Chicken Pesto Pasta Salad

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Light, creamy, and packed with protein, this creamy chicken pesto pasta salad is made with a Greek yogurt dressing, fresh basil, and simple ingredients. Perfect for meal prep, summer lunches, or an easy weeknight dinner.

Prep Time15

Cook Time15

Total Time30

Course: Lunch/Dinner, Salad

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

Pasta Salad

8 oz short gluten-free or regular pasta of choice bowtie, penne, I used Banza
2 cups chopped cooked chicken
1 cup cherry tomatoes quartered or halved
½ cup red onion finely diced
½ cup mozzarella pearls or chopped fresh mozzarella balls
2–3 cups fresh baby spinach or arugula roughly chopped

Creamy Pesto Dressing

¾ cup plain full-fat Greek yogurt
3 Tablespoons finely chopped fresh basil
3 Tablespoons lemon juice
2 Tablespoons shredded parmesan cheese
1 Tablespoon mayo I used avocado oil mayo
3 teaspoons Dash Pasta Blend Garlic Pesto Seasoning
2 cloves garlic minced
½ teaspoon honey
½ teaspoon salt plus more to taste
¼ teaspoon black pepper
Handful of baby spinach

Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse with cold water to cool. Set aside.
Add the Greek yogurt, fresh basil, lemon juice, Parmesan, mayo, seasoning blend, garlic, honey, salt, pepper and fresh spinach to a blender or food processor. Blend until smooth and creamy.
In a large bowl, combine the cooled pasta, chicken, tomatoes, red onion, mozzarella and greens.
Pour the dressing over the salad and toss until everything is well coated.
Serve right away to keep in the fridge until ready to serve. For meal prep, portion salad into 4 meal prep containers!

Notes

Chicken: Rotisserie or pre-cooked chicken works great and keeps this recipe quick and easy.
Pesto seasoning: If you don’t have the seasoning blend, you can skip it or add a little regular pesto for a similar flavor.
Dressing consistency: If the dressing is too thick, add a splash of water or milk to thin it out to your desired consistency.
Storage + meal prep: Store leftovers in an airtight container in the fridge for up to 4 days. Divide into individual containers for easy grab-and-go lunches.

Nutrition