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Summer Pasta Salad with Chicken and Mint Pesto

Summer Pasta Salad with Chicken and Mint Pesto

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Looking for a refreshing and vibrant dish to enjoy during the summer months? Look no further than this delightful Summer Pasta Salad with Chicken and Mint Pesto.

Packed with fresh ingredients and tossed in a zesty pesto dressing, this salad is both satisfying and light.

Whether you’re planning a picnic or a backyard barbecue, this recipe is sure to impress your guests with its delicious flavors.

Summer Pasta Salad with pesto image

This Summer Pasta Salad with Mint Pesto is a perfect addition to your seasonal menu.

The combination of fresh ingredients, including the vibrant herbs and zingy pesto, creates a burst of flavor with every bite.

Whether you’re enjoying it as a light lunch or a side dish at a gathering, this salad will keep you refreshed and satisfied during those warm summer days.

Don’t forget to make an extra batch of the mint pesto to use in other recipes or as a delightful spread. Give this recipe a try and elevate your summer dining experience!

The temperature is rising and it was 93 degrees today. I wanted to cook something easy and yet tasty and refreshing.

I thought that a cold pasta salad would be perfect and I made it with whatever I had in the refrigerator. I had some leftover boiled chicken breasts and Mint pesto.

I used some Greek pasta named plexoudes which translate into plaits.

plexoudes image

They are very versatile because they hold the sauce while retaining an al dente texture. They are popular in entrées, side dishes, baked dishes and pasta salads; and pair well with light to moderately-thick tomato sauces and cream sauces.

Similar pasta are the casarecce or gemelli, meaning “twins,” which are simply two short strands of round pasta that are twisted together.

Ingredients needed to make this Summer Pasta Salad

  • 500 grams Greek pasta plexoudes (or use casarecce or gemelli)
  • Salt
  • Cooked chicken breast
  • Cherry tomatoes
  • Cucumber (optional)
  • Gherkins
  • Parsley
  • Mint pesto
  • Salt and pepper to taste
  • Greek Yoghurt

How to make this summer Pasta Salad

Bring water to boiling point and add some salt and boil pasta according to package instructions. ( I boiled them for fifteen minutes).

Drain them and add cold water.

Drain them again and place them in a big bowl.

Add the remaining ingredients, toss and place in the refrigerator before serving.

Mint Pesto image

I am submitting this pasta salad to Ruth, of Once Upon a Feast, who has created and is hosting this week’s Presto Pasta Nights event.

As I don’t post every day, here is the pesto recipe as well:

Mint Pesto with Walnuts

Ingredients:

  • 1 cups of mint, only the leaves
  • 2 garlic cloves
  • Juice of 1 lemon
  • 1/2 cup of walnuts
  • 1/2 cup of extra-virgin olive oil
  • 1/4 cup freshly grated parmesan or pecorino cheese
  • Salt and freshly ground pepper
  • Grated graviera (optional)

Directions:
In a food processor, combine the, mint, garlic and walnuts and pulse until coarsely chopped. Pour in the olive oil and add the cheese. Process to a puree, adding the lemon juice and some extra olive oil, if needed. Season the pesto generously with salt and pepper.

Any leftover pesto can be stored in the deep freezer for a long period of time.

Summer Pasta Salad with pesto image

Summer Pasta Salad with Chicken and Mint Pesto

Yield: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Looking for a refreshing and vibrant dish to enjoy during the summer months? Look no further than this delightful Summer Pasta Salad with Chicken and Mint Pesto.

Ingredients

  • 500 grams of PASTA plexoudes (casarecce or gemelli)
  • 1 tbsp Sea Salt
  • 200 grams leftover cooked chicken breast, cut into bite pieces
  • 10 cherry tomatoes, halved
  • 1/2 cucumber, cut into slices (optional)
  • 5 – 6 gherkins, finely chopped
  • 2 tbsp finely chopped parsley
  • 2 tablespoons of mint and parsley pesto (recipe follows)
  • Salt and pepper to taste
  • 1 Greek yoghurt 2%
  • Grated graviera cheese (optional)

Instructions

  1. Bring water to boiling point and add some salt and boil pasta according to package instructions. ( I boiled them for fifteen minutes).
  2. Drain them and add cold water.
  3. Drain them again and place them in a big bowl.
  4. Add the chicken breast, cherry tomatoes, cucumber slices, chopped gherkins, and parsley.
  5. Next, incorporate the mint pesto, seasoning with salt and pepper to taste.
  6. Finally, mix in the Greek low-fat yogurt for a creamy finish and refrigerate for at least half an hour before serving.
  7. Serve with some grated graviera on top if you like.
Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 368Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 39mgSodium 1714mgCarbohydrates 48gFiber 3gSugar 13gProtein 22g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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Collage Summer Pasta Salad with pesto image

Kopiaste and Kali Orexi!

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Trisha

Tuesday 24th of June 2008

Just wanted to say I love your new header design, with the chairs and the sea -- lovely!

Bellini Valli

Friday 20th of June 2008

I love pasta salads sis. I usually have all of the ingredients necessary on hand so this makes them perfect for last minute dining. I am loving the mint pesto as well....perfect for those 40C days:D

Susan from Food Blogga

Friday 20th of June 2008

Oh, I can practically taste the tang of the gherkins and yogurt. This sounds perfectly refreshing on a hot summer's night. Stay cool!

Jeena

Friday 20th of June 2008

Sounds and looks lovely. :-)

Ruth Daniels

Thursday 19th of June 2008

Lovely dish and assures me that summer is indeed on its way. Thanks for sharing with Presto Pasta Night.

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