Pesto Chicken Pasta Salad
This pesto chicken pasta salad combines juicy grilled chicken, tender pasta, cherry tomatoes, mozzarella, and fresh greens with herb-packed basil pesto. It’s perfect for meal prep, potlucks, or quick lunches, and it's easy to make with simple, fresh ingredients.
Equipment
- Large pot For boiling pasta
- Mixing bowl For combining ingredients
- Tongs or Salad Spoons For tossing the salad
Ingredients
- 2 cups cooked pasta rotini or farfalle recommended
- 1 ½ cups cooked chicken grilled or shredded
- 1 cup cherry tomatoes halved
- 1 cup baby spinach roughly chopped
- ¾ cup mozzarella balls mini, drained
- ⅓ cup basil pesto store-bought or homemade
- 1 tablespoon olive oil optional, to thin the pesto
- 1 tablespoon lemon juice adds brightness
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cool water.
- Slice or shred the cooked chicken. Prepare tomatoes, mozzarella, and spinach.
- In a large bowl, whisk pesto with olive oil and lemon juice until smooth.
- Add pasta, chicken, tomatoes, mozzarella, and spinach. Toss until everything is coated.
- Chill for 15–30 minutes before serving, or serve at room temperature.
Notes
- To make it dairy-free, use vegan pesto and omit the cheese or replace with a dairy-free version.
- Add toasted pine nuts or walnuts for crunch.
- This recipe works well with leftover grilled vegetables too.
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