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Caprese Pesto Pasta Salad

Caprese Pesto Pasta Salad

Lunch
Prep Time
15min
Cook Time
15min
Servings
5
Calories
571
Chef's Note

For the best flavor, make this salad at least an hour before serving to allow the flavors to develop. You can prepare the components ahead of time and assemble just before serving. If making for meal prep, store the pesto separately and mix just before eating to maintain the vibrant green color.

Tags
pasta
Italian
vegetarian
kid-friendly
quick
easy
lunch
chicken
pesto
caprese
Ingredients

  • 16 oz whole wheat penne pasta

  • 3 cups cherry tomatoes

  • 12 oz fresh mozzarella pearls

  • 1 cup fresh basil leaves

  • 4 cups baby spinach

  • 1/4 cup pine nuts

  • 3 cloves garlic cloves

  • 1/3 cup extra virgin olive oil

  • 2 tbsp lemon juice

  • 1/2 cup grated parmesan cheese

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp red pepper flakes

  • 24 oz grilled chicken breast

Instructions
  • 1

    Bring a large pot of salted water to a boil. Add 16 oz of whole wheat penne pasta and cook according to package directions until al dente, about 8-10 minutes.

  • 2

    While pasta is cooking, halve 3 cups of cherry tomatoes and set aside.

  • 3

    Toast 1/4 cup of pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes, stirring frequently to prevent burning. Remove from heat and set aside.

  • 4

    To make the pesto, combine 1/2 cup of fresh basil leaves, 4 cups of baby spinach, toasted pine nuts (reserve 1 tablespoon for garnish), 3 minced garlic cloves, 1/3 cup of extra virgin olive oil, 2 tbsp of lemon juice, and 1/2 cup of grated parmesan cheese in a food processor. Pulse until smooth.

  • 5

    Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta.

  • 6

    In a large bowl, combine the cooled pasta, halved cherry tomatoes, 12 oz of fresh mozzarella pearls, and 24 oz of diced grilled chicken breast.

  • 7

    Add the pesto to the pasta mixture and toss gently to coat all ingredients evenly.

  • 8

    Season with 1 tsp of salt, 1/2 tsp of black pepper, and 1/4 tsp of red pepper flakes. Adjust seasonings to taste.

  • 9

    Tear the remaining 1/2 cup of fresh basil leaves and fold them into the salad.

  • 10

    Refrigerate for at least 15 minutes to allow flavors to meld.

  • 11

    Serve chilled, garnished with the reserved pine nuts and additional basil leaves if desired.

Nutrition Information (per serving)
571
Calories
49g
Protein
56g
Carbs
17g
Fat
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