Chicken Pesto Tomato Pasta Salad

Who’s for chicken pesto tomato pasta salad tonight? A perfect combination of tasty and affordable, as well as being simple and fast to make. Everyone will love it too.

pesto chicken pasta salad.jpg



Preparation time

15 mins

Cooking time

25 mins


  • 400g Pasta (we used penne)
  • 2 large Ritchies chicken stir fry
  • 3 tablespoons extra virgin olive oil
  • juice ½ lemon
  • 3 tablespoons good quality basil pesto
  • 2/3 cup torn basil leaves
  • 1 punnet cherry or. mini Roma tomatoes cut in half
  • to large handfuls of rocket leaves
  • 1 small red onion, peeled and finely sliced
  • sea salt and freshly ground black pepper


  1. Cook the pasta following the pack instructions for al dente, Drain and toss in 2 tablespoons of olive oil, and allow to cool slightly.
  2. Place a large frying pan on a medium-high heat and add 1 tablespoon of olive oil. Fry the chicken, stirring occasionally till lightly golden and cooked through, season with salt and freshly ground black pepper. Set aside to cool slightly.
  3. In a large bowl add the cooked pasta, pesto, lemon juice, red onion and stir until well mixed. Add salt and pepper to taste. Fold in the cooked chicken tomatoes and ¾ of the basil leaves. Transfer to a serving plate and scatter with the remaining basil leaves. Serve immediately or refrigerate until required.

Serves 4. Preparation time 15 minutes. Cooking time 20-25 minutes depending on pasta type.

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