Pesto Chicken Pasta Salad

Fresh basil pesto, juicy grilled chicken, and chewy pasta in the cold pasta salad that always disappears first. ♡

This pesto chicken pasta salad is the meal prep lunch that actually tastes better on day 3. The pesto soaks into the pasta as it sits, the cherry tomatoes give off their juices, and every bite lands packed with flavor. For more ideas, see our Tuna Rice Bowl.

It is endlessly customizable and it travels like a dream. Perfect for potlucks, picnics, or five days of packed lunches. Let’s make it together.

Ingredients

Pesto Chicken Pasta Salad

• 12 oz rotini pasta
• 2 cups cooked chicken, diced, rotisserie or grilled
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella pearls
• 1/3 cup parmesan, grated
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh basil, torn
• salt and pepper, to taste

How to Make Pesto Chicken Pasta Salad

1. **Boil.** Cook the pasta in heavily salted water until just al dente, about 8 minutes. Reserve 1/4 cup pasta water, then drain.
2. **Dress.** Toss the warm pasta with half the pesto, olive oil, lemon juice, and a splash of pasta water. Let it cool to room temp.
3. **Combine.** Add the chicken, cherry tomatoes, mozzarella, parmesan, and pine nuts.
4. **Finish.** Stir in the remaining pesto. Season with salt and pepper.
5. **Chill.** Refrigerate for at least 30 minutes so the flavors meld.
6. **Serve.** Top with fresh basil and a drizzle of olive oil before serving cold.

Why This Recipe Works

Jarred pesto is good, fresh pesto is better, but the real trick for easy pasta salad is thinning it out. Straight pesto is too thick and gets gummy on cold pasta. A splash of olive oil, lemon juice, and a spoon of the starchy pasta water loosens it into a dressing that coats every piece.

Cooking the pasta just barely to al dente matters more than you think. Cold pasta keeps cooking slightly from residual heat, and overcooked pasta turns mushy in the fridge. Pull it a minute earlier than you would for a hot pasta dish.

For the best meal prep pasta salad, add the dressing in stages. Toss half in when the pasta is still warm so it soaks in, then add the rest right before serving to refresh the flavors. This keeps the salad tasting bright for days, not just the first meal. For more ideas, see our Edamame Salad.

Tips

• Store in an airtight container in the fridge for up to 5 days.
• No reheating needed. Let it sit at room temperature for 10 minutes before serving cold.
• Undercook the pasta by 1 minute. It keeps firming up as it cools.
• Reserve 1/4 cup of the starchy pasta water. It thins the pesto without diluting the flavor.
• Toast the pine nuts in a dry skillet for 2 minutes to amplify their nutty flavor.
• Use rotisserie chicken to cut 20 minutes off the prep time.

Variations

• Swap sun dried pesto for fresh basil pesto for a deeper, tangier flavor.
• Use grilled shrimp or seared steak in place of chicken.
• Add mini mozzarella balls and balsamic glaze for a caprese vibe.
• Stir in baby spinach or arugula for extra greens.
• Swap pasta for orzo or farro for a grainier texture.
• Make it vegetarian by swapping chicken for white beans.

Looking for more ideas? Try our Chicken Caesar Wrap or Crispy Buffalo Chicken Wraps next.

Common Mistakes to Avoid

• Dressing cold pasta all at once: Dress warm pasta first so it soaks in, then refresh with more pesto before serving.
• Skipping the pasta water reserve: You need that starchy water to emulsify the pesto. Save 1/4 cup every single time.
• Using rotisserie chicken skin: Pull the skin off first. It gets rubbery when cold and throws off the texture.
• Adding tomatoes too early for meal prep: Add tomatoes the day you plan to eat. They get mushy in 2 days otherwise.

Pesto Chicken Pasta Salad

Pesto chicken pasta salad with mozzarella, tomatoes, and pine nuts. An easy meal prep lunch that tastes even better on day 3.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 5 servings

Course: Lunch

Cuisine: Italian

Calories: 480

Ingredients Method Notes

Ingredients

  

• 12 oz rotini pasta
• 2 cups cooked chicken diced, rotisserie or grilled
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 cup cherry tomatoes halved
• 1/2 cup mozzarella pearls
• 1/3 cup parmesan grated
• 1/4 cup pine nuts toasted
• 1/4 cup fresh basil torn
• salt and pepper to taste

Method

 

1. **Boil.** Cook the pasta in heavily salted water until just al dente, about 8 minutes. Reserve 1/4 cup pasta water, then drain.
2. **Dress.** Toss the warm pasta with half the pesto, olive oil, lemon juice, and a splash of pasta water. Let it cool to room temp.
3. **Combine.** Add the chicken, cherry tomatoes, mozzarella, parmesan, and pine nuts.
4. **Finish.** Stir in the remaining pesto. Season with salt and pepper.
5. **Chill.** Refrigerate for at least 30 minutes so the flavors meld.
6. **Serve.** Top with fresh basil and a drizzle of olive oil before serving cold.

Notes

Store in an airtight container in the fridge for up to 5 days. No reheating needed. Let it sit at room temperature for 10 minutes before serving cold. Undercook the pasta by 1 minute. It keeps firming up as it cools.

Source: USDA FoodData Central for nutrition estimates.

FAQ

Something you might like :

Chicken Caesar Pasta Salad Chicken Caesar Wrap