A great chicken pesto pasta salad feels like the perfect blend of comfort and freshness. Tender pasta, juicy chicken, crisp vegetables, and a vibrant basil pesto come together in a dish that’s equally delicious warm, chilled, or at room temperature. It’s the kind of recipe you rely on for busy weeknights, meal prep, picnics, or when you want something hearty yet refreshing.

What makes this salad stand out is its balance—creamy pesto, bright lemon, crisp veggies, and protein-rich chicken all join forces to create a satisfying meal that never feels heavy. Whether you’re feeding your family or prepping lunches for the week, chicken pesto pasta salad offers flavor, ease, and versatility in every bite.

Why This Chicken Pesto Pasta Salad Works So Well

Full of bold, fresh flavor from basil pesto, lemon, and garlic
High in protein thanks to cooked chicken
Perfect for meal prep—tastes even better after chilling
Customizable with veggies, cheeses, and pasta shapes
Quick and reliable, ideal for gatherings or make-ahead meals

Equipment You’ll Need

Large pot for boiling pasta
Colander
Cutting board
Sharp knife
Large mixing bowl
Measuring cups and spoons
Wooden spoon or spatula

Ingredients for Chicken Pesto Pasta Salad

For the Salad

3 cups cooked pasta (rotini, penne, or bowtie work well)
2 cups cooked chicken, shredded or cubed (grilled, roasted, or rotisserie)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ red onion, thinly sliced
1 cup baby spinach or arugula
½ cup mozzarella pearls or cubed fresh mozzarella
¼ cup toasted pine nuts or walnuts (optional)

For the Pesto Dressing

½ cup basil pesto (homemade or high-quality store-bought)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
1 garlic clove, minced
Salt and black pepper to taste

Timing & Servings

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes
Servings: 6

How to Make Chicken Pesto Pasta Salad

Step 1. Cook the Pasta to Perfection

Use a large pot of salted boiling water and cook the pasta until tender but firm. Drain and rinse briefly with cool water to stop the cooking process.

Expert Tip: Slightly warm pasta absorbs pesto dressing better, helping the flavors soak in.

Step 2. Prep the Chicken and Vegetables

Chop the cooked chicken into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, slice the onion, and set everything aside.

Fresh, crisp vegetables add brightness that balances the richness of pesto beautifully.

Step 3. Make the Pesto Dressing

Whisk together the pesto, olive oil, lemon juice, honey, garlic, salt, and pepper. Taste and adjust:

Add lemon for brightness
Add honey for balance
Add pepper for a bit of heat

This dressing should be thick enough to cling to the pasta yet loose enough to coat every ingredient.

Step 4. Toss Everything Together

In a large mixing bowl:

Add the cooked pasta
Add chicken, tomatoes, cucumber, onion, and spinach
Pour the pesto dressing over top
Toss gently until well combined

Fold in mozzarella pearls last to keep them intact.

Step 5. Add Crunch and Serve

Top with toasted pine nuts or walnuts for a subtle crunch.

Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Tips for the Best Chicken Pesto Pasta Salad

Use high-quality pesto for the best flavor.
Let it chill for deeper flavor development.
Salt the pasta water well—this seasons the dish from the start.
Add fresh herbs like basil or parsley for aroma and color.
Use rotisserie chicken for a faster prep option.

Delicious Variations

Creamier Version

Stir in 2 tablespoons of Greek yogurt or mayonnaise for a silky texture.

Veggie-Loaded Version

Add roasted peppers, zucchini, or broccoli.

Protein Boost

Add chickpeas or edamame.

Caprese Style

Swap spinach for extra mozzarella and basil, and add a drizzle of balsamic glaze.

Serving Suggestions

This pasta salad pairs beautifully with:

Grilled chicken, steak, or seafood
Garlic bread or focaccia
Summer barbecue spreads
Lunchboxes and potlucks
Picnics and outdoor gatherings

It keeps well and tastes even better the next day, making it a go-to meal prep favorite.

Nutritional Facts (Per Serving)

Calories: 380–480
Protein: 20–28g
Carbohydrates: 34–42g
Fat: 18–26g
Fiber: 2–4g
Sugar: 3–6g
Sodium: varies based on pesto and mozzarella

For more easy and refreshing salad recipes, explore Roasted Beet and Arugula Salad, Quinoa Salad with Roasted Vegetables, or Chicken Caesar Salad.

Chicken Pesto Pasta Salad

This chicken pesto pasta salad blends pasta, chicken, vegetables, and basil pesto into a flavorful, easy dish ideal for quick meals, gatherings, or make-ahead lunches.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 25

Servings: 6 people

Course: Salad

Cuisine: American, italian inspired

Calories: 380

Ingredients Equipment Method

Ingredients

For the Salad

3 cups cooked pasta rotini, penne, or bowtie work well
2 cups cooked chicken shredded or cubed (grilled, roasted, or rotisserie)
1 cup cherry tomatoes halved
1 cup cucumber diced
½ red onion thinly sliced
1 cup baby spinach or arugula
½ cup mozzarella pearls or cubed fresh mozzarella
¼ cup toasted pine nuts or walnuts optional

For the Pesto Dressing

½ cup basil pesto homemade or high-quality store-bought
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
1 garlic clove minced
Salt and black pepper to taste

Equipment

Large pot for boiling pasta
Colander
Cutting board
Sharp knife
Large mixing bowl
Measuring cups and spoons
Wooden spoon or spatula

Method

Cook the Pasta to Perfection

Use a large pot of salted boiling water and cook the pasta until tender but firm. Drain and rinse briefly with cool water to stop the cooking process.
Expert Tip: Slightly warm pasta absorbs pesto dressing better, helping the flavors soak in.

Prep the Chicken and Vegetables

Chop the cooked chicken into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, slice the onion, and set everything aside.
Fresh, crisp vegetables add brightness that balances the richness of pesto beautifully.

Make the Pesto Dressing

Whisk together the pesto, olive oil, lemon juice, honey, garlic, salt, and pepper. Taste and adjust:
Add lemon for brightness
Add honey for balance
Add pepper for a bit of heat
This dressing should be thick enough to cling to the pasta yet loose enough to coat every ingredient.

Toss Everything Together

In a large mixing bowl:
Add the cooked pasta
Add chicken, tomatoes, cucumber, onion, and spinach
Pour the pesto dressing over top
Toss gently until well combined
Fold in mozzarella pearls last to keep them intact.

Add Crunch and Serve

Top with toasted pine nuts or walnuts for a subtle crunch.
Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Conclusion

Chicken pesto pasta salad is a dish that delivers comfort, freshness, and vibrant flavor all in one bowl. With juicy chicken, crisp vegetables, creamy mozzarella, and bold basil pesto, it’s satisfying without feeling heavy. Whether served warm or chilled, this recipe is versatile, crowd-pleasing, and ideal for busy days or special occasions.

Simple ingredients, quick steps, and big flavor—this pasta salad is one you’ll return to again and again.

FAQs

1. Can I use whole wheat or gluten-free pasta?

Yes, both work well. Just cook according to package directions.

2. Does the salad store well?

It stays fresh for 3–4 days in an airtight container.

3. Can I make it dairy-free?

Use dairy-free pesto and omit the mozzarella.

4. What chicken works best?

Grilled chicken adds smoky flavor, but rotisserie chicken is fast and tender.

5. Can I serve it warm?

Absolutely—it’s delicious warm, room temperature, or chilled.

6. What pasta shape is best?

Short varieties like rotini, penne, or farfalle hold the dressing well.