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Pesto & Sundried Tomato Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 -8
Author Joyful Homemaking


  • 16 oz box pasta I like cellentani or bowtie, but any short pasta will work
  • 6.7 ounce jar traditional basil pesto
  • 1/4 cup balsamic vinaigrette
  • 1 1/2 cups cooked chopped chicken breast
  • 7 ounces sundried tomatoes in oil diced
  • 1/2 cup or more shredded mozzarella
  • 1/4 Parmesan cheese
  • 2 cups fresh spinach leaves


  • Cook, drain and rinse your pasta.
  • If you’d like, tear or chop up the spinach leaves into more bite size pieces.
  • If your sundried tomatoes aren’t already diced, dice them up, but save the oil they’re in to add to the salad.
  • Now’s the easy part, toss everything together in a large bowl (clean hands work really well for this), and chill for a couple or more hours.
  • Taste and see if it needs salt and pepper (according to your family’s taste), then give it a quick stir to refresh all the ingredients, and remix in some of the oil and dressing that settled to the bottom, and serve.