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easy lunch

Food & Recipes

Desk Lunch // Chicken Pesto Pasta Salad

August 19, 2018

If you’re signed up to receive my weekly meal-planning and behind-the-scenes newsletter, then chances are you’ve already heard that I’m on a mission to make Joe’s lunches a little healthier, with more variety and interest each week. I realized that I had been phoning in her lunches for a long time now that life has been busy with littles, and when I don’t prepare lunches in advance, he really doesn’t get the most well-rounded lunches. So each Sunday, I prep and assemble five lunches for Joe’s week to keep things easy for me but healthy, tasty and well-rounded for him.

I’m hoping to share a few more “desk lunch” ideas as we approach the back-to-school season. Some of these ideas will probably transfer into school lunch ideas, while others may be catered toward more adult tastes. My kiddos don’t love pesto all that much, so if I were making this for the girls I would keep most of the ingredients in the recipe but swap the pesto for olive oil and grated Parmesan cheese. The rest of the ingredients in this dish my kiddos love!

This recipe also gets my stamp of approval because it can be made in advance for the entire week, doesn’t require heating in the microwave and is well-rounded and flavorful. I will serve this meal with a side of carrot sticks for Joe as well as a piece of fruit or a Lara Bar for mid-afternoon hunger on those long days that he’s going to HS football practice after work this fall!

Desk Lunch // Chicken Pesto Pasta Salad
Author: 
Serves: 5 servings
 
Ingredients
  • 1 lb. (16 oz.) corkscrew pasta, cooked according to package directions, then drained and rinsed in cold water
  • 2 cooked boneless, skinless chicken breasts, chopped (I used a rotisserie chicken and chopped it up)
  • 1 pint cherry tomatoes, halved
  • 8 oz. fresh mini mozzarella balls
  • ½ cup pitted and halved kalamata olives
  • 1 jar (8 oz.) pesto
Instructions
  1. In a large bowl, combine the pasta, chicken breasts, halved cherry tomatoes, mozzarella balls, olives and pesto. Stir until well-combined. Spoon into lunch containers and refrigerate until ready to eat.
  2. Note: It's best to slightly under-cook the pasta to prevent it from becoming too soft as it sits in the refrigerator.