Chicken Pesto Pasta Salad
This vibrant pasta salad is a lunchtime champion that actually tastes better the next day. Packed with lean chicken, fresh veggies, and creamy mozzarella, it's a balanced meal that keeps you energized all afternoon.
Ingredients
Nutrition
Per serving
Instructions
- 1
Cook the pasta according to the package instructions in salted water. Drain and rinse with cold water to stop the cooking.
- 2
While the pasta cooks, heat the olive oil in a pan over medium heat. Cut the chicken into bite-sized pieces and cook for 6-8 minutes until golden and cooked through.
- 3
Let the chicken cool down slightly.
- 4
In a large mixing bowl, combine the cooled pasta, cooked chicken, halved tomatoes, mozzarella balls, and chopped spinach.
- 5
Add the pesto and toss everything together until evenly coated.
- 6
Divide into four meal prep containers.
Chef's Tip
If the pasta seems a bit dry after a day in the fridge, add a tiny splash of olive oil or water to loosen it up.
Storage
Keeps perfectly in the fridge for up to 4 days. Give it a quick stir before eating.
