Name: Chicken Pesto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 ounces short pasta (rotini, fusilli, penne, or farfalle); 2 1/2 cups cooked chicken, chopped or shredded; 3/4–1 cup basil pesto; 3 tablespoons extra virgin olive oil, divided; 1–1 1/2 cups cherry or grape tomatoes, halved; 1 cup fresh mozzarella pearls, drained; 1/3 cup Parmesan cheese, finely grated; 1/4 cup red onion, very thinly sliced or minced; 1 cup cucumber, chopped; 1–2 cups baby spinach or arugula, roughly chopped; 1–2 tablespoons fresh lemon juice; 1 small clove garlic, very finely minced or grated; salt and black pepper, to taste; 1 pinch red pepper flakes; 1/3 cup Kalamata or black olives, sliced; 1/4 cup sun dried tomatoes in oil, chopped; 1/4 cup toasted pine nuts or slivered almonds

Chicken Pesto Pasta Salad tastes bright, herby, cheesy, and just a little bit garlicky, with juicy chicken and tender pasta in every bite. It works for busy weeknights, meal prep, potlucks, and picnics, and you can get it on the table in about 30 minutes. I first threw this together from random fridge leftovers, and my family still asks for “that green pasta” weekly.

Why Chicken Pesto Pasta Salad Is Worth It

This chicken pesto pasta salad packs big flavor with very little effort. You cook pasta, toss it with pesto, chicken, and a few veggies, and it tastes like something from a cozy little Italian cafe.

It works hot, warm, or cold, so you get a flexible recipe that fits your schedule. You can use rotisserie chicken, jarred pesto, and whatever short pasta you have, so it also saves you from last minute grocery runs.

“This Chicken Pesto Pasta Salad tastes like summer in a bowl and disappears from the table in minutes. ★★★★★”

Ingredients You Need

Pasta, chicken, and pesto

Short pasta, 12 ounces
- Rotini, fusilli, penne, or farfalle all hold pesto in their curves.
- Use regular, whole wheat, or gluten free pasta based on your needs.
Cooked chicken, 2 to 3 cups, chopped or shredded
- Rotisserie chicken keeps this fast and flavorful.
- Leftover grilled chicken or baked chicken breast also works well.
Basil pesto, 3/4 to 1 cup
- Use a good jarred pesto from the refrigerated section or homemade pesto.
- I like pesto brands that list basil, olive oil, and real Parmesan as the first ingredients.

Creamy, cheesy, and crunchy add ins

Cherry or grape tomatoes, 1 to 1 1/2 cups, halved
Fresh mozzarella pearls, 1 cup, drained
- You can also cube a mozzarella ball if that is what you have.
Parmesan cheese, 1/3 cup, finely grated
- Use real Parmigiano Reggiano or a good domestic Parmesan.
- Skip the green can here so the pesto flavor shines.
Red onion, 1/4 cup, very thinly sliced or minced
Cucumber, 1 cup, chopped (English or Persian cucumbers work best)
Baby spinach or arugula, 1 to 2 cups, roughly chopped

Dressing boosters

Extra virgin olive oil, 2 to 3 tablespoons
Fresh lemon juice, 1 to 2 tablespoons
Garlic, 1 small clove, very finely minced or grated
Salt and black pepper, to taste
Red pepper flakes, a pinch, optional

Optional flavor extras

Kalamata or black olives, 1/3 cup, sliced
Sun dried tomatoes in oil, 1/4 cup, chopped
Toasted pine nuts or slivered almonds, 1/4 cup

Equipment list

Large pot for boiling pasta
Colander
Large mixing bowl
Small bowl or jar for mixing the dressing
Cutting board and sharp knife
Tongs or a large spoon for tossing

Quick Tips & substitutions

Salt the pasta water generously so the pasta carries flavor into the salad.
Cook pasta just to al dente so it stays firm after you chill the salad.
Toss warm pasta with a spoonful of pesto and a drizzle of olive oil so it does not stick.
Use rotisserie chicken to cut the total time and add rich flavor.
Swap mozzarella with feta or small cubes of provolone if you prefer a sharper cheese.
Use jarred pesto when you need speed, and stir in extra lemon juice and Parmesan to brighten it.
Stir in a splash of pasta cooking water if the pesto looks too thick.
Rinse the pasta briefly under cool water if you want a chilled salad quickly.
Taste and adjust salt and lemon juice after chilling, since cold food needs a bit more seasoning.
Keep nuts and extra cheese on the side if you serve a crowd with different preferences.

