If you’re in the mood for something light yet filling, healthy but comforting, say hello to your new go-to: Pesto Chicken Pasta Salad. It’s the kind of dish that works for just about any occasion — quick lunch, backyard BBQ, lazy Sunday dinner, or meal prep for the week.
With tender chicken, vibrant pesto, crisp veggies, and perfectly cooked pasta, it’s like summer in a bowl. Plus, it comes together quickly and is easy to tweak to your taste. Ready to dive in?
🛒 Ingredients: What You’ll Need
Here’s everything you need to whip up this refreshing pasta salad. Stick to the measurements for best results, but don’t be afraid to make it your own!
Main Ingredients:
- 2 cups cooked pasta (I recommend rotini or penne – holds the sauce well)
- 1 ½ cups cooked chicken breast, diced or shredded (grilled or rotisserie chicken works great)
- ½ cup pesto sauce (store-bought is fine, but homemade basil pesto is a game-changer)
- 1 cup cherry tomatoes, halved
- ½ cup mozzarella pearls (or chopped fresh mozzarella)
- ¼ cup red onion, thinly sliced
- 1 cup baby spinach, roughly chopped
- 2 tbsp olive oil
- Salt & pepper to taste
- Juice of ½ lemon (optional, but brightens it all up!)
Optional Add-ins:
- ¼ cup toasted pine nuts or walnuts for crunch
- 2 tbsp grated Parmesan
- ½ avocado, cubed (for creamy vibes)
- Fresh basil for garnish
🧑🍳 Step-by-Step Prep Guide (Barney Style – Super Simple!)
- Cook the Pasta
Boil a large pot of salted water. Cook the pasta until al dente (firm to the bite). Drain and rinse under cold water to stop the cooking. - Prep the Chicken
If you’re using leftover or rotisserie chicken, just shred or dice it. If you’re cooking fresh, season lightly with salt and pepper, cook until done, and let it cool before chopping. - Chop the Veggies
Halve the cherry tomatoes, slice the red onion, and roughly chop the spinach. - Make the Dressing
In a small bowl, mix the pesto with olive oil and lemon juice. This thins it out and makes it easier to coat everything.
🔥 Cooking & Mixing Instructions
Now that everything’s prepped, here’s how you bring it all together:
- In a large mixing bowl, combine cooked pasta, chicken, tomatoes, mozzarella, onion, and spinach.
- Pour the pesto mixture over the top.
- Toss gently until everything is coated evenly.
- Taste and season with salt and pepper as needed.
- Chill for at least 15–30 minutes in the fridge before serving — this allows the flavors to meld beautifully.
Pro Tip: Add a tablespoon of pasta water to the pesto if it feels too thick. It helps the sauce coat everything more smoothly.
🍽️ Serving Suggestions
Serve this salad cold or at room temp — it’s delicious either way. Top it off with:
- A sprinkle of Parmesan or feta
- A few fresh basil leaves
- Cracked black pepper
- A lemon wedge on the side for a fresh burst
Perfect Pairings:
- Garlic bread or toasted sourdough
- A crisp white wine or sparkling lemonade
- Grilled veggies or corn on the cob for a summery feel
💡 Bonus Tips & Tweaks
- Make it vegetarian: Skip the chicken and add chickpeas or white beans.
- Go gluten-free: Use gluten-free pasta — brown rice pasta holds up well.
- Vegan option: Use vegan pesto and vegan cheese (or skip the cheese).
- Add heat: Crushed red pepper flakes or diced jalapeño if you like it spicy.
- For meal prep: Store in an airtight container and enjoy for up to 3–4 days.
📌 Quick Recap
Pesto Chicken Pasta Salad is a:
- Fresh
- Protein-packed
- Make-ahead-friendly dish
With just a handful of ingredients and minimal cooking, it’s a guaranteed crowd-pleaser.
🧠 Fun Fact
Did you know? Pesto originates from Genoa, Italy, and traditionally includes basil, pine nuts, Parmesan, garlic, and olive oil. The name comes from the Italian word pestare, which means “to pound” — because the original recipe was made with a mortar and pestle!
🧮 Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 27g |
| Carbohydrates | 32g |
| Sugars | 3g |
| Fiber | 3g |
| Fat | 21g |
| Saturated Fat | 6g |
| Sodium | 380mg |
| Calcium | 150mg |
| Iron | 2mg |
Note: This will vary based on brands and add-ins.
❓ Frequently Asked Questions (FAQs)
Q: Can I use store-bought pesto?
A: Absolutely! Just go for a good-quality refrigerated version if possible. It’s usually fresher than the jarred kind.
Q: Is this served hot or cold?
A: Best served cold or room temp. Great for picnics, potlucks, or packed lunches.
Q: Can I freeze it?
A: Not recommended. The pasta and greens don’t thaw well. It’s best fresh or from the fridge.
Q: How long does it last in the fridge?
A: 3 to 4 days in an airtight container. Add a splash of olive oil before eating to freshen it up.
Q: Can I make it dairy-free?
A: Totally! Use dairy-free cheese or skip it. There are also dairy-free pesto options available.
Final Thoughts
This Pesto Chicken Pasta Salad is proof that simple ingredients can make magic. Whether you’re whipping it up for a quick dinner, picnic, or meal prep, it’s fast, flexible, and full of flavor.
Give it a try and let it become one of those recipes you reach for again and again. Happy cooking!
