Description
Basil pesto pasta salad brings Italian sunshine to your summer table. Creamy, herbal notes dance with al dente noodles, creating a refreshing dish perfect for picnics and potlucks you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup cooked and cubed chicken
- 2 cups cooked fusilli pasta
- 1 cup drained corn kernels
- 1 cup rinsed and drained kidney beans
Vegetables and Fruits:
- 1 cup chopped romaine lettuce
- 1 cup diced cherry tomatoes
- 1 cup diced cucumbers
- 1 cup diced avocado
Sauce:
- 1 cup pesto sauce, homemade or store-bought
Instructions
- Boil the fusilli pasta in a large pot of salted water according to package directions until it reaches a tender yet firm al dente texture. Drain the pasta in a colander and rinse with cold water to stop the cooking process, then set aside to cool completely.
- Trim and cut the chicken breasts into uniform small cubes, approximately 1/2 inch (1.27 centimeters) in size. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the chicken cubes and season with a pinch of salt and pepper. Cook the chicken, stirring occasionally, until the pieces are golden brown and fully cooked through, with no pink visible in the center, about 7-9 minutes.
- Transfer the cooked chicken to a plate and allow it to cool to room temperature, which helps prevent wilting of the salad ingredients.
- In a spacious mixing bowl, combine the cooled fusilli pasta, chopped romaine lettuce, halved cherry tomatoes, diced cucumbers, sweet corn kernels, sliced avocado, cooled chicken cubes, and rinsed kidney beans.
- Drizzle the prepared pesto sauce over the salad ingredients. Gently toss the mixture using salad servers or two large spoons, ensuring each component is evenly coated with the vibrant green pesto sauce.
- For optimal flavor, let the salad sit for 5-10 minutes to allow the ingredients to meld together. Serve chilled or at room temperature as a refreshing main course or side dish.
Notes
- Pasta Perfection Matters: Slightly undercook the pasta to maintain a firm texture that holds up beautifully in the salad.
- Precision in Cutting: Slice chicken into uniform pieces ensuring even cooking and consistent bite sizes throughout the dish.
- Sauce Distribution Magic: Gently fold pesto sauce to coat every ingredient completely, creating a harmonious flavor profile.
- Seasoning Simplicity: Pesto’s inherent herbs and garlic eliminate the need for additional salt or spices, keeping the recipe pure and flavorful.
- Chill for Enhanced Flavor: Refrigerate the salad for 30 minutes before serving to allow ingredients to meld and develop deeper, more complex taste notes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 22 g
- Cholesterol: 60 mg