A light, bright and flavorful twist on pasta salad. Studded with tender bites of chicken and a host of fresh veggies, this salad is great for make-ahead lunches or a light dinner.
Ingredients
2 ½ cups diced cooked chicken (12 ounces)
6 ounces cavatappi pasta, cooked according to package directions, drained and cooled to room temperature (about 16 ounces cooked; Use gluten-free if needed)*
8 ounces fresh mozzarella pearls
2 cups sliced persian or mini-cucumbers
6 ounces (~ 1 cup) grape or heirloom cherry tomatoes, halved (multi-colored tomatoes are nice!!)
⅓ cup finely diced red onion
½ cup prepared pesto (please use one that is refrigerated so that it’s bright green in color)
¼ cup shredded Parmesan cheese, plus more for garnish
Optional: Fresh basil leaves, for garnish
Instructions
Combine cooked and cooled pasta and chicken in a large mixing bowl.
Add mozzarella cheese pearls, cucumbers, tomatoes, onion, pesto, and Parmesan cheese. Mix gently to combine.
Garnish with fresh basil leaves and additional Parmesan, if desired.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reviewed by EL KATIBI MARIA
on
September 22, 2025
Rating:
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