Gluten-Free Pesto Chicken Pasta Salad for School Lunch
Pesto Pasta Salad
Vibrant gluten-free pasta tossed with zesty pesto, juicy chicken, and fresh veggies. Perfect for lunchboxes.
Packing a school lunch that is both gluten-free and exciting can be a challenge, but this Pesto Chicken Pasta Salad is a total game-changer. By using high-quality gluten-free brown rice or corn-based pasta, you get a texture that holds up beautifully in a lunchbox without getting mushy by noon. The bright, herbal notes of the basil pesto pair perfectly with tender roasted chicken and the sweet crunch of cherry tomatoes, making it a meal kids actually look forward to eating.
What I love most about this recipe is its versatility and meal prep potential. You can whip up a big batch on Sunday night, and it stays fresh and flavorful for several days in the fridge. It's designed to be eaten cold or at room temperature, which is ideal for school environments where a microwave isn't always available. Plus, it's packed with lean protein and fresh veggies to keep your little ones energized throughout their busy afternoon of learning and play.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package directions until al dente.
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2
Drain the pasta and rinse immediately under cold running water to stop the cooking process and remove excess starch. Drain well.
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3
In a large mixing bowl, combine the cold pasta, cubed chicken, cherry tomatoes, and diced cucumber.
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4
Add the pesto and lemon juice to the bowl. Toss everything together until the pasta and chicken are evenly coated.
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5
Fold in the shredded Parmesan cheese and season with a pinch of salt and pepper to taste.
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6
Divide the salad into airtight containers or lunchboxes. Store in the refrigerator until ready to pack.
Ingredients
- Gluten-free rotini or fusilli pasta:12 oz
- Cooked chicken breast, cubed:2 cups
- Basil pesto (ensure gluten-free):1/2 cup
- Cherry tomatoes, halved:1 cup
- English cucumber, diced:1/2 cup
- Parmesan cheese, shredded:1/4 cup
- Fresh lemon juice:1 tbsp
- Salt and black pepper:1 pinch
Tips & Notes
- Choose a corn or brown rice-based pasta as they tend to hold their shape better when cold than cauliflower or chickpea pastas.
- If the pasta feels a bit dry the next morning, stir in a teaspoon of olive oil or an extra spoonful of pesto to loosen it up.
- Add a handful of baby spinach or some canned chickpeas for extra fiber and nutrients.
