Chicken and Pesto Pasta Salad

This Chicken and Pesto Pasta Salad is your new go-to for meal prep, potlucks, and lunches. Growing up, pasta salad meant summer—big bowls passed around at picnics, the scent of basil lingering in the air, and that unmistakable hum of laughter around the table.

If you want even more quick and easy salads try my buffalo chicken salad recipe and my pasta feta cheese salad. Your family will love them. Pasta salad does not have to be boring.

Why this Chicken Pesto Pasta Salad Recipe is a Keeper

Pesto chicken pasta salad is loaded with chicken, cheese, and veggies for a complete, satisfying meal. Fresh pesto keeps flavors bright. Cooling pasta well prevents sogginess.

• Ultimate Make-Ahead Meal: It’s designed to be made in advance, allowing flavors to meld beautifully as it chills. This is a lifesaver for meal prep, picnics, potlucks, and busy weeknights.
• Crowd-Pleaser: The combination of tender chicken, al dente pasta, and vibrant pesto is universally appealing. It’s rare to find someone who doesn’t enjoy it!  
• Highly Customizable: Easily adaptable to dietary preferences, what’s in your fridge, and seasonal ingredients. (More on this in “Variations”).  
• Balanced Meal: Contains protein (chicken), carbs (pasta), healthy fats (pesto, often with nuts/olive oil), and often fresh vegetables, making it a complete and satisfying dish.
• Efficient Use of Leftovers: Fantastic for repurposing leftover cooked chicken or even roasted vegetables.
• Quick to Assemble: Once the chicken and pasta are cooked, assembly is very fast, especially if you use store-bought pesto.

How Can I Make my Own Homemade Pesto Sauce?

You can easily make your own basil pesto by using a food processor. Pulse fresh basil, oil, pine nuts, garlic and salt. Then, add a little grated parmesan.

Ingredient Notes for the Perfect Side with Homemade Pesto

This pasta chicken salad recipe uses easy, fresh ingredients that pack a punch of flavor:

Get the full printable recipe with specific measurements and directions in the recipe card below.

• Pasta: Use short shapes like rotini or cavatappi pasta. Be sure to rinse after cooking to remove starch  for the chicken and pesto pasta salad.
• Pesto: Feel free to use store-bought or homemade. Loosen it up with lemon juice and olive oil.
• Chicken: You can use grilled chicken, shredded chicken or rotisserie chicken.
• Veggies: Chop up some sundried tomatoes, cucumber, spinach and arugula.
• Cheese: I like to use mozzarella pearls, feta cheese or Parmesan; but feel free to try Pecorino Romano or goat cheese.

Variations Suggestions & Substitutions for Pesto Pasta Salad Recipe

This recipe is super easy to customize. Sometimes I like to make this recipe using different ingredients or trying different flavors.

• Protein: Try chickpeas, white beans, grilled tofu/tempeh, grilled shrimp, flaked salmon, shredded turkey or even crispy bacon bits.
• Pasta: Some other pastas that work well include farfalle (bow ties), penne, fusilli, orecchiette, or even tortellini/ravioli. Use whole wheat, gluten-free, or chickpea/lentil pasta for added protein and fiber.  
• Herb Variations: Beyond basil, try spinach pesto, arugula pesto, sun-dried tomato pesto, cilantro pesto, or a mix of herbs.
• Creamy Pesto: Stir in a tablespoon or two of Greek yogurt, sour cream, or cream cheese to the pesto for a creamier dressing.
• Vegetables: Asparagus, bell peppers, olives, broccoli florets, bell peppers, zucchini, or cherry tomatoes add depth of flavor.
• Acidity/Brightness: A squeeze of fresh lemon juice, red wine vinegar or balsamic glaze at the end brightens all the flavors.

How to Make Chicken Pesto Pasta Recipe

This recipe comes together in just 5 quick and easy steps. This salad is the perfect side dish, I make it every summer.

Get the full printable recipe with specific measurements and directions in the recipe card below.

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. When al dente, drain the pasta and rinse pasta.
2. Toast the Nuts: Toast the pine nuts in a small skillet until golden brown. Set aside.
3. Toss together the Pasta Salad: In a large salad bowl, add the cooked pasta, cooked chicken, cut tomatoes, chopped cucumber and diced onion. Mix well before adding in the roughly chopped spinach and arugula.
4. Add the Pesto and Cheese: Next, in the large bowl in stir the pesto and sun dried tomatoes. When everything is covered in pesto, add the mozzarella and toasted nuts. Let chill in the fridge for 30 minutes and garnish with fresh basil, extra cheese and pine nuts.

Prep Ahead Suggestions

When I prepare ingredients for pesto pasta recipe salad ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.

• Cook Pasta Ahead: Cook the pasta according to package directions to al dente. Rinse the pasta with cold water and drain thoroughly. Toss with a tiny bit of olive oil to prevent sticking. Store in an airtight container in the fridge for up to 3-4 days.  
• Cook Chicken Ahead: Grill, bake, or poach chicken breasts/thighs up to 3-4 days in advance. Shred or dice once cooled and store separately in the fridge. This is also a great use for leftover rotisserie chicken.
• Prepare Pesto (if homemade): Make your homemade pesto recipe up to 5-7 days ahead and store in an airtight container in the fridge, with a thin layer of olive oil on top to prevent browning.
• Chop Vegetables: Dice any hard vegetables (bell peppers, red onion, celery) 1-2 days in advance and store in separate airtight containers. Softer vegetables (grape tomatoes, spinach) are best added closer to assembly.
• Assemble the Day Before: For optimal flavor melding, assemble the entire salad 4-24 hours before serving. If you plan to serve it the same day, allow at least 2-3 hours for chilling as it’s best served cold.
• Hold Back Delicate Greens: If adding spinach, arugula, or other delicate greens, stir them in just before serving to prevent wilting.

Common Questions About This Grilled Chicken Recipe