This Chicken Pesto Pasta Salad is the perfect quick and easy meal prep recipe or potluck dish. It’s loaded with tender pasta, juicy chicken breast, creamy mozzarella pearls, and a rainbow of fresh veggies, all tossed in a zesty basil pesto dressing. Whether you’re serving it as a hearty side or a light lunch, this cold pasta salad is always a crowd-pleaser.
Pasta salads are my favorite choice during warm seasons; they’re refreshing and usually served cold. If you’re also a fan of pasta salad, I recommend trying my Healthy Italian Pasta Salad. This recipe is flavorful, packed with fresh veggies, and protein-rich.
Another delicious pasta salad recipe is my Pesto Orzo Salad. It takes less than 30 minutes to make and is the perfect summer side for picnics, barbecues, or pool parties.
Table of Contents
Why You’ll Love This Recipe
- Bursting with Flavor: The basil pesto adds bold, herby flavor while lemon juice and zest keep things fresh and bright.
- Perfect for Meal Prep: Tastes even better the next day, making it a great make-ahead lunch or dinner.
- Versatile: Swap in your favorite veggies, use rotisserie chicken, or try a different pasta shape.
- Ready in 30 Minutes: A fast and easy recipe using store-bought pesto and already-cooked chicken.
Ingredients & Substitutions
- Short Cut Pasta: I love using radiatori for this pasta salad because all those little ridges hold onto the pesto perfectly. You can use any short pasta like fusilli, farfalle, rotini, or penne—whatever you have in the pantry. Just be sure to cook it al dente and let it cool completely before mixing.
- Cooked Chicken Breast: This is a great way to use up leftovers or a store-bought rotisserie chicken. Grilled chicken, shredded thighs, or even chickpeas work great too if you want to change it up.
- Mozzarella Pearls: These are so easy to toss in and add the best creamy texture. If you can’t find pearls, just dice up a block of mozzarella. Crumbled feta, goat cheese, or cubed cheddar are delicious alternatives.
- Cherry Tomatoes: They add a juicy pop of sweetness. Feel free to swap in grape tomatoes or 1 cup chopped Roma tomatoes.
- Cucumber: Adds a nice crunch and freshness. I usually go with English or Persian cucumbers since they’re seedless and don’t need to be peeled, but any kind will work. Just peel if you prefer.
- Yellow Bell Pepper: Yellow adds a subtle sweetness and bright color. Red, orange, or green bell peppers are all great substitutes here.
- Red Onion: A little goes a long way and adds a nice bite. If red onion is too strong for your taste, you can soak it in cold water for a few minutes to mellow it out. You can substitute with green onions or 1 medium shallots.
- Basil Pesto: Make sure to use a high-quality pesto—it’s the star of the dressing. Homemade is always ideal; try my Basil Pesto without Pine Nuts. Store-bought also works, but be sure to find one that’s refrigerated and bright green in color!
- Lemon Juice & Zest: Fresh lemon juice and zest brighten everything up and balance the richness of the pesto. Fresh is best, but 2 tablespoons of bottled lemon juice will work in a pinch.
- Olive Oil: A little olive oil helps loosen the pesto and makes the dressing super silky. If your pesto is already on the oily side, you can skip it.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Black Pepper: Don’t skip the fresh cracked black pepper for that final touch of flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken Pesto Pasta Salad
Quick Overview
- Toss ingredients together.
- Make pesto.
- Combine.
Step by Step Instructions
Quick Tip From Bri
Toss right before serving if making ahead to keep everything super fresh.
- Combine the Salad: In a large bowl, toss together the pasta, chicken, mozzarella, tomatoes, cucumber, bell pepper, and red onion.
- Make the Dressing: In a small bowl, whisk together the pesto, lemon juice, lemon zest, olive oil, salt, and black pepper to create the dressing.
- Toss It All Together: Drizzle the dressing over the pasta salad and toss until everything is evenly coated. Serve immediately or chill before serving.
Recipe Serving Suggestions
Some may see this as a side dish, but I view it as a main course! Here are some recipes for a complete meal:
- Cheddar Chive Muffins: These muffins are buttery, cheesy, moist, and flavorful.
- Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
- Bacon Zucchini Fritters: These tasty fritters are packed with vegetables and have a wonderfully crispy texture.
