Description
A vibrant Mediterranean pasta salad featuring al dente penne, herb-infused chicken, and zesty tomatoes. This bold, protein-rich dish balances creamy pasta with pesto’s brightness and the depth of parmesan, ideal for a healthy lunch or dinner.
Ingredients
Boneless chicken thighs – 1.5 lbs (or breasts; halal-certified available)
Penne pasta – 12 oz (gluten-free alternative: brown rice pasta)
Homemade pesto – 1/2 cup (store-bought: choose vegan/pork-free)
Tomatoes – 2 large or 4 cherry (cherry adds slight sweetness)
Parmesan – 1/4 cup grated (vegan option: nutritional yeast)
Olive oil – 1 tbsp (extra-virgin recommended for depth)
Instructions
Dice tomatoes, measure pesto, and slice chicken into 1/2″ pieces.
Marinate chicken: Toss with 2 tbsp pesto in a ziplock bag. Refrigerate 15 mins.
Cook pasta: Boil salted water, add penne, and cook al dente for 4-5 mins. Drain and rinse with cold water.
Sear chicken: Heat olive oil in a skillet. Cook chicken over medium heat for 4-5 mins per side.
Assemble salad: Toss cooked pasta, seared chicken, diced tomatoes, and remaining 1/4 cup pesto in a bowl.
Finish: Sprinkle grated parmesan; let rest 10 mins before serving.
Notes
Cook pasta slightly underdone as it softens further during tossing.
Use room-temperature chicken for even searing and moisture retention.
Add fresh lemon zest when using store-bought pesto to enhance brightness.
Serve immediately for optimal texture; refrigeration may soften vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg