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A plate of rotini pasta salad with spinach, cherry tomatoes, mozzarella, grilled chicken, pine nuts, and shredded cheese, garnished with pesto sauce.
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Chicken Pesto Pasta Salad

This flavorful Chicken Pesto Pasta Salad is a go-to meal for busy nights, meal prep, or summer gatherings. Made with creamy pesto, juicy chicken, and plenty of fresh veggies, it’s a hearty pasta salad that’s easy to make and always a hit with the whole family.
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Italian
Method: Boiling, Chilling
Servings: 8
Calories: 327kcal
Author: Corinne Schmitt

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

Any short pasta will work if you don’t have rotini.
Mozzarella pearls can be swapped with cubed fresh mozzarella.
Homemade pesto adds an extra punch of flavor if you have the time.
You can skip the pine nuts or replace them with roasted pumpkin seeds for a nut-free version.
This pasta salad tastes even better the next day!

Nutrition

Calories: 327kcal | Carbohydrates: 51g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 94mg | Potassium: 587mg | Fiber: 4g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 2mg