Chicken Pesto Pasta Salad
A bright, easy chicken pesto pasta salad with juicy tomatoes and red onion ready in under 30 minutes.
Servings: 6 servings
Ingredients
- 4 cups uncooked penne
- 2 cups cooked chicken (or more to taste)
- 5 ounces little tomatoes halved
- 1/4 cup red onion chopped
- 1 cup pesto (use homemade or store-bought)
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions, about 10–12 minutes.
- Drain the pasta in a colander, rinse briefly with cold water to stop the cooking, and drain thoroughly.
- While the pasta cooks, halve the tomatoes and chop the red onion; shred or cut the cooked chicken into bite-size pieces if needed.
- In a large salad bowl, combine the drained pasta, cooked chicken, halved tomatoes, chopped red onion, and pesto.
- Toss everything until evenly coated with pesto, then season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator before serving, as desired.
Equipment
- Large Pot
- Colander
- Large Salad Bowl
- Knife
- Cutting Board
- Measuring Cups
Notes
- Serves 6–8 depending on portion size.
- You can halve the recipe if desired.