Spring Chicken Pesto Pasta Salad with Fresh Veggies
A vibrant and flavorful pasta salad featuring tender chicken, fresh veggies, and a zesty pesto dressing, perfect for spring gatherings or a light meal.
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Ingredients
Yields 4 servings
- (8 oz) rotini pasta
- (2 cups) cooked chicken, shredded
- (1/2 cups) pesto sauce
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1/2 cups) bell pepper, diced
- (1/4 cups) red onion, finely chopped
- (1/4 cups) grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- 1
Cook 8 oz rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2
In a large mixing bowl, combine 2 cups cooked chicken, shredded, with the cooled pasta. Add Salt to taste.
- 3
Add 1/2 cup pesto sauce to the pasta and chicken, mixing well to coat evenly.
- 4
Stir in 1 cup cherry tomatoes, halved, 1 cup cucumber, diced, 1/2 cup bell pepper, diced, and 1/4 cup red onion, finely chopped.
- 5
Season the salad with salt and black pepper to taste, mixing thoroughly.
- 6
Garnish with 1/4 cup grated Parmesan cheese before serving.
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