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Chicken pasta salad with basil pesto

Our holidays this year were kind of different but we had loads of fun! Our last stop was in Chania in Crete where we tried this amazing salad (which, of course, we enjoyed as a light lunch). You can also enjoy it cold (right out of the fridge), but I personally believe that its flavors and aromas stand out better if you serve it at room temperature. I am almost sure that if you make it once, you will prepare it again and again, as everyone will love it!


  • 250 grams of fusilli (or any other short pasta you have in your cupboard)
  • 1 chicken breast fillet cut into strips
  • 6-8 cherry tomatoes cut in halves
  • 12-15 arugula leaves
  • ½ cup of chopped olives
  • 1 cup coarsely grated gruyere
  • 2 tablespoons of basil pesto sauce
  • Salt
  • Olive oil


Cook the pasta according to the package instructions, strain it and sprinkle with a tablespoon of olive oil.

In a non-stick pan, put the chicken and cook, over medium to high heat, until the strips are well brown.

In a large bowl, mix the pasta, the chicken, the cherry tomatoes, the olives and the arugula leaves, season with salt and toss lightly.

Sprinkle with the olive oil and the basil pesto sauce. Finally, add the gruyere and serve the salad at room temperature.

Written by Evina

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