Chicken Pesto Pasta Salad is the ultimate quick and healthy summer meal that’s bursting with fresh, herby flavor. Tender grilled chicken meets al dente pasta and vibrant basil pesto for a dish that’s as satisfying as it is simple. Perfect for meal prep, picnics, or light dinners, this high-protein pasta salad comes together in under 30 minutes.
With easy gluten-free and dairy-free options, it’s a crowd-pleasing favorite that fits every table. Fresh, bright, and full of flavor—this is one recipe you’ll keep coming back to all season long.
Table of Contents
Why You’ll Love This Chicken Pesto Pasta Salad
This Chicken Pesto Pasta Salad brings everything you crave in a summer dish—high-protein, fresh and herby flavor, and effortless prep. You’ll love how it turns simple ingredients into something that feels special yet fits your everyday life.
Growing up in San Antonio, I watched my mom hustle from her food truck, crafting quick comfort meals out of fresh local produce. That same passion drives me today at Hearty Home Recipes. This salad captures that spirit: a quick 30-minute recipe that’s great for meal prep and perfect for hot summer nights.
Whether you’re packing it for work, taking it to a BBQ, or enjoying a light dinner after a long day, this healthy pasta salad always hits the spot. You can easily make it gluten-free or dairy-free while keeping all that basil-kissed goodness intact.
If you enjoy flavor-packed chicken dishes, check out our Garlic Parmesan Chicken Pasta for another easy dinner win, or try the Chicken Salad Recipe for a quick, creamy lunch favorite.
Needed Ingredients For Your Chicken Pesto Pasta Salad
To make this Chicken Pesto Pasta Salad, you’ll only need a handful of simple ingredients that come together in the most delicious way. Each element adds texture, freshness, and flavor.
Main Ingredients
- Grilled Chicken Breast – Tender, juicy, and protein-packed. You can use rotisserie chicken if you’re short on time.
- Basil Pesto – Store-bought or homemade; either way, it’s the heart of this dish. For inspiration, check out my vibrant Garlic Parmesan Chicken Pasta that uses a similar creamy-herb combo.
- Pasta of Choice – Go for chickpea, whole-grain, or gluten-free pasta for extra nutrition and texture.
- Cherry Tomatoes – Add color and natural sweetness.
- Mozzarella Pearls or Cubes – Create that classic Caprese-style bite with pesto’s richness.
- Cucumbers, Red Onion & Zucchini – Add crunch and brightness for a true summer salad feel.
When I’m cooking for my family, I often batch-cook chicken using my Air Fryer Chicken Tenders method—then use the leftovers for this pasta salad. It’s a huge time-saver for busy weeknights or meal prep Sundays.
Flavor Boosters & Optional Add-ins
Keep things exciting by layering in extra elements that match your taste or dietary needs:
- Olive Oil & Lemon Juice – Lightly coat pasta for shine and tang.
- Pine Nuts or Walnuts – Add nutty depth; for nut-free options, try sunflower seeds or hemp hearts.
- Salt, Pepper & Garlic – Season generously to balance pesto’s richness.
- Grilled Veggies – Toss in roasted bell peppers or asparagus for more flavor.
- Fresh Herbs – A sprinkle of basil or parsley brings color and aroma.
How to Make Chicken Pesto Pasta Salad (Step-by-Step)
This recipe is all about simplicity and fresh flavor. In just a few steps, you’ll have a healthy pasta salad ready for any summer meal.
Step 1: Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente—soft but still slightly firm in the center. Drain it, rinse under cold water, and drizzle with olive oil to prevent sticking.
For more quick pasta ideas, check out my Baked Spanakopita Pasta With Greens and Feta—a great Mediterranean-inspired dinner.
Step 2: Marinate and Cook the Chicken
While the pasta cooks, marinate chicken in basil pesto for 10–15 minutes. Grill, sear, or air-fry until golden and juicy. Slice it thin once cooled.
- Use boneless, skinless chicken breasts for lean protein.
- Add a squeeze of lemon juice for brightness.
- For a no-fuss version, use leftover rotisserie chicken.
Step 3: Prep the Vegetables
Chop cherry tomatoes, red onions, zucchini, and cucumbers evenly so each bite gets the perfect crunch. The mix of colors and textures keeps this salad visually fresh and full of flavor.
Step 4: Toss Everything Together
In a large bowl, combine the pasta, grilled chicken, and veggies. Add a generous scoop of pesto and toss until everything’s well coated. Adjust with extra olive oil or a splash of lemon juice if needed.
- Add mozzarella pearls for creaminess.
- Sprinkle pine nuts or sunflower seeds for crunch.
- For extra green goodness, toss in a handful of spinach or arugula.
Step 5: Chill & Serve
Cover and refrigerate for 20–30 minutes before serving. This helps the flavors blend and gives the salad its signature refreshing bite. Serve cold or at room temperature.
For another refreshing meal prep option, try the Big Mac Salad—a low-carb favorite packed with crunch and tangy flavor.
Protein Swaps & Variations (Vegan, Vegetarian, and More)
One of the best things about this Chicken Pesto Pasta Salad is how adaptable it is. Whether you’re cooking for vegans, vegetarians, or low-carb eaters, there’s a version for everyone.
For a Vegetarian Twist
Skip the chicken and go for tofu or tempeh. Pan-sear until golden, then toss in pesto for that same herby punch. You can also try adding chickpeas or white beans—they soak up flavor beautifully and keep your salad high-protein.
- Use cannellini beans for a mild, creamy texture.
- Add roasted veggies like eggplant or bell peppers for depth.
- Top with extra fresh basil or microgreens for color.
