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Grilled Chicken Pesto Pasta Salad

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A vibrant, protein-packed pasta salad featuring grilled chicken breast, fresh mozzarella, cherry tomatoes, baby spinach, and rotini pasta tossed in zesty basil pesto—perfect for meal prep or a summer picnic.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 8 oz rotini pasta
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach leaves
  • 1/2 cup mozzarella pearls
  • 2 tablespoons pine nuts
  • Optional: red onion slices
  • Optional: balsamic glaze

Instructions

  1. Season chicken breasts with salt and pepper. Grill over medium heat for 5–6 minutes per side, or until cooked through. Let rest, then slice thinly.
  2. Cook rotini pasta according to package instructions. Drain and let cool slightly.
  3. In a large bowl, toss the pasta with pesto until evenly coated.
  4. Add in cherry tomatoes, spinach, mozzarella pearls, and pine nuts. Toss gently.
  5. Top with sliced grilled chicken and optional red onion or balsamic drizzle.
  6. Serve chilled or at room temperature.

Notes

  • Grill extra chicken for use in other meals throughout the week.
  • Use whole wheat or gluten-free pasta if preferred.
  • Homemade pesto can add an extra fresh touch.

Nutrition

Keywords: grilled chicken, pasta salad, pesto, summer salad, meal prep, picnic

Find it online: https://epicrecipebox.com/grilled-chicken-pesto-pasta-salad/