Cooking ahead is a great way to make sure dinner gets on the table on busy nights. This Chicken Pesto Pasta Salad can be made in the morning or even the night before!
Chicken Pesto Pasta Salad
My family loves the flavors in this pasta salad, since they’ll eat anything with olives and artichoke hearts. They were a little disappointed because they thought “pesto” in the name would make the whole thing green.
This is a healthier serving of pesto, but feel free to add more pesto if your family really likes it!
We enjoy this Chicken Pesto Pasta Salad warm. It’s also good cold for lunch the next day.
- 1 1/2 lbs. boneless, skinless chicken breasts, cubed
- 1 Tbsp. olive oil
- 1/2 cup pesto
- 2 14.5 oz. cans petite diced tomatoes, undrained
- 1 small can sliced olives, drained
- 1 14 oz. can artichoke hearts, drained and chopped
- 1 cup crumbled feta cheese
- 1 lb. penne pasta
Chicken Pesto Pasta Salad is linked up to Tasty Tuesday at Balancing Beauty & Bedlam, Craft-O-Maniac Mondays at Craft-O-Maniac, Fun with Food Friday at Paisley Passions, Pennywise Platter at The Nourishing Gourmet, and Feasting in Fellowship Friday at Comfy in the Kitchen.