Chicken Pesto Pasta Salad
For an easy and healthy cold summer or spring dinner, make chicken pesto pasta salad! It's full of the fresh flavors of tomatoes, basil, and asparagus along with simple grilled chicken thighs. Can be served warm or made ahead for a bbq or picnic.
Servings 6
Calories 750kcal
Ingredients
- 6 boneless, skinless chicken thighs
- kosher salt and black pepper
- 16 oz fusilli, or other short pasta such as penne or rotini
- 1 bunch asparagus, trimmed and cut into 1 1/2 inch lengths
- 1 cup prepared pesto
- 3 tbsp balsamic vinegar
- 1 cup grape or cherry tomatoes, halved
- 2-3 tbsp pine nuts, toasted
- fresh basil leaves, optional
Instructions
- Liberally sprinkle the chicken thighs with kosher salt and few grinds of black pepper. Let it brine while you prep the rest of dinner.
- Preheat your grill to high heat.
- Grill the thighs on high for 5-6 minutes, then turn grill for another 5-6 minutes, or until they are about 165F in the middle.
- Set the chicken aside to rest and cool.
- Bring a large pot of water to a boil. Salt the water and add the pasta. Cook according to package directions minus 2 minutes.
- Add the asparagus and cook the pasta and asparagus together for 2 minutes.
- Scoop out about 1 cup of water from the pot then drain and transfer the pasta and asparagus to a large bowl.
- Add the pesto, balsamic vinegar, and about 1/4 cup of the reserved water to the bowl. Toss to coat everything with the pesto sauce. Spash in more water a little at a time if you need it until you have a smooth and silky sauce.
- Add the tomatoes and mix in.
- Transfer the chicken to a cutting board and slice into bite sized pieces. Arrange it over the top of the pasta salad.
- Sprinkle the pine nuts over it all. Add some basil leaves if desired. Serve.
Notes
- Toasting the pine nuts: Toast the pine nuts at 325F for 3-4 minutes. Keep a close eye since they burn easily.
- Brining the chicken: For the best flavor, salt the chicken in the morning or the night before and let it brine in the fridge.
- Pesto: For a quick dinner, use store bought pesto. If you want to use homemade, this recipe is wonderful with my Homemade Green Olive Pesto.
- Cheese: If you would like some cheese in the pasta salad, I would recommend using fresh mozzarella, either diced or some of those small cherry sized balls.
Nutrition
Calories: 750kcal