This pesto chicken pasta salad is a bright, flavorful dish that comes together quickly and is full of texture and fresh taste. A simple basil pesto coats tender chicken, mozzarella pearls, pasta and crisp vegetables for a crowd-pleasing salad that works as a main or a side.
If you love pasta salads and pesto, this recipe is a natural go-to. It pairs a homemade basil pesto with rotini or other short pasta shapes so the sauce clings to every bite. With simple ingredients and easy swaps, it’s adaptable for weeknight dinners, potlucks, and barbecues.
Why We Love This Pesto Chicken Pasta Salad
Pasta salads are perfect for warm weather when fresh produce and herbs are at their best. This version highlights a vibrant homemade pesto that adds depth and richness while keeping the overall dish fresh. The combination of cheese, chicken and vegetables makes it satisfying and versatile.
This pesto chicken pasta salad:
- captures bright summer flavors
- uses straightforward, accessible ingredients
- is packed with protein and vegetables
- is easy to customize
- works as a hearty main or a tasty side for BBQs
Give it a try and see how you like to personalize it!
Ingredient Notes
See the recipe card below for exact measurements.
- Homemade pesto delivers the best flavor and color. If you’re short on time, choose a refrigerated store-bought pesto rather than shelf-stable jars for fresher taste.
- Pine nuts can be expensive, so walnuts are a tasty, budget-friendly substitute. Buying nuts in bulk can also save money.
- Mayonnaise adds creaminess and helps the pesto cling to the pasta; it’s optional but recommended. Greek yogurt can be substituted for a lighter option—use room temperature.
- Use cooked chicken you have on hand, such as rotisserie or leftover grilled chicken.
- Short pasta shapes like rotini or fusilli work best so the pesto nests in the grooves, but any short pasta will do.
Ways To Vary This Recipe
- More vegetables: Add grilled zucchini, mushrooms, artichoke hearts, or red onion to taste.
- Mix greens into the pesto: Stir in arugula or parsley for a different herb profile.
- Other add-ins: Olives, lemon zest, chopped pepperoni, bacon, or red pepper flakes can change the flavor and spice.
Step-By-Step Instructions
Step 1: Cook the pasta according to package directions, stopping just short of al dente. Drain and rinse under cold water to halt cooking, then set aside. While the pasta cooks, combine pesto ingredients in a food processor, beginning with ½ cup olive oil and adding more as needed to adjust consistency.
Step 2: Process until the pesto is mostly smooth but still slightly textured for bite. Add the remaining olive oil if you want a pourable pesto.
Step 3: Toss the cooled pasta with the pesto and mayonnaise so each piece is well coated.
Step 4: If the mixture seems too thick or dry, drizzle in more olive oil or add a bit more mayo to reach your preferred creaminess.
Step 5: Fold in the remaining salad ingredients—chicken, spinach, tomatoes, mozzarella and sun-dried tomatoes—and toss until evenly distributed.
Step 6: Chill the salad until ready to serve and garnish with chopped basil for a fresh finish.
Recipe Tips
Best served the same day: The pesto’s vibrant green will fade after a day, so this salad looks freshest when served within hours of making it. It remains tasty for a couple of days if appearance is less important.
Don’t overcook the pasta: Aim for slightly under al dente to avoid a mushy texture once chilled. Rinsing with cold water stops further cooking.
When chilled, let it rest: If the salad firms in the refrigerator, let it sit at room temperature for about 15 minutes and toss with a bit of olive oil or mayo to loosen the dressing before serving.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. The salad looks best on day one, but it stays safely edible for several days. Freezing is not recommended since the texture and color of the pesto and cheese change.
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Pesto Chicken Pasta Salad
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