Description
This Chicken Pesto Pasta Salad is a vibrant and flavorful dish that combines rotini pasta, shredded rotisserie chicken, fresh basil, and a tangy balsamic glaze. Tossed in a delicious pesto dressing, it’s a perfect meal for a light lunch or a refreshing side dish.
Ingredients
Scale
- 1 pkg rotini pasta (450g, 16 oz.)
- ½ cup Italian salad dressing (Paul Newman’s recommended)
- 1 cup pesto (bottled or fresh)
- 3 cups shredded rotisserie chicken (using both chicken breasts)
- ½ cup sun-dried tomatoes, chopped (optional)
- Sprinkle of crushed red pepper flakes (optional)
- ½ cup fresh basil, sliced into strips
- 1 cup grated Parmesan cheese (optional, another ¼ cup for sprinkling on top)
- 1 cup grape or cherry tomatoes, sliced in half
- 1 cup chopped fresh baby spinach
- ¼ cup balsamic glaze reduction, for drizzling on top of salad (see notes for how to make it)
- Salt & pepper to taste
Instructions
- Cook the Pasta:
- Cook the rotini pasta according to the package instructions. Drain and set aside to cool.
- Prepare the Dressing:
- In a large bowl, combine the Italian dressing and pesto, mixing until well blended.
- Combine the Ingredients:
- Add the cooled pasta to the bowl with the dressing and toss to coat.
- Stir in the shredded rotisserie chicken, sun-dried tomatoes (if using), and a pinch of crushed red pepper flakes (if desired).
- Add Fresh Ingredients:
- Gently fold in the fresh basil, cherry tomatoes, and chopped baby spinach.
- Add Cheese:
- Mix in the grated Parmesan cheese and sprinkle extra Parmesan on top for garnish if desired.
- Finish with Balsamic Glaze:
- Drizzle the balsamic glaze reduction over the top of the salad and season with salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
- To make the balsamic glaze reduction, simmer ½ cup balsamic vinegar in a small saucepan over medium heat for about 10-15 minutes, or until it thickens to a syrupy consistency.
- You can substitute fresh pesto with store-bought pesto if needed.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Tossing
- Cuisine: Italian