Pesto Chicken Pasta Salad

You know that moment when you open the fridge looking for something fast, and all you see are leftovers and odds-and-ends? That’s how this pesto chicken pasta salad was born in our kitchen.

Leftover grilled chicken, half a jar of pesto, some cherry tomatoes on their last leg—it all came together in the most delicious way. What started as a quick fridge clean-out turned into a dish we now make on purpose.

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This salad brings together everything we crave in one bowl: juicy chicken, vibrant basil pesto, tender pasta, and crisp vegetables. It’s perfect for meal prep, potlucks, or just tossing together on a busy night. Served cold or room temp, every bite is herby, savory, and full of texture.

Why You Want to Try This Recipe

This salad checks all the boxes: easy to make, packed with flavor, and endlessly versatile. It works great as a main or side dish, and you can tweak it with what’s in your fridge. Whether it’s for weekday lunches, dinner parties, or backyard BBQs, it fits right in.

• Light yet filling
• Packed with bold, herby flavor
• Ready in 30 minutes or less
• Great for leftovers and meal prep

Key Ingredients and Simple Swaps

This dish is built around simple pantry and fridge staples, but the right choices make a big difference. Here’s what you’ll need to make it truly shine.

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• Pasta – Short pasta like rotini or bowtie holds the pesto well and adds great texture. Cook until just al dente to keep it firm in the salad.
• Cooked Chicken – Grilled or roasted chicken breast is perfect. You can also use store-bought rotisserie chicken for convenience.
• Pesto – Use homemade or high-quality store-bought pesto for the freshest basil flavor. If it’s too thick, thin it with olive oil.
• Cherry Tomatoes – They add bursts of sweetness and color. Halve them to distribute them evenly through the salad.
• Mozzarella – Mini mozzarella balls (bocconcini) bring creaminess. You can also cube a block of mozzarella or use crumbled feta for a salty twist.
• Baby Spinach – Fresh spinach adds a mild, leafy crunch and color. You could also swap it for arugula if you prefer a peppery bite.

How to Make Pesto Chicken Pasta Salad

Once the pasta’s boiling, everything else comes together fast. This recipe is all about building flavor with a few good ingredients and letting them do the work.

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• Cook the Pasta – Boil your pasta in salted water until al dente. Drain and rinse briefly under cool water to stop the cooking and chill the pasta slightly.
• Prep the Chicken & Veggies – Slice or cube the cooked chicken. Halve the cherry tomatoes and drain the mozzarella balls if using. Chop any greens you’re adding.
• Make the Pesto Base – In a large bowl, mix the pesto with a drizzle of olive oil and a splash of lemon juice to brighten the flavor.
• Toss It All Together – Add the pasta, chicken, tomatoes, mozzarella, and spinach into the bowl. Toss well until everything is coated evenly.
• Chill and Serve – For best flavor, chill for 15–30 minutes before serving to let the ingredients absorb the pesto.

Every forkful brings herby, tangy, creamy, and savory together in a fresh and balanced way. It’s just as good the next day.

Best Sides to Pair with This Salad

Pesto chicken pasta salad is hearty enough on its own, but pairing it with a light side or two makes it even better. These options balance its richness and add variety to your plate.

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Side Dish	Why It Works
Garlic Bread	Crunchy and garlicky, great for scooping up extra pesto.
Grilled Zucchini	Light, smoky vegetables complement the herby flavor.
Cucumber Salad	Crisp and refreshing to balance the richness of the pesto.
Caprese Skewers	Tomato, basil, and mozzarella echo the salad’s flavors.
Roasted Broccoli	Adds a nutty crunch and more greens to the plate.
Lemon Soup	Bright and brothy to contrast the creamy pasta.

How to Store and Keep It Fresh

This pasta salad holds up beautifully, making it a strong choice for prepping ahead. Whether you’re packing it for lunch or saving it for later in the week, storage is easy.

Fridge Storage Tips

• Store in an airtight container for up to 4 days.
• If it starts to dry out, stir in a spoonful of pesto or olive oil before serving.
• Add spinach just before serving to keep it crisp.

Make-Ahead Suggestions

• Cook the pasta and prep ingredients a day in advance.
• Combine everything except the greens if storing for a few days.
• Serve cold or bring to room temp for better flavor.

Easy Ways to Switch It Up

Once you’ve made it once, you’ll want to try new versions. This salad is easy to modify with other flavors and ingredients you have on hand.

• Add sun-dried tomatoes for a tangy, chewy contrast.
• Swap in tortellini for an ultra-rich, cheesy version.
• Use leftover grilled veggies like bell peppers, eggplant, or asparagus.
• Try different greens—baby kale or arugula work great.
• Add toasted pine nuts or walnuts for crunch.

It’s endlessly adaptable while staying reliable and delicious.

Frequently Asked Questions

1. Can I use leftover chicken thighs instead of breast?

Yes, chicken thighs add even more flavor and stay juicy, even when cold.

2. Is this salad good for picnics or potlucks?

Definitely. It travels well and holds up at room temperature for a few hours.

3. Can I make this without dairy?

Yes! Skip the cheese or replace it with a dairy-free version. Just make sure the pesto you use is dairy-free too.

4. What kind of pasta holds up best in salads?

Short, sturdy shapes like rotini, farfalle, penne, or fusilli work best. They hold the dressing and won’t turn mushy.

5. Can I use store-bought pesto?

Yes, just go for a good-quality version. Thin it slightly with olive oil if it’s thick or pasty.

This pesto chicken pasta salad is bright, filling, and ready to fit any occasion, whether you’re serving it for lunch, dinner, or feeding a crowd. Once you make it, it’ll be a regular in your rotation.