A fresh and flavorful take on a classic, this pesto chicken pasta salad is quick and easy to make. It is perfect for meal prep, a refreshing summer meal or a potluck side dish. I'll give you all of my tips on cooking the pasta, customizations and more.
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I love pasta salad. When done right, it is such a tasty meal for literally any time. (Chicken Bacon Ranch Pasta Salad is proof).
As a prepped ahead lunch or a cool dinner on a warm summer night, I am here for it. (I'm also here for pasta salad for the fall).
What I am not here for, though, is the classic pasta salad. You know the one- topped with a thick mayo-based dressing. No shade to it- it's just not my thing. (I make potato salad without mayo for the same reason).
When I want a pasta salad, I want it to be full of fresh flavors and textures. I want it to be hearty enough to be a stand on its own meal. And I want it to be topped with a dressing that truly levels it up!
This pesto pasta salad with chicken checks all of my boxes and I'm sure you'll love it too! Here's why:
- Quick and Easy. This recipe comes together in less than 30 minutes, making it perfect for busy weeknights.
- All in One Meal. Packed with protein from the chicken plus fresh veggies and pasta, it's a complete meal in one.
- Make Ahead Friendly. Ideal for meal prep, you can prepare it in advance and enjoy it throughout the week.
- Fresh Flavors. Bursting with fresh, vibrant flavors from the pesto and chicken, each bite is absolutely delicious. (As is every bite of Cilantro Lime Pasta Salad).
- Super Tasty + Creamy Dressing. The combination of flavorful basil pesto and creamy Greek yogurt makes for a dressing that truly is the star of the salad.
The Ingredients
- Brown Rice Pasta- I use brown rice pasta but wheat pasta or any pasta of choice works as well. Choose a small bite sized shape such as rotini or penne.
- Chicken Breasts- You can also use boneless, skinless chicken thighs or if you have leftover cooked and diced or shredded chicken (such as rotisserie), that can be used instead (1 lb boneless chicken = 3 cups cooked).
- Tomatoes- I prefer to use cherry or grape tomatoes as I find diced, larger tomatoes release more juices which can make the salad more watery. A larger one will still work though, if that is all you have.
- Cucumber- I love including cucumber in pasta salads for freshness and crunch. This recipe is incredibly flexible though so you can swap out the cucumber for whatever else you'd like to include or simply leave it out (celery is great for adding some crunch factor as well).
- Spinach- I like to include just a few cups of chopped baby spinach for extra color and veggies. You can leave it out or replace it with arugula or lettuce. Or replace part of it with chopped fresh basil (purple basil looks so pretty!).
- Greek Yogurt- This combined with the pesto makes up the creamy basil pesto dressing. I love using Greek yogurt for a little extra protein and to bulk up the dressing without the need for extra oil. If you don't have Greek yogurt, plain regular yogurt will also work or you can try using ricotta cheese.
- Basil Pesto- You can use homemade (try my recipe which is without pine nuts) or store-bought pesto. While most of us associate pesto with the classic basil version (Pesto alla Genovese) and that is what I used for this recipe, you could experiment with different pestos for alternative flavors.
The Method
1. Cook chicken. Cook the chicken using your preferred method then dice or shred. I recommend seasoning with a bit of salt and pepper.
2. Mix dressing. Whisk together the pesto and Greek yogurt until combined.
3. Prepare pasta. Bring generously salted water to a boil. Once boiling, add the pasta and cook as per the package directions but for 2-3 minutes longer than it says for al dente. See this post for tips on exactly how to prepare pasta for pasta salad.
Drain the pasta, toss with about 1 tablespoon of olive oil and spread out onto a baking sheet for 5 minutes to cool slightly.
Add the pasta to a large mixing bowl and mix with ¼ cup of the creamy pesto dressing.
4. Prep Veggies. While the partially dressed pasta finishes cooling, slice the tomatoes, dice the cucumber and cut any other vegetables you'd like to add.
5. Mix. Add the vegetables, chicken, and ½ cup of dressing to the bowl with the pasta and toss to combine. *I recommend reserving about ¼ tablespoons of the dressing to add just before serving.
6. Enjoy! You can serve immediately or refrigerate for a few hours. Before serving, toss with the reserved dressing and enjoy.
Leftovers and Storage
Make Ahead: Up to one day in advance, you can:
- Cook the chicken and store in the refrigerator.
- Chop the vegetables and store in the refrigerator.
