Why You’ll Love This Recipe
This Chicken Pesto Pasta Salad is easy to make, packed with bold flavor, and can be made ahead of time. It’s the perfect mix of creamy, herby pesto with juicy chicken and refreshing ingredients like cherry tomatoes and baby spinach. This dish is filling without being heavy, and it works wonderfully as a side or main course. Plus, it’s endlessly customizable based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken breasts or thighs (grilled, roasted, or rotisserie)
pasta (fusilli, rotini, or penne)
basil pesto (homemade or store-bought)
cherry tomatoes
baby spinach or arugula
Parmesan cheese
olive oil (optional)
salt and pepper
red onion or green onions (optional)
pine nuts or sunflower seeds (optional for crunch)
Directions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Slice or shred the cooked chicken into bite-sized pieces.
- In a large bowl, combine the cooled pasta, chicken, halved cherry tomatoes, and baby spinach.
- Add the pesto and toss until everything is evenly coated. Drizzle with a little olive oil if needed to loosen the sauce.
- Season with salt and pepper to taste.
- Stir in grated Parmesan cheese and any optional mix-ins like onions or nuts.
- Chill in the refrigerator for 30 minutes before serving, or serve immediately at room temperature.
Servings and timing
This recipe serves 4 to 6 people and takes about 25 minutes to prepare, including cooking the pasta and assembling the salad.
Variations
- Creamy Twist: Mix a spoonful of Greek yogurt or mayo with the pesto for a creamy texture.
- Add Veggies: Include cucumbers, roasted red peppers, or steamed broccoli for extra color and crunch.
- Make It Vegetarian: Omit the chicken and add chickpeas or mozzarella balls.
- Spicy Version: Add crushed red pepper flakes or diced jalapeños.
- Cheese Swap: Use feta, goat cheese, or shredded mozzarella in place of Parmesan.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 3 days.
This salad is meant to be eaten cold or at room temperature and doesn’t require reheating. If it dries out in the fridge, stir in a bit of extra pesto or olive oil before serving.
FAQs
Can I make this pasta salad ahead of time?
Yes, it actually tastes better after chilling for 30 minutes to let the flavors meld.
What kind of pesto should I use?
Traditional basil pesto works great, but you can also try arugula, spinach, or sun-dried tomato pesto.
Can I use rotisserie chicken?
Absolutely. It’s a great time-saver and adds flavor.
What’s the best pasta for pasta salad?
Short, sturdy shapes like rotini, fusilli, or penne hold up well and catch the sauce nicely.
Can I freeze Chicken Pesto Pasta Salad?
It’s not recommended, as the texture of the pasta and vegetables may change after thawing.
How do I prevent the pasta from sticking?
Rinse it with cold water after cooking and toss with a little olive oil before mixing.
Is this salad good for meal prep?
Yes, it stores well and makes a great lunch or light dinner throughout the week.
Can I serve it warm?
Yes, though it’s traditionally served cold. Just skip the rinsing step and mix ingredients while warm.
What can I serve with it?
It pairs well with crusty bread, a fresh green salad, or grilled vegetables.
Is it gluten-free?
Use gluten-free pasta to easily adapt this recipe to a gluten-free diet.
Conclusion
Chicken Pesto Pasta Salad is a delicious and flexible dish that combines bold pesto flavor with hearty chicken and fresh veggies. It’s quick to prepare, ideal for gatherings or meal prep, and can be customized to suit your preferences. Whether served chilled or at room temperature, this pasta salad is a refreshing and satisfying addition to your recipe collection.
PrintChicken Pesto Pasta Salad
Chicken Pesto Pasta Salad is a refreshing and flavorful dish combining tender chicken, vibrant basil pesto, pasta, and fresh vegetables. It’s perfect served cold or at room temperature, making it great for picnics, potlucks, or light meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken breasts or thighs, shredded or chopped
- 8 oz pasta (fusilli, rotini, or penne)
- 1/2 cup basil pesto (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach or arugula
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil (optional)
- Salt and pepper to taste
- 1/4 cup chopped red onion or green onions (optional)
- 2 tablespoons pine nuts or sunflower seeds (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Slice or shred the cooked chicken into bite-sized pieces.
- In a large bowl, combine cooled pasta, chicken, cherry tomatoes, and baby spinach or arugula.
- Add the pesto and toss until evenly coated. Drizzle with olive oil if the pesto is too thick.
- Season with salt and pepper to taste.
- Mix in grated Parmesan and optional ingredients like onions or nuts.
- Chill in the refrigerator for 30 minutes before serving, or enjoy immediately at room temperature.
Notes
- Use rotisserie chicken to save time.
- Mix pesto with a little Greek yogurt for a creamy twist.
- Customize with extra veggies like cucumbers or roasted red peppers.
- Add more pesto or olive oil if the salad seems dry after chilling.
- Best enjoyed cold or at room temperature—no reheating needed.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 3g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
