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    Home » Recipes » Easy Meal Prep Recipes

    Healthy Chicken Pesto Pasta Salad

    Published: Jul 14, 2023 by Nicole Addison · This post may contain affiliate links · 5 Comments

    Jump to Recipe - Print Recipe

    This healthy chicken pesto pasta salad is packed with flavour, veggies and 25g protein. Make it for meal prep, easy lunches or even summer potlucks.

    Bowl of chicken pesto pasta salad being mixed.

    Summer salad season is officially upon us! The weather is getting warmer, the sun is coming out more often and I am READY for picnics, patios and BBQs. The second the weather starts getting warmer I start instantly craving salads again. But not just any old boring salads, I want a salad that not only tastes AMAZING but will actually fill me up. Bonus points if I can use fresh basil from our plants.

    Cue this healthy chicken pesto pasta salad packed with flavour, vegetables, protein and fibre. If you're like me and love pesto in everything from sandwiches to bowls, you're going to be obsessed with this recipe. It's got everything you want in a summer salad and more.

    Why This Dietitian Loves This Recipe

    Here's why this pesto pasta salad is a winner:

    1. It's actually satisfying. No boring salads here! My goal at Nourished is to create healthy recipes that satisfy both your mind and body, and this salad packs in flavour and nutrients.
    2. Ready in 30 mins. You don't need to spend hours in the kitchen for a healthy meal prep.
    3. Balanced meal. 25g of protein, lots of colorful veggies and fibre, plus healthy fats for taste and satiety. This chicken pesto pasta salad has got it all covered.

    Ingredients

    Ingredients including pesto, cut up veggies, feta cheese, and pasta.

    For pasta salad:

    • Pasta
    • Pesto
    • Lemon
    • Cherry tomatoes
    • Feta cheese
    • Red onion
    • Spinach
    • Chicken

    Optional add-ins:

    • Jarred artichokes
    • Sundried tomatoes
    • Fresh basil

    For chicken:

    • Boneless skinless chicken breast
    • Olive oil
    • Lemon juice
    • Salt and pepper
    • Garlic powder
    • Italian seasoning
    • Red pepper flakes

    Instructions

    Baking chicken breasts in the oven with olive oil, lemon and spices.

    Preheat oven to 400°F. Coat the chicken in oil and lemon juice and rub with the garlic powder, Italian seasoning, salt, pepper and red pepper flakes. Place chicken in a large glass dish and bake for 20-25 minutes until it is completely cooked through but not dry.

    Shredding chicken.

    Allow to cool slightly then shred with a stand mixer on high, with two forks, or by hand.

    Cooked pasta.

    Cook pasta according to the package instructions, until pasta is cooked to al-dente. Once cooked, drain pasta and set aside to cool.

    Unmixed pesto pasta salad.

    In small bowl, combine pesto and lemon juice stirring until smooth. In a large salad bowl, add the cooked pasta, chicken, tomatoes, cucumbers, red onion, feta cheese and spinach.

    Adding pesto to pasta salad.

    Pour the pesto and lemon mixture over top, toss well to coat. 

    Close up of chicken pesto pasta salad.

    Garnish with more spices or feta cheese to taste and enjoy!

    Substitutions and Variations

    To make gluten-free: Choose a gluten-free pasta.

    To make vegetarian: Swap the chicken for your favourite plant-based protein. This could be lentils or chickpeas (around 2 cups), crispy tofu, or a mock chicken.

    To make dairy-free: Use a dairy-free pesto (without parmesan) and dairy-free cheese.

    To make vegan: Follow the vegetarian and dairy-free swaps above.

    To make nut-free: Traditional pesto contains pine nuts, so make sure you're checking ingredient lists or making your own with a nut-free recipe.

    Missing/Switching ingredients? Try this:

    • Pasta: I used a chickpea pasta for extra protein, but any pasta works. Whole wheat, gluten-free, legume-based... take your pick!
    • Pesto: Use any kind of pesto you like- dairy-free, nut-free, pre-made, etc. If you don't like pesto, try this ranch pasta salad.
    • Veggies: Swap out any of the vegetables with what you have on hand. Shredded carrot, bell peppers, and green peas would be delicious in this recipe.
    • Spinach: Swap for any leafy green of choice, like arugula or massaged kale.

    Equipment

    • Stand mixer (optional)
    • Pot
    • Mixing bowls
    • Baking tray

    Storage

    This chicken pesto pasta salad can stay fresh in the fridge if stored in an airtight container for up to 4-5 days.

    Top Tip

    To easily shred your chicken, I highly recommend using a stand mixer. Place your cooked chicken in the bowl of your mixer and using the paddle attachment turn your mixer on low-medium until your chicken is shredded.

    Frequently Asked Questions

    Can I use rotisserie chicken for this pasta salad?

