Chicken Pesto Pasta Salad tastes bright, herby, cheesy, and a little garlicky, with juicy chicken and tender pasta in every bite. It uses simple, budget-friendly ingredients that you probably already keep in your pantry and fridge, and you can have it on the table in about 35 minutes. I make this when my family wants something fresh but comforting, and I love that it works for busy parents, meal-preppers, and anyone who wants a no-stress dinner that still feels special.
Reasons To Try This Chicken Pesto Pasta Salad
This pasta salad hits that perfect spot between cozy and fresh. You get juicy chicken, al dente pasta, creamy pesto, and crunchy veggies in one bowl, so it tastes like a full meal, not a side dish that got promoted.
You can serve it warm, room temp, or chilled, so it fits weeknight dinners, potlucks, and lunches. It also uses flexible ingredients, so you can swap what you have and still end up with something that tastes like you planned it that way.
“This Chicken Pesto Pasta Salad tastes like something from a café, but I whipped it up in under 40 minutes at home and everyone asked for seconds. ★★★★★”
Ingredients You Need
Pasta, Chicken, and Pesto
- Pasta: 12 ounces short pasta like rotini, fusilli, penne, or farfalle.
- Cooked chicken: 2 to 3 cups, diced or shredded.
- Use leftover grilled chicken, rotisserie chicken, or poached chicken breast.
- I often grab a store rotisserie bird to save time and money.
- Pesto: 1 cup basil pesto.
Veggies and Mix-ins
- Cherry or grape tomatoes: 1 to 1½ cups, halved.
- They add sweetness and juicy pops of flavor.
- Cucumber: 1 small English cucumber, quartered lengthwise and sliced.
- English cucumber stays crisp and has thin skin, so you can skip peeling.
- Red onion: ¼ to ½ small, thinly sliced.
- If you want a milder bite, soak slices in cold water for 10 minutes, then drain.
- Baby spinach or arugula: 2 cups, roughly chopped.
- Black olives or Kalamata olives: ½ cup, sliced.
- Use what you like; Kalamata tastes stronger and saltier.
- Roasted red peppers: ½ cup, sliced (from a jar works great).
- Pat them dry so they do not water down the pesto.
Cheese and Flavor Boosters
- Mozzarella: 1 cup small mozzarella balls (bocconcini) or diced block mozzarella.
- Fresh mozzarella gives a soft, creamy texture.
- Parmesan cheese: ½ cup freshly grated.
- Freshly grated melts into the pesto and adds nutty flavor.
- Lemon juice: 1 to 2 tablespoons, to taste.
- It brightens the pesto and keeps the salad from tasting heavy.
- Extra virgin olive oil: 1 to 3 tablespoons, as needed.
- Use it to loosen thick pesto and help it coat the pasta.
- Salt and black pepper: to taste.
- Season at the end after you mix everything, since pesto and Parmesan already bring salt.
- Optional extras:
Equipment List
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Cutting board and sharp knife
- Small bowl and whisk or spoon for thinning pesto
- Tongs or large spoon for tossing
Tips
- Salt the pasta water generously so the pasta carries flavor.
- Cook pasta just to al dente so it stays firm after you chill the salad.
- Rinse cooked pasta under cold water to stop cooking and cool it quickly.
- Toss warm pasta with a spoonful of pesto and a drizzle of olive oil so it does not stick.
- Cut chicken and veggies into similar bite-size pieces for easy eating.
- Taste the pesto before you add more salt, since jarred pesto and Parmesan already taste salty.
- Add leafy greens near the end so they stay bright and do not wilt too much.
- Chill the salad at least 20 to 30 minutes if you want the flavors to mingle more.
- If the salad sits in the fridge, stir in a splash of lemon juice or olive oil before serving to refresh it.
How to Make Chicken Pesto Pasta Salad
1: Cook the pasta
Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, following the package time but start checking a minute early. Drain the pasta, rinse it under cold water until cool, and shake off excess water.
