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Pesto chicken pasta salad with cherry tomatoes and fresh basil

Pesto Chicken Pasta Salad

Short pasta and shredded chicken tossed in basil pesto brightened with Italian dressing, with baby spinach, arugula, cherry tomatoes and Parmesan. Ready in 25 minutes and great for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 12 oz short pasta penne, rotini or fusilli
  • 3 cups cooked shredded chicken rotisserie or leftover
  • 2 cups baby spinach roughly chopped
  • 1 cup arugula
  • 1 1/2 cups cherry tomatoes halved
  • 3/4 cup shredded Parmesan cheese
Pesto Dressing
  • 3/4 cup basil pesto store bought or homemade
  • 1/4 cup Italian salad dressing
  • 1 tbsp lemon juice optional
To Finish
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp cracked black pepper

Method
 

  1. Cook the pasta in well salted boiling water until al dente. Drain, rinse with cold water and shake dry.
  2. Stir the pesto, Italian dressing and lemon juice together until smooth.
  3. Add the pasta and chicken to a large bowl, pour over most of the pesto dressing and toss to coat.
  4. Fold in the spinach, arugula, tomatoes and shredded Parmesan.
  5. Drizzle with the remaining dressing, top with grated Parmesan and black pepper, and serve cold or at room temperature.

Notes

For make ahead, toss the pasta, chicken and dressing up to a day ahead and add the greens and tomatoes a few hours before serving. Store leftovers in the fridge for up to 3 days and refresh with extra pesto or dressing.