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Chicken and pesto pasta salad in a large serving bowl garnished with basil leaves and shaved parmesan.
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5 from 1 vote

Quick and Easy Chicken and Pesto Pasta Salad

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: Mediterranean, Seasonal
Servings: 4 Servings
Author: Luay Ghafari
Cost: $10

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 tbsp 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

Refer to the post above for step-by-step recipe photos, helpful tips and advice. 
Key Ingredient 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

Calories: 741kcal | Carbohydrates: 69g | Protein: 44g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 541mg | Potassium: 515mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1163IU | Vitamin C: 10mg | Calcium: 199mg | Iron: 3mg