This Chicken and Pesto Pasta Salad is a vibrant mix of tender pasta, juicy chicken, fresh tomatoes, creamy mozzarella, and bright pesto. It comes together in under 30 minutes. Perfect for quick lunches, summer potlucks, picnics and BBQs.
Try my Mediterranean Pasta Salad and Grilled Corn Pasta Salad too!
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
Pasta, cooked chicken, store-bought pesto, cherry tomatoes, and mozzarella pearls.
Technique
Boiling pasta and preparing a salad.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- Easy and Quick: Minimal prep and pantry‑friendly ingredients make this a breeze to pull together on busy days.
- Fresh & Flavorful: Bright pesto, tangy lemon, and juicy tomatoes keep every bite lively and satisfying.
- Perfect for Summer & Gatherings: Great served chilled or at room temperature. Ideal for potlucks, meal prep, lunches, or light dinners. You can even make homemade pesto using my Walnut Basil Pesto recipe.
Ingredients
This is a very quick recipe that comes together with a few pantry and fridge staples. Here is what you will need:
- Pasta: I recommend using a short pasta like fusilli, rotini, or orecchiette. You can also use whole wheat pasta or gluten-free pasta.
- Cooked Chicken: Chopped or shredded (rotisserie or leftover roast chicken works great). If you want to really make everything from scratch here, you can use my delicious and flavorful grilled Chicken Souvlaki, Chicken Shish Tawook or even my Harissa Honey Chicken.
- Store‑Bought Pesto: Using store-bought pesto saves time and adds big flavor. You can totally make your own fresh pesto too, if you have the ingredients. Homemade will always taste better anyway. Try my Basil Walnut Pesto. This recipe can even be made with my Tomato-based Sicilian Pesto recipe.
- Tomatoes: I like the addition of sliced cherry or grape tomatoes. They balance the richness of the pesto. Don’t use large slicer tomatoes; they will just make the salad wet and messy.
- Cheese: I am using a combination of fresh mozzarella pearls (also known as baby bocconcini) and shaved Parmesan. The shaved Parmigiano Reggiano reinforces the salty umami flavor from the pesto.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Chicken and Pesto Pasta Salad
Step 1: Cook the Pasta. Bring a large pot of well‑salted cold water to a boil. Cook the short pasta until just al dente according to package instructions. Drain and transfer to a large bowl. Let it cool slightly.
Step 2: Prepare the Chicken. If you’re using leftover rotisserie chicken, chop or shred it into bite‑sized pieces and set aside.
Step 3. Dress the Pasta. Add the pesto to the warm al dente pasta and toss to coat evenly. If the pesto feels too thick, loosen it with 1–2 tablespoons of fresh lemon juice (or olive oil) until everything is glossy and well‑dressed.
Step 4. Assemble the Salad. Add the chicken, halved cherry tomatoes, and creamy mozzarella pearls to the pesto‑coated pasta. Gently toss until all ingredients are combined.
Step 5. Finish and Serve. Taste and adjust seasoning with a bit more fresh lemon juice or salt if needed. Transfer to a serving bowl or platter and finish with shaved Parmesan and fresh basil. Serve right away or chill.
Expert Tips
- Don’t overcook the pasta: Aim for al dente, so it doesn’t turn mushy once chilled. Try my Mediterranean Pasta Salad, Mediterranean Chickpea Pasta Salad with Sumac Dressing and Grilled Corn Pasta Salad too!
- Cool pasta slightly before dressing: This stops the pesto from breaking down when it hits heat. Don’t run the pasta under water, as it will wash away the starch. You want the pasta to maintain its starchy, sticky coating so it can hold onto the pesto.
- Use quality pesto: A flavorful store‑bought pesto elevates the whole dish; swap in homemade if you’re growing your own basil or have access to fresh.
- Custom add‑ins: Try artichoke hearts, olives, baby spinach, sundried tomatoes, sliced red onion, pine nuts, or roasted red peppers for extra flavor and texture.
- Rest before serving: Letting it sit 10–15 minutes in the fridge allows the flavors to meld beautifully.
Recipe FAQs
Yes! Prepare the pasta and pesto dressing, then add the chicken and fresh ingredients just before serving for the best texture.
Store in an airtight container in the fridge for up to 3 days. The flavors develop even more over time!
Other Salad Recipes
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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 chicken or leftover roast chicken
- ¾ cup Store-bought pesto
- 1-2 tablespoon Lemon juice
- 1 cup Cherry tomatoes (halved)
- 1 cup Mozzarella pearls
- Shaved parmesan and/or fresh basil (for garnish)
Instructions
- Cook the Pasta. Bring a large pot of well‑salted cold water to a boil. Cook the short pasta until just al dente according to package instructions. Drain and transfer to a large bowl. Let it cool slightly.
- Prepare the Chicken. If you’re using leftover rotisserie chicken, chop or shred it into bite‑sized pieces and set aside.
- Dress the Pasta. Add the pesto to the warm al dente pasta and toss to coat evenly. If the pesto feels too thick, loosen it with 1–2 tablespoons of fresh lemon juice until everything is glossy and well‑dressed.
- Assemble the Salad. Add the chicken, halved cherry tomatoes, and creamy mozzarella pearls to the pesto‑coated pasta. Gently toss until all ingredients are combined.
- Finish and Serve. Taste and adjust seasoning with a bit more fresh lemon juice or salt if needed. Transfer to a serving bowl or platter and finish with shaved Parmesan and optional fresh basil. Serve right away or chill.
Notes
- Pasta: I recommend using short pasta like fusilli, rotini, or orecchiette. You can use whole wheat pasta or gluten-free pasta.
- Cooked Chicken: Chopped or shredded (rotisserie or leftover roast chicken works great). If you want to really make everything from scratch here, you can use my delicious and flavorful grilled Chicken Souvlaki, Chicken Shish Tawook or my Harissa Honey Chicken.
- Store‑Bought Pesto: Using store-bought pesto saves time and adds big flavor. You can make your own fresh pesto too, if you have the ingredients. Homemade will taste better anyway. Try my Basil Walnut Pesto. This recipe can also be made with my Tomato-based Sicilian Pesto recipe.
- Tomatoes: I like the addition of sliced cherry tomatoes. They balance the richness of the pesto. Don’t use large slicer tomatoes as they will just make the salad wet and messy.
- Cheese: I am using a combination of fresh mozzarella pearls (baby bocconcini) and shaved Parmesan. The Parmigiano Reggiano reinforces the salty umami flavor from the pesto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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