Chicken Pesto Pasta Salad Recipe

I couldn’t resist sharing this Chicken Pesto Pasta Salad because its bright basil, tender chicken, and creamy pesto combine into a flavor-packed dish that somehow gets even better after a day in the fridge.

I’m obsessed with this Chicken Pesto Pasta Salad because it tastes like summer in every bite and refuses to be boring. I love the punch of basil pesto clinging to tender noodles and the pillowy pop of fresh mozzarella balls.

It’s bright but substantial, the kind of dish I keep thinking about between meals. And it travels, to potlucks, picnics, and solo lunches, always showing up like it belongs.

I eat leftovers cold straight from the fridge with a fork. Simple bold flavors that make me actually crave one more bowl.

And I never share leftovers. Yes, I’m that person.

Ingredients

• Rotini or fusilli: fun twirls that hold pesto and make every bite saucy.
• Cooked chicken: hearty protein, keeps it filling without being heavy or boring.
• Basil pesto: bright, herbal sauce that’s creamy and gives the whole salad life.
• Cherry or grape tomatoes: juicy pops of sweetness and color in every forkful.
• Fresh mozzarella balls: soft, milky bites that feel indulgent but not greasy.
• Baby arugula or spinach: peppery or mild greens for freshness and lightness.
• Red onion: sharp crunch and bite, cuts through the richness nicely.
• Toasted pine nuts or walnuts: nutty crunch that adds texture and little surprises.
• Lemon zest and juice: bright tang that wakes up the pesto and chicken.
• Extra virgin olive oil: smooth mouthfeel and a glossy finish you’ll love.
• Grated Parmesan: salty, umami boost that makes it taste restaurant-level.
• Salt and black pepper: basics that pull everything together, use them wisely.
• Fresh basil leaves: aromatic finish, makes it smell like summer.

  Basically essential.

Ingredient Quantities

• 12 oz rotini or fusilli pasta, cooked al dente and cooled
• 2 cups cooked chicken, shredded or diced (about 10 to 12 oz, rotisserie works great)
• 3/4 cup basil pesto (store bought or homemade)
• 1 cup cherry or grape tomatoes, halved
• 8 oz fresh mozzarella balls or bocconcini, halved (or 1 cup shredded mozzarella)
• 2 cups baby arugula or baby spinach, loosely packed
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted pine nuts (or chopped toasted walnuts)
• Zest of 1 lemon plus 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh basil leaves, torn (optional but nice)

How to Make this

1. Cook 12 oz rotini or fusilli in salted boiling water until just al dente, drain and rinse under cold water to stop cooking, then let cool completely.

2. While pasta cools, shred or dice about 2 cups cooked chicken (rotisserie is easiest) and halve 1 cup cherry or grape tomatoes and 8 oz fresh mozzarella balls or bocconcini.

3. In a large bowl combine 3/4 cup basil pesto, 2 tablespoons extra virgin olive oil, zest of 1 lemon and 1 tablespoon lemon juice, 1/4 cup grated Parmesan, and a good pinch of salt and freshly ground black pepper; whisk or stir until smooth.

4. Add the cooled pasta and the chicken to the pesto dressing and toss gently so everything is evenly coated; taste and adjust salt, pepper or lemon if needed.

5. Fold in the halved tomatoes, mozzarella, 2 cups loosely packed baby arugula or baby spinach, and 1/4 cup thinly sliced red onion. Mix just enough so the greens wilt slightly but stay bright.

6. Toast 1/4 cup pine nuts or chopped walnuts in a dry skillet over medium heat until golden and fragrant, watching closely so they don’t burn; cool a minute then stir most of them into the salad, saving some for garnish.

7. Add 1/4 cup torn fresh basil leaves if using, and another small sprinkle of grated Parmesan; toss lightly to combine.

8. Chill at least 30 minutes before serving so flavors meld; this actually gets better after a few hours or overnight in the fridge.

9. Before serving, give the salad one last toss, drizzle a touch more olive oil or lemon juice if it seems dry, adjust seasoning, and top with the reserved toasted nuts and extra Parmesan.

10. Serve cold or at cool room temp; bring to picnics in a sealed container and stir gently once more before plating.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining and rinsing
3. Large mixing bowl for tossing the salad
4. Cutting board
5. Chef knife for shredding or dicing chicken and slicing onion
6. Measuring cups and spoons (3/4 cup, 1/4 cup, tbsp, etc.)
7. Small bowl and whisk or fork for the pesto dressing
8. Dry skillet for toasting pine nuts or walnuts
9. Wooden spoon or spatula for gentle tossing
10. Salad tongs or large serving spoon for plating

FAQ

Chicken Pesto Pasta Salad Recipe Substitutions and Variations

• Pasta (12 oz rotini or fusilli): swap for penne, bow ties (farfalle) or whole wheat pasta. Any short, ridged shape holds pesto well, so pick what you got.
• Cooked chicken (2 cups): use shredded rotisserie turkey, canned tuna for a shortcut, or even a can of rinsed chickpeas for a vegetarian twist.
• Basil pesto (3/4 cup): try sun dried tomato pesto, a jarred arugula pesto, or mix olive oil with chopped basil, garlic and Parmesan if you’re out of bottled pesto.
• Toasted pine nuts (1/4 cup): sub toasted chopped almonds, walnuts, or pumpkin seeds for similar crunch and nuttiness without the price tag.

Pro Tips

1. Salt the pasta water like the ocean before cooking so the noodles actually taste like something; underseasoned pasta ruins a cold salad. Rinse with cold water to stop cooking but toss with a tiny drizzle of olive oil so the rotini doesnt clump.

2. If your pesto is thick or straight-from-the-fridge, thin it with a tablespoon or two of warm pasta water or extra olive oil so it coats everything evenly — otherwise you get clumps of sauce and dry bites.

3. Let the salad chill at least 30 minutes, preferably a few hours or overnight, so the flavors meld; but add the toasted pine nuts and extra basil right before serving so they stay crunchy and bright.

4. Taste for salt, pepper and lemon at the end, not just when you mix the dressing. Mozzarella and chicken can be bland, so a little extra lemon or parm at the finish really wakes it up.