Spaghetti Salad
Cold pasta salads for the week — Italian Pasta Salad, Caprese Pasta Salad, Greek Orzo Pasta Salad, BLT Macaroni Salad — for potlucks and hot nights.
★ dinner
dinnerHealthy Chicken Pesto Pasta Salad
Quick & Easy Chicken Pesto Pasta Salad, (great for meal prep)
Celine KomiyamaIngredients
- Fusilli Pasta
- Salt
- Black Pepper
- Olive Oil
- cherry tomatoes
- mozzarella balls
Instructions
- 1Cook pasta to package instructions
- 2Season chopped chicken with Olive Oil, Salt, & Pepper. Cook chicken on the stove for about 8-10 min, tossing occasionally.
- 3Cut tomatoes and mozzarella balls in half
- 4Once pasta is cooked, combine with chicken, tomato, mozzarella balls, and spinach
- 5Stir in pesto sauce + add any other toppings of your choice
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Open in Pepper →The Bowl That Feeds A Crowd
A big bowl of pasta salad in the fridge means lunch is handled, the potluck dish is done, and dinner only needs something off the grill next to it. It keeps, it travels, and nobody complains.
Cooks on Pepper reach for these when the kitchen is too hot to cook twice, when they're feeding a porch full of people, or when they want Sunday to cover Tuesday.
Every recipe here is a full bowl you can make ahead, from Healthy Chicken Pesto Pasta Salad and Southwest Chipotle Pasta Salad to Mediterranean Pasta Salad, Pesto Feta Pasta Salad, and Summer Pasta Salad.
Quick Tips
- 1
Salt the pasta water
Use about 1 tablespoon of salt per 4 quarts of water. Cold pasta tastes flat if it wasn't seasoned while it boiled.
- 2
Cook one minute short
Pull the pasta a minute before the box says, then rinse under cold water so it stops cooking and doesn't clump.
- 3
Dress it twice
Toss with half the dressing while the pasta is still warm, then add the rest right before serving since pasta soaks up liquid in the fridge.
- 4
Chill at least 2 hours
Give it 2 hours covered in the fridge so the tomatoes, cucumber, and dressing come together, then taste and add salt again.
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