Chicken Pesto Pasta Salad

5 from 2 votes

This Chicken Pesto Pasta Salad is packed with a delicious combination of flavors and textures. Tender chicken with sweet cherry tomatoes, black olives, crunchy walnuts, tangy feta cheese, and peppery arugula, all tossed together in a luscious pesto dressing.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: American, Italian

Servings:

Calories: 496kcal

Author: Valerie Brunmeier

Ingredients

For the Creamy Pesto Dressing

¾ cup prepared basil pesto
¼ cup extra virgin olive oil
3 tablespoons plain Greek yogurt nonfat or 2%

For the Pasta Salad

10 ounces farfalle (bowtie) pasta about 3 cups dry measure
½ cup chopped walnuts
1 heaping cup fully-cooked chicken breast chopped (I use rotisserie chicken)
1 heaping cup cherry tomatoes rinsed, drained, and halved
2.25 ounce can sliced black olives drained
¼ cup diced red onion
½ cup crumbled feta cheese plus additional for garnish
1½ cups baby arugula packed

Instructions

Make the Creamy Pesto Dressing

In a small bowl, combine the pesto with the olive oil and Greek yogurt. Refrigerate until ready to use.

Cook the Pasta

Cook the pasta in boiling, salted water according to package directions. Rinse well with cold water (pasta should be cold) and drain well.

Toast the Walnuts

Meanwhile, preheat oven to 350 degrees F. Place the walnuts on a small baking sheet or shallow dish and bake for 3 minutes. Remove from the oven and set aside.

Assemble the Salad

Transfer the cooked, cooled pasta to a serving dish. Add the dressing and toss to combine. Add the chicken, tomatoes, black olives, red onion, and crumbled feta and toss to combine. If making ahead, cover and refrigerate. Just before serving, stir in the arugula, and the toasted walnuts and garnish with a little additional feta, if desired.

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