Join our community of Solution Seekers!

Pesto Chicken Pasta Salad

Pesto Chicken Pasta Salad
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  1. Cook the pasta according to the package directions; drain, return to the pot, and let cool.
  2. Heat oven to 400° F. Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes; shred.
  3. Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper.
By April, 2012

Nutritional Information

  • Per Serving
  • Calories 823
  • Fat 43g
  • Sat Fat 12g
  • Cholesterol 97mg
  • Sodium 1,099mg
  • Protein 38g
  • Carbohydrate 71g
  • Sugar 7g
  • Fiber 4g
  • Iron 5mg
  • Calcium 331mg
What does this mean? See Nutrition 101 .

Quick Tip

Yellow and red tomatoes in a crate
This versatile pasta salad can be made with countless variations. Try adding halved grape tomatoes, sun-dried tomatoes, or marinated artichoke hearts in place of or in addition to the olives.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.