Chicken Pesto Pasta Salad


  • ½ to ¾ pound pasta
  • 1 pint cherry tomatoes, halved
  • 5 ounces baby arugula
  • 2 cups cooked chicken breast meat
  • 1 cup fresh mozzarella balls
  • 1 to 1 ½ cups pesto
  • Salt and pepper


  1. Bring a large pot of salted water to a boil. Cook the pasta, according to the package instructions, until 1 minute less than al dente. Drain and rinse under cold water.
  2. Cut the chicken into bite sized chunks and halve the cherry tomatoes.
  3. Combine the pasta, tomatoes, arugula, chicken, and mozzarella in a large bowl.
  4. Add a little bit of the pesto at a time and toss until the salad is well coated with the pesto.
  5. Check the salad for seasoning and serve.

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