Craving another wholesome vegetarian meal? Try the Vegan Meatloaf (Impossible) for a hearty, plant-based dinner option.
For Seafood Lovers
Swap chicken with grilled shrimp or canned tuna for a fresh coastal vibe. Shrimp pairs perfectly with basil pesto, while tuna adds a bold, savory flavor that keeps the salad filling and balanced.
- Drizzle a little olive oil and lemon juice to brighten seafood flavors.
- Add capers or artichokes for a Mediterranean twist.
For Keto or Low-Carb Fans
If you’re watching carbs, swap traditional pasta for zucchini noodles or hearts of palm pasta. They hold pesto well and keep things light and fresh.
- Add avocado for creaminess.
- Use grilled salmon or flank steak for an extra protein boost.
Want another low-carb inspiration? Check out the Chicken Crust Pizza—it’s a keto-friendly favorite with bold flavor and a crispy bite.
Serving & Best Pairings With Chicken Pesto Pasta Salad
This Chicken Pesto Pasta Salad shines as both a main and side dish, perfect for warm-weather gatherings or easy weeknight meals. Its fresh, herby flavor pairs well with grilled proteins, roasted vegetables, or simple breads for a complete plate.
Perfect Occasions
- Great choice for summer potlucks or picnic lunches
- Excellent BBQ side dish that holds up well outdoors
- Smart option for lunch meal prep during busy weeks
- Light and refreshing for quick weeknight dinners
Best Pairings
The pesto’s bright basil and lemon notes complement rich, savory, or smoky flavors beautifully.
- Pair with grilled salmon or flank steak for balance and extra protein.
- Serve alongside roasted vegetables such as bell peppers or zucchini.
- Add garlic bread or a slice of crusty baguette to soak up extra dressing.
For more pasta-based pairings, try:
- Chicken Parmesan with Spaghetti for a hearty Italian-inspired combo.
- Baked Spanakopita Pasta With Greens and Feta for a lighter Mediterranean side.
How to Store, Reheat & Rehydrate Leftovers
This Chicken Pesto Pasta Salad isn’t just delicious on day one—it’s even better after the flavors meld overnight. Follow these simple tips to keep your pasta salad fresh, vibrant, and perfectly textured all week long.
Refrigerating Your Salad
- Store your salad in an airtight glass container and refrigerate for up to 4 days.
- Keep it on the middle shelf to avoid temperature swings.
- For best texture, store pesto separately and toss it in before serving.
- Avoid over-dressing—it can make the pasta soggy after a day or two.
If you love pasta dishes that taste even better the next day, try the Chicken Spaghetti Recipe with Rotel—a cheesy, meal-prep-friendly comfort classic.
Rehydrating and Refreshing
After a night in the fridge, pasta tends to absorb some of the dressing. To bring it back to life:
- Add a drizzle of extra-virgin olive oil or fresh lemon juice.
- Toss gently to recoat every bite.
- Mix in a tablespoon of new pesto for extra color and flavor.
- If using gluten-free pasta, add a splash of warm water before tossing—it helps soften it slightly.
Freezing Tips
Freezing pesto works beautifully—but freezing the full salad doesn’t.
- Freeze pesto in ice cube trays for up to 3 months.
- Thaw cubes overnight in the fridge or at room temperature before mixing with cooked pasta.
- Always add fresh veggies and protein after thawing to maintain crunch and flavor.
For another pasta that reheats beautifully, check out the Baked Chicken Spaghetti Recipe—a creamy, family-approved favorite that stores perfectly.
Frequently Asked Questions
Can I freeze chicken pesto pasta salad?
It’s best not to freeze the entire salad, as the pasta and vegetables lose texture when thawed. Instead, freeze the pesto separately in small containers or ice cube trays. Then, mix it with freshly cooked pasta and chicken when you’re ready to serve.
How do I keep pasta salad from getting soggy?
Cook pasta al dente and rinse it under cold water to stop the cooking process. Toss it lightly with olive oil before mixing in the dressing. Keep the pesto separate until just before serving for the best texture.
What’s the best pasta shape for pasta salad?
Short pasta holds the pesto best. Rotini, penne, and bowtie pasta are excellent choices because their ridges trap the sauce. If you prefer a lighter bite, try chickpea or gluten-free fusilli for added protein and texture.
Bringing It All Together
This Chicken Pesto Pasta Salad is everything you want in a simple homemade meal—fresh, fast, and full of flavor. The tender chicken, basil pesto, and crisp veggies come together for a dish that feels both wholesome and satisfying.
Whether you’re prepping lunches for the week or sharing it at a backyard cookout, this salad proves that comfort food can still be light, bright, and nourishing.
From my Texas kitchen to yours—here’s to meals that make life easier and a little more delicious.
Chicken Pesto Pasta Salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil. Cook pasta until al dente. Drain, rinse under cold water, and toss with olive oil to prevent sticking.
- Marinate the chicken breasts in pesto for about 10 minutes. Then grill, sear, or air‑fry until cooked through and golden. Let rest, then slice thin.
- Chop cherry tomatoes, cucumber, red onion, and zucchini into bite‑sized pieces.
- In a large bowl, combine pasta, sliced chicken, and chopped vegetables. Add mozzarella and pine nuts.
- Toss with remaining basil pesto and lemon juice. Adjust with extra olive oil if needed. Season with salt and pepper.
- Cover and refrigerate for 20–30 minutes to let flavors meld. Serve chilled or at room temperature.
Nutrition
Notes
- Swap pine nuts with sunflower seeds for a nut-free version.
- Use dairy-free mozzarella or omit cheese to make it dairy-free.
- Gluten-free pasta works well too.
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