This Chicken and Pesto Pasta Salad is one of those easy meals that somehow feels a little more put together than it should for how quickly it comes together. Made with juicy chicken, fresh vegetables, mozzarella, and Basil Pesto Sauce, it is perfect for lunch, dinner, or bringing to the kind of gathering where people suddenly become very interested in "just a small scoop."
Chicken and Pesto Pasta Salad At A Glance
- ⏱️ Total Time: 20 minutes (15 min prep + 5 min cook)
- 🍽️ Servings: 4
- 🍝 Cuisine Type: Italian / Mediterranean
- 🥗 Flavor Profile: Fresh and vibrant with herby pesto, juicy chicken, briny olives, and creamy mozzarella
- 🌿 Dietary Info: Gluten-free (when using GF pasta); can be adapted dairy-free by omitting or swapping the mozzarella
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3-4 days; add the pesto dressing just before serving for best texture
- ⭐ What Makes This Special: A quick, flavor-packed pasta salad that works just as well for meal prep as it does for a summer table
Save And Summarize This Recipe
This pasta salad is also a great way to use whatever pesto you already have on hand, which makes it a little more flexible than your average pasta salad. If you want to change the flavor, try it with my Mint Pesto for something brighter, Walnut Pesto for a more savory bite, or Pistachio Pesto for a richer, nuttier twist.
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It is also the kind of recipe that earns its keep in the fridge, especially during warmer months when turning on the oven feels like a personal attack. For easier lunches and fresh Mediterranean-style meals, my Italian Pasta Salad, Mediterranean Orzo Salad, and Burrata Caprese are both good ones to keep in rotation.
Key Ingredients
You will need the following ingredients to make this chicken pesto pasta salad:
- Chicken - I am using a store-bought rotisserie chicken for ease of making this salad. Feel free to use leftover chicken you have made during the week like from the Tuscan Chicken recipe.
- Pesto - You can use store-bought pesto for this recipe. Find one that you love and that gives great flavor and use it for other salads as well like the Tortellini Pasta Salad.
See the recipe card for quantities.
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Variations
- Red Onions - When I first developed this recipe, I omitted red onions because my husband wasn't a fan. I now add them back in as they give a nice "bite" to the dish.
- Sun-Dried Tomatoes - I occasionally add these into the pasta. Cut the tomatoes into thin strips. You will need about a half cup.
- Nuts - You can add some chopped walnuts or pecans for crunch.
- Chicken - Swap out the chicken for white beans or chickpeas to make this dish plant-based.
How To Make Chicken And Pesto Pasta Salad: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Prepare the noodles. Bring a pot of salted water to boil. Add the noodles and cook until they are al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: Prepare the dressing by combining the pesto, olive oil, lemon zest, lemon juice, salt, and pepper. Set aside.
Step 3: In a large mixing bowl, combine the cooked pasta, chicken, tomatoes, cucumber, olives, artichokes, spinach, and mozzarella.
Step 4: Pour the dressing over the pasta salad and toss to combine. Serve.
Recipe Tips
- Let the pasta chill in the refrigerator up to 30 minutes before serving. This allows the flavors to meld together.
- If you are making this salad a day ahead of time, store the salad in the refrigerator without the pesto dressing. Add the pesto just before serving. This will keep the pasta from getting soggy.
Gwen's Pro Tip
Make sure to rinse the pasta under cold water once it is al dente to stop the cooking process.
Chicken And Pesto Pasta Salad FAQ's
While you can use any gluten-free pasta from you find at the grocery store, my favorite, and the one I am using to make this pasta salad is Bionature.
Yes, you can. Make the salad without the pesto sauce and store it in an airtight container in the refrigerator. When you are ready to serve add the pesto and toss to combine.
Other Pasta Recipes
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Thank you!
Gwen
Chicken And Pesto Pasta Salad (GF)
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Equipment
- 1 Stockpot
Ingredients
- 2 cups pasta rotini, penne, fusilli, gluten free if preferred
- 1 ½ cups chicken cooked, shredded or chopped, grilled or rotisserie
- ¾ cup cherry tomatoes halved
- ½ cup cucumber diced, Persian or English
- ⅓ cup kalamata olives halved
- ½ cup marinated artichoke hearts chopped
- 1 cup baby spinach
- 1 cup mozzarella pearls or diced mozzarella
Dressing
- ⅓ cup basil pesto
- 1-2 tablespoons extra virgin olive oil
- 1 lemon zested
- ½ lemon juiced, plus zest from the whole lemon
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the gluten-free pasta until just al dente. Drain and rinse under cool water.2 cups pasta
- In a small bowl, whisk together pesto, olive oil, lemon juice, lemon zest, and a pinch of salt and pepper. Thin with 1 tablespoon of warm water if needed for consistency.⅓ cup basil pesto, 1-2 tablespoons extra virgin olive oil, ½ lemon, salt and pepper
- In a large mixing bowl, combine the cooked pasta, chicken, tomatoes, cucumber, olives, artichokes, spinach, and mozzarella.1 ½ cups chicken, ¾ cup cherry tomatoes, ½ cup cucumber, ⅓ cup kalamata olives, ½ cup marinated artichoke hearts, 1 cup baby spinach, 1 cup mozzarella
- Pour the pesto dressing over the salad and toss to coat. Taste and adjust seasoning as needed.
- Serve immediately at room temperature or refrigerate for 30-60 minutes to chill and meld the flavors.
Gwen says
You will love this recipe!
Gwen Wolken says
A weekly favorite in the summer!