How to Make Chicken Pesto Pasta Salad

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package time but start checking a minute early. Taste a piece to make sure it feels tender but still has a little bite.

Scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta in a colander. Toss the warm pasta with 1 to 2 tablespoons of olive oil so it does not clump.

Step 2: Prep the chicken and veggies

While the pasta cooks, chop or shred the cooked chicken into bite sized pieces. Halve the cherry tomatoes, chop the cucumber, slice the red onion, and roughly chop the spinach or arugula. Drain the mozzarella pearls and pat them dry with a paper towel so they do not water down the salad.

If you use olives, sun dried tomatoes, or nuts, chop those now. Keep everything ready near your mixing bowl so you can assemble quickly.

Step 3: Mix the pesto dressing

In a small bowl or jar, add the pesto, lemon juice, minced garlic, and 1 tablespoon of olive oil. Stir until the mixture looks smooth and loose. If it feels too thick, whisk in a tablespoon of the reserved pasta water.

Taste the pesto mixture and add salt, pepper, and red pepper flakes if you like a little heat. Adjust lemon juice until the flavor tastes bright and fresh.

Step 4: Toss pasta with pesto

Add the warm or room temperature pasta to a large mixing bowl. Spoon the pesto mixture over the pasta. Toss gently but thoroughly so every piece of pasta picks up some pesto.

If the pasta looks dry, add another splash of pasta water or a drizzle of olive oil. You want the pasta to look glossy and coated, not clumpy.

Step 5: Add chicken, cheese, and veggies

Add the chicken, tomatoes, cucumber, red onion, spinach or arugula, and mozzarella pearls to the bowl. Sprinkle in the grated Parmesan. Toss again until everything mixes evenly and the pesto coats the add ins.

Taste and adjust with more salt, pepper, or lemon juice. If you plan to chill the salad, season it just a tiny bit more than you think you need, since chilling mutes flavors.

Step 6: Chill or serve

You can serve the chicken pesto pasta salad right away while it feels slightly warm, which tastes cozy and comforting. If you prefer a cold pasta salad, cover the bowl and chill it for at least 30 minutes. Right before serving, toss again and add a little extra pesto or olive oil if the pasta absorbed some of the dressing.

Top with extra Parmesan and a few fresh basil leaves if you have them. Add nuts at the end so they stay crunchy.

Recipe Variations

Gluten free: Use gluten free pasta made from brown rice, corn, or chickpeas and cook it just to al dente.
Dairy free: Use dairy free pesto and swap mozzarella and Parmesan with a plant based cheese or nutritional yeast.
Vegan: Use chickpeas or grilled tofu instead of chicken and choose vegan pesto that skips cheese.
Low carb: Swap pasta with cooked and cooled zucchini noodles or hearts of palm pasta and use less pesto to keep it light.
Extra protein: Add more chicken, chickpeas, or white beans for a heartier meal.
Extra veggies: Toss in roasted bell peppers, artichoke hearts, or steamed broccoli florets.
Spicy version: Add more red pepper flakes or a spoonful of Calabrian chili paste to the pesto mixture.

Ways to Serve Chicken Pesto Pasta Salad

Pack it in meal prep containers with extra veggies on the side for easy lunches.
Serve it as a main dish with a simple green salad and garlic bread.
Spoon it into lettuce cups for a fun, lighter dinner.
Bring it to potlucks or picnics as a crowd pleasing side dish.
Serve small portions as a starter before a lighter main course like grilled fish or roasted vegetables.
Pack it in lunchboxes with fruit and a cookie for a balanced meal.

Storage Success

Store leftover chicken pesto pasta salad in an airtight container in the fridge for up to 3 to 4 days. Stir in a small splash of olive oil or a spoonful of fresh pesto before serving leftovers, since the pasta absorbs some of the dressing. If the salad includes delicate greens like spinach or arugula, add extra fresh greens on top when you serve it again. Keep nuts in a separate container so they stay crunchy and add them right before you eat.