Expert Tips
- Cool the Pasta: Be sure to cool the pasta completely before mixing to prevent the cheese from melting and the veggies from getting soft. You can cool the pasta quickly with ice!
- Make it Ahead: This salad holds up well in the fridge for up to 3 days.
Most Common Mistakes
- Not Cooling the Pasta Properly: Tossing hot or warm pasta with the other ingredients can cause the mozzarella to melt and the veggies to soften or wilt. Make sure the pasta is completely cooled before mixing everything together.
- Overcooking the Pasta: Cook the pasta just until al dente so it holds its shape and texture after tossing and chilling.
- Skipping the Lemon Juice: The lemon juice and zest add essential brightness that balances the richness of the pesto. Don’t skip it! It also helps preserve the freshness of the veggies if you’re making this ahead of time.
Additions & Variations
- Add-Ins: Try tossing in some baby spinach, kalamata olives, or sun-dried tomatoes.
- Protein Swaps: Instead of chicken, you can try grilled shrimp, chickpeas, or leftover steak.
- Pasta Options: Radiatori is fun and holds onto the dressing well, but other great choices include fusilli, penne, farfalle (bowties), and orecchiette.
Recipe FAQs
Should I rinse pasta for cold pasta salad?
After cooking, drain the pasta and rinse it under cold water to remove excess starch.
Is chicken pesto pasta healthy?
Chicken pesto pasta can be a healthy, balanced meal when made with whole wheat pasta and lean chicken, providing protein, fiber, and healthy fats; however, portion control is essential.
How do I store my chicken pesto pasta salad?
Store any leftover chicken pesto pasta salad in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, as the dressing may settle at the bottom. This recipe isn’t ideal for freezing since the fresh veggies and pasta can get mushy once thawed.
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Chicken Pesto Pasta Salad
This Chicken Pesto Pasta Salad is the perfect quick and easy meal prep recipe or potluck dish. It’s loaded with tender pasta, juicy chicken breast, creamy mozzarella pearls, and a rainbow of fresh veggies, all tossed in a zesty basil pesto dressing. Whether you're serving it as a hearty side or a light lunch, this cold pasta salad is always a crowd-pleaser.
Ingredients
- 10 ounces short cut pasta like radiatori, cooked & cooled
- 2 1/2 cups diced cooked chicken breast
- 6 ounces mozzarella pearls
- 1 cup quartered cherry tomatoes
- 1 cup chopped cucumber
- 1 yellow bell pepper, diced
- 1/2 cup finely diced red onion
- 3/4 cup high quality basil pesto
- 1/4 cup freshly squeezed lemon juice
- zest of 1 lemon
- 1 Tablespoon olive oil
- 1/4 teaspoon Morton kosher salt
- fresh cracked black pepper
Instructions
- Combine the Salad: In a large bowl, toss together the pasta, chicken, mozzarella, tomatoes, cucumber, bell pepper, and red onion.10 ounces short cut pasta like radiatori, cooked & cooled, 2 1/2 cups diced cooked chicken breast, 6 ounces mozzarella pearls, 1 cup quartered cherry tomatoes, 1 cup chopped cucumber, 1 yellow bell pepper, diced, 1/2 cup finely diced red onion
- Make the Dressing: In a small bowl, whisk together the pesto, lemon juice, lemon zest, olive oil, salt, and black pepper to create the dressing.3/4 cup high quality basil pesto, 1/4 cup freshly squeezed lemon juice, zest of 1 lemon, 1 Tablespoon olive oil, 1/4 teaspoon Morton kosher salt, fresh cracked black pepper
- Toss It All Together: Drizzle the dressing over the pasta salad and toss until everything is evenly coated. Serve immediately or chill before serving.
Did you make this recipe? Leave a comment below!
Notes
- Basil Pesto: Make sure to use a high-quality pesto—it’s the star of the dressing. Homemade is always ideal; try my Basil Pesto without Pine Nuts. Store-bought also works, but be sure to find one that’s refrigerated!
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cool the Pasta: Be sure to cool the pasta completely before mixing to prevent the cheese from melting and the veggies from getting soft. You can cool the pasta quickly with ice!
- Add-Ins: Try tossing in some baby spinach, kalamata olives, or sun-dried tomatoes.
