Green Pasta Salad with Chicken and Mozzarella
Green Pasta Salad with Chicken and Mozzarella is fresh, vibrant, and full of flavor. Pasta is tossed with juicy seasoned chicken, mozzarella, arugula, peas, pistachios, and a basil-spinach sauce, making it substantial enough for a main course or a fresh, hearty side.
Servings: 4 main course servings
Equipment
- Microplane Grater for zesting lemon
Ingredients
Chicken
- 1 pound Boneless Skinless Chicken Tenders or boneless skinless chicken breast
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Green Sauce
- 1 clove Garlic
- 2 cups Baby Spinach or 2 large handfuls (about half of a 5 oz container)
- 1 ounce Fresh Basil
- 1 Lemon zest and juice (can start with less and adjust to taste)
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ cup Crème Fraîche
Other Pasta Salad Ingredients
- ½ pound Orecchiette Pasta or small pasta shape of choice
- ½ cup Peas fresh or frozen
- 1 cup Arugula or 1 large handful
- 4 ounces Fresh Mozzarella Pearls
- ¼ cup Roasted & Salted Pistachios roughly chopped
Instructions
Chicken
- Preheat air fryer oven to 350°F (see Recipe Notes for conventional oven instructions). Season chicken tenders with 1 tablespoon olive oil and all seasonings listed in the Chicken section, tossing to coat evenly.
- Arrange chicken in a single layer on the tray and cook for 18–20 minutes, until internal temperature reaches 165°F. Let chicken rest and cool down, then cut into bite-sized cubes.
Green Sauce
- Add all green sauce ingredients except the crème fraîche to a blender or food processor. You can start with less lemon zest and juice, then add more to taste after blending. Blend until finely chopped.
- Add crème fraîche and blend again until creamy and fairly smooth. If too thick, blend in a splash of water. If too thin, add a little more crème fraîche. Taste and adjust with extra salt, pepper, or lemon juice as needed.
Pasta Salad Assembly
- Boil pasta in salted water until al dente, following package instructions. In the last minute of cooking, add peas to the pot. Drain well and transfer to a large bowl to cool.
- Add arugula, mozzarella pearls, chopped pistachios, cubed chicken, and green sauce to the cooled pasta and peas. Toss gently until evenly coated. Adjust seasoning with salt and pepper. Divide among bowls and serve immediately, or chill for later.
Notes
- Air fryer vs. oven: I used my air fryer oven for this recipe. For a conventional oven, preheat to 400°F. Arrange chicken on a baking sheet and bake for 22–25 minutes, until the internal temperature reaches 165°F.
- Serving Instructions: Serve immediately at room temperature, or chill for 30–60 minutes before serving. Garnish with extra pistachios or basil if desired.
- Storage Instructions: Refrigerate in an airtight container for up to 3 days. Toss before serving; add a splash of olive oil or lemon juice if needed.
- Time-Saving Tip: Make the green sauce and boil the pasta while the chicken cooks.
Nutrition
Calories: 592kcal | Carbohydrates: 53g | Protein: 42g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 914mg | Potassium: 887mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2456IU | Vitamin C: 30mg | Calcium: 237mg | Iron: 3mg
