Easy Chicken Pesto Pasta Salad for Busy Families
If you’re craving a fresh, flavorful dish that is the perfect summer dinner or easy lunch, this Easy Chicken Pesto Pasta Salad is the answer. Packed with tender chicken, al dente pasta, juicy cherry tomatoes, and delicious basil pesto, it’s a simple recipe that is full of flavor. Whether you’re serving it at a summer cookout or prepping it for the week ahead, this salad is easy, hearty and downright delicious!
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 55 minutes
Servings: 6-8
When it gets hot outside I love a meal that is nice and light and can be served cold! Extra points if it can be made ahead and served quickly! This pasta salad is always a huge hit in my house, everyone loves it!
Why You’ll Love This Chicken Pesto Pasta Salad
- Quick & Easy: Ready in under an hour, with make-ahead options for busy moms.
- Kid-Friendly: Pesto coats the veggies, so even picky eaters dig in.
- Versatile: Great for picnics, potlucks, or meal prep.
- Fresh Flavors: Combines creamy mozzarella, nutty pine nuts, and tangy sun-dried tomatoes.
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Ingredients for Chicken Pesto Pasta Salad
Rotini Pasta- I prefer rotini because it holds onto the sauce well so each piece is full of flavor. Any bite size pasta will work so you can choose your favorite!
Cooked Chicken– You can use leftover chicken, rotisserie chicken, or even canned or frozen chicken for this recipe. This is a great recipe to make the chicken ahead so it is easy to throw together.
Grape Tomatoes– Grape tomatoes are my favorite bite size tomatoes so I love them in this recipe. If you prefer cherry tomatoes you can swap them out. You can also use larger tomatoes cut into bite size pieces.
Mozzarella Pearls– Mozzarella pearls are the perfect little bite size cheese for this recipe! You can use plain ones or marinated mozzarella for a little more flavor. If you can’t find them you can cut mozzarella into bite size pieces.
Baby Arugula & Spinach – I like to use a mix of spinach and arugula because they both add great flavor and texture to the salad. You can use one or the other if you prefer. If you can’t find baby you can use regular spinach and arugula and roughly chop it.
Red Onion– Red onion adds amazing flavor and crunch to this salad. I like to finely dice it so that it mixes into the salad well. If you prefer a sweet onion you can use a vidalia onion or for a more mild onion flavor you can use green onions.
Cucumber – Cucumber adds a freshness and crunch to the salad that is delicious. I like to use an English cucumber because they tend to have less seeds and a nice crunch. You can use any variety of cucumber for this salad.
Pesto – I like to use jarred pesto for this salad because it makes it super quick and easy. You can use homemade pesto if you prefer. It is a great way to use up a large basil harvest.
Parmesan Cheese– I like to use fresh shredded Parmesan cheese for this recipe. You can buy pre-shredded Parmesan or shred it fresh when you make the salad.
Sun Dried Tomatoes- I like to use sun dried tomatoes in oil because they have an amazing flavor. I buy the ones that are julienned or diced. If you can only find larger ones you can chop them before putting them in the salad.
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Pine Nuts – Toasted pine nuts add amazing flavor and crunch to this recipe. I’ve included directions to toast them on the stove, but if you prefer another way to toast them check out this article. If you’re not a fan of pine nuts you can use toasted pecans or walnuts. Shelled sun flower seeds or pepitas are another great option.
How to Make Chicken Pesto Pasta Salad
First- cook your pasta in salted water according to package directions to al dente. When the pasta is finished, drain it and rinse with cold water to cool the pasta.
While the pasta is cooking you can toast your pine nuts. To toast them place them in a small dry skillet in an even layer. Heat them over medium low heat, stirring occasionally for about 3-5 minutes or until they are a nice golden brown. Be careful they burn easily. Set the toasted pine nuts aside to cool
Place the cooked and drained pasta in a large bowl add in the chicken, then add in the cut tomatoes, chopped cucumber and diced onions. Stir gently until the ingredients are evenly distributed.
Roughly chop or tear the spinach and arugula, add it in and stir to distribute.
Next add in the pesto and the sun dried tomatoes. Stir until everything is evenly coated with the pesto.
Now add in the shredded parmesan cheese, mozzarella pearls, and toasted pine nuts. Stir to evenly distribute.
Cover and refrigerate for at least 30 minutes before serving.
Garnish with additional shredded parmesan and toasted pine nuts if desired.
FAQ & Tips for this Recipe
Can I use a different pasta?
Absolutely! I like rotini because it holds on to the sauce well, but any bite size pasta shape will work!
Can this be made ahead of time?
Yes! This is a great make ahead meal that is great for a busy night. It is perfect for parties and picnics because you can have it ready to go when the party starts! Store it refrigerated in an airtight container.
Can I make it vegetarian?
You sure can! Skip the chicken and add chickpeas or white beans for protein. Double the mozzarella for extra richness.
Quick & Easy Chicken Pesto Pasta Salad
Ingredients
- 1 lb Uncooked Rotini Pasta
- 3 Cups Cubed Cooked Chicken
- 1 Pint Grape Tomatoes – halved or quartered
- 4 oz Mozzarella Pearls
- 2 Cups Baby Arugula & Spinach
- ½ Cup Diced Red Onion
- 1 Cup Chopped Cucumber
- 1- 6.7 oz Jar of Pesto
- ⅓ Cup Shredded Parmesan Cheese
- ½ Cup Sun Dried Tomatoes drained and chopped
- ¼ Cup Pine Nuts
- Salt
Instructions
- First- cook your pasta in salted water according to package directions to al dente. When the pasta is finished, drain it and rinse with cold water to cool the pasta.
- While the pasta is cooking you can toast your pine nuts. To toast them place them in a small dry skillet in an even layer. Heat them over medium low heat, stirring occasionally for about 3-5 minutes or until they are a nice golden brown. Be careful they burn easily. Set the toasted pine nuts aside to cool
- Place the cooked and drained pasta in a large bowl add in the chicken, then add in the cut tomatoes, chopped cucumber and diced onions. Stir gently until the ingredients are evenly distributed.
- Roughly chop or tear the spinach and arugula, add it in and stir to distribute.
- Next add in the pesto and the sun dried tomatoes. Stir until everything is evenly coated with the pesto.
- Now add in the shredded parmesan cheese, mozzarella pearls, and toasted pine nuts. Stir to evenly distribute.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with additional shredded parmesan and toasted pine nuts if desired.
