

• Cook the pasta to package instructions. Drain the pasta and immediately rinse with cold water. Drain the pasta, transfer to a large bowl and set aside. Allow the pasta to cool completely.
• In a medium sized bowl toss together all the ingredients until evenly combined (pasta, chicken, basil, pesto, olive oil, sun dried tomatoes, parmesan cheese, lemon zest, lemon juice, salt, & pepper).
• Add optional toppings (pine nuts, extra parmesan, red pepper flakes). Chill before serving.

CHICKEN PESTO PASTA SALAD

Steps:

• 1. Cook the pasta in a large pot of salted water, until al dente, according to instructions on the package. Once cooked, drain and rinse with cold water. Shake out any excess water. 2. Place pasta in a large bowl and stir in the pesto and Italian dressing. Add the cooked chicken and add to the bowl along with the baby spinach. Fold in the tomatoes, mozzarella, and Parmesan cheese. Season to taste with salt and pepper. Add olive oil or more Italian dressing if the mixture seems dry. 3. Cover and refrigerate until ready to serve. Before serving give it a stir. 4. Keeps in the fridge for up to 5 days.