Strawberry Pasta Salad with Pesto Chicken
This is the pasta salad for people who think they don’t like pasta salad. There’s nothing heavy or mayo-laden about it. Tender pesto-marinated baked chicken thighs sliced over a bowl of fusilli tossed with fresh strawberries, peppery arugula, thinly sliced red onion, creamy mozzarella or tangy goat cheese, and a shower of crushed pistachios or pecans for crunch. Drizzle the Strawberry White Balsamic Dressing over the whole thing and it becomes one of the most vibrant, interesting, and genuinely delicious pasta salads you’ll ever put on a table.
The pesto chicken is what makes this more than just a pretty salad. Chicken thighs marinated in pesto, lemon juice, and Creole Trinity and Herb seasoning and baked until tender and slightly caramelized at the edges bring a savory, herby richness that anchors the sweetness of the strawberries and the brightness of the arugula. The overnight marinate is the move if you have the time. The flavor difference is significant and the chicken comes out of the oven tasting like it was prepared with considerably more effort than a zip-lock bag and a baking dish.
Ingredients Needed to Make Strawberry Pasta Salad with Pesto Chicken
Two components that come together into one complete dish. Here’s everything you need:
The Pesto Chicken
- Chicken thighs (bone-in or boneless both work; thighs stay juicier than breast during baking and absorb the marinade more deeply)
- Pesto (jarred or homemade; the primary flavor of the marinade)
- Lemon, juiced (brightens the pesto and tenderizes the chicken)
- Creole Trinity and Herb seasoning (adds a savory, herby complexity that elevates the pesto marinade)
- Salt and pepper
The Pasta Salad
- Fusilli or rotini, cooked and cooled (the corkscrew shape catches dressing and holds onto the other ingredients)
- Fresh strawberries, sliced (the star of the salad; sweet, juicy, and visually stunning)
- Arugula or spinach (arugula for a peppery bite, spinach for a milder, more neutral base)
- Red onion, thinly sliced (adds a sharp, slightly sweet bite throughout)
- Mozzarella balls or goat cheese crumbles (mozzarella for mild creaminess, goat cheese for tanginess)
- Crushed pistachios, pecans, or almonds (adds crunch and a nutty richness that ties the sweet and savory elements together)
How to Make Strawberry Pasta Salad with Pesto Chicken
1
Marinate the Chicken
Combine the chicken thighs, pesto, lemon juice, CTH seasoning, salt, and pepper in a large zip-lock bag. Seal the bag and massage everything together until the chicken is completely coated in the marinade. Refrigerate for at least 2 hours, or overnight for the most flavorful, deeply marinated result. The acid from the lemon juice begins to break down the surface of the meat and the pesto coats every surface, so the longer it sits the better the finished chicken will taste.
2
Bake the Chicken
When ready to cook, preheat the oven to 350Ā°F. Transfer the chicken and all of the marinade from the bag into a baking dish in a single layer. Bake for 30 to 35 minutes until the internal temperature reaches 165Ā°F and the tops are slightly golden and caramelized from the pesto. Let the chicken rest for 5 minutes before slicing into strips or shredding depending on your preference.
3
Cook and Cool the Pasta
Cook the fusilli or rotini according to package directions until al dente. Drain and spread on a baking sheet or toss with a drizzle of olive oil to cool completely before assembling. Adding warm pasta to the salad will wilt the arugula and melt the cheese before the bowl even makes it to the table.
4
Assemble the Salad
In a large bowl, combine the cooled pasta, sliced strawberries, arugula or spinach, and thinly sliced red onion. Add the mozzarella balls or goat cheese crumbles and toss gently to distribute everything evenly without breaking the cheese down into crumbles.
5
Top and Serve
Arrange the sliced or shredded pesto chicken over the top of the assembled salad. Scatter the crushed nuts generously over everything. Drizzle with the Strawberry White Balsamic Dressing right before serving. Serve immediately or refrigerate and dress right before eating.
Strawberry Pasta Salad with Pesto Chicken
Ingredients
Chicken:
- 4-6 chicken thighs
- 3 tbsp pesto
- 1 lemon juiced
- 2 tbsp CTH
- S&P
Salad:
- 1 lb pasta fusilli or rotini. Cooked and drained
- 2 handfuls of Arugula or spinach
- 1/2 red onion sliced thin
- Mozzarella balls or goats cheese crumbles
- Crushed pistachios pecans, or almonds for a crunch
Instructions
Chicken:
- Add all to a ziplock, mix and let marinate for 2 hours or overnight. Add to a baking dish
- Bake on 350 for 30-35 minutes or until chicken is cooked through
Salad:
- Mix all together and top with chicken!
