This Chicken and Pesto Pasta Salad combines tender short pasta, juicy cooked chicken, halved cherry tomatoes, creamy mozzarella pearls, and bright pesto for a quick, flavorful meal. Ready in under 30 minutes, it’s ideal for lunches, potlucks, picnics, and BBQs.
Chicken Pesto Pasta Salad: Recipe at a Glance
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 People
Calories*
741 kcal
Difficulty
Easy
Main Ingredients
Short pasta, cooked chicken, store-bought or homemade pesto, cherry tomatoes, and mozzarella pearls.
Technique
Boil pasta, toss with pesto, and combine with chicken and fresh ingredients.
*Calories are estimated
Table of Contents
- Chicken Pesto Pasta Salad: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make This Chicken and Pesto Pasta Salad
- Expert Tips
- Recipe FAQs
- Other Salad Recipes
- Quick and Easy Chicken and Pesto Pasta Salad Recipe
Why This Recipe Works
- Fast and simple: Minimal prep and pantry-friendly ingredients make this easy on busy days.
- Bright flavors: Pesto, lemon, and fresh tomatoes add freshness and balance the richness of cheese and chicken.
- Versatile: Serve chilled or at room temperature for picnics, meal prep, or casual dinners.
Ingredients
This quick recipe uses common pantry and fridge staples. You will need:
- Pasta: Short shapes like fusilli, rotini, or orecchiette work best. Whole wheat or gluten-free options are fine.
- Cooked chicken: Chopped or shredded rotisserie or leftover roast chicken for convenience.
- Pesto: Store-bought pesto is a time-saver; homemade pesto is a delicious alternative.
- Tomatoes: Halved cherry or grape tomatoes add sweetness and acidity—avoid large slicing tomatoes to keep the salad from getting watery.
- Cheese: Fresh mozzarella pearls and shaved Parmesan create creamy, savory contrast.
See the recipe card below for exact quantities.
How to Make This Chicken and Pesto Pasta Salad
Step 1: Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente, drain, and transfer to a large bowl to cool slightly.
Step 2: Prepare the chicken. Chop or shred cooked chicken into bite-sized pieces and set aside.
Step 3: Dress the pasta. Toss warm pasta with pesto until evenly coated. If the pesto is too thick, loosen with 1–2 tablespoons of lemon juice or a splash of olive oil so the pasta looks glossy.
Step 4: Assemble the salad. Add the chicken, halved cherry tomatoes, and mozzarella pearls to the pesto-coated pasta and gently toss to combine.
Step 5: Finish and serve. Taste and adjust seasoning with more lemon juice or salt if needed. Transfer to a serving bowl, garnish with shaved Parmesan and fresh basil, and serve immediately or chill for later.
Expert Tips
- Cook to al dente: Slightly firm pasta holds up better when chilled and won’t become mushy.
- Cool slightly before dressing: Let the pasta rest briefly so the pesto doesn’t separate; don’t rinse the pasta or you’ll wash away the starch that helps the pesto cling.
- Choose a good pesto: A quality store-bought pesto works well; homemade will give the best flavor if you have the time.
- Custom additions: Artichoke hearts, olives, baby spinach, sun-dried tomatoes, red onion, pine nuts, or roasted peppers are delicious add-ins.
- Rest before serving: A 10–15 minute chill helps the flavors meld.
Recipe FAQs
Yes. Prepare the pasta and pesto dressing in advance, then add chicken, tomatoes, and mozzarella just before serving for the best texture.
Store in an airtight container in the refrigerator for up to 3 days. Flavors may deepen after a day.
Other Salad Recipes
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Purple Cabbage Slaw with Apples and Walnuts
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Snacks & Mezze
Marinated Chickpeas Recipe
If you make this Chicken Pesto Pasta Salad, please rate the recipe and leave a comment — feedback helps others decide to try it.
Quick and Easy Chicken and Pesto Pasta Salad
Ingredients
- 12 oz Short pasta – fusilli, rotini, or orecchiette
- Kosher salt (for the pasta water)
- 3 cups Cooked chicken (chopped or shredded) – rotisserie or leftover roast
- ¾ cup Pesto
- 1-2 tbsp Lemon juice
- 1 cup Cherry tomatoes (halved)
- 1 cup Mozzarella pearls
- Shaved Parmesan and/or fresh basil (for garnish)
Instructions
-
Cook the pasta. Boil well-salted water and cook pasta until just al dente. Drain and transfer to a large bowl to cool slightly.
-
Prepare the chicken. Chop or shred cooked chicken into bite-sized pieces.
-
Dress the pasta. Toss warm pasta with pesto until evenly coated. If needed, thin with 1–2 tablespoons lemon juice or a little olive oil.
-
Assemble the salad. Add chicken, halved cherry tomatoes, and mozzarella pearls to the pasta and toss gently to combine.
-
Finish and serve. Adjust seasoning to taste, garnish with shaved Parmesan and basil, and serve immediately or chilled.
Notes
Key ingredient notes:
- Pasta: Use short shapes to hold the pesto and ingredients.
- Chicken: Rotisserie or leftover roast chicken keeps this quick and convenient.
- Pesto: Store-bought pesto is convenient; homemade gives extra flavor.
- Tomatoes: Cherry or grape tomatoes work best to avoid excess moisture.
- Cheese: Fresh mozzarella pearls plus shaved Parmesan offer a creamy, savory balance.
Nutrition
Nutrition information is an approximation.
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