Name: Chicken Pesto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 ounces short pasta such as rotini, fusilli, penne, or farfalle; 2–3 cups cooked chicken, chopped or shredded; 1 cup basil pesto; 2–3 tablespoons extra virgin olive oil; 2–3 tablespoons fresh lemon juice; 1/3–1/2 cup finely grated Parmesan or Pecorino Romano cheese; 1–1 1/2 cups cherry or grape tomatoes, halved; 2 cups loosely packed fresh baby spinach or arugula, roughly chopped if large; 1 cup small fresh mozzarella balls or diced fresh mozzarella; 1/4 cup very thinly sliced red onion or shallot; 1/4 cup pine nuts or toasted slivered almonds; fresh basil, torn or thinly sliced, for garnish; salt and freshly ground black pepper, to taste; red pepper flakes, to taste

Chicken Pesto Pasta Salad tastes bright, herby, cheesy, and a little bit creamy, with juicy chicken and tender pasta in every bite. It works perfectly for busy weeknights, meal prep lunches, or potlucks when you want something that feels special but only takes about 30 minutes. I tested versions of this at least six times in one summer, and my neighbors still ask when I will drop off another container.

Why You Should Try This Chicken Pesto Pasta Salad

This chicken pesto pasta salad packs big flavor with very little effort. You toss pasta, chicken, pesto, and a few fresh mix-ins together, and it tastes like something from a café case, not your Tuesday fridge cleanout.

It works both warm and chilled, so you can serve it right after cooking or stash it for lunches. Kids usually love it because it tastes like cheesy basil pasta, and adults appreciate that it feels fresh but still filling.

“This Chicken Pesto Pasta Salad tastes like summer in a bowl and disappears from the potluck table in minutes. ★★★★★”

Ingredients You’ll Need

Pasta & Protein

Short pasta
- 12 ounces rotini, fusilli, penne, or farfalle
- Choose a shape with ridges so the pesto clings nicely. Whole wheat or chickpea pasta also works if you like extra fiber or gluten free options.
Cooked chicken
- 2 to 3 cups cooked chicken, chopped or shredded
- Use rotisserie chicken for a shortcut, leftover grilled chicken, or poached chicken breast. I like Costco rotisserie because it stays juicy and shreds easily.

Pesto & Dressing

Basil pesto
- 1 cup good quality basil pesto
- Store bought pesto works great; look for one in the refrigerated section with olive oil and real Parmesan. You can use homemade pesto if you have extra basil on hand.
Extra virgin olive oil
- 2 to 3 tablespoons, as needed
- This loosens the pesto into a pourable dressing and keeps the pasta salad from drying out.
Lemon juice
- 2 to 3 tablespoons fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh tastes brighter.
Grated Parmesan cheese
- 1/3 to 1/2 cup finely grated Parmesan or Pecorino Romano
- Use the good stuff from the wedge, not the green can, for best flavor.

Veggies & Mix‑Ins

Cherry or grape tomatoes
- 1 to 1½ cups, halved
- They add juicy sweetness and color.
Fresh baby spinach or arugula
- 2 cups loosely packed
- Spinach gives a mild flavor, while arugula adds a peppery bite.
Fresh mozzarella
- 1 cup small mozzarella balls (ciliegine) or diced block mozzarella
- Marinated mozzarella balls bring extra flavor if you find them.
Red onion or shallot
- 1/4 cup very thinly sliced
- Soak slices in cold water for 5 to 10 minutes if you want a milder bite.
Pine nuts or toasted slivered almonds (optional)
- 1/4 cup for crunch
- Toast them lightly in a dry skillet until golden.
Fresh basil (optional but lovely)
- A small handful, torn or thinly sliced
- This boosts the basil aroma and makes the bowl look extra pretty.

Seasoning

Salt and black pepper
- Season the pasta water generously and adjust the salad to taste at the end.
Red pepper flakes (optional)
- A pinch or two if you like a little heat.

Equipment List

Large pot for boiling pasta
Colander
Large mixing bowl
Small bowl or jar for mixing the pesto dressing
Cutting board and sharp knife
Tongs or large spoon for tossing

Tips & Tricks

Salt the pasta water until it tastes pleasantly salty so the pasta carries flavor inside, not just on the surface.
Cook the pasta just to al dente so it holds its shape in the salad and does not turn mushy.
Rinse the pasta quickly under cool water to stop the cooking and keep the salad from turning gummy.
Toss the warm pasta with part of the pesto right away so it absorbs flavor while it still feels warm.
Thin the pesto with lemon juice and olive oil to make a loose dressing that coats everything evenly.
Taste and adjust at the end with extra salt, pepper, or lemon juice since cold pasta dulls flavors slightly.
Add delicate greens like spinach or arugula at the very end so they stay vibrant and do not wilt too much.
Use rotisserie chicken when you feel short on time, or grill extra chicken earlier in the week and save it for this.
Keep some extra pesto dressing in a small container so you can refresh leftovers before serving.
Toast nuts ahead of time and store them separately so they stay crunchy until you serve the pasta salad.

