Chicken Pesto Pasta Salad
Looking for a simple Chicken and Pesto Pasta Salad that is ready in 30-minutes? This easy chicken salad is packed with some of our favorite ingredients, and is always the first salad to be devoured at every party! The salad comes together quickly with a delicious creamy pesto dressing.
Nothing says “fresh” quite like the vibrant flavors in this Chicken Pesto Pasta Salad, made with a bright and fresh pesto flavor. It’s my go-to salad for any potluck or gathering, but also great for a weeknight meal. I love that it’s full of chicken, pasta, fresh veggies, cheese, and pesto. For summer, you can make this a “grilled chicken” pasta salad. For winter, use Rotisserie chicken. It’s good chilled, or you can even serve thsi sald warm.
When I make a pasta salad, I want it to taste fabulous! You, too? The pesto salad dressing is so creamy-good. If you’re in a pinch and don’t have chicken breasts, you can use other chicken, dark meat chicken or even rotisserie chicken. But I will say that boneless, skinless chicken breasts are the best option in my opinion.
Why I love this recipe
- It’s quick and easy and vibrant in flavor.
- Makes a good luncheon main dish (serve with hot bread).
- Can be served cold or warm.
What makes this pasta salad so easy?
Doing a bit of meal prep for this salad makes it easy to throw together at the last minute. For instance, I love to pre-chop Rotisserie chicken, my veggies, and grate the Parm cheese. If you’re using store-bought pesto, well that is a cinch, just opening up a jar. You can also buy storebought pesto in the refrigerated section of the grocery store, which is a “fresh pesto.” But of course not as fresh as making your own pesto.
It’s also simple to customize and change up the pasta and cheese (use any pasta, including gluten-free and chickpea, lentil, or whole wheat pasta options). Basically .. what pasta do you have in your pantry?
Why I love this recipe
- It’s quick and easy and vibrant in flavor.
- Makes a good luncheon main dish (serve with hot bread).
- Can be served cold or warm.
When I make a pasta salad, I want it to taste fabulous! You, too? So mix and match the ingredients, but make sure and save this salad dressing recipe! It’s so good (and easy).
Gather these ingredients:
Pesto dressing:
- Red wine vinegar
- Pesto: store-bought or homemade
- Garlic cloves
- Sugar (or honey)
- Salt
- Ground black pepper
- Extra-virgin olive oil
For the salad:
- Bowtie pasta: We use Delallo brand
- Cherry tomatoes
- Diced cooked chicken: or Rotisserie chicken
- Mozzarella balls (best if in a marinade)
- Olives: black olives & green olives
- Baby bell peppers
- Red onion
- Parmesan cheese
- Herbs: fresh basil and parsley
How do you make a simple chicken pesto pasta salad?
- Cook the pasta according to package directions (al dente is about 1 minutes less in cooking time). Allow to cool.
- Make the dressing: In a small bowl, mix together the vinegar, pesto, garlic, sugar, salt, and pepper. Gradually pour in the olive oil, whisking constantly until combined. Set aside.
- Assemble the pasta salad: Add the cooked, cooled pasta to a large bowl. Add the tomatoes, small chicken cubes, mozzarella, olives, bell peppers, onion, parmesan, salt, basil, and parsley.
- Add the dressing: Shake the dressing and pour it over the salad, stirring to combine.
- Sprinkle with chopped basil, parsley, and parmesan that was set aside. SERVE!
Tips and substitutions:
- Pasta: Make with any short pasta of choice: bowtie, macaroni, small pieces. Cook the pasta al dente (usually about 1 minutes less cooking time on the pasta). You do not want soggy pasta.
- Chicken: Optional to use leftover rotisserie chicken or store-bought grilled/or roasted chicken breast.
- Add ons: Add in other veggies like sautéed spinach, kale, shredded carrots, onions, mushrooms, etc. Add blanched asparagus or green beans, fresh corn, diced cucumber, or broccoli. Try adding in sunflower seeds, pepitas, chia seeds or sesame seeds.
- Pesto: We use store-bought pesto but you can make your own.
- Love the dressing? Try doubling the recipe and keeping in the fridge in a mason jar. Then you’re prepared if you want to whip up a quick salad.
- Chill the salad at least an hour before serving, because it gives the ingredients more time to meld together.
- Make it meat-free: Add chickpeas, cannellini beans, black beans, or great northern beans.
Serving for a summer potluck:
Here’s a summer menu that goes well with this salad, if you’re planning a party!
- Best Grilled Chicken Thighs
- Corn Tomato Salad
- Pineapple Coleslaw
- Chopped Greek Chickpea Salad
- Hot Herb Bread
- Best Strawberry Shortcake
Get the Recipe:
Chicken Pesto Pasta Salad
Ingredients
FOR THE DRESSING:
- ⅓ cup red wine vinegar
- ½ cup pesto
- 2 garlic cloves,, grated
- 2 tsp. sugar, or honey
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 ¼ cup extra-virgin olive oil
FOR PASTA SALAD:
- 1 lb. bowtie pasta, cooked and cooled
- 1 pt. cherry tomatoes, halved
- 2 ½ cups diced cooked chicken
- 8 oz. small mozzarella balls, best if in a marinade
- 1 c. sliced black olives
- 1 c. sliced green olives
- 1 c. thinly sliced baby bell peppers
- ½ c. diced red onion
- ½ c. grated parmesan cheese, plus more for serving
- ½ tsp. salt
- ½ c. chopped fresh basil, plus more for garnish
- ¼ c. chopped fresh parsley, plus more for garnish
Instructions
- Make the pasta according to package directions (al dente is about 1 minutes less in cooking time). Allow to cool.
- Set a tiny amount of basil, parsley and parmesan aside for final garnish.
- Make the dressing: In a small bowl, mix together the vinegar, pesto, garlic, sugar, salt, and pepper. Gradually pour in the olive oil, whisking constantly until combined. Set aside.
- Assemble pasta salad: Add the cooked, cooled pasta to a large bowl. Add the tomatoes, small chicken cubes, mozzarella, olives, bell peppers, onion, parmesan, salt, basil, and parsley. Shake the dressing and pour it over the salad, stirring to combine.
- Just before serving, toss again to get any dressing that has gone to the bottom of the bowl.
- Sprinkle with chopped basil, parsley, and parmesan that was set aside. SERVE!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is my idea of heaven – the perfect balance of ingredients with an excellent dressing. I did not have that much chicken breast and used part sliced salami, plus added a can of cannelini beans. Had some fresh crusty bread with it and felt like the best antipasti platter in a bowl! Delicious! Thank you for this amazing recipe!