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This chicken pesto pasta salad is a fresh, high-protein summer dish made with pasta, juicy chicken, cherry tomatoes, mozzarella, avocado, red onion, and peppery arugula - all tossed in basil pesto. It’s quick, meal-prep friendly, and perfect for BBQs, picnics, or an easy lunch. The basil pesto adds a fragrant, herby touch, while the creamy avocado and mozzarella balance the peppery arugula and tangy cherry tomatoes. A drizzle of Parmesan ties everything together beautifully.
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Cook the pasta according to package directions until al dente. Drain and let cool slightly.
Toss the cooked pasta with basil pesto and shredded Parmesan in a large bowl until evenly coated.
Add the cooked chicken, cherry tomatoes, mozzarella, red onion, and Parmesan cheese to the bowl. Mix gently to combine.
Fold in the diced avocado and fresh arugula just before serving to keep everything fresh and vibrant.
Season with salt and black pepper to taste.
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Add avocado right before serving so it stays fresh and doesn’t brown.
Let the salad chill for 20–30 minutes before serving for deeper flavor.
Add a drizzle of extra pesto and olive oil if the salad feels dry after chilling.
Can I use a different type of pasta?
Yes, you can use any short pasta like bowties, rotini, fusilli, or penne.
Can I make this salad ahead of time?
Yes, but add the avocado and arugula just before serving to keep them fresh.
Can I use store-bought pesto?
Absolutely, store-bought pesto works perfectly for this recipe.
How do I prevent the avocado from browning?
Add the avocado right before serving and toss it gently with the salad.
Can I substitute arugula with another green?
Yes, baby spinach or mixed greens can be used as a substitute for arugula.
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