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Chicken Pesto Pasta Salad Recipe

A vibrant, dairy-free pesto pasta salad mixed with plant-based chicken, vegetables, herbs, and fresh lemon for a balanced, satisfying, protein-rich meal.
Print Recipe
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked pasta
  • 1½ cups plant-based chicken pieces
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber chopped
  • ½ cup red onion sliced
  • 3 tablespoons vegan pesto
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh basil chopped

Method
 

  1. Add pasta, plant-based chicken, tomatoes, cucumber, and onion to a mixing bowl.
  2. Mix pesto, olive oil, lemon juice, salt, and pepper in a small bowl.
  3. Pour the dressing over the salad ingredients.
  4. Toss until everything is coated evenly.
  5. Garnish with fresh basil and serve chilled.

Notes

Nutritional Values (Per Serving)

  • Calories: 240
  • Total Fat: 7g
  • Saturated Fat: 1.2g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 15g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 15%
  • Iron: 14%
  • Vitamin A: 10%
  • Magnesium: 11%
  • Potassium: 12%

Additional Notes / Tips

  • Add chili flakes for a spicy twist.
  • Use whole-wheat pasta for extra fiber.
  • Add vegan parmesan for extra richness.
  • Chill for one hour for deeper flavor absorption.