If you’re craving something vibrant, wholesome, and absolutely loaded with flavor, this Chicken Pesto Pasta Salad is about to become your new go-to. It’s equal parts hearty, fresh, and bright – with tender diced chicken, crisp veggies, and a gorgeous green pesto that clings to every curve of cavatappi pasta. Whether you’re packing it for a picnic or bringing something irresistible to a potluck, this is one salad that always steals the show!
Why You’ll Love This Recipe
- Ultra Fresh Flavors: Every bite bursts with juicy tomatoes, crunchy cucumbers, and herby pesto, making it taste like summer in a bowl.
- Make-Ahead Magic: It’s the perfect dish for meal prep, picnics, or busy weeknights because it only gets tastier as it chills.
- Endlessly Adaptable: Swap proteins, toss in extra veggies, or use your favorite gluten-free pasta to suit every craving or dietary need.
- Crowd-Pleaser Appeal: This Chicken Pesto Pasta Salad always disappears fast at potlucks and parties—don’t expect leftovers!
Ingredients You’ll Need
The magic of this Chicken Pesto Pasta Salad is how a handful of everyday ingredients come together to create something that’s truly special. Each element—whether it’s the chewy pasta, creamy mozzarella pearls, or fresh, crispy cucumbers—adds its own touch to the final flavor and texture. Here’s what you’ll need and why it matters:
- Diced cooked chicken (2 ½ cups): Use rotisserie chicken for breezy prep or leftover grilled chicken for bonus smoky flavor.
- Cavatappi pasta (6 ounces dry, about 16 ounces cooked): Its spirals are perfect for holding onto that vibrant pesto! Substitute your favorite gluten-free pasta if needed.
- Fresh mozzarella pearls (8 ounces): They add little creamy pops all throughout the salad – you can dice a mozzarella ball if pearls aren’t handy.
- Sliced Persian or mini-cucumbers (2 cups): Crisp, refreshing, and extra snappy – regular English cucumber works in a pinch, too.
- Grape or heirloom cherry tomatoes, halved (6 ounces ~1 cup): Go for multi-colored tomatoes if you can—they make the salad extra cheerful!
- Finely diced red onion (⅓ cup): A little sharpness brings the whole dish to life—soaking the onion in cold water first will mellow it out if you prefer.
- Prepared pesto (½ cup): Choose a refrigerated pesto that’s bright green and herby for the best flavor. Homemade pesto works fabulously, too!
- Shredded Parmesan cheese (¼ cup, plus more for garnish): For salty-savoury depth and a bit of richness sprinkled on top.
- Fresh basil leaves (optional, for garnish): Extra basil takes the aroma and visual appeal over the top.
Variations
The beauty of Chicken Pesto Pasta Salad is how easy it is to customize. You can swap in your favorite ingredients or tweak it for any diet, craving, or occasion—don’t be afraid to make it your own masterpiece!
- Vegetarian Version: Leave out the chicken and double up on the veggies, or add hearty white beans for extra protein without the meat.
- Pasta Swap: Try penne, fusilli, or rotini instead of cavatappi—any shape with curves or holes will help grab all that gorgeous pesto.
- Dairy-Free Delight: Use a dairy-free pesto and swap in plant-based mozzarella shreds to keep things creamy.
- Bolder Flavors: Toss in Kalamata olives, roasted red peppers, or a handful of sun-dried tomatoes for a Mediterranean twist.
How to Make Chicken Pesto Pasta Salad
Step 1: Cook and Cool the Pasta
Start by boiling your cavatappi pasta in a large pot of salted water, just until al dente (check the package instructions for timing). Once cooked, drain well and spread out on a baking sheet or large plate to help it cool quickly—this step keeps your pasta springy and prevents it from turning mushy in the salad. It’s a little detail that makes the whole Chicken Pesto Pasta Salad shine!
Step 2: Prep the Chicken and Veggies
While the pasta cools, dice your cooked chicken into bite-sized pieces, halve your tomatoes, slice your cucumbers, and finely dice the red onion. If you’re using rotisserie chicken, this part is blissfully quick! Taking a moment to slice the veggies evenly means you’ll get a perfect bite every time.
Step 3: Toss Everything Together
Gather your largest mixing bowl and add the cooled pasta, diced chicken, mozzarella pearls, cucumbers, tomatoes, onion, pesto, and shredded Parmesan cheese. Gently mix with a silicone spatula or wooden spoon, just until everything’s coated in that fragrant, herby pesto—try not to break up the ingredients too much.
Step 4: Garnish & Serve
Spoon the Chicken Pesto Pasta Salad into a serving bowl or platter and sprinkle with extra Parmesan and torn fresh basil leaves. The pops of green and white are so cheerful! Serve chilled or at room temperature, and watch how fast it disappears.
Pro Tips for Making Chicken Pesto Pasta Salad
- Pasta Perfection: Always rinse cooked pasta with cold water if assembling the salad right away—it stops cooking and prevents clumping, so every bite stays delightfully chewy.
