Servings 6 servings
Ingredients
- 12 oz. uncooked pasta of choice
- 3 cups packed fresh basil leaves, washed and dried thoroughly
- 3 Tablespoons grated Parmesan cheese, plus more for serving
- 3 cloves garlic, roughly chopped
- 2 Tablespoons pine nuts, toasted
- 1/3 cup extra-virgin olive oil, plus more as needed
- 2 cups cooked, cubed chicken
- 1 cup halved cherry tomatoes
- 1 cup mini mozzarella balls
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. While the pasta is cooking, make the pesto.
- In a food processor or blender, combine the basil leaves, Parmesan cheese, garlic, toasted pine nuts, kosher salt and pepper. Pulse the ingredients together until well blended.
- With the food processor running, stream in the olive oil until the pesto is puréed, stopping to scrape down the sides as needed. (If needed, stream in additional olive oil until the pesto is a smooth consistency.)
- Drain the pasta and transfer it to a large bowl. Add the prepared pesto and cubed chicken and toss until well-combined.
- Fold in the tomatoes and mozzarella cheese. Top with additional Parmesan cheese and serve.
Notes
- Make ahead: This pasta salad can be made up to a day ahead. If serving later, drizzle with a little olive oil and toss before serving to loosen everything back up.
- To store: Keep in an airtight container in the refrigerator for up to 3 days. The pesto may brown slightly over time due to oxidation, the same reaction that turns a sliced avocado brown. It's still completely safe to eat, just slightly less vibrant. A thin layer of olive oil drizzled over leftovers can help slow it down.
- Pasta: Any short pasta works here, from anellini to rotini to farfalle. Just make sure to cook it al dente since it will continue to soften slightly as it sits.
- Protein swaps: Poached chicken, rotisserie chicken, salmon, shrimp or steak all work beautifully here. For a vegetarian version, simply omit the chicken or swap in chickpeas.
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