- Mix the pesto and Greek yogurt dressing.
- Assemble the full salad and store in an airtight container in the refrigerator. Allow to come to room temperature for 20-30 minutes before serving.
To Store: Leftover pesto chicken pasta salad can be stored in the refrigerator for up to 4 days in an airtight container. Pasta salad is not freezer friendly.
Make it Your Own
- Incorporate More Veggies- If you'd like to add more to the salad, you could try including:
- Bell peppers (or try adding roasted red peppers)
- Artichoke hearts (drained and chopped)
- Shredded Carrots
- Sun-dried tomatoes
- Celery
- Red onion (chop and soak in water for 10 minutes before adding to reduce the bite!)
- Avocado
- Arugula
- Shredded lettuce
- Include Cheese- For an extra element of flavor, add ¼-1/2 cup of shredded parmesan, crumbled goat cheese (or feta) or fresh chopped mozzarella balls.
- Use a Different Pesto- While I made this recipe with basil pesto, you could experiment with using different types of pesto for different flavors. Check out this article on the different kinds of pesto.
- Add Beans- You can include a can of white beans or chickpeas for extra texture plus fiber and protein. Feel free to leave out the chicken if you'd like to make it vegetarian.
Serving Ideas
- Potlucks and Picnics: Served cold and delicious when made ahead, this pesto chicken pasta salad is perfect for taking along on a picnic or contributing to a potluck.
- Summer BBQ Side: This fresh recipe is the perfect side dish for backyard cookouts and summer barbecues. You can omit the chicken if you'd like and try it alongside burgers, grilled chicken, pulled pork and more.
- Meal Prep: Portion this salad into individual containers for quick lunches or dinners throughout the week. (I alternate between making this and Buffalo Chicken Pasta Salad for lunches every couple of weeks!)
- With Sandwiches: Enjoy it as a hearty side to a grilled cheese or Sourdough BLT.
- Or check out this list of What to Eat with Pasta Salad (36 Ideas!) for more options.
Use a bite sized pasta with lots of nooks and crannies to hold dressing such as fusilli, rotini, cavatappi (spirals), conchiglie (shells) or penne.
Tips for The Best Pasta Salad
- Don't Serve it Straight from Fridge. The pasta will be hard if you serve the salad directly out of the fridge. Set it out about 15-30 minutes before serving to let it warm up (and soften up) just a bit.
- Cook Pasta Correctly. Salt the water generously and cook for 2-3 minutes past al dente (but not to mushy) for best flavor and texture. And make sure you use small-shaped pasta.
- Dress Salad Three Times. Dress the warm pasta, then dress when adding the remaining ingredients and finally dress just before serving to avoid a dry salad.
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Recipe Card
Pesto Chicken Pasta Salad
Ingredients
- 1 lb chicken
- 12 oz small-shaped pasta (I used brown rice fusilli), uncooked
- 2 cups cherry tomatoes sliced in half
- ½ English cucumber diced, about 1 cup
- 2 cups spinach chopped, optional
Creamy Pesto Dressing
- ¾ cup Greek yogurt full-fat for best flavor
- ½ cup basil pesto
Instructions
- Prepare chicken as per your preferred cooking method and then dice or shred.
- In a small bowl, stir together the pesto and Greek yogurt.
- Bring generously salted water to a boil in a large pot and then add the pasta. Cook as per the package directions but for 2-3 minutes longer than it says for al dente.Drain the pasta, toss with 1 tablespoon of olive oil and spread out onto a baking sheet for 5 minutes to cool slightly. Add the pasta to a large mixing bowl and mix with ¼ cup of the creamy pesto dressing. The pasta will soak up a bit of the dressing while it finishes cooling so we'll dress it again when we add the other ingredients.
- While the partially dressed pasta finishes cooling, slice the tomatoes in half, dice the cucumber, chop the spinach and cut any other veggies that you'd like to include.
- Add the vegetables, chicken, and ½ cup of dressing to the bowl with the pasta and toss to combine. *Reserve about ¼ cup of the dressing to add just before serving (you can add it all if serving immediately).
- Refrigerate until ready to serve. When ready, remove the salad from the fridge 20-30 minutes before serving so that the pasta softens a bit then toss with the reserved dressing and serve.
Marie says
This pasta salad is so good! I don't usually like pasta salad but I love the flavors of pesto and this did not disappoint.
Janessa says
I'm so glad you liked this recipe, Marie! Thank you for your kind review.