Pesto Pasta Salad with Chicken
A cold pasta salad tossed in vibrant basil pesto with sun-dried tomatoes, mozzarella, and grilled chicken. Ideal for picnics or make-ahead lunches. The flavors actually improve after sitting in the fridge for an hour.
About This Salad Recipe
About This Recipe
Pesto Pasta Salad with Chicken is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A cold pasta salad tossed in vibrant basil pesto with sun-dried tomatoes, mozzarella, and grilled chicken. Ideal for picnics or make-ahead lunches. The flavors actually improve after sitting in the fridge for an hour. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Pesto Pasta Salad with Chicken is the kind of dish that rewards care and always feels worth repeating.
Pesto Pasta Salad with Chicken Ingredients
- 1 lb rotini or fusilli pasta
- 2 cups cooked chicken breast, cubed
- 1/2 cup basil pesto
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup mozzarella pearls or cubed mozzarella
- 1/4 cup fresh spinach, chopped
- 2 tbsp pine nuts (optional)
- Salt and pepper to taste
- 1 tbsp olive oil
How to Make Pesto Pasta Salad with Chicken
- 1
Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Rinsing removes starch and prevents the pasta from sticking together in the salad.
- 2
In a large bowl, toss the cooled pasta with olive oil to prevent sticking. This is an extra insurance policy against clumpy pasta.
- 3
Add the cooked chicken, pesto, sun-dried tomatoes, mozzarella, and spinach to the pasta.
- 4
Stir everything together until evenly coated with pesto. Season with salt and pepper to taste.
- 5
Refrigerate for at least 30 minutes before serving to let flavors meld. Garnish with pine nuts right before serving for crunch.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Pesto Pasta Salad with Chicken.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
480
Calories
30g
Protein
20g
Fat
50g
Carbs
Serving Suggestions
Serve Pesto Pasta Salad with Chicken with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Pesto Pasta Salad with Chicken
A cold pasta salad tossed in vibrant basil pesto with sun-dried tomatoes, mozzarella, and grilled chicken. Ideal for picnics or make-ahead lunches. The flavors actually improve after sitting in the fridge for an hour.
Prep
15 min
Cook
10 min
Total
25 min
Servings
6 servings
Ingredients
- 1 lb rotini or fusilli pasta
- 2 cups cooked chicken breast, cubed
- 1/2 cup basil pesto
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup mozzarella pearls or cubed mozzarella
- 1/4 cup fresh spinach, chopped
- 2 tbsp pine nuts (optional)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Rinsing removes starch and prevents the pasta from sticking together in the salad.
- In a large bowl, toss the cooled pasta with olive oil to prevent sticking. This is an extra insurance policy against clumpy pasta.
- Add the cooked chicken, pesto, sun-dried tomatoes, mozzarella, and spinach to the pasta.
- Stir everything together until evenly coated with pesto. Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to let flavors meld. Garnish with pine nuts right before serving for crunch.
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