Chicken Pesto Pasta Salad That Comes Together Fast in Your Pressure Cooker
This Chicken Pesto Pasta Salad is quick to make in a pressure cooker, delivering fresh flavors with tender chicken, cavatappi pasta, and vibrant veggies.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ½ cups diced cooked chicken about 12 ounces
- 6 ounces cavatappi pasta gluten-free if needed
- 8 ounces fresh mozzarella pearls
- 2 cups sliced Persian or mini-cucumbers
- 6 ounces grape or heirloom cherry tomatoes, halved try a colorful mix
- ⅓ cup finely diced red onion
- ½ cup prepared pesto refrigerated
- ¼ cup shredded Parmesan cheese plus extra for garnish
- fresh basil leaves for garnish (optional)
Instructions
Instructions
- First, cook your chicken if it ain’t cooked yet. Dice it up once it’s cool. You want those tender pulls in every bite.
- Cook your cavatappi pasta according to package instructions, then drain and cool it to room temp. This helps keep the pasta from sticking once you mix everything.
- Slice your cucumbers thin so they don’t overpower but bring a nice crunch. Halve the cherry tomatoes for juicy bursts.
- Dice that red onion really fine. You want the flavor to blend in without surprises.
- In a big mixing bowl, toss together chicken, cooled pasta, mozzarella pearls, cucumbers, tomatoes, red onion, and the pesto. Be gentle so your pasta doesn’t mush, but everything gets coated well.
- Sprinkle the shredded Parmesan cheese on top and mix lightly again. The cheese melts a bit into the warm bits, giving that extra depth.
- Transfer your salad to a serving dish. Garnish with some fresh basil leaves and a little more Parmesan if you want it fancy.
- Serve chilled or at room temperature. It works both ways and it’s always a crowd pleaser.
Notes
Best served chilled or at room temperature. Keeps well in the fridge for up to four days.