- Brightest Pesto Flavor: If your pesto seems thick, loosen it with a splash of olive oil or lemon juice just before tossing—it helps everything coat evenly and taste extra-fresh.
- Chill for Maximum Flavor: Give the assembled salad 30 minutes in the fridge (if you can!)—it lets the pesto soak in, and the colors and flavors pop even more.
- Prep-Ahead Chicken: Dice your chicken the night before or use meal-prepped chicken breasts for ultra-quick assembly on busy days.
How to Serve Chicken Pesto Pasta Salad
Garnishes
You can never go wrong with a generous sprinkle of extra Parmesan and a handful of freshly torn basil leaves on top. Add a drizzle of good olive oil or a crack of black pepper for a simple wow-factor, or toss a few toasted pine nuts over the bowl for a hint of crunch and toasty flavor.
Side Dishes
This Chicken Pesto Pasta Salad is hearty enough to stand alone, but it also loves to be paired with crusty bread, a creamy soup, or a simple green salad. For a summery spread, serve it alongside grilled veggies or juicy watermelon slices for a totally balanced meal.
Creative Ways to Present
Serve the salad in a big, shallow platter for a family-style meal, or portion it into individual mason jars for fuss-free picnics and lunches on the go. For parties, scoop the salad into endive leaves or tiny cups for easy, elegant appetizers everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store leftover Chicken Pesto Pasta Salad in an airtight container in the fridge, and it will stay fresh for up to four days. The flavors only get better—just give it a gentle toss before serving to redistribute the pesto and cheese.
Freezing
Pasta salads with fresh veggies and cheese don’t freeze well—the texture just won’t recover after thawing. Instead, make and freeze plain cooked chicken and even precooked pasta, adding fresh ingredients and pesto after thawing when you’re ready to serve.
Reheating
This salad is best enjoyed chilled or at room temperature. If you prefer it a little warmer, briefly microwave individual portions (about 20-30 seconds), but beware: the cheese will melt, and the veggies will lose their crunch. Embrace the cool, refreshing style for the perfect bite!
FAQs
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What’s the best way to keep the Chicken Pesto Pasta Salad from getting soggy?
Be sure to cool your cooked pasta completely before adding it to the salad, and use firm, fresh vegetables. If you plan to make it ahead, you can keep the veggies and cheese separate until just before serving for the freshest bite.
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Can I make Chicken Pesto Pasta Salad gluten-free?
Absolutely! Just choose your favorite gluten-free pasta—brands like Banza, Barilla Gluten-Free, or Trader Joe’s Brown Rice & Quinoa Fusilli work beautifully for this chilled pasta salad.
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Which kind of pesto works best in this recipe?
Look for a bright green, refrigerated pesto in the deli section of your grocery store for the freshest flavor—or use homemade! Jarred shelf-stable versions tend to be darker and less vibrant, but can work in a pinch if that’s what you have.
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Can I use a different protein instead of chicken?
Definitely! Cooked shrimp, chopped turkey, or grilled salmon all taste delicious in place of the chicken. Or, simply bump up the veggies and toss in white beans or chickpeas for a filling meatless option.
Final Thoughts
I hope you give this Chicken Pesto Pasta Salad a try and watch it brighten up your next meal or gathering. It’s as easy to love as it is to make—bursting with flavor, color, and all the goodness you crave. Enjoy every fresh, herby bite!
Print
Chicken Pesto Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 11 cups – 6 (1 ¾ cup) servings
- Category: Main Dish
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
This Chicken Pesto Pasta Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. Tender chicken, pasta, fresh mozzarella, and veggies are tossed in a vibrant pesto sauce for a satisfying meal.
Ingredients
Diced Chicken:
2 1/2 cups diced cooked chicken (12 ounces)
Cavatappi Pasta:
6 ounces cooked according to package directions, drained and cooled to room temperature (about 16 ounces cooked)
Fresh Mozzarella Pearls:
8 ounces
Cucumbers:
2 cups sliced persian or mini-cucumbers
Tomatoes:
6 ounces (~ 1 cup) grape or heirloom cherry tomatoes, halved
Red Onion:
1/3 cup finely diced
Pesto:
1/2 cup prepared refrigerated pesto
Parmesan Cheese:
1/4 cup shredded, plus more for garnish
Optional:
Fresh basil leaves, for garnish
Instructions
- Combine cooked pasta and chicken: In a large mixing bowl, mix the cooked and cooled pasta and chicken.
- Add remaining ingredients: Add mozzarella pearls, cucumbers, tomatoes, onion, pesto, and Parmesan cheese. Gently combine.
- Garnish: Garnish with fresh basil leaves and additional Parmesan, if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For gluten-free, recommended pasta brands include Banza, Barilla Gluten-Free, and Trader Joe’s Brown Rice & Quinoa Fusilli.
Nutrition
- Serving Size: 1 ¾ cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
