Chicken Pesto Pasta Salad

Few dishes capture the essence of summer as beautifully as Chicken Pesto Pasta Salad. It’s a delightful fusion of tender pasta, juicy chicken, crisp vegetables, and aromatic basil pesto — all tossed together in one vibrant, refreshing bowl.

Each bite bursts with flavor — the creamy pesto clings to every noodle, while the tender chicken and crunchy veggies add balance and texture. It’s a dish that’s simple yet sophisticated, wholesome yet indulgent, and absolutely irresistible.

Why I Love This Recipe

I love this recipe because it’s the perfect combination of comfort and freshness. The pesto gives the pasta a rich, herb-filled coating, while the chicken adds satisfying heartiness. Unlike heavy cream-based pasta dishes, this salad feels light but still deeply flavorful.

Most importantly, it’s a dish that tastes even better the next day, making it perfect for meal prep or entertaining. It’s a true kitchen favorite for busy days and special occasions alike!

Why It’s a Must-Try Dish

• Bright, fresh, and flavorful: Pesto brings a burst of summer to every bite.
• Quick and easy: Ready in under 30 minutes.
• Great for meal prep: Tastes even better after chilling overnight.
• Perfect for any occasion: Picnics, potlucks, or weekday lunches.
• Healthy and balanced: Packed with lean protein and fresh ingredients.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4–6 servings
• Calories: ~480 kcal per serving

Course and Cuisine

• Course: Main Course / Salad
• Cuisine: Italian-American

Ingredients

For the Salad:

• 3 cups cooked pasta (penne, rotini, or fusilli work best)
• 2 cups cooked chicken breast, diced or shredded (grilled or rotisserie)
• 1 cup cherry tomatoes, halved
• ½ cup mozzarella pearls (or cubed mozzarella)
• ¼ cup red onion, thinly sliced
• 1 cup baby spinach or arugula
• ¼ cup grated Parmesan cheese
• 2 tbsp toasted pine nuts or slivered almonds (optional)

For the Pesto Dressing:

• ½ cup basil pesto (homemade or store-bought)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Cooking Directions (Overview)

1. Cook pasta until al dente, then drain and cool.
2. Prepare the chicken and vegetables.
3. Whisk together pesto dressing ingredients.
4. Toss pasta, chicken, and vegetables with dressing.
5. Chill or serve immediately with extra cheese and nuts.

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente.
3. Drain and rinse under cold water to stop cooking.
4. Drizzle lightly with olive oil to prevent sticking and set aside.

Step 2: Prepare the Chicken

1. If using raw chicken breasts, season lightly with salt and pepper.
2. Grill, bake, or pan-sear until cooked through (internal temp 165°F / 74°C).
3. Let cool, then dice or shred into bite-sized pieces.

(You can also use leftover or rotisserie chicken to save time.)

Step 3: Mix the Pesto Dressing

1. In a small bowl, whisk together pesto, olive oil, lemon juice, salt, and pepper.
2. Taste and adjust seasoning as needed — add more lemon for tang or olive oil for smoothness.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine cooked pasta, chicken, cherry tomatoes, red onion, spinach, and mozzarella.
2. Pour over the pesto dressing and toss until evenly coated.
3. Sprinkle with Parmesan and toasted pine nuts (if using).

Step 5: Serve or Chill

1. Serve immediately for a warm pasta salad.
2. For a cold salad, cover and refrigerate for 30 minutes before serving to let the flavors meld.

Save it

How to Serve

Serve Chicken Pesto Pasta Salad as:

• A main meal with a slice of garlic bread or ciabatta.
• A side dish for grilled meats or seafood.
• A party salad for picnics or BBQs.

Garnish with extra Parmesan, fresh basil leaves, or a drizzle of balsamic glaze for a restaurant-quality presentation.

Recipe Tips

• Use good-quality pesto: The pesto is the star — homemade or refrigerated pesto tastes best.
• Cook pasta al dente: Slight firmness helps the salad stay fresh longer.
• Add lemon juice: Brightens up the rich pesto flavor.
• Chill before serving: Enhances the flavors and makes it more refreshing.
• Add crunch: A handful of toasted nuts or seeds adds texture.

Variations

1. Caprese Pesto Pasta Salad:
   Skip the chicken and add extra mozzarella and tomatoes.
2. Mediterranean Pesto Salad:
   Add olives, sun-dried tomatoes, and roasted red peppers.
3. Creamy Pesto Pasta Salad:
   Stir 2 tablespoons of Greek yogurt or mayonnaise into the pesto dressing for a creamier texture.
4. Spicy Chicken Pesto Salad:
   Add a pinch of crushed red pepper flakes or drizzle chili oil for heat.
5. Vegan Version:
   Use vegan pesto, omit cheese, and substitute chickpeas or grilled tofu for chicken.

Freezing and Storage

To Store:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Stir well before serving, as pesto may thicken slightly when chilled.

To Freeze:

• Not recommended — the pesto and pasta can lose texture after thawing.
• You can freeze cooked chicken separately for up to 2 months.

Special Equipment Needed

• Large pot (for pasta)
• Mixing bowls
• Whisk
• Colander
• Knife and cutting board

Conclusion

Chicken Pesto Pasta Salad is the perfect blend of flavor, freshness, and ease. With tender pasta, juicy chicken, and bright, herby pesto — it’s a crowd-pleasing dish that’s as nourishing as it is delicious.

It’s quick to make, endlessly adaptable, and ideal for busy weeknights, lunches, or gatherings. Whether you serve it warm or chilled, this salad never fails to impress.

Chicken Pesto Pasta Salad

Few dishes capture the essence of summer as beautifully as Chicken Pesto Pasta Salad. It’s a delightful fusion of tender pasta, juicy chicken, crisp vegetables, and aromatic basil pesto — all tossed together in one vibrant, refreshing bowl.

Author: Stella Parker Cuisine: American Course: Salads

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Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

For the Salad:

• 3 cups cooked pasta (penne, rotini, or fusilli work best)
• 2 cups cooked chicken breast, diced or shredded (grilled or rotisserie)
• 1 cup cherry tomatoes, halved
• ½ cup mozzarella pearls (or cubed mozzarella)
• ¼ cup red onion, thinly sliced
• 1 cup baby spinach or arugula
• ¼ cup grated Parmesan cheese
• 2 tbsp toasted pine nuts or slivered almonds (optional)

For the Pesto Dressing:

• ½ cup basil pesto (homemade or store-bought)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Instructions

1. Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Drizzle lightly with olive oil to prevent sticking and set aside.
2. Step 2: Prepare the Chicken : If using raw chicken breasts, season lightly with salt and pepper. Grill, bake, or pan-sear until cooked through (internal temp 165°F / 74°C). Let cool, then dice or shred into bite-sized pieces. (You can also use leftover or rotisserie chicken to save time.)
3. Step 3: Mix the Pesto Dressing : In a small bowl, whisk together pesto, olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning as needed — add more lemon for tang or olive oil for smoothness.
4. Step 4: Assemble the Salad : In a large mixing bowl, combine cooked pasta, chicken, cherry tomatoes, red onion, spinach, and mozzarella. Pour over the pesto dressing and toss until evenly coated. Sprinkle with Parmesan and toasted pine nuts (if using).
5. Step 5: Serve or Chill : Serve immediately for a warm pasta salad. For a cold salad, cover and refrigerate for 30 minutes before serving to let the flavors meld.

Keywords: Chicken Pesto Pasta Salad