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Large bowl of chicken pesto pasta salad with fresh mozzarella, cherry tomatoes, spinach, and basil pesto dressing

Chicken Pesto Pasta Salad

Fresh and vibrant Chicken Pesto Pasta Salad with basil pesto dressing, juicy chicken, cherry tomatoes, fresh mozzarella, and baby spinach. Ready in 25 minutes and perfect for weeknight dinners, potlucks, or summer gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course, Salad, Side Dish
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta rotini, fusilli, farfalle, or cavatappi
  • kosher salt and black pepper to taste
  • 2 boneless skinless chicken breasts thinly sliced
  • 1 tsp garlic powder
  • 1 cup basil pesto store-bought or homemade
  • 1 tbsp red wine vinegar
  • 1.5 cups cherry or grape tomatoes halved
  • 8 oz fresh mozzarella balls or pieces
  • 1 cup baby spinach
  • 0.5 cup grated Parmesan cheese freshly grated preferred

Equipment

  • Large pot
  • Large skillet
  • Cutting board
  • Large mixing bowl

Method
 

  1. 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.
  2. 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.
  3. Transfer the chicken to a cutting board and let it rest for 3 to 5 minutes. Cut into bite-sized pieces.
  4. In a large mixing bowl, stir together the basil pesto and red wine vinegar until combined.
  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.
  6. Serve immediately or cover and refrigerate for up to 24 hours. Garnish with fresh basil and extra Parmesan if desired.

Notes

Let pasta cool before tossing with pesto to keep the color vibrant. If the salad seems dry after refrigerating, stir in extra pesto thinned with a teaspoon of water. Hold spinach and mozzarella until just before serving if making ahead. Store in a sealed container in the fridge for 3 to 4 days.