Chicken Pesto Pasta Salad

This Chicken Pesto Pasta Salad is usually one of the dishes that’s requested first by family and friends for a weeknight dinner or entertaining side dish. It’s simple to make with just 8 ingredients and perfect to assemble ahead of time, leaving you stress-free before mealtime or entertaining.

Reader Review: “I made it without the chicken. Easy and yummy.” – Gigi

If you’re a pasta salad lover, this recipe is for you! This Chicken Pesto Pasta Salad is one of those quick-to-make recipes I always have in the fridge every week of the summer. Serve it cold or room temperature as a main course, side dish, or lunch, the flavors only get better with time.

We love making a homemade pesto for this salad, but you can easily use a high-quality store-bought brand as well. Our secret for pasta salad is to use a short noodle with ridges to allow the pesto to adhere better. Trust us, you definitely want to try this.

Say goodbye to boring pasta salads, this chicken pesto pasta salad will be a new recipe you’ll want to make on repeat. If you are looking for other fresh recipes, my Caprese Pasta Salad or Creamy Lobster Pasta are two other delicious choices.

Why You’ll Love this Recipe

• Side dish or main course with 8 ingredients. With just a handful of fresh ingredients, you can have this pasta salad ready to serve to a crowd easily.
• Perfect for meal prep or making in advance. Whether you are making this to have for lunch during a busy week or preparing for a party, this pesto pasta salad holds well for a couple of days.
• Use store-bought shortcuts to save on prep time. We recommend using rotisserie chicken and buying a high-quality pesto if you need to prep this dish in less than 20 minutes!

Jenn’s Tip: You can use your favorite store-bought pesto or make your own easily at home! It comes together in about 5 minutes in the food processor.

Ingredients

• Orecchiette or other short pasta: We love noodles that have ridges, this helps the pesto to adhere better. Feel free to use your favorite short noodle shape.
• Cooked chicken: You can use a rotisserie chicken and shred the meat, or you can cook your own from scratch. This is also a great recipe to use with leftover chicken.
• Basil pesto: Make it homemade or use your favorite store-bought brand.
• Cherry tomatoes: Adds a burst of fresh flavor.
• Fresh mozzarella pearls or diced fresh mozzarella: Bites of creamy, fresh cheese that compliment the pesto well.
• Fresh arugula or fresh spinach: We love to stir fresh greens into this salad for great flavor.
• Freshly grated Parmesan cheese: Adds extra salty and cheesy flavor.
• Fresh basil: In addition to the pesto, adding fresh basil really adds gourmet flavors to this pasta salad.
• Extra virgin olive oil: Always choose a high-quality olive oil for the best flavor.

How to Make Chicken Pesto Pasta Salad

1. Cook the pasta in a large pot of salted water according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water.
2. Drain the noodles and add to a large serving bowl.

3. Add the cooked chicken, cherry tomatoes, mozzarella, grated Parmesan, arugula, and pesto.

4. Toss everything together and slowly add a tablespoon of the reserved cooking water at a time to loosen the pesto and coat everything evenly.
5. Season with salt and pepper to taste.
6. Drizzle with extra virgin olive oil and chopped fresh basil.
7. Serve at room temperature for the best flavor, or chill if you prefer a cold pasta salad.

Expert Tips

• Use short pasta shapes. We recommend shapes like fusilli, farfalle, rotini, or orecchiette work best for catching the pesto and holding up in a pasta salad. Avoid overly delicate noodles that can get mushy.
• Reserve the starchy pasta water. Adding a little reserved cooking water when mixing helps loosen the pesto and create a silky, well-coated pasta salad.
• Rinse the pasta under cold water, if desired. This is optional, but if you are afraid you are going to overcook the noodles, then quickly rinse them under cold water to stop the cooking.
• Cook the noodles to al dente. Slightly undercook your pasta so it maintains a good bite, especially if you plan to serve this cold.
• Serve warm, cold, or room temperature. This salad is delicious at room temperature, but it can also be served warm or chilled. If serving cold, let it sit at room temp for 10 minutes before eating to bring out the flavors.
• Swap the protein. Swap chicken for grilled shrimp or chickpeas for a vegetarian option. 

What to Serve with Chicken Pesto Pasta Salad

There are so many options when it comes to pairing pasta salad with pesto with a main course.

You can remove the shredded chicken and serve it with grilled chicken, steak, or even grilled salmon or another type of white fish would be nice.

Some other dishes we love to serve it with are:

• Chicken Parm Sliders
• Tomato Bruschetta
• Watermelon Mozzarella Skewers
• Melon Prosciutto Skewers

Storage

Store any leftover pasta salad in a airtight container in the fridge for up to 3 days. We don’t recommend freezing since it will change the texture.

This pasta salad is great to make ahead. You can prep all of the individual components the day before and then assemble an hour or so before you’re going to serve.

If you boil the pasta in advance, after draining the noodles, add a small splash of the reserved cooking water and a drizzle of olive oil. Toss gently to help prevent sticking while the pasta cools. 

FAQs