Chicken Pesto Pasta Salad is one of those recipes I keep coming back to all summer long. It is fresh, herby, loaded with juicy chicken and creamy mozzarella, and comes together in about 25 minutes. The first time I brought it to a neighborhood potluck, the bowl was empty before everything else on the table.
What makes this Chicken Pesto Pasta Salad so special is how much flavor you get with so little effort. The pesto does all the heavy lifting, coating every piece of pasta, chicken, and tomato in something rich and bright at the same time. The red wine vinegar adds just enough tang to keep it from feeling heavy. It works as a quick weeknight dinner, a packed lunch, or a standout dish at any warm-weather gathering. Make it your own!
Table of Contents
Ingredients for Chicken Pesto Pasta Salad
This recipe works best when you use a good quality pesto. I always keep a jar of DeLallo basil pesto in my pantry for quick meals like this one, but homemade with fresh basil and lemon zest is even better when you have the time.
- 12 oz pasta (rotini, fusilli, farfalle, or cavatappi work great) – I recommend rotini because the spirals hold the pesto in every bite
- Kosher salt and black pepper, to taste
- 2 to 3 boneless skinless chicken breasts (thinly sliced)
- 1 tsp garlic powder
- 1 cup basil pesto – My preference is DeLallo for store-bought, or homemade with a little lemon zest
- 1 tbsp red wine vinegar
- 1 1/2 cups cherry or grape tomatoes (halved)
- 8 oz fresh mozzarella balls or pieces
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese – In my experience, freshly grated Parmesan melts into the salad much better than pre-grated
Step-by-Step Instructions
I recommend prepping the pasta and chicken at the same time to keep this salad moving quickly from start to finish.
Step 1: Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside to cool. Do not rinse unless the pasta is very hot, as some starch helps the pesto cling.
Step 2: Season both sides of the chicken with garlic powder, kosher salt, and black pepper. Heat a lightly oiled skillet over medium-high heat and cook the chicken for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Note: thinly sliced breasts cook faster than whole ones, so watch carefully to avoid dryness.
Step 3: Transfer the chicken to a cutting board, let it rest for 3 to 5 minutes, then cut into bite-sized pieces. Resting keeps the juices inside the chicken rather than running out when you cut it.
Step 4: In a large mixing bowl, stir together the basil pesto and red wine vinegar until combined.
Step 5: Add the cooled pasta, chicken, halved tomatoes, mozzarella, baby spinach, and Parmesan to the bowl. Toss well until everything is evenly coated. Taste and adjust salt, pepper, or pesto as needed. If the salad feels dry, stir in an extra spoonful of pesto thinned with a teaspoon of water.
Step 6: Serve right away or cover and refrigerate. The flavors meld beautifully after a few hours in the fridge.
What to Serve with Chicken Pesto Pasta Salad
This salad is vibrant and filling on its own, but a few well-chosen sides can round out the meal for a dinner party or summer cookout.
Loaded Herb Grilled Chicken with Creamy Pesto Pasta: If you want to lean fully into the pesto theme for a bigger spread, this loaded herb grilled chicken with creamy pesto pasta is a beautiful warm companion dish that shares the same herby profile.
Homemade Cheesy Breadsticks: Warm, pull-apart cheesy breadsticks are a crowd-pleasing side that pairs naturally with the Italian-inspired flavors in this pesto salad.
Mediterranean Chickpea Salad with Lemon Vinaigrette: For a lighter vegetable-forward side, this Mediterranean chickpea salad adds protein, freshness, and a bright lemon dressing that complements the basil pesto without competing with it.
Same Day Focaccia: A slice of warm, olive-oil-rich focaccia alongside this pasta salad is one of those simple combinations that feels like it belongs at a summer dinner table in Italy.
Chicken Pesto Tortellini Soup: On cooler evenings, serving this salad alongside a warm bowl of chicken pesto tortellini soup creates a full, satisfying pesto-themed dinner that the whole family will love.
Light Mediterranean Couscous Salad: The fluffy texture and citrus notes in this Mediterranean couscous salad provide a nice textural contrast to the pasta salad and work beautifully at a potluck or picnic spread.
Keeping It Fresh and Make-Ahead Tips
Store leftover Chicken Pesto Pasta Salad in a tightly sealed container in the refrigerator for 3 to 4 days. The pasta will absorb the pesto as it sits, which actually deepens the flavor. This is one of those salads that tastes even better the next day.
To serve cold leftovers, give the salad a good toss and check the pesto coating. If it looks dry, stir in a spoonful of pesto thinned with a teaspoon of water or a small splash of red wine vinegar. You can also warm it gently in the microwave in 30 to 45 second intervals if you prefer it slightly warm.
Pro tip: if making this ahead for a party, hold the baby spinach and mozzarella until just before serving. This keeps the spinach from wilting and the mozzarella from getting watery in the dressing.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, and it is a great shortcut. Use 1 to 2 cups of shredded rotisserie chicken in place of the cooked chicken breasts. It saves time and adds a slightly smoky flavor that works well with the pesto.
Can I make this salad gluten-free?
Absolutely. Just swap in your favorite gluten-free pasta variety. The rest of the ingredients are naturally gluten-free, so no other changes are needed.
How do I keep the pesto from turning brown?
Let the pasta cool slightly before tossing it with the pesto. Very hot pasta oxidizes basil pesto quickly, which turns it brown. A few minutes of cooling makes a noticeable difference in keeping the salad looking fresh and bright green.
Conclusion
Chicken Pesto Pasta Salad is one of those recipes that earns a spot on every summer menu. It is quick to put together, packed with fresh flavor, and works for everything from busy weeknight dinners to backyard gatherings. Give it a try and enjoy every bite.
Chicken Pesto Pasta Salad
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside to cool slightly.
- Season both sides of the chicken with garlic powder, kosher salt, and black pepper. Heat a lightly oiled skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F.
- Transfer the chicken to a cutting board and let it rest for 3 to 5 minutes. Cut into bite-sized pieces.
- In a large mixing bowl, stir together the basil pesto and red wine vinegar until combined.
- Add the cooled pasta, chicken, halved tomatoes, mozzarella, baby spinach, and Parmesan to the bowl. Toss well until everything is evenly coated. Taste and adjust salt, pepper, or pesto as needed.
- Serve immediately or cover and refrigerate for up to 24 hours. Garnish with fresh basil and extra Parmesan if desired.