Transfer the pasta to a large mixing bowl. Toss it with 1 to 2 tablespoons of olive oil and 2 tablespoons of pesto so the pieces stay separate and flavorful. Set the bowl aside while you prep the rest.
2: Prep the chicken and veggies
Dice or shred the cooked chicken into bite-size pieces and add it to the pasta bowl. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
Slice the olives and roasted red peppers, then roughly chop the spinach or arugula. Add all these veggies and mix-ins to the bowl with the pasta and chicken.
3: Mix the pesto dressing
In a small bowl, add the remaining pesto. Squeeze in 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Whisk until the mixture looks glossy and pourable.
Taste and adjust with more lemon juice for brightness or a bit more olive oil if it still feels thick. You want a consistency that coats the pasta easily but does not pool at the bottom of the bowl.
4: Toss everything together
Pour the pesto mixture over the pasta, chicken, and veggies. Add the mozzarella and grated Parmesan. Toss gently with tongs or a large spoon until everything looks evenly coated.
Taste and season with salt and black pepper as needed. If the salad looks dry, drizzle in another spoonful of olive oil and toss again.
5: Chill
You can serve the Chicken Pesto Pasta Salad right away while it tastes slightly warm and extra fragrant. For a cooler, more classic pasta salad vibe, cover the bowl and chill it for 20 to 30 minutes.
Right before serving, toss again and add a sprinkle of fresh basil or extra Parmesan on top. If the salad sat for a while, brighten it with a small splash of lemon juice.
Different Ways to Try It
- Gluten free: Use gluten free pasta made from rice, corn, or quinoa and cook it slightly under the package time so it holds its shape.
- Low carb: Swap half or all of the pasta with zucchini noodles or hearts of palm pasta and toss gently so they do not break.
- Dairy free: Use dairy free pesto, skip the mozzarella and Parmesan, and add extra olives and toasted nuts for richness.
- Vegan: Use chickpeas or white beans instead of chicken, choose vegan pesto, and add nutritional yeast for cheesy flavor.
- Extra protein: Add more chicken, toss in chickpeas, or use high protein pasta made from lentils or chickpeas.
- More veggies: Stir in steamed broccoli florets, artichoke hearts, or blanched green beans for more color and crunch.
- Spicy version: Add red pepper flakes, a spoonful of Calabrian chili paste, or chopped pickled peppers.
How to Serve Chicken Pesto Pasta Salad
Serve Chicken Pesto Pasta Salad slightly chilled or at room temperature for the best flavor. I like to spoon it into bowls and top each serving with a little extra Parmesan and a few basil leaves. Pair it with garlic bread, a green salad, or sliced fruit for a balanced meal. It also packs well for lunches, picnics, and potlucks, since it tastes great even when it sits a bit.
Make-Ahead and Storage Success
You can make this Chicken Pesto Pasta Salad up to a day in advance and store it in an airtight container in the fridge. The pasta will soak up some of the pesto as it rests, so stir in a splash of olive oil or a spoonful of extra pesto before serving. The salad keeps well for about 3 days in the refrigerator. If you add delicate greens, stir those in right before serving so they stay bright and crisp.
Chicken Pesto Pasta Salad
Ingredients
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cold water to cool, and drain well again.
- In a large mixing bowl, combine the cooled pasta, cooked chicken, cherry tomatoes, cucumber, red onion, and black olives if using.
- In a small bowl, whisk together the basil pesto, olive oil, lemon juice, salt, and black pepper until smooth.
- Pour the pesto dressing over the pasta mixture and toss gently until everything is evenly coated.
- Fold in the grated Parmesan cheese and fresh basil leaves, adjusting seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld, or serve immediately if desired.
Notes
Approximate per serving (4 servings total): 520 calories; fat 27 g; saturated fat 6 g; carbohydrates 41 g; fiber 3 g; sugars 4 g; protein 30 g; sodium 560 mg. Values will vary based on specific brands, exact ingredients, and portion size.