Pesto Chicken Pasta Salad Meal Prep

Pesto Chicken Pasta Salad Meal Prep

Tender pasta, juicy chicken, and basil pesto combine into a make-ahead lunch that holds up well all week.

Total 1 hr Makes 4 servings Calories 520/serving

Dietary

Halal

Allergens

Dairy, Tree nuts, Wheat

This meal prep salad tosses rotini with grilled chicken, cherry tomatoes, and mozzarella in a bright basil pesto. It stores well in the refrigerator for several days, making it a practical option for weekday lunches or light dinners.

Ingredients

  • 12 ounces rotini pasta
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella pearls
  • 1/2 cup roasted red peppers, sliced
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons grated Parmesan cheese

Method

  1. Bring a 6-quart pot of salted water to a boil and cook the rotini according to package directions until al dente.

  2. Drain the pasta and rinse under cold water to stop the cooking; set aside to cool completely.

  3. Pat the chicken breasts dry and rub both sides with olive oil, salt, and black pepper.

  4. Heat a 9-inch skillet over medium heat and cook the chicken breasts, turning once, until an internal temperature of 165°F is reached, about 12 minutes.

  5. Transfer the chicken to a cutting board and let rest 5 minutes, then dice into bite-sized pieces.

  6. In a large bowl, toss the cooled pasta with the basil pesto until evenly coated.

  7. Add the diced chicken, cherry tomatoes, mozzarella pearls, roasted red peppers, and pine nuts to the bowl and toss to combine.

  8. Sprinkle with grated Parmesan cheese and toss once more.

  9. Divide the pasta salad evenly among 4 meal prep containers and refrigerate until ready to eat, up to 4 days.

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    Pesto Chicken Pasta Salad Meal Prep

    This meal prep salad tosses rotini with grilled chicken, cherry tomatoes, and mozzarella in a bright basil pesto. It stores well in the refrigerator for several days, making it a practical option for weekday lunches or light dinners.

    1 hr 4 servings 520 cal

    Ingredients

    • 12 ounces rotini pasta
    • 1 pound boneless skinless chicken breasts
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2/3 cup basil pesto
    • 1 cup cherry tomatoes, halved
    • 1 cup mozzarella pearls
    • 1/2 cup roasted red peppers, sliced
    • 1/4 cup pine nuts, toasted
    • 2 tablespoons grated Parmesan cheese

    Method

    1. 1

      Bring a 6-quart pot of salted water to a boil and cook the rotini according to package directions until al dente.

    2. 2

      Drain the pasta and rinse under cold water to stop the cooking; set aside to cool completely.

    3. 3

      Pat the chicken breasts dry and rub both sides with olive oil, salt, and black pepper.

    4. 4

      Heat a 9-inch skillet over medium heat and cook the chicken breasts, turning once, until an internal temperature of 165°F is reached, about 12 minutes.

    5. 5

      Transfer the chicken to a cutting board and let rest 5 minutes, then dice into bite-sized pieces.

    6. 6

      In a large bowl, toss the cooled pasta with the basil pesto until evenly coated.

    7. 7

      Add the diced chicken, cherry tomatoes, mozzarella pearls, roasted red peppers, and pine nuts to the bowl and toss to combine.

    8. 8

      Sprinkle with grated Parmesan cheese and toss once more.

    9. 9

      Divide the pasta salad evenly among 4 meal prep containers and refrigerate until ready to eat, up to 4 days.