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Pesto Penne Salad with Deli-Roasted Chicken

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 550
A flavorful and easy pasta salad combining pesto, roasted chicken, and fresh vegetables for a quick, satisfying meal.

Ingredients

Pasta and Vegetables

  • 4 cups dried penne, mostaccioli, or bow tie pasta
  • 2 cups broccoli florets

Pesto and Chicken

  • 0.75 cup basil pesto
  • 12 ounces deli-roasted chicken
  • 0.25 cup Parmesan cheese, shredded
  • 0.5 teaspoon coarsely ground black pepper

Additional

  • 0.5 cup roasted red sweet peppers, drained and cut into strips
  • 0.25 cup finely shredded Parmesan cheese (optional) (for garnish)

Instructions 

  • Cook pasta according to package instructions, adding broccoli in the last 2 minutes. Drain, reserving 1/2 cup pasta water, then return pasta and broccoli to the pot.
  • Mix pesto with reserved pasta water in a small bowl. Add chicken and roasted peppers to the pasta, then stir in the pesto mixture. Heat through and stir in Parmesan cheese.
  • Divide among bowls, top with extra Parmesan if desired, sprinkle with black pepper, and serve immediately.

Notes

Use freshly grated Parmesan for best flavor. Feel free to add more vegetables or adjust pesto to taste.
Calories: 550kcal
Cost: $15
Course: Salad
Cuisine: Italian-American
Keyword: chicken, Pasta, Pesto