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When it comes to pasta salads, fusilli pasta stands out as an ideal choice. Its corkscrew shape not only provides a satisfying bite but also has a unique ability to hold onto dressings and sauces, ensuring that every mouthful is packed with flavor. The spirals trap pesto in their grooves, allowing the vibrant green sauce to coat the pasta thoroughly. Additionally, fusilli tends to hold up well, maintaining its texture even when served cold, making it perfect for salads that are prepared in advance.

Grilled Chicken Pesto Pasta Salad

Discover the flavors of summer with this refreshing Grilled Chicken Pesto Pasta Salad. Perfect for barbecues, picnics, or light dinners, this dish combines the heartiness of fusilli pasta with juicy grilled chicken and vibrant pesto. Enjoy a medley of tastes from creamy mozzarella, sweet cherry tomatoes, and briny olives, all topped with fresh basil. Versatile and easy to prepare, this salad is a delicious way to embrace the season while keeping meals healthy and satisfying.
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Ingredients
  

8 ounces fusilli pasta

2 boneless, skinless chicken breasts

1/2 cup homemade or store-bought pesto

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1/2 cup Kalamata olives, pitted and halved

1/4 cup red onion, thinly sliced

1/4 cup fresh basil leaves, shredded

Salt and pepper to taste

2 tablespoons olive oil

Juice of 1 lemon

Instructions
 

Cook the Pasta:

    - Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside, allowing to cool slightly.

      Grill the Chicken:

        - While the pasta is cooking, preheat your grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, and season generously with salt and pepper.

          - Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.

            Assemble the Salad:

              - In a large mixing bowl, combine the cooled fusilli pasta, grilled chicken, cherry tomatoes, mozzarella balls, Kalamata olives, and red onion.

                - Add the pesto and lemon juice, then toss gently to combine all ingredients thoroughly. Adjust seasoning with additional salt and pepper if needed.

                  Garnish and Serve:

                    - Just before serving, fold in the fresh basil leaves for added flavor and color. Serve immediately at room temperature, or refrigerate for at least 30 minutes for the flavors to meld together.

                      Enjoy!

                        - This salad can be enjoyed fresh or stored in an airtight container in the refrigerator for up to 3 days.

                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4