    Yes! Purchasing a pre-cooked rotisserie chicken from the grocery store is a great way to make this recipe even easier. If you are using the stand mixer method to shred your chicken, make sure you remove the bones first.

    Is pesto healthy?

    I think so. With the pine nuts, parmesan and olive oil it's a great source of healthy fats, but also contains lots of micronutrients from the basil.

    Do I need to add the chicken?

    No you do not! I like adding in some chicken for protein to help make this pasta salad a full meal. However it can easily be left out of the recipe or replaced with chickpea pasta or one of the plant-based alternatives I listed earlier.

    Does this recipe work for meal prep?

    Yes! I love making pasta salad for meal prep. This recipe stores well in the fridge and as the spinach is chopped up it doesn’t get soggy.

    Eating pasta salad with a jar of pesto in the background.

    More Easy Lunch Recipes

    Make lunches more exciting with more easy recipes:

    Creamy Ranch Protein Pasta Salad
    Make summer meal prep easier with my protein pasta salad. It's got crunchy veggies, tons of protein, and a creamy ranch dressing to guarantee a satisfying salad you'll love.
    Check out this recipe
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    4 Ingredient Chicken Salad
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    Mason Jar Peanut Salad
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    Packed with fresh vegetables, quinoa, herbs, and plant powered protein, this copycat Costco quinoa salad is the perfect lunch for a hot summer day!
    Check out this recipe
    Copycat Costco quinoa salad in a serving bowl.

    PS. I love seeing my recipes in action! If you decide to make this healthy chicken pesto pasta salad don't forget to tag me on Instagram- @nourishedbynic or leave a comment below!

    đŸ“– Recipe

    Bowl of chicken pesto pasta salad being mixed.
    Print Recipe Pin Recipe
    5 from 1 vote

    Healthy Chicken Pesto Pasta Salad

    This healthy chicken pesto pasta salad is packed with flavour, veggies and 25g protein. Make it for meal prep, easy lunches or even summer potlucks.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course, Side Dish
    Keyword: salads
    Servings: 6 people

    Ingredients 

    For pesto pasta salad:

    • 227 grams of dried pasta (8oz)
    • ¾ cup pesto sauce
    • 1 large lemon just the juice
    • 1 cup cherry tomatoes sliced
    • 1.5 cups cucumber quartered (about 1 medium English cucumber)
    • ½ cup red onion thinly sliced
    • ¼ cup feta cheese crumbled
    • 2 cups spinach loosely chopped

    Optional add-ins:

    • ¼ cup sundried tomatoes sliced
    • ¼ cup jarred artichokes sliced
    • Fresh basil leaves

    For chicken:

    • 1 lb boneless skinless chicken breasts
    • 1 tbsp olive oil
    • 1 tablespoon lemon juice optional
    • 1 teaspoon garlic powder
    • 1 tsp italian spice blend
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 pinch red pepper flakes optional

    Instructions

    • Preheat oven to 400°F.
    • Cook pasta according to the package instructions, until pasta is cooked to al-dente. Once cooked, drain pasta and set aside to cool.
    • In small bowl, combine pesto and lemon juice stirring until smooth.
    • Coat the chicken in oil and lemon juice and rub with the garlic powder, Italian seasoning, salt, pepper and red pepper flakes. Place chicken in a large glass dish and bake for 20-25 minutes until it is completely cooked through but not dry. Allow to cool slightly then shred with a stand mixer on high, with two forks, or by hand.
    • In a large salad bowl, add the cooked pasta, chicken, tomatoes, cucumbers, red onion, feta cheese and spinach. Pour the pesto and lemon mixture over top, toss well to coat. Garnish with more spices or feta cheese to taste and enjoy!

    Notes

    *For storage- place leftover in an airtight container in the fridge for up to 5-7 days.
    *I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

    Nutrition

    Calories: 430kcal | Carbohydrates: 40g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 694mg | Potassium: 740mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1896IU | Vitamin C: 25mg | Calcium: 131mg | Iron: 2mg
    Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!

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      Recipe Rating




    1. Shelley

      May 30, 2022 at 8:07 am

      What is the portion size? For weight watcher reference, added up to 10 points per serving.

      Reply
      • Nicole Addison

        June 08, 2022 at 1:05 pm

        It depends how hungry you are but I would say about 1.5 cups would be a great meal!

        Reply
    2. Carly

      January 18, 2023 at 2:25 am

      5 stars
      This is so so good!! I subbed the chicken for chickpeas and used the same seasoning and toasted them in a pan. I also subbed spinach for arugula cause that’s what I had!
      Would 10/10 make again

      Reply
      • Nicole Addison

        January 18, 2023 at 2:32 am

        I am so glad you like this one!! Your substitutions sound AMAZING, I love finding ways to make the most of what I have on hand!

        Reply

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    Nicole Addison, RD

    Hi I'm Nicole!

    I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes.

    On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!

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