Chicken Pesto Pasta Salad

This chicken pesto pasta salad is a perfect blend of fresh flavors and hearty textures ideal for quick lunches or light dinners. It combines tender chicken with vibrant pesto and crisp greens for a satisfying dish that’s easy to prepare even after a busy day.

I first tossed this salad together with some leftover grilled chicken and it quickly became a summer favorite in our house because it feels indulgent yet healthy.

Ingredients

• Cooked chicken: provides protein and can be grilled, roasted, or leftover for convenience choose chicken with nice browning for extra flavor
• Short pasta: like fusilli or penne holds the pesto well look for pasta made from durum wheat for better texture
• Fresh basil pesto: brings bright herbal notes use homemade if possible or pick one with vibrant green color and fresh basil aroma
• Olive oil: adds silky richness use extra virgin olive oil for its fruity depth
• Fresh lemon juice: adds zing which helps balance the richness of pesto squeeze fresh lemons rather than bottled for best taste
• Cherry tomatoes: contribute sweetness and color pick ripe firm tomatoes for juicy bursts
• Arugula or spinach: brings peppery or mild leafy bite wash thoroughly for freshness
• Fresh mozzarella or Parmesan: adds creaminess or salty sharpness select fresh mozzarella for a delicate texture or high-quality Parmesan for umami punch
• Salt and black pepper: to season and enhance all the flavors adjust to taste

Instructions

Cook the Pasta:

Bring a large pot of salted water to a strong boil then add the pasta Cook according to package directions until al dente which means tender but with a slight bite Drain the pasta and immediately rinse under cold water This stops cooking and cools it down so it doesn’t get mushy in the salad

Prepare the Chicken:

If using pre-cooked chicken chop it into bite-sized pieces If cooking fresh chicken season breasts lightly with salt and pepper then pan-sear over medium heat until golden on both sides and cooked through Allow to cool which helps keep the salad from getting warm and watery

Mix the Pesto Sauce:

If you have homemade pesto stir it well to evenly mix the herbs and oil For store-bought pesto add a squeeze of fresh lemon juice and a splash of olive oil This refreshes the flavor and lightens the texture making it lively on the salad

Combine Ingredients:

In a large bowl toss together the cooled pasta chicken halved cherry tomatoes fresh arugula or spinach and torn mozzarella or grated Parmesan Pour the pesto sauce over and gently mix until everything is coated with a vibrant green sheen

Season and Chill:

Taste the salad and add salt pepper or extra lemon juice as needed to brighten the flavors Cover and refrigerate for at least 30 minutes This resting time lets the pesto infuse the other ingredients creating a more harmonious taste

Store leftovers in an airtight container in the refrigerator for up to three days before the greens lose their freshness For best texture keep cheese separate if you know you won’t eat it immediately and add just before serving

Ingredient swaps

You can swap out fresh mozzarella for feta for a tangier flavor or try goat cheese for creaminess Cherry tomatoes can be replaced with sun-dried tomatoes for a richer taste Spinach or arugula can be substituted with kale but massage the leaves well beforehand to soften them

Serving ideas

This pasta salad pairs wonderfully with crusty bread or as a side to grilled vegetables Adding toasted pine nuts or walnuts on top gives a nice crunch It also works well spooned onto a bed of mixed greens for an extra leafy meal

Seasonal twists

In spring add asparagus tips or peas for fresh green sweetness Summer calls for juicy heirloom tomatoes or sweet corn When basil is out of season try a pesto made from arugula or spinach for a different herbal note

This vibrant chicken pesto pasta salad is a quick, fresh meal that balances indulgence with health perfectly.

Frequently Asked Recipe Questions

→ What pasta types work best for this salad?

Short pasta like fusilli, penne, or rotini work well as their shapes hold onto the pesto nicely, creating balanced bites throughout the dish.

→ Can I use leftover chicken instead of freshly cooked?

Yes, leftover grilled or roasted chicken is perfect and saves prep time while adding great flavor and protein.

→ How can I freshen store-bought pesto for the dressing?

Stir in a splash of olive oil and a squeeze of fresh lemon juice to brighten the flavor and loosen the texture for easier mixing.

→ Is it better to serve this salad chilled or at room temperature?

Chilling the salad for at least 30 minutes lets the flavors meld beautifully, though serving slightly chilled or at room temperature works well too.

→ What cheese options complement this combination?

Torn fresh mozzarella offers creaminess while grated Parmesan adds a sharp, savory touch; both pair wonderfully with pesto and chicken.