Why You’ll Love This Recipe
Chicken Pesto Pasta Salad is a fresh, flavorful dish that combines tender chicken, al dente pasta, and vibrant pesto with crunchy vegetables for a perfect cold meal. Ideal for picnics, potlucks, or meal prepping, this salad is satisfying and easy to make. The herby aroma of basil pesto paired with the juicy chicken makes every bite delicious and refreshing.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pastacooked chicken breasthomemade or store-bought pestocherry tomatoescucumberred onionparmesan cheesefresh basilolive oilsalt and pepper
directions
Cook the pasta according to package instructions, then drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, diced chicken breast, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Add pesto and gently toss until everything is well coated.
Drizzle with olive oil, season with salt and pepper to taste, and mix again.
Top with freshly grated Parmesan cheese and torn basil leaves.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 10 minutesChilling time: 30 minutesTotal time: 55 minutes
Variations
Swap chicken for grilled shrimp or tofu for a different protein source.
Add sun-dried tomatoes or roasted red peppers for extra depth.
Use whole wheat or gluten-free pasta for dietary preferences.
Stir in pine nuts or walnuts for added crunch.
storage/reheating
Store Chicken Pesto Pasta Salad in an airtight container in the refrigerator for up to 4 days.This dish is best enjoyed cold and doesn’t require reheating.
FAQs
Can I make this salad ahead of time?
Yes, it’s great for meal prepping and tastes even better the next day.
Can I use rotisserie chicken?
Absolutely, it saves time and adds flavor.
Is homemade pesto better?
Homemade pesto has a fresher taste, but store-bought works well too.
Can I freeze pasta salad?
Freezing is not recommended as the texture of pasta and vegetables may change.
What kind of pasta works best?
Short pastas like rotini, penne, or farfalle hold the pesto well.
How do I make it vegetarian?
Omit the chicken and add chickpeas or extra vegetables instead.
Is this salad served hot or cold?
It is traditionally served cold, making it perfect for warm weather.
Can I add cheese?
Yes, mozzarella balls or feta work beautifully.
What can I serve with this salad?
It pairs well with garlic bread or a green salad.
Can I make it dairy-free?
Use a dairy-free pesto and omit the Parmesan.
Conclusion
Chicken Pesto Pasta Salad is a vibrant, wholesome dish that brings together simple ingredients in a flavorful and versatile way. Perfect for summer meals, gatherings, or busy weeknights, it’s a go-to recipe that never disappoints. Customize it to your liking and enjoy a refreshing take on pasta salad.
Print
Chicken Pesto Pasta Salad
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins (plus chilling time)
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Boil / Toss
- Cuisine: Italian-inspired
- Diet: Low Fat
Description
A flavorful, easy-to-make chicken pesto pasta salad with grilled chicken, pasta, fresh vegetables, and creamy pesto dressing—perfect for lunches, picnics, or potlucks.
Ingredients
- 8 oz rotini or penne pasta
- 2 cups cooked chicken, cubed or shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup fresh mozzarella, diced or mini mozzarella balls
- 1/2 cup fresh basil leaves, roughly chopped
- 1/2 cup pesto sauce (store‑bought or homemade)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water; set aside to cool.
- In a large bowl, whisk together pesto sauce, olive oil, lemon juice, salt, and pepper.
- Add the cooled pasta to the bowl with the dressing and toss to coat evenly.
- Add the cooked chicken, cherry tomatoes, black olives, red bell pepper, mozzarella, and basil. Gently toss until all ingredients are well distributed.
- Taste and adjust seasoning with salt, pepper, or extra lemon juice if needed.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a final toss. Garnish with extra basil or Parmesan if desired.
Notes
- Use rotisserie chicken for speed and convenience.
- For a lighter version, substitute half the pasta with spiralized zucchini or use whole‑grain pasta.
- Make-ahead tip: Prep up to 1 day in advance; stir in fresh basil just before serving to retain flavor.
- Optional add‑ins: artichoke hearts, sun‑dried tomatoes, pine nuts, or baby spinach.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
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