Name: Chicken Pesto Pasta Salad with Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 227 grams dried pasta, 8 ounces; 3/4 cup pesto sauce; Juice of 1 large lemon; 1 cup cherry tomatoes, sliced; 1 1/2 cups cucumber, quartered, about 1 medium English cucumber; 1/2 cup red onion, thinly sliced; 1/4 cup feta cheese, crumbled; 2 cups spinach, loosely chopped; 1/4 cup sundried tomatoes, sliced; 1/4 cup jarred artichokes, sliced; Fresh basil leaves; 1 pound boneless skinless chicken breasts; 1 tablespoon olive oil; 1 tablespoon lemon juice, optional; 1 teaspoon garlic powder; 1 teaspoon Italian spice blend; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 pinch red pepper flakes, optional

Description

This chicken pesto pasta salad is made with baked shredded chicken, pasta, pesto-lemon dressing, cherry tomatoes, cucumber, red onion, feta, and spinach. It comes together in 30 minutes and works well as a lunch pasta salad or make-ahead cold meal.

Ingredients

For the Pesto Pasta Salad

227 grams dried pasta, 8 ounces
3/4 cup pesto sauce
Juice of 1 large lemon
1 cup cherry tomatoes, sliced
1 1/2 cups cucumber, quartered, about 1 medium English cucumber
1/2 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
2 cups spinach, loosely chopped

Optional Add-Ins

1/4 cup sundried tomatoes, sliced
1/4 cup jarred artichokes, sliced
Fresh basil leaves

For the Chicken

1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon lemon juice, optional
1 teaspoon garlic powder
1 teaspoon Italian spice blend
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch red pepper flakes, optional

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Instructions

Preheat the oven to 400°F.
Cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
In a small bowl, stir together the pesto sauce and lemon juice until smooth.
Coat the chicken breasts with olive oil and optional lemon juice.
Rub the chicken with garlic powder, Italian spice blend, salt, black pepper, and optional red pepper flakes.
Place the chicken in a large glass baking dish.
Bake for 20 to 25 minutes, or until the chicken is completely cooked through but not dry.
Let the chicken cool slightly, then shred it with a stand mixer on high, with two forks, or by hand.
In a large salad bowl, add the cooked pasta, shredded chicken, cherry tomatoes, cucumber, red onion, feta cheese, and spinach.
Pour the pesto-lemon mixture over the pasta salad.
Toss well until everything is coated.
Garnish with extra spices or more feta cheese to taste, if desired.

Notes

Let the pasta cool before tossing it with the other salad ingredients.
The chicken can be shredded with a stand mixer, two forks, or by hand.
Optional add-ins include sliced sundried tomatoes, sliced jarred artichokes, or fresh basil leaves.
Store leftovers in an airtight container in the fridge for up to 5 to 7 days.
Freezing and reheating instructions are not provided for this recipe.

Prep Time: 10 mins
Cook Time: 20mins