Chicken Pesto Pasta Salad: Easy & Fresh
Perfect for Meal Prep Salads.
A simple, vibrant chicken pesto pasta salad perfect for meal prep, lunches, or a light summer dinner.
I remember making a version of this for the first time on a warm spring afternoon. The windows were open, and the kitchen was filled with that green, herby scent of basil. I was just tossing things together—leftover roasted chicken, some cherry tomatoes from the garden, a jar of good pesto. It felt so effortless, so right. It’s become a staple since then, a quiet little recipe that always brings a bit of that simple, sunny day back to me.
Why This Salad Feels So Good
- •It’s incredibly fresh and vibrant.
- •So easy to customize with what you have on hand.
- •Perfect for making ahead of time for lunches or picnics.
- •Feels light but is still so satisfying and filling.
- •That beautiful, bright green color just makes me happy.
- •Comes together in just about 30 minutes. So simple.
My daughter calls this her 'happy lunch.' She’s not usually a big fan of salads, but this one? She asks for it. It's so lovely to see her enjoy something so fresh. A friend I made it for recently texted me the next day asking for the recipe. It’s just one of those dishes that people seem to really, really love.
Essential Ingredient Guide
- Good Quality Pesto: You can absolutely make your own, and it’s a beautiful process. But a good-quality store-bought pesto is a lifesaver. Look for one with a bright green color, made with simple ingredients. It’s the heart of the whole dish.
- Rotini Pasta: I just love how the pesto gets caught in all those little spirals. Any short pasta works, really—penne, fusilli, farfalle. Use what you have. It’s about the feeling, not the rules.
- Cooked Chicken: This is the perfect recipe for using up leftover roasted chicken. The flavor is already so lovely. If you're cooking it fresh, just a simple pan-sear with salt and pepper is all it needs.
Complete Cooking Process
- First, get your pasta cooking in a big pot of salted water. Don't forget to save a little of that starchy water before you drain it—it’s like magic for the sauce later.
- While that's bubbling away, gently toast your pine nuts in a dry pan. It only takes a minute, but the warm, nutty smell is so worth it.
- Slice your cherry tomatoes and mozzarella balls in half. I love the way they look, like little jewels in the salad.
- If your chicken isn't already cubed or shredded, do that now. This is a great way to use up leftovers.
- Whisk your pesto with a little olive oil and lemon juice. This loosens it up and makes it bright.
- In your biggest bowl, combine the cooled pasta, chicken, tomatoes, and mozzarella.
- Pour that lovely green dressing over everything and give it a gentle toss. Add the pasta water if it needs it. Then, fold in the pine nuts.
- Just let it sit for a few minutes before serving. Everything gets a chance to get to know each other.
A Few Common Questions
→Can I make this pasta salad ahead of time?
Yes, absolutely! It's actually wonderful made ahead. The flavors have more time to meld. Just store it in an airtight container in the fridge. You might want to let it sit out for 15 minutes and add a splash of olive oil before serving to loosen it up.
→What other ingredients could I add?
This salad is so forgiving. You could add things like baby spinach, Kalamata olives, roasted red peppers, or sun-dried tomatoes. Whatever feels good to you.
→Can I use a different kind of pasta?
Of course. Any short pasta shape will work well. Penne, farfalle (bowties), or orecchiette would be lovely alternatives.
→How do I make this vegetarian?
Just leave out the chicken! For a protein boost, you could add a can of drained and rinsed chickpeas. It's just as delicious.
Chicken Pesto Pasta Salad: Easy & Fresh
Easy chicken pesto pasta salad recipe perfect for meal prep, lunches, or gatherings. Packed with fresh basil pesto and tender chicken.
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Salad
- 011 lb (16 oz) rotini or fusilli pasta
- 022 cups cooked chicken, shredded or cubed
- 031 pint cherry tomatoes, halved
- 048 oz fresh mozzarella balls (bocconcini), halved
- 051/3 cup toasted pine nuts
- 06Fresh basil leaves for garnish
For the Pesto Dressing
- 013/4 cup good-quality basil pesto
- 022 tablespoons extra virgin olive oil
- 031 tablespoon fresh lemon juice
- 04Salt and freshly ground black pepper to taste
- 051/4 cup reserved pasta water, if needed
Instructions
Cook the pasta according to package directions in well-salted water until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and rinse with cool water to stop the cooking process.
While the pasta cooks, toast the pine nuts in a dry skillet over medium-low heat for 2-3 minutes, watching carefully, until they are fragrant and lightly golden. Set aside to cool.
In a small bowl, whisk together the basil pesto, olive oil, and lemon juice. Season with a little salt and pepper. Set aside.
In a large mixing bowl, add the cooled pasta, cooked chicken, halved cherry tomatoes, and halved mozzarella balls.
Pour the pesto dressing over the salad ingredients. Gently toss everything together until evenly coated. If the salad seems a bit dry, add a tablespoon or two of the reserved pasta water to create a creamier sauce.
Gently fold in most of the toasted pine nuts, saving a few for garnish.
Taste and adjust seasoning if needed. You might want another pinch of salt or a squeeze of lemon juice.
Transfer to a serving bowl. Garnish with the remaining pine nuts and some fresh basil leaves. Serve immediately, or chill for at least 30 minutes to let the flavors meld.
Notes & Tips
- 1If you don't have fresh mozzarella, feta cheese is a wonderful, salty alternative.
- 2Using a rotisserie chicken is a fantastic shortcut that adds tons of flavor.
- 3Feel free to use homemade or store-bought pesto. Both work beautifully here.
Tools You'll Need
- •Salt your pasta water generously. It’s the only chance you get to season the pasta itself, and it makes a huge difference.
- •Rinse the pasta with cool water after draining. This stops it from cooking further and keeps it from clumping together.
- •Don't skip toasting the pine nuts. It brings out their flavor in such a beautiful way.
- •Taste your pesto before you make the dressing. Some are saltier than others, so you'll know how much salt to add.