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Pasta salads embody versatility and satisfaction, making them a beloved choice for many home cooks. From casual lunches to elegant dinner parties, a well-prepared pasta salad can serve as a hearty main dish or a delightful side. One of the standout variations that has captured the hearts of food enthusiasts is the Grilled Chicken Pesto Pasta Salad. This dish not only showcases a medley of fresh ingredients but also bursts with vibrant flavors that promise to tantalize your taste buds.

Grilled Chicken Pesto Pasta Salad

Looking for a refreshing meal option? Try this Grilled Chicken Pesto Pasta Salad! It combines tender grilled chicken, vibrant pesto, and fresh veggies for a burst of flavor in every bite. Perfect for lunch, dinner, or picnics, this versatile dish showcases the hearty fusilli pasta, which holds dressings beautifully. Not only is it delicious, but it also offers nutritional benefits, making it a great addition to your meal prep routine. Enjoy this delightful salad at your next gathering!
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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:

    - In a large pot, bring salted water to a rolling boil. Add the fusilli pasta, stirring occasionally to prevent sticking. Cook according to the package directions until al dente—usually about 8-10 minutes. Once cooked, drain the pasta, and rinse it under cold water to cool. Set aside.

      Grill the Chicken:

        - While the pasta cooks, preheat a grill or grill pan over medium-high heat. Coat the chicken breasts with olive oil, ensuring they are well-covered, and season liberally with salt and pepper.

          - Place the chicken on the grill and cook for approximately 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. After grilling, remove the chicken and let it rest for 5 minutes before cutting it into bite-sized pieces.

            Assemble the Salad:

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

                - Pour the pesto and freshly squeezed lemon juice over the ingredients. Gently toss everything together until well coated, ensuring all ingredients are evenly distributed. Taste and add more salt and pepper as needed.

                  Garnish and Serve:

                    - Just before serving, delicately fold in the shredded fresh basil leaves for a burst of flavor and vibrant color. You can serve the salad immediately at room temperature or for a more melded flavor, cover and chill in the refrigerator for at least 30 minutes.

                      Enjoy!:

                        - This delightful salad can be enjoyed right away or stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep!

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