If you love fast, flavorful meals that don't require a lot of effort, this Chicken Pesto Pasta Salad is going to be a new favorite.
It's loaded with all the good stuff-creamy pesto, juicy grilled chicken, crisp veggies, and plenty of cheese. Toss it all together with pasta and you've got an easy, delicious dish that works for everything from backyard BBQs to busy weekday lunches.
Whether you're using leftover grilled chicken, rotisserie chicken, or cooking up a few extra breasts on the grill, this recipe is flexible and forgiving. And if you've got a jar of store-bought pesto or some homemade pesto tucked in the fridge, even better!
Why You’ll Love This Pesto Pasta Salad Recipe
- It comes together in 30 minutes or less
- It's perfect for meal prep or serving as a summer side dish
- Packed with healthy fats, protein, and fresh flavors
- Everyone in my house actually eats it without complaints (always a win!)
Ingredients You'll Need
Here's what you need to make this pesto pasta salad (exact amounts are in the recipe card below):
- Short pasta - I usually go with rotini because the spirals hold onto the pesto so well, but penne or bowties work great too.
- Cooked chicken - Grilled, roasted, or rotisserie all work. I often use leftovers for extra convenience.
- Cherry or grape tomatoes - They add a juicy burst of sweetness and color.
- Mozzarella pearls or cubed fresh mozzarella - Creamy, mild, and melty. Total crowd-pleaser.
- Baby arugula and spinach - These tender greens mix in effortlessly and add freshness.
- Red onion - Just a bit gives the salad a nice sharp bite and crunch.
- Cucumber - Adds a refreshing crisp texture that balances the rich pesto.
- Basil pesto - The star of the show! Store-bought works, but homemade is even better.
- Sun-dried tomatoes - A little tangy, a little chewy-they add a punch of flavor.
- Parmesan cheese - Salty and savory, it rounds everything out.
- Toasted pine nuts - Buttery and nutty, they bring great texture to every bite.
- Salt and pepper - Just enough to bring all the flavors together.
Easy Ingredient Swaps
- Use rotisserie chicken to save time (yes, I do this all the time)
- Sub in feta cheese if you want a little tang
- Toss in roasted red peppers or switch to kale pesto for variety
- Skip the chicken to make it vegetarian
- Use gluten-free pasta if needed
How to Make Chicken Pesto Pasta Salad
You don't need to be a pro in the kitchen-this pasta salad recipe is super simple:
Cook the Pasta
Cook pasta in salted water until al dente. Then drain and rinse with cold water to cool it down.
Toast the Pine Nuts
Toast pine nuts in a dry skillet over medium-low heat, stirring often. They'll smell amazing. Don't walk away-they can burn fast!
Toss Everything Together
In a large bowl, combine the cooked pasta, chicken, tomatoes, cucumber, onion, and greens. Stir gently.
Add the Good Stuff
Add the pesto, sun-dried tomatoes, Parmesan, and mozzarella pearls. Give everything a good toss until it's all coated in that creamy, dreamy pesto sauce.
Finish and Chill
Sprinkle on those toasty pine nuts, season with salt and pepper, and pop the bowl in the fridge for at least 30 minutes.
Garnish and Serve
Top with fresh basil, extra Parmesan, or a handful of pine nuts if you're feeling fancy.
Storing Leftovers
Keep any leftover pasta salad in an airtight container in the fridge for up to 3 days. And if you have extra pesto, stash it in the fridge or freezer for your next batch.
Want to Make Your Own Pesto?
Homemade pesto is quick, easy, and makes everything taste better. Just blend:
- 2 cups fresh basil leaves
- ¼ cup pine nuts
- ½ cup Parmesan
- 2 garlic cloves
- ½ cup olive oil
- Salt and pepper, to taste
Seriously, this stuff is gold. I always double the batch and freeze half.
Frequently Asked Questions
Yes! This is a perfect way to use leftover grilled chicken or even roasted chicken.
You can, but it's best served chilled. If you want it warm, skip the rinse and serve immediately after mixing.
Any short pasta like rotini, penne, or farfalle. Make sure to salt the water and cook until al dente.
📋 Recipe
Chicken Pesto Pasta Salad
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Equipment
- Large pot
- colander
- small skillet
- Large mixing bowl
- Mixing spoon or spatula
- Chef's knife & cutting board
Ingredients
- 1 pound uncooked rotini pasta
- 3 cups cooked chicken cubed (grilled, roasted, or rotisserie)
- 1 pint grape tomatoes halved or quartered
- 4 ounces mozzarella pearls
- 2 cups baby arugula and spinach roughly chopped
- ½ cup red onion diced
- 1 cup cucumber chopped
- 6.7 ounce jar basil pesto
- ½ cup sun-dried tomatoes drained and chopped
- ⅓ cup shredded Parmesan cheese
- ¼ cup pine nuts
- salt to taste
- pepper to taste (optional)
Instructions
- Cook the pasta in salted water according to package directions until al dente. Drain and rinse with cold water to cool the pasta.1 pound uncooked rotini pasta
- While the pasta is cooking, toast the pine nuts. Place them in a dry skillet over medium-low heat and stir frequently for 3-5 minutes, until golden brown. Set aside to cool.¼ cup pine nuts
- In a large mixing bowl, combine the cooled pasta, cubed chicken, halved tomatoes, chopped cucumber, and diced red onion. Stir gently to combine.3 cups cooked chicken, 1 pint grape tomatoes, 1 cup cucumber, ½ cup red onion
- Add the chopped arugula and spinach to the bowl and stir to distribute the greens evenly.2 cups baby arugula and spinach
- Add the jar of pesto and the sun-dried tomatoes. Mix everything until all ingredients are well coated.6.7 ounce jar basil pesto, ½ cup sun-dried tomatoes
- Stir in the shredded Parmesan, mozzarella pearls, and toasted pine nuts until evenly distributed.⅓ cup shredded Parmesan cheese, 4 ounces mozzarella pearls
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving to let the flavors blend.
- Before serving, garnish with additional Parmesan and pine nuts, if desired.
Notes
Nutrition
This chicken pesto pasta salad is one of those meals that checks every box: fast, flavorful, flexible, and totally family-approved. Whether you're packing it for lunch or serving it at your next cookout, it's always a hit.
And hey, if your people are picky about greens or don't love sun-dried tomatoes, just leave them out. This pasta salad plays nice with just about any combo you throw in the bowl.
