A fresh and vibrant 25-minute dish, this Chicken Pesto Pasta Salad is a go-to meal I rely on when I need something satisfying, quick, and bursting with flavor. With tender chicken, al dente pasta, creamy pesto, and bright bursts of tomato and mozzarella, it’s everything I crave in a light yet hearty meal—ideal for summer lunches or no-fuss weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz rotini or penne pasta
2 cups cooked chicken breast, shredded or chopped
1 cup cherry tomatoes, halved
1/2 cup mozzarella pearls or cubed fresh mozzarella
1/4 cup mayonnaise or plain Greek yogurt (optional for creamier texture)
1/4 cup grated Parmesan cheese
1/3 cup prepared pesto (store-bought or homemade)
1/4 red onion, thinly sliced
1/4 cup pine nuts (optional, for crunch)
Salt and black pepper to taste
Fresh basil leaves, for garnish
Directions
I bring a large pot of salted water to a boil, then cook the pasta according to the package directions until al dente. I drain and rinse it under cold water to stop the cooking process.
In a large bowl, I combine the cooked pasta, chicken, cherry tomatoes, mozzarella, and sliced red onion.
In a smaller bowl, I stir the pesto and mayonnaise (or Greek yogurt, if I’m using it) together until smooth.
I pour the pesto mixture over the pasta and gently toss until everything is evenly coated.
Next I mix in the Parmesan cheese and pine nuts (if I’m adding them), then season the salad with salt and pepper to taste.
I usually chill it for 10–15 minutes before serving, but sometimes I dig in right away. I finish it off with a handful of fresh basil leaves on top.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 395 kcal per serving
Variations
I switch things up depending on what’s in my fridge or pantry. Sometimes I swap out the chicken for grilled shrimp or use leftover turkey. I’ve used bowtie or fusilli pasta instead of rotini. For an extra veggie boost, I add baby spinach, roasted red peppers, or steamed green beans. If I want it dairy-free, I skip the mozzarella and Parmesan and use a dairy-free pesto. I’ve also gone full Mediterranean by adding olives and sun-dried tomatoes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much sauce overnight, I stir in a little olive oil or a spoon of extra pesto to refresh it. Since it’s meant to be served chilled or at room temp, I usually don’t reheat it—but I can, if I want, by warming it gently on the stove or in the microwave.
FAQs
What kind of pesto works best for this salad?
I usually use classic basil pesto, but any variety works—spinach, arugula, or even sun-dried tomato pesto can give it a different spin.
Can I make this recipe ahead of time?
Yes, I often make it a few hours ahead. I just keep it covered in the fridge, and give it a toss before serving.
Is this recipe good for meal prep?
Absolutely. I portion it into containers and keep it in the fridge for easy lunches during the week. It stays fresh for several days.
Can I make it vegetarian?
Yes, I just leave out the chicken or replace it with chickpeas or white beans for a vegetarian-friendly protein boost.
Do I have to use mayonnaise or Greek yogurt?
No, that part’s optional. I like the creaminess it adds, but the salad is still delicious with just pesto alone.
Conclusion
This Easy Chicken Pesto Pasta Salad is one of those recipes I keep in regular rotation—it’s just that good. It’s simple, fast, and full of flavor, with just enough flexibility to suit whatever ingredients I have on hand. Whether I serve it as a main dish or a side, warm or cold, it always hits the spot.
Recipe:
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Easy Chicken Pesto Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Salt
Description
A fresh and vibrant Chicken Pesto Pasta Salad that comes together in just 25 minutes. Packed with tender chicken, juicy tomatoes, mozzarella, and tossed in creamy pesto, it’s perfect for quick lunches, potlucks, or easy weeknight dinners.
Ingredients
8 oz rotini or penne pasta
2 cups cooked chicken breast, shredded or chopped
1 cup cherry tomatoes, halved
1/2 cup mozzarella pearls or cubed fresh mozzarella
1/3 cup prepared pesto (store-bought or homemade)
1/4 cup mayonnaise or plain Greek yogurt (optional for creamier texture)
1/4 cup grated Parmesan cheese
1/4 red onion, thinly sliced
1/4 cup pine nuts (optional, for crunch)
Salt and black pepper to taste
Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, mozzarella, and red onion.
- In a small bowl, stir together the pesto and mayonnaise or Greek yogurt (if using) until smooth.
- Pour the pesto mixture over the pasta and toss gently until evenly coated.
- Add Parmesan cheese and pine nuts (if using), then season with salt and black pepper to taste.
- Chill the salad for 10–15 minutes before serving or serve immediately.
- Garnish with fresh basil leaves before serving.
Notes
Use grilled shrimp or leftover turkey as a substitute for chicken.
Swap in different pasta shapes like bowtie or fusilli.
Add extra veggies like baby spinach, roasted red peppers, or green beans.
Make it dairy-free by omitting mozzarella and Parmesan and using a dairy-free pesto.
Stir in olive oil or extra pesto if the pasta absorbs too much sauce after refrigeration.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boil
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 3g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