How to Make Chicken Pesto Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of water to a strong boil and season it generously with salt. Add your short pasta and cook it according to package directions until it reaches al dente. Stir occasionally so the pieces do not stick together.

Once the pasta cooks through, drain it in a colander. Rinse it briefly under cool water to stop the cooking and remove excess starch. Shake off as much water as you can so the dressing does not turn watery.

Step 2: Prep the Chicken and Veggies

While the pasta cooks, chop or shred your cooked chicken into bite sized pieces. Halve the cherry tomatoes, slice the red onion or shallot very thin, and roughly chop the spinach or arugula if the leaves look large. Cut the mozzarella into bite sized pieces if you do not use small balls.

If you use nuts, toast them in a dry skillet over medium heat until they turn golden and fragrant, then set them aside to cool. Tear or slice the fresh basil and keep it ready for the final toss. This prep step makes the actual assembly feel quick and easy.

Step 3: Mix the Pesto Dressing

In a small bowl or jar, stir together the basil pesto and lemon juice. Add 2 tablespoons of olive oil and whisk until the mixture looks smooth and pourable. Taste and season with a pinch of salt and pepper if the pesto needs it.

If the dressing still feels very thick, add another splash of olive oil or a teaspoon of pasta cooking water if you saved some. You want a loose, glossy consistency that coats the back of a spoon. Set the dressing aside while you move to assembly.

Step 4: Toss the Warm Pasta with Pesto

Transfer the drained pasta to a large mixing bowl while it still feels slightly warm. Spoon about half of the pesto dressing over the pasta and toss gently until every piece looks lightly coated. The warm pasta absorbs the pesto flavor and keeps the salad from tasting flat.

Let the pasta sit for 5 to 10 minutes while you finish gathering the remaining ingredients. This short rest helps the flavors settle into the pasta. If the pasta starts to clump, toss it again to loosen.

Step 5: Add Chicken, Veggies, and Cheese

Add the chopped chicken, cherry tomatoes, red onion, spinach or arugula, and mozzarella to the bowl with the pasta. Pour in most of the remaining pesto dressing and toss until everything mixes evenly. Use a gentle folding motion so you do not crush the tomatoes or mozzarella.

Sprinkle in the toasted nuts if you use them and toss again. Taste and adjust with more salt, pepper, or red pepper flakes. If the salad looks a little dry, drizzle in the last bit of dressing or a splash of olive oil.

Step 6: Chill or Serve

You can serve the chicken pesto pasta salad right away at room temperature, or cover the bowl and chill it for at least 30 minutes. Chilling lets the flavors meld and makes it perfect for meal prep or picnics. Before serving from the fridge, give it a good stir and taste again.

If the pasta absorbed a lot of dressing in the fridge, loosen it with a spoonful of pesto, a drizzle of olive oil, or a squeeze of lemon juice. Garnish with fresh basil and a sprinkle of Parmesan on top. I like to keep the nuts on the side if I expect leftovers so they stay crunchy.

What to Serve with Chicken Pesto Pasta Salad

Serve this chicken pesto pasta salad with crisp green salads, sliced cucumbers, or simple roasted vegetables for a balanced meal. Garlic bread, focaccia, or warm crusty rolls pair nicely and help scoop up any extra pesto. You can also plate it with fresh fruit like watermelon, berries, or orange slices for a light contrast.

It travels well in lunch containers, so pack it with carrot sticks, snap peas, or cherry tomatoes on the side. A cold sparkling water or iced tea rounds out the meal without overpowering the basil and Parmesan flavors.

Storage Options

Fridge: Store chicken pesto pasta salad in an airtight container in the refrigerator for 3 to 4 days. Stir before serving and refresh with a little olive oil, pesto, or lemon juice if it seems dry.
Freezer: Freeze without the fresh greens and mozzarella for best texture, up to 2 months, in a tightly sealed container. Thaw overnight in the fridge, then stir in fresh spinach or arugula and cheese right before serving.
Reheating: Enjoy it cold or at room temperature; if you prefer it slightly warm, microwave individual portions for 20 to 30 seconds just to take the chill off. Add a small splash of water or olive oil before warming so the pasta stays tender.