Creamy Pesto Chicken Pasta Salad
This Creamy Pesto Chicken Pasta Salad is an easy, fresh pasta salad with shredded chicken, asparagus, peas, arugula, Parmesan, and a creamy pesto dressing. Perfect for warm-weather lunches, picnics, and potlucks.
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Ingredients
For the Pasta Salad
- 8 oz 225g short pasta, such as gemelli, fusilli, or penne
- 12 oz 325g cooked shredded chicken
- 8 oz 225g asparagus, about 1 bunch
- 1 cup 155g cooked peas, fresh or frozen
- 3 cups 50g baby arugula
- 1/2 cup 50g grated Parmesan
For the Dressing
- 1/2 cup 120g pesto
- 1/2 cup 115g sour cream
- 2 tbsp 20g mayonnaise
- 1 tsp 2g lemon zest
- 1 tbsp 15ml lemon juice
- 1 medium 40g shallot, minced
- 1/2 tsp 3g salt
- 1/2 tsp 1g ground black pepper
Instructions
- Break or cut off the tough ends of the asparagus. Cut the asparagus into 1 1/2-inch (4cm) pieces, about the same length as the pasta.Peel and mince the shallot.
- Bring a small pot of water to a boil with 1 teaspoon of salt. Prepare a bowl of ice water.Add the asparagus to the boiling water and cook for about 30 seconds.
- Drain right away and place it in the ice water to stop the cooking. Once cooled, drain and set aside.
- Cook the pasta according to the package directions until just al dente. Slightly undercooked pasta works best because it will continue to soften while sitting in the dressing.Drain the pasta and let it cool slightly.
- In a large bowl, whisk together the pesto, sour cream, mayonnaise, lemon zest, lemon juice, minced shallot, salt, and black pepper.
- Add the pasta, asparagus, peas, and shredded chicken to the dressing. Toss until everything is evenly coated.
- Add the baby arugula and Parmesan. Gently toss again until combined.
- Keep the pasta salad chilled until ready to serve. For the best texture and freshness, serve it the same day.
Servings: 4
Calories: 450kcal