Pesto Pasta Salad with Grilled Chicken Breasts

Pesto Pasta Salad

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I love using a bit of Greek yogurt to ‘stretch’ the pesto sauce. It makes it a bit creamy, also.


  • 2 chicken breasts, boneless, skinless (12oz, 360gr) total weight
  • Marinade:
  • 1 tbs Worcestershire sauce
  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 tsp dried basil
  • 3oz (100gr) cherry tomatoes, cut in half
  • 3oz (100gr) feta cheese, crumbled
  • 3oz (100gr) Greek or Kalamata olives, pitted, cut in half
  • 2 tbs fresh snipped chives
  • 1 1/4 cups (4oz, 120gr) pasta, (penne)
  • 2 tbs Greek or plain yogurt
  • 4 tbs pesto
  • 1 tbs salad olive oil


  • Cook pasta according to package instructions.
  • Mix Worcestershire, vinegar, basil and oil in a small bowl. 
  • Pour over chicken and allow to marinate a few minutes.
  • Cook chicken on barbecue grill 7 – 10 minutes per side, or until done. 
  • When done, remove and slice
  • In pasta bowl, mix pesto, oil and yogurt.
  • When pasta is done drain, rinse lightly with cool water, drain and add to pesto in bowl. 
  • Toss to coat. Add sliced chicken, tomatoes, olives, feta and chives, toss gently to combine and serve.


You could quickly sauté the chicken in a skillet for the same amount of time. Or get rotisserie chicken.


Keywords: pesto pasta, chicken breasts, pasta salad

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