This pesto chicken pasta salad is a bright, flavorful dish that comes together quickly and is packed with taste. Fresh basil pesto, tender chicken, mozzarella pearls, short pasta and crisp vegetables make it a crowd-pleaser. It’s easy to adapt and works well as a main course or a side.
If you love pesto and pasta salads, this one’s a keeper. A simple homemade pesto gives the salad bright herb flavor while mayo adds creaminess and helps the sauce cling to the pasta. Use rotini or fusilli so the pesto gets into every nook and cranny, and swap or add ingredients to suit your pantry.
Why We Love This Pesto Chicken Pasta Salad
Pasta salads are a summer staple for good reason: they combine fresh produce, herbs, cheese and pasta into a satisfying, shareable dish. This version uses a bright homemade pesto that adds herbaceous flavor and great texture—something the whole family will enjoy.
This pesto chicken pasta salad:
- is full of fresh summer flavor
- uses simple, approachable ingredients
- is packed with protein and vegetables
- is easy to customize
- works as a hearty main or a flavorful BBQ side
Try it and let me know how you like it!
Ingredient Notes
See the recipe card below for exact measurements.
- Homemade pesto is best when you have a few extra minutes. If you’re short on time, choose a refrigerated store-bought pesto rather than a shelf-stable jar.
- Swap nuts: pine nuts are classic but can be pricey—walnuts are a tasty, budget-friendly substitute.
- Mayonnaise is optional but recommended for creaminess and to help the pesto adhere to the pasta. You can substitute a little Greek yogurt if preferred; use room-temperature mayo or yogurt so it blends easily.
- Use any cooked chicken you have on hand—rotisserie chicken is convenient, but grilled or baked chicken works well too.
- Pasta choice: rotini or fusilli are ideal because their grooves hold the pesto, but any short pasta can be used.
Ways To Vary This Recipe
- Add more vegetables: grilled zucchini, mushrooms or artichoke hearts all work well. If you enjoy red onion, add thinly sliced rings for bite.
- Mix herbs or greens into the pesto: a handful of arugula or parsley blended with the basil will change the flavor profile.
- Try additional mix-ins: sliced olives, lemon zest, chopped pepperoni, bacon or crushed red pepper can add different textures and flavors.
Step-By-Step Instructions
Step 1: Cook the pasta according to package directions until just shy of al dente. Drain and rinse with cold water to stop the cooking. While the pasta cooks, combine pesto ingredients in a food processor, starting with ½ cup olive oil and adding more as needed to reach the desired consistency.
Step 2: Pulse until mostly smooth but still slightly textured—this gives the pesto pleasant body. Thin with additional olive oil if you want a pourable sauce.
Step 3: Toss the drained pasta with the pesto and mayonnaise so it is evenly coated. If the mix seems thick or dry, drizzle in more olive oil or a little extra mayo.
Step 4: Taste and adjust seasoning—add salt, pepper, or lemon juice if needed.
Step 5: Fold in the remaining salad ingredients—chicken, spinach, tomatoes, mozzarella pearls and sun-dried tomatoes—and toss gently until everything is combined.
Step 6: Chill until ready to serve, then garnish with chopped basil. Let the salad sit at room temperature for about 10–15 minutes after chilling to allow the oil to loosen if it firms up in the fridge.
Recipe Tips
Make it the same day you plan to serve it for the best color and presentation; pesto darkens after a day, though the salad will still taste good for a couple of days.
Cook pasta slightly under al dente so it holds up in the salad and doesn’t become mushy. Rinse under cold water to stop cooking.
After chilling, let it sit briefly at room temperature and toss with extra olive oil or a little mayo if the pesto tightens up.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. It looks freshest on day one but remains tasty for a few days. Freezing is not recommended.
Pesto Chicken Pasta Salad
Ingredients
PESTO INGREDIENTS:
- 2 cups fresh basil leaves, packed, stems removed
- 1–2 garlic cloves
- 2 Tbsp pine nuts or walnuts
- 2 Tbsp fresh lemon juice
- ½–⅔ cup olive oil
- ⅓ cup grated Parmesan cheese
- ½ tsp sea salt
- ½ tsp pepper
SALAD INGREDIENTS:
- 12 oz short pasta (rotini, fusilli, etc.)
- 3 Tbsp mayonnaise
- 2 cups cubed cooked chicken (rotisserie or grilled)
- 2–3 handfuls baby spinach, chopped
- 10 oz grape or cherry tomatoes, halved
- 8 oz mozzarella pearls
- ½–⅔ cup sun-dried tomatoes in oil (optional but recommended)
- Chopped basil for garnish
Instructions
- Cook the pasta according to package directions until almost al dente. Drain and rinse with cold water; set aside.
- Combine the pesto ingredients in a food processor, starting with ½ cup olive oil. Process until mostly smooth but slightly textured. Add remaining oil to thin if needed.
- Toss the pasta with the pesto and mayonnaise until well coated. Add a little more olive oil or mayo if the mixture seems dry.
- Fold in chicken, spinach, tomatoes, mozzarella and sun-dried tomatoes. Toss gently to combine.
- Chill until ready to serve, then garnish with chopped basil. Let sit 10–15 minutes at room temperature after chilling if the oil has firmed up.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Best on day one; freezing is not recommended.
Make-ahead tip: Prepare the salad the same day you plan to serve for the brightest color. Pesto will darken after a day but the salad remains tasty.
Pasta texture: Slightly undercook the pasta and rinse with cold water to prevent sogginess in the salad.
Nutrition
Carbohydrates: 38 g
Protein: 22 g
Fat: 28 g
Nutrition information is an estimate and should be used as a guideline.
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