The Real Food Dietitians · by Jessica Beacom★ 4.9
Chicken Pesto Pasta Salad Recipe
NUTRITION · PER SERVING32M COOK
CAL 11%·PRO 31%
CARBS 16G28% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 12G46% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright pasta salad with chicken, fresh vegetables, and pesto. Light and refreshing, it works equally well as a make-ahead lunch or casual dinner.
mainitaliansaladpastachickengluten free
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 11- 2 ½ cups diced cooked chicken (12 ounces)
- 6 ounces cavatappi pasta, cooked according to package directions, drained and cooled to room temperature (about 16 ounces cooked; Use gluten-free if needed)*
- 8 ounces fresh mozzarella pearls
- 2 cups sliced persian or mini-cucumbers
- 6 ounces (~ 1 cup) grape or heirloom cherry tomatoes, halved (multi-colored tomatoes are nice!!)
- ⅓ cup finely diced red onion
- ½ cup prepared pesto (please use one that is refrigerated so that it’s bright green in color)
- ¼ cup shredded Parmesan cheese, plus more for garnish
- Optional: Fresh basil leaves, for garnish
At a glance
PER SERVING · TIME 32M
CAL 11%·PRO 31%
CARBS 16G28% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 12G46% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 12m
- Sodium
- 212mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 176mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.