Introduction
This chicken pesto pasta salad is the kind of quick and flavorful dish that feels like summer in a bowl—bright, fresh, and completely satisfying. It’s made with tender chunks of chicken, al dente pasta tossed in pesto, juicy cherry tomatoes, baby spinach, and soft mozzarella pearls.
Perfect for chicken pesto pasta salad recipes, healthy lunch ideas, or even a light weeknight dinner, this salad is ready in just 25 minutes and can be served warm, cold, or at room temperature. It’s a go-to for meal prep, potlucks, picnics, or lazy lunches that don’t skimp on flavor.
Ingredients Overview
Every ingredient in this pasta salad is chosen for both flavor and texture. Here’s how each one contributes—and how you can adapt the dish to your taste or dietary needs.
Pasta
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Short Pasta Shapes like fusilli, rotini, or penne are best—they hold the pesto in their grooves and mix easily with the other ingredients.
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Whole wheat or gluten-free pasta works great as a healthier or allergen-friendly option.
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Cook until just al dente—it will soften slightly more as it sits in the pesto.
Chicken
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Grilled or Pan-Seared Chicken Breast adds lean protein and a satisfying bite.
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Use leftover rotisserie chicken for speed.
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Dice or shred depending on your texture preference.
Pesto
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Basil Pesto (store-bought or homemade) is the key flavor driver.
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Opt for a good-quality pesto made with extra virgin olive oil and real Parmesan.
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For a dairy-free version, use vegan pesto or make your own with nutritional yeast.
Vegetables & Add-Ins
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Cherry Tomatoes: Sweet, juicy bursts that complement the pesto.
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Fresh Baby Spinach: Adds color, nutrients, and a soft contrast to the pasta.
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Mozzarella Pearls or Cubed Fresh Mozzarella: Creamy and mild, they balance the herbaceous sauce.
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Optional: Red onion slices, olives, or toasted pine nuts for extra flavor and texture.
Seasonings
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Salt & Black Pepper: Enhance all flavors—especially after adding pesto.
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Lemon Juice or Zest (optional): A splash at the end brightens the dish beautifully.
Step-by-Step Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Add 8 oz of pasta and cook according to package directions until al dente.
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Drain and rinse briefly under cold water to cool and stop cooking.
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Set aside in a large mixing bowl.
2. Cook or Prep Chicken
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If using raw chicken:
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Season 2 boneless chicken breasts with salt, pepper, and olive oil.
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Grill or sear in a skillet for 4–5 minutes per side until golden and cooked through.
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Let rest, then cube or shred.
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If using pre-cooked or rotisserie chicken, simply dice or shred.
3. Toss Pasta with Pesto
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To the cooled pasta, add:
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⅓ to ½ cup basil pesto, depending on how saucy you like it.
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Toss well to coat evenly before adding other ingredients.
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4. Add the Mix-Ins
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Fold in:
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The cooked chicken
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1 cup halved cherry tomatoes
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1½ cups baby spinach
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1 cup mozzarella pearls or cubes
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Taste and season with salt and black pepper.
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Optional: Add a squeeze of lemon for freshness.
5. Chill or Serve
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Serve immediately at room temperature, or refrigerate for 15–30 minutes to chill.
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The salad tastes even better after resting briefly, allowing flavors to blend.
Tips, Variations & Substitutions
Pro Tips:
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Add pesto while the pasta is still slightly warm so it absorbs the flavor better.
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Don’t overcook the pasta, especially if you plan to refrigerate the salad—it will continue to soften.
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For extra richness, drizzle a bit of olive oil before serving.
Flavor Variations:
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Sun-Dried Tomato Pesto: Use in place of basil pesto for a deeper, tangier flavor.
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Caprese Style: Add fresh basil, balsamic glaze drizzle, and skip the spinach.
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Greek Twist: Add kalamata olives, feta cheese, and swap spinach for arugula.
Substitutions:
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Chicken Alternatives: Use grilled shrimp, tofu, or roasted chickpeas.
