Chicken Pesto Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces cavatappi, or other short pasta of choice
02 -
2 tablespoons olive oil
03 -
1 lemon, zested and juiced
04 -
2 cloves garlic, finely chopped or grated
05 -
1 red bell pepper, sliced into 3–4 flat planks
06 -
1 medium zucchini, sliced lengthwise into ¼-inch strips
07 -
8 ounces cherry tomatoes
08 -
1 pound chicken thighs or thinly pounded chicken breasts
09 -
4 ounces fresh mozzarella pearls
10 -
Kosher salt, to season
11 -
Ground black pepper, to season
→ Lemon Basil Pesto
12 -
1 ¼ ounces fresh basil leaves and tender stems (about 1 cup loosely packed)
13 -
4 cloves garlic
14 -
½ lemon, zested and juiced
15 -
¼ cup finely grated parmesan
16 -
2 tablespoons pine nuts
17 -
3–4 tablespoons extra virgin olive oil
18 -
Kosher salt, to season
19 -
Ground black pepper, to season
# Instructions:
01 -
Preheat the grill to medium-high direct heat (450-500°F). Clean the grates with a wire brush. For an indoor option, preheat a grill pan over medium-high heat.
02 -
In a food processor, combine basil, garlic, lemon zest and juice, parmesan, pine nuts, salt, and pepper. Pulse to blend, scraping sides as needed. Slowly add olive oil until desired consistency is achieved. Store in the refrigerator for up to 1 week.
03 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions. Drain, rinse with cold water, and set aside.
04 -
In a medium bowl, mix olive oil, lemon zest and juice, and garlic. Season with kosher salt and black pepper. Marinate the bell peppers, zucchini, and cherry tomatoes. String the tomatoes onto skewers. Toss chicken in the remaining marinade.
05 -
Place chicken, bell peppers, zucchini, and tomato skewers on the grill. Grill veggies to your preferred softness and char level. Tomatoes grill for 2 minutes per side, zucchini and peppers for 3-4 minutes per side. Grill chicken for 4-5 minutes per side, until fully cooked. Remove and let cool slightly.
06 -
Chop the grilled chicken, bell pepper, and zucchini into bite-sized pieces. In a large bowl, combine pasta, pesto, grilled chicken, grilled veggies, and mozzarella pearls. Toss to combine. Adjust seasoning with additional salt and pepper as needed. Serve and enjoy.
# Notes:
01 -
Grilling imparts a smoky flavor to the vegetables and chicken, enhancing the dish.
02 -
The lemon basil pesto can be prepared ahead of time and stored in the refrigerator for up to 1 week.