Chicken Pesto Pasta Salad

Enjoy this bright and fresh Chicken Pesto Pasta Salad, a salad that comes together quickly with a delicious creamy pesto dressing.

Friends, are you ready for a 30-minute salad to make and enjoy!? This healthy chicken pesto pasta salad is packed with some of our favorite ingredients, and the first to be devoured at every party!

Chicken Pesto Pasta Salad

This salad is an easy and delicious weeknight meal. For summer, you can make this a grilled chicken pesto pasta salad. For winter, use Rotisserie chicken or chicken breast. It’s even good warmed up. This is a fun salad to serve with our Grilled BLT Salad Board!

Why we 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.
• 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?

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 pasta 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 pesto chicken salad?

1. Cook the pasta according to package directions (al dente is about 1 minutes less in cooking time). Allow to cool.
2. Set a tiny amount of basil, parsley and parmesan aside for final garnish.
3. For 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.
4. Make 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.
5. 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!

If you like the combo of chicken and pesto, you can also try this _____ and this _____.

Tips and substitutions:

• Made with any short pasta of choice,
• Optional to use leftover rotisserie chicken or store-bought grilled/or roasted chicken breast.
• Add in other veggies like sautéed spinach, kale, shredded carrots, onions, mushrooms, etc.
• We use store-bought pesto but you can make your own.
• Try sunflower seeds, pepitas, chia seeds or sesame seeds.
• 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 breast is the best option in my opinion.
• Cook the pasta al dente (usually about 1 minutes less cooking time on the pasta). You do not want soggy pasta.
• 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.
• Additional veggies – Add blanched asparagus or green beans, fresh corn, diced cucumber, or broccoli.

Enjoy!

What to serve with Chicken Pesto Pasta Salad:

Best Grilled Chicken Thighs

Corn Tomato Salad

Pineapple Coleslaw

Chopped Greek Chickpea Salad

Hot Herb Bread

Best Strawberry Shortcake

5 stars (1 review)

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Get the Recipe:

Chicken Pesto Pasta Salad

Enjoy this bright and fresh Chicken Pesto Pasta Salad, a salad that comes together quickly with a delicious creamy pesto dressing.

Prep Time: 15 minutes mins

Cook Time: 11 minutes mins

Total Time: 26 minutes mins

Yield: 12

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Ingredients

 

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FOR THE DRESSING:

• ⅓ c. red wine vinegar
• ½ c. pesto
• 2 garlic cloves,, grated
• 2 tsp. sugar, or honey
• 1 tsp. salt
• ½ tsp. ground black pepper
• 1 ¼ c. extra-virgin olive oil

FOR PASTA SALAD:

• 1 lb. bowtie pasta, cooked and cooled
• 1 pt. cherry tomatoes, halved
• 2 ½ cups c. 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.
• Make 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!
• Tip: cook the pasta 1 minute less for al dente.

Cuisine: Italian

Course: Salad

Author: Sandy / Reluctant Entertainer

Calories: 649kcal, Carbohydrates: 37g, Protein: 29g, Fat: 44g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 24g, Cholesterol: 58mg, Sodium: 1181mg, Potassium: 451mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2196IU, Vitamin C: 43mg, Calcium: 241mg, Iron: 2mg

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