Chicken Pesto Pasta Salad tastes bright, herby, cheesy, and a little garlicky, with juicy chicken and tender pasta in every bite. It works perfectly for busy weeknights, meal prep lunches, or potlucks and comes together in about 30 minutes. I tested versions of this in my tiny apartment kitchen a decade ago, and my neighbors still ask about “that green pasta chicken thing.”
Why Make This Chicken Pesto Pasta Salad at Home
Homemade Chicken Pesto Pasta Salad tastes fresher, costs less, and lets you control the ingredients. You pick the pasta shape, the veggies, the cheese, and how saucy you want it.
Store-bought deli salads often taste heavy and sit in the case all day. You can toss this one right before serving, keep the texture crisp, and adjust the seasoning exactly how you like it.
“This Chicken Pesto Pasta Salad tastes like something from a good café, but fresher and way more generous with the chicken and pesto. ★★★★★”
Ingredients You Need
Here is everything you need for a big bowl of Chicken Pesto Pasta Salad.
Pasta
- 12 ounces short pasta
- Rotini, fusilli, penne, farfalle, or shells all work.
- Choose regular, whole wheat, or gluten free based on your needs.
- I like rotini because the spirals hold pesto in every groove.
Chicken
- 2 cups cooked chicken, diced or shredded
- Use leftover grilled chicken, rotisserie chicken, or poached chicken breast.
- Rotisserie chicken saves time and adds great flavor.
- If you cook chicken fresh, season it with salt, pepper, and a little garlic powder.
Pesto
- 1 cup basil pesto
- Use homemade pesto or a good jarred brand.
- Look for pesto with olive oil, real Parmesan, and pine nuts or cashews.
- Costco, DeLallo, and Rao’s jarred pesto taste great in pasta salad.
Veggies & Mix-ins
- 1 cup cherry or grape tomatoes, halved
- 1 cup cucumber, diced (English or Persian cucumbers stay crisp)
- 1 small red bell pepper, diced
- 1/3 cup red onion, very thinly sliced or finely minced
- 1/2 cup black olives or Kalamata olives, sliced (optional but tasty)
- 1/3 cup sun dried tomatoes, chopped (oil packed works best)
- 1/4 cup toasted pine nuts or slivered almonds (optional crunch)
Cheese
- 1/2 to 3/4 cup fresh mozzarella pearls or diced mozzarella
- You can swap with cubed provolone or crumbled feta.
- 1/4 cup grated Parmesan or Pecorino Romano
- Adds salty, nutty flavor and helps the pesto cling to the pasta.
Dressing Boosters
- 2 to 3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon (about 1 to 2 tablespoons)
- 1 small garlic clove, minced or grated (optional if your pesto already has a lot of garlic)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes, optional for a little heat
Fresh Herbs
- Small handful fresh basil, chopped or torn
- You can add a little fresh parsley if you like a milder herb flavor.
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Cutting board and sharp knife
- Small skillet for toasting nuts (optional)
- Measuring cups and spoons
- Wooden spoon or spatula for tossing
Tips & Mistakes
- Cook the pasta just to al dente so it stays firm in the salad and does not turn mushy.
- Salt the pasta water generously so the pasta itself tastes seasoned.
- Rinse the cooked pasta briefly under cool water to stop cooking and keep it from sticking.
- Toss the pasta with a spoonful of olive oil after draining so the pieces stay separate.
- Use room temperature or slightly warm pasta when you mix in pesto so it coats evenly.
- Taste your pesto before adding extra garlic or salt so you do not overdo it.
- Cut chicken and veggies into similar bite-size pieces so every forkful feels balanced.
- Do not overload the salad with too many wet ingredients or it can turn soggy.
- Add delicate ingredients like fresh basil and mozzarella near the end so they stay pretty.
- Chill the salad at least 20 to 30 minutes before serving so flavors mingle.
- Taste again after chilling and adjust with a splash of lemon juice, olive oil, or salt.
- Store the salad slightly underdressed and keep a little extra pesto or olive oil to refresh it later.
- Do not freeze the finished pasta salad because the texture of pasta and veggies suffers.
- Use a wide bowl for mixing so you coat everything gently without crushing the pasta.
- Pack leftovers in shallow containers so they chill quickly and stay safe.
How to Make Chicken Pesto Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of well salted water to a boil. Add the pasta and cook according to package directions until al dente. Stir a few times so the pasta does not clump.
Taste a piece near the end of the cooking time and stop when the center feels just firm. Drain the pasta in a colander and rinse briefly under cool water. Shake off excess water, then toss the pasta with 1 tablespoon olive oil in a large bowl.
Step 2: Prep the Chicken and Veggies
While the pasta cooks, dice or shred the cooked chicken into bite-size pieces. Halve the cherry tomatoes, dice the cucumber and bell pepper, and slice the red onion thin. Chop the sun dried tomatoes and olives if you use them.
Toast the pine nuts or almonds in a dry skillet over medium heat until lightly golden and fragrant. Stir often so they do not burn. Set them aside to cool.
Step 3: Mix the Pesto Dressing
In a small bowl, stir together the pesto, 1 to 2 tablespoons olive oil, lemon juice, and minced garlic if you use it. The mixture should look loose enough to coat the pasta easily. If it looks thick, add a teaspoon of water or more olive oil.
Season with a pinch of salt, black pepper, and red pepper flakes if you like a little kick. Taste and adjust until it tastes bright and flavorful. This mixture acts as both sauce and dressing for the Chicken Pesto Pasta Salad.