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Pasta Alternatives: Quinoa, orzo, or couscous for different textures or gluten-free options.
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Dairy-Free Version: Use vegan mozzarella and pesto made without Parmesan.
Serving Ideas & Occasions
This salad is incredibly versatile and works in so many different meal situations:
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Lunch Meal Prep: Stays fresh for 3–4 days in the fridge, perfect for grab-and-go meals.
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Picnics & Potlucks: Travels well and tastes great cold or room temp.
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Light Dinners: Serve with a soup or fresh fruit for a balanced, easy meal.
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Side Dish: Pair with grilled meats or seafood for a bright, herby accompaniment.
To elevate the bowl:
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Top with fresh cracked pepper, extra pesto drizzle, or shaved Parmesan.
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Serve on a bed of arugula for a peppery bite.
Nutritional & Health Notes
This dish is:
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High in protein from chicken and cheese
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Rich in healthy fats from pesto and olive oil
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Energizing thanks to complex carbs from pasta
For a lighter option:
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Use chickpea pasta or zoodles (spiralized zucchini)
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Choose light mozzarella or skip the cheese entirely
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Add more greens like arugula, kale, or cucumber slices for volume
It’s a clean, satisfying meal that doesn’t leave you feeling heavy—just nourished and full of flavor.
FAQs
Q1: Can I make chicken pesto pasta salad ahead of time?
A1: Yes! It’s great for meal prep. Store in an airtight container in the fridge for up to 4 days. Add a splash of olive oil or lemon juice before serving to refresh.
Q2: Can I use store-bought pesto?
A2: Definitely. Use a good-quality refrigerated pesto made with real basil, Parmesan, and olive oil. Jarred shelf-stable pesto works in a pinch but may have a stronger, saltier flavor.
Q3: Can I eat this salad warm?
A3: Yes—it’s delicious warm, cold, or at room temperature. Serve it freshly tossed or microwave briefly if stored in the fridge and you prefer it warm.
Q4: How do I keep the pasta from getting dry?
A4: Toss the pasta with pesto while it’s still warm, and store with a bit of extra olive oil or lemon juice. This keeps the texture fresh and prevents dryness.
Q5: Can I freeze this pasta salad?
A5: Not recommended. The texture of pasta, tomatoes, and mozzarella can become watery or mushy after freezing. Best made fresh and stored chilled.
Q6: What’s the best pasta shape for this salad?
A6: Short, ridged shapes like fusilli, rotini, penne, or farfalle are best. They catch the pesto and mix evenly with other ingredients.
Q7: Can I make it vegetarian?
A7: Absolutely. Skip the chicken and add extra veggies or a protein like white beans, chickpeas, or grilled tofu for a plant-based twist.
Print
Chicken Pesto Pasta Salad Recipes – Ready in 25 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This 25-minute chicken pesto pasta salad is packed with fresh basil pesto, juicy chicken, sweet tomatoes, mozzarella, and spinach. A vibrant, satisfying lunch or dinner that’s perfect for meal prep or picnics.
Ingredients
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8 oz short pasta (fusilli, penne, rotini)
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2 cups cooked chicken, diced or shredded
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⅓–½ cup basil pesto
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1 cup cherry tomatoes, halved
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1½ cups baby spinach
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1 cup mozzarella pearls or cubes
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Salt and pepper, to taste
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Optional: Lemon juice, olive oil, fresh basil
Instructions
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Cook pasta until al dente. Drain and rinse under cool water.
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Toss pasta with pesto while still slightly warm.
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Add cooked chicken, tomatoes, spinach, and mozzarella.
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Season with salt, pepper, and lemon juice (if using).
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Serve immediately or chill before serving.
Notes
Use rotisserie chicken for speed. Great warm or cold. Add red onion, olives, or arugula for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Salad
- Cuisine: Italian-Inspired, American Fusion
Nutrition
- Calories: ~430 per serving