I love making this Chicken Pesto Pasta Salad when I need something quick, fresh, and full of flavor. It comes together in just about 20 minutes and works perfectly for lunch, dinner, or even meal prep. The combination of tender chicken, vibrant basil pesto, juicy cherry tomatoes, and creamy mozzarella makes every bite satisfying and refreshing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz pasta (rotini, penne, or bowtie)
2 cups cooked chicken, shredded or diced
½ cup basil pesto
1 cup cherry tomatoes, halved
½ cup mozzarella balls (bocconcini) or diced mozzarella
¼ cup sliced black olives (optional)
2 tablespoons pine nuts or toasted walnuts (optional)
salt and pepper, to taste
fresh basil leaves, for garnish
Directions
I start by cooking the pasta according to the package directions until it reaches al dente. Once cooked, I drain it and rinse it with cold water to cool it down and stop the cooking process.
Next, I place the cooled pasta into a large bowl. I add the cooked chicken, basil pesto, cherry tomatoes, mozzarella, and olives. I gently toss everything together until the pasta and chicken are evenly coated in the pesto.
I then season the salad with salt and pepper to taste. If I’m using pine nuts or walnuts, I sprinkle them on top for added crunch. I like to finish it with fresh basil leaves for extra flavor and color.
I can serve it immediately, or I let it chill in the refrigerator for about 30 minutes to allow the flavors to blend together even more.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
I sometimes add diced cucumbers or bell peppers for extra freshness and crunch. When I want to change the protein, I swap the chicken for cooked shrimp. If I prefer a vegetarian version, I simply omit the chicken and add more vegetables or even chickpeas for extra texture. I also enjoy making homemade pesto with fresh basil, pine nuts, Parmesan, garlic, and olive oil when I want a richer, fresher flavor.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a pasta salad, I usually enjoy it cold straight from the fridge. If I notice the pasta has absorbed too much pesto, I stir in a small spoonful of extra pesto or a drizzle of olive oil to refresh it before serving. I do not recommend freezing this salad, as the texture of the pasta and fresh ingredients can change.
FAQs
Can I make this pasta salad ahead of time?
Yes, I often prepare it a few hours in advance and keep it chilled in the refrigerator. I find that the flavors actually develop even more as it sits.
What type of pasta works best?
I like using rotini, penne, or bowtie pasta because their shapes hold onto the pesto well. I make sure to cook the pasta al dente so it doesn’t become too soft.
Can I use store-bought pesto?
Absolutely. I frequently use store-bought pesto when I’m short on time. If I want a fresher taste, I prepare homemade pesto instead.
How do I keep the pasta from sticking together?
I rinse the pasta with cold water after cooking to cool it quickly and prevent sticking. I also toss it with pesto soon after draining.
Is this recipe good for meal prep?
Yes, I find it perfect for meal prep. I portion it into containers and keep it refrigerated for easy lunches throughout the week.
Conclusion
I enjoy making this Chicken Pesto Pasta Salad because it’s quick, flavorful, and versatile. It fits into busy days while still feeling fresh and satisfying. Whether I serve it immediately or let it chill to deepen the flavors, it always turns out delicious and crowd-pleasing.
📖 Recipe:
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Chicken Pesto Pasta Salad
- Total Time: 20 minutes
- Yield: 4 servings
Description
A quick and flavorful Chicken Pesto Pasta Salad made with tender chicken, al dente pasta, fresh basil pesto, cherry tomatoes, and mozzarella. Perfect for lunch, dinner, or meal prep.
Ingredients
8 oz pasta (rotini, penne, or bowtie)
2 cups cooked chicken, shredded or diced
1/2 cup basil pesto
1 cup cherry tomatoes, halved
1/2 cup mozzarella balls (bocconcini) or diced mozzarella
1/4 cup sliced black olives (optional)
2 tablespoons pine nuts or toasted walnuts (optional)
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions
- Cook the pasta according to package directions until al dente.
- Drain the pasta and rinse with cold water to cool and stop the cooking process.
- Transfer the cooled pasta to a large bowl.
- Add the cooked chicken, basil pesto, cherry tomatoes, mozzarella, and olives.
- Toss gently until everything is evenly coated with pesto.
- Season with salt and pepper to taste.
- Sprinkle pine nuts or toasted walnuts on top if using.
- Garnish with fresh basil leaves.
- Serve immediately or refrigerate for 30 minutes to allow flavors to blend.
Notes
Use rotisserie chicken to save time.
Cook pasta al dente to prevent it from becoming too soft.
Add diced cucumbers or bell peppers for extra crunch.
For a vegetarian version, omit chicken and add more vegetables or chickpeas.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir in extra pesto or olive oil before serving if pasta absorbs too much dressing.
Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