Step 4: Combine Pasta, Chicken, and Veggies
Add the chicken, tomatoes, cucumber, bell pepper, red onion, olives, and sun dried tomatoes to the bowl with the pasta. Pour about two thirds of the pesto mixture over the top. Toss gently until everything looks coated.
Add the mozzarella and most of the Parmesan, then toss again. If the salad looks dry, add more of the pesto mixture. Keep a little extra for refreshing the salad right before serving.
Step 5: Chill and Finish
Cover the bowl and chill the Chicken Pesto Pasta Salad for at least 20 to 30 minutes. This short rest lets the pasta absorb flavor and cools everything to a pleasant temperature. Right before serving, toss again and taste.
Add the toasted nuts, fresh basil, and the remaining Parmesan. Adjust with a squeeze of lemon, a drizzle of olive oil, and a pinch of salt or pepper if needed. Serve slightly chilled or at cool room temperature.
Variations I've Tried
- Caprese style: Use extra cherry tomatoes, double the mozzarella, and add more fresh basil. Skip olives and sun dried tomatoes for a cleaner flavor. A tiny drizzle of thick balsamic on top tastes amazing.
- Greek twist: Swap mozzarella for feta, add chopped cucumber, Kalamata olives, and a little oregano. Use a mix of basil pesto and a spoonful of Greek yogurt for a creamier dressing. This version packs perfectly for lunches.
- Veggie loaded: Add blanched green beans, steamed broccoli florets, or zucchini ribbons. Use chickpeas instead of chicken for a vegetarian pesto pasta salad. A sprinkle of nutritional yeast can boost cheesy flavor.
- Spicy version: Stir in extra red pepper flakes or a spoonful of Calabrian chili paste with the pesto. Use grilled chicken with a smoky seasoning blend. Add pepperoncini slices for tangy heat.
- Lighter option: Mix half pesto and half plain Greek yogurt for a creamy but lighter sauce. Use more veggies and a little less pasta. Whole wheat or chickpea pasta also adds more protein and fiber.
How to Serve Chicken Pesto Pasta Salad
Serve Chicken Pesto Pasta Salad slightly chilled with extra Parmesan and fresh basil on top. Pair it with a simple green salad, garlic bread, or sliced fruit for a full meal. It works great as a main dish for lunch or a side dish with grilled chicken, turkey sausages, or roasted veggies.
Pack it in lunchboxes with carrot sticks and apple slices for an easy meal that holds up well. I also like to scoop it into lettuce cups or stuff it into whole wheat pitas for a fun handheld option.
How to store
- Store Chicken Pesto Pasta Salad in airtight containers in the fridge for 3 to 4 days.
- Stir in a teaspoon of olive oil or a spoonful of extra pesto before serving leftovers to refresh the texture.
- Avoid freezing the finished pasta salad, because the pasta, cheese, and veggies turn mushy after thawing.
- If you want to prep ahead, store cooked pasta, chicken, chopped veggies, and pesto dressing in separate containers in the fridge for up to 3 days, then mix and chill before serving.
- Eat leftovers cold or at cool room temperature; if you prefer it slightly warmer, let the container sit on the counter for 15 to 20 minutes instead of heating in the microwave.
Chicken Pesto Pasta Salad
Ingredients
Instructions
- Bring a large pot of well-salted water to a boil. Add the short pasta and cook according to package directions until al dente, stirring a few times so the pasta does not clump.
- Drain the pasta in a colander and rinse briefly under cool water to stop the cooking. Shake off excess water, then transfer to a large bowl and toss with about 1 tablespoon of the olive oil to keep the pasta from sticking.
- While the pasta cooks, dice or shred the cooked chicken into bite-size pieces. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice or finely mince the red onion. Chop the sun dried tomatoes and olives if using.
- Toast the pine nuts or slivered almonds in a dry skillet over medium heat, stirring often, until lightly golden and fragrant. Remove from the skillet and let cool.
- In a small bowl, stir together the basil pesto, 1 to 2 tablespoons of olive oil, the lemon juice, and the minced garlic if using. The mixture should be loose enough to coat the pasta; if it seems too thick, add a little more olive oil or a teaspoon of water.
- Season the pesto mixture with a pinch of salt, freshly ground black pepper, and red pepper flakes if you like some heat. Taste and adjust the seasoning until it tastes bright and flavorful.
- Add the chicken, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and sun dried tomatoes to the bowl with the cooled pasta. Pour about two-thirds of the pesto mixture over the top and toss gently until everything is evenly coated.
- Add the mozzarella and most of the grated Parmesan or Pecorino Romano, then toss again. If the pasta salad looks dry, add more of the pesto mixture until it is nicely coated, reserving a little to refresh the salad before serving if desired.
- Cover the bowl and chill the chicken pesto pasta salad for 20 to 30 minutes to let the flavors meld and the salad cool to serving temperature.
- Right before serving, toss the salad again. Add the toasted nuts, fresh basil, and the remaining Parmesan. Taste and adjust with an extra squeeze of lemon, drizzle of olive oil, and a pinch of salt or pepper if needed. Serve slightly chilled or at cool room temperature.
Notes
Approximate per serving (1/8 of recipe): 430 calories; fat 23 g; saturated fat 6 g; carbohydrates 34 g; fiber 2 g; sugars 4 g; protein 21 g; sodium 520 mg. Values will vary based on specific ingredients, brands, and portion sizes.
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