Italian Chicken Pesto Pasta Salad Recipes

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PESTO CHICKEN PASTA SALAD



Pesto Chicken Pasta Salad image

Quick and easy Pesto Chicken Pasta Salad with fresh ingredients and loads of flavor! This is the perfect side dish for any get together, backyard bbq, or potluck.

Provided by Tiffany

Categories     Side Dish

Time 20m

Number Of Ingredients 9

17 ounces Sam's Choice Italia Fusiloni Pasta
⅔ cup prepared Italian salad dressing
½ cup Sam's Choice Italia Basil Pesto Sauce
2 cups fresh baby spinach
1 cup fresh arugula
2 cups shredded chicken (rotisserie chicken works well)
½ cup cherry tomatoes (halved)
⅓ cup shredded parmesan cheese
grated parmesan cheese and cracked black pepper, for topping

Steps:

  • Boil pasta for 8-9 minutes until tender, rinse with cold water, drain, and place in a large bowl.
  • Add spinach and arugula, shredded chicken, tomatoes, and parmesan cheese pasta bowl.
  • Whisk together Italian salad dressing and pesto sauce until smooth, then pour over pasta. Toss to combine. Top with cracked black pepper and grated parmesan cheese as desired.
  • Serve immediately or cover and chill up to 8 hours and toss just before serving.

Nutrition Facts : Calories 860 kcal, Carbohydrate 97 g, Protein 39 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 76 mg, Sodium 744 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

CHICKEN PESTO PASTA SALAD



Chicken Pesto Pasta Salad image

Time 25m

Number Of Ingredients 10

2 cups cooked chicken breasts, diced (grilled is my favorite)
12 oz. farfalle pasta (bowtie), uncooked
1 cup pesto
¼ cup Italian dressing
2-3 cups baby spinach
10 oz. (about 2 cups) cherry tomatoes halved
8 oz. fresh mozzarella pearls (or fresh mozzarella cut into cubes)
¼ cup grated Parmesan cheese
salt and pepper to taste (kosher salt is preferred)
optional: pine nuts, basil, cut into small strips...

Steps:

  • 1. Cook the pasta in a large pot of salted water, until al dente, according to instructions on the package. Once cooked, drain and rinse with cold water. Shake out any excess water. 2. Place pasta in a large bowl and stir in the pesto and Italian dressing. Add the cooked chicken and add to the bowl along with the baby spinach. Fold in the tomatoes, mozzarella, and Parmesan cheese. Season to taste with salt and pepper. Add olive oil or more Italian dressing if the mixture seems dry. 3. Cover and refrigerate until ready to serve. Before serving give it a stir. 4. Keeps in the fridge for up to 5 days.

ITALIAN CHICKEN PASTA SALAD



Italian Chicken Pasta Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber (about 1/3 cucumber)
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers (about 1 whole)
1/2 cup 1/4-inch diced hard salami (about 4 ounces)
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
  • Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
  • In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

ITALIAN CHICKEN-PESTO PASTA SALAD



Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories     Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

  • Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
  • Drain the pasta well in the colander.
  • Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
  • Add in chopped tomatoes and cooked cubed chicken; toss to coat.
  • For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
  • Add in the mayonnaise and pulse until blended.
  • Add the mayo mixture to the pasta mixture; toss to combine.
  • Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7

CHICKEN PESTO PASTA SALAD



Chicken Pesto Pasta Salad image

Super easy pasta salad- wonderful for any thing from a brunch to a summer dinner. Everyone likes it- even my picky 3 year old! My husbands co-worker brought this to share for an event and he begged for the recipe. The only particular is that the pasta salad will taste best if you use the pesto in a plastic container in the refrigerated section. The serving size stated is the pasta salad as main dish- in a pot luck or as a side it serves a lot more.

Provided by MistressRach

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2/3 cup basil pesto
2 tablespoons white wine vinegar
salt
fresh ground pepper
3 tablespoons olive oil
3/4 lb orzo pasta
1 lb shredded cooked chicken
1/2 lb cherry tomatoes (cut in half) or 1/2 lb grape tomatoes (cut in half)

Steps:

  • In a large bowl whisk together pesto, vinegar and 1/4 T salt and pinch of pepper. Gradually whisk in oil until smooth.
  • Cook the orzo add 2T salt in cooking.
  • Drain and rinse under cold water and drain again.
  • Add orzo to vinigarete and toss.
  • Add chicken, and tomatoes and toss.
  • Tastes best chilled- though it's fine warm.

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