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Pesto Chicken Pasta Salad

Pesto Chicken Pasta Salad

This pesto chicken pasta salad is light, vibrant, and loaded with delicious flavor in every bite. Made with tender chicken, creamy mozzarella pearls, fresh vegetables, pasta, and a homemade basil pesto, it’s an easy dish that everyone enjoys. Perfect as a hearty main course or a tasty side, it’s also simple to customize with your favorite ingredients.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

For the Homemade Pesto:

  • 2 cups fresh basil leaves packed
  • ⅓ cup pine nuts or walnuts for a budget-friendly swap
  • 3 cloves garlic peeled
  • ½ cup Parmesan cheese freshly grated
  • ½–¾ cup extra virgin olive oil start with ½ cup, add more to thin
  • 1 tbsp fresh lemon juice
  • ½ tsp salt or to taste
  • ¼ tsp black pepper

For the Pasta Salad:

  • 12 oz rotini or fusilli pasta
  • 2 cups cooked chicken shredded or chopped; rotisserie works great
  • 1 cup mozzarella pearls
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • ¼ cup mayonnaise room temperature; Greek yogurt can sub
  • ¼ cup fresh basil torn, for garnish
  • salt and black pepper to taste

Instructions
 

  • Group: Make the Pesto
    1. Add basil, pine nuts, garlic, and Parmesan to a food processor. Pulse several times until roughly broken down.
    2. With the processor running, slowly pour in ½ cup of olive oil. Blend until smooth but slightly textured. Add remaining olive oil a little at a time until the pesto is loose and pourable. Season with lemon juice, salt, and pepper. Taste and adjust.
    Group: Cook the Pasta
    3. Bring a large pot of generously salted water to a boil. Cook pasta 1–2 minutes shy of the package directions — you want it slightly underdone.
    4. Drain the pasta in a colander and rinse immediately under cold running water until completely cool. Shake off excess water and set aside.
    Group: Assemble the Salad
    5. Add the cooled pasta to a large mixing bowl. Spoon in the pesto and mayo. Toss thoroughly until every piece of pasta is well coated. If the mixture looks dry or thick, drizzle in a little extra olive oil and toss again.
    6. Add the shredded chicken, mozzarella pearls, cherry tomatoes, and cucumber. Fold gently to combine without breaking up the mozzarella.
    7. Taste and season with salt and black pepper as needed.
    8. Cover and refrigerate for at least 30 minutes before serving.
    Tip: Before serving, let the salad sit at room temperature for 15 minutes. The olive oil in the pesto firms up in the fridge — resting it slightly and adding a small drizzle of fresh olive oil brings everything back to life.
    9. Garnish with torn fresh basil leaves and serve.

Notes

  • Make it ahead: For the freshest look, toss the pesto with the pasta no more than a few hours before serving. If prepping earlier, store pesto and pasta separately and combine closer to serving time.
  • Reviving leftovers: After refrigerating, stir in a drizzle of olive oil or a small spoonful of mayo to restore creaminess before serving.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
  • Gluten-free option: Use your favorite gluten-free rotini or fusilli pasta.
  • Vegetarian option: Omit the chicken and add a can of drained white beans or chickpeas for protein.
 

Nutrition

Calories: 488kcal, Carbohydrates: 38g, Protein: 22g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 39mg, Sodium: 329mg, Potassium: 631mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1263IU, Vitamin C: 16mg, Calcium: 193mg, Iron: 2mg
Nutrition information is automatically calculated, so it should only be used as an approximation.