Pesto Pasta Salad with Grilled Chicken and Veggies
A vibrant and flavorful pesto pasta salad loaded with grilled chicken and fresh vegetables, perfect for a light meal or picnic.
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Ingredients
Yields 4 servings
- (8 oz) pasta (fusilli or penne)
- (2 cups) cherry tomatoes, halved
- (1) medium cucumber, diced
- (1) bell pepper, diced
- (1/2 cups) red onion, thinly sliced
- (1/2 cups) pesto sauce
- (1 lb) chicken breast, boneless and skinless
- (2 tbsp) olive oil
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/4 cups) grated Parmesan cheese
- (1/4 cups) fresh basil leaves, chopped
Instructions
- 1
Cook 8 oz pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside to cool.
- 2
While the pasta cooks, season 1 lb chicken breast with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Grill the chicken over medium heat for about 6-7 minutes per side, or until cooked through. Remove from grill and let rest before slicing.
- 3
In a large bowl, combine the cooled pasta, 2 cups halved cherry tomatoes, 1 medium diced cucumber, 1 diced bell pepper, and 1/2 cup thinly sliced red onion.
- 4
Add 1/2 cup pesto sauce to the bowl and toss until all ingredients are well coated.
- 5
Slice the grilled chicken and add it to the pasta salad along with 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh basil leaves. Toss gently to combine.
- 6
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
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