Description
A vibrant and creamy pesto pasta salad featuring tender rotini, fresh cherry tomatoes, mozzarella balls, shredded chicken, and peppery arugula, all tossed in a luscious pesto and Greek yogurt dressing. Perfect for a quick lunch or a light dinner, this salad is easy to prepare, refreshing, and packed with flavor.
Ingredients
Scale
Pasta and Vegetables
- 3 cups cooked rotini pasta (or your favorite shape)
- 1 cup cherry tomatoes, halved
- 2 big handfuls of arugula (or spinach)
Dairy and Protein
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1 cup shredded rotisserie or grilled chicken
- ¼ cup grated parmesan
Sauce
- ½ cup pesto (store-bought or homemade)
- ¼ cup Greek yogurt or mayo (for creaminess)
- Salt & black pepper to taste
Instructions
- Cook Pasta: Boil the pasta until al dente according to package instructions. Once cooked, drain the pasta and rinse it under cool water to stop the cooking process and cool it down. Set aside.
- Mix the Sauce: In a medium bowl, combine the pesto and Greek yogurt (or mayo) and stir until you achieve a smooth, creamy mixture that will serve as the salad dressing.
- Toss it All Together: In a large bowl, add the cooked pasta, halved cherry tomatoes, mozzarella balls, arugula, and shredded chicken. Pour the creamy pesto dressing over these ingredients and toss gently until everything is evenly coated with the sauce.
- Finish with Flavor: Sprinkle the grated parmesan cheese over the salad, then season with salt and freshly cracked black pepper to enhance the flavors.
- Chill & Serve: For best taste, chill the salad slightly in the refrigerator or serve it at room temperature. This will allow the flavors to meld beautifully, making the dish even more enjoyable.
Notes
- You can substitute arugula with spinach or mixed greens for a different flavor profile.
- Use homemade pesto for a fresher taste or select a high-quality store-bought version.
- Greek yogurt can be replaced with mayonnaise for a richer dressing, but Greek yogurt adds a nice tang and reduces fat content.
- The salad can be prepared in advance and stored covered in the refrigerator for up to 2 days.
- To keep the salad fresh, add the arugula just before serving if preparing ahead.
