This Chicken Pesto Pasta Salad Recipe is the ultimate summer crowd-pleaser—a vibrant medley of juicy chicken, tender pasta, creamy mozzarella, and crisp cucumbers, all coated with irresistible basil pesto. It’s not just a quick lunch or potluck staple; it’s a bowlful of sunshine that’s bursting with fresh flavors and color in every bite!
Why You’ll Love This Recipe
- Fresh, Herby Flavor: Every forkful is brightened by basil pesto, juicy tomatoes, and creamy mozzarella for a taste of summer in any season.
- Meal Prep Friendly: This salad keeps beautifully for days, making it perfect for easy lunches, picnics, or potlucks.
- A Complete Meal: Protein, veggies, carbs, and healthy fats—this Chicken Pesto Pasta Salad Recipe is truly a one-bowl wonder!
- Super Customizable: Use what you have—switch up the veggies, pasta, cheese, or even make it gluten-free or vegetarian as you like.
Ingredients You’ll Need
Each ingredient in this Chicken Pesto Pasta Salad Recipe is there for a reason—bringing either freshness, creamy richness, or an irresistible bite. A handful of simple things come together for a salad that’s as stunning as it is delicious!
- Diced cooked chicken: The star protein for heartiness—use rotisserie, grilled, or even leftover chicken for maximum flavor and convenience.
- Cavatappi pasta (or gluten-free pasta): Those fun spirals hold onto the pesto and create the perfect chewy base; feel free to substitute your favorite shape.
- Fresh mozzarella pearls: Creamy, mild bites of cheese that soak up the pesto and add gorgeous texture—bocconcini or even chopped mozzarella works too.
- Persian or mini-cucumbers, sliced: Crisp, juicy, and never watery, these cucumbers bring cool crunch to every bite.
- Grape or heirloom cherry tomatoes, halved: Their sweet, tangy burst pairs perfectly with the pesto and brings beautiful color (mixing colors looks extra fabulous!).
- Finely diced red onion: Adds a gentle bite and a bit of savory zip—soak in water if you prefer a milder flavor.
- Refrigerated prepared pesto: The heart and soul of this dish—choose a fresh, bright green pesto for best flavor and color.
- Shredded Parmesan cheese: A nutty, salty finish that ties everything together and adds that little “something special.”
- Fresh basil leaves (optional): The freshest finishing touch—torn or thinly sliced on top just before serving.
Variations
The best thing about a Chicken Pesto Pasta Salad Recipe is how delightfully easy it is to play with! Whether you’re working around ingredients on hand or personal preferences, this dish adapts beautifully to your kitchen and your cravings.
- Vegetarian Version: Simply leave out the chicken or swap in canned chickpeas, white beans, or extra veggies for a meatless crowd-pleaser.
- Gluten-Free Friendly: Use your favorite gluten-free pasta—brands like Banza, Barilla GF, or Trader Joe’s quinoa fusilli stay tender even when served cold.
- Pesto Twist: Try sun-dried tomato pesto, arugula pesto, or even a homemade walnut-basil variety for a new flavor profile.
- Add-Ins Galore: Toss in roasted red peppers, artichoke hearts, olives, or baby spinach for extra color, texture, and nutrition.
How to Make Chicken Pesto Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by cooking your cavatappi (or pasta of choice) according to the package instructions—make sure to salt your water for extra flavor! Once perfectly al dente, drain and rinse under cool water to stop the cooking; let it cool to room temperature so the pesto clings beautifully.
Step 2: Prep and Combine Ingredients
Dice your cooked chicken, halve the tomatoes, slice the cucumbers, and finely dice that red onion. Add the cooled pasta and chicken to a spacious mixing bowl and scatter in all your prepared veggies, mozzarella pearls, Parmesan, and that gorgeous spoonful of fresh pesto.
Step 3: Mix and Finish
Using a large spoon or spatula, fold everything together gently but thoroughly—make sure each bite is glossy with pesto. Taste and adjust with extra pesto or sprinkle of cheese, and just before serving, add a shower of torn basil leaves for a bright finish.
Pro Tips for Making Chicken Pesto Pasta Salad Recipe
- Pasta Shape Matters: Short, twisty shapes like cavatappi or fusilli grab the pesto and mix-ins for the perfect bite every time.
- Use Fresh, Bright Green Pesto: Refrigerated or homemade pesto adds zesty, herbal flavor and keeps your salad looking vibrant—avoid shelf-stable jarred pesto for the best color and taste.
- Cool Ingredients, Happy Salad: Make sure your pasta and chicken are fully cooled before mixing to prevent wilting the veggies or melting the cheese.
- Make It a Day Ahead: The flavors actually improve after a few hours in the fridge, making this Chicken Pesto Pasta Salad Recipe a total dream for entertaining or meal prep.
How to Serve Chicken Pesto Pasta Salad Recipe
Garnishes
Shower on extra freshly grated Parmesan, ribboned fresh basil, or even a sprinkle of toasted pine nuts just before serving. These little touches bring visual flair and amp up the fresh, nutty flavor that makes this salad irresistible.
Side Dishes
This Chicken Pesto Pasta Salad Recipe shines on its own, but it plays well with others—think warm garlic bread, herby focaccia, grilled corn on the cob, or a crisp arugula salad. It’s also fantastic as part of an antipasto platter or easy picnic spread.
Creative Ways to Present
For parties, serve it piled high on a big platter with extra basil and tomatoes for color pop. Or, scoop individual servings into jars or cups for a grab-and-go lunch, picnic, or potluck. Mini skewers with all the salad components threaded on are always a conversation starter!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pesto Pasta Salad Recipe keeps very well! Store it in an airtight container in the refrigerator for up to four days. If it dries out, revive with a splash of olive oil or a little extra pesto before serving.
Freezing
Freezing isn’t ideal for this salad—the fresh veggies and cheese tend to lose their great texture after thawing. For best results, prepare and enjoy this salad fresh, or keep it refrigerated.
Reheating
This is one salad best served cold or at room temperature! If you prefer it slightly warmed, let it sit out before serving—avoid microwaving, as heating may make the cheese rubbery and veggies limp.
FAQs
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Can I use store-bought pesto for this Chicken Pesto Pasta Salad Recipe?
Absolutely! For best results, choose a refrigerated, fresh-style pesto instead of the shelf-stable kind. The fresher pesto keeps your salad bright and green and packs more punchy basil flavor.
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What’s the best pasta shape to use?
Short, curly shapes like cavatappi, fusilli, or rotini are perfect, as they trap the pesto and small bits of chicken and veggies. You can absolutely use gluten-free versions—just make sure to choose one that holds its texture when chilled.
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Can I make Chicken Pesto Pasta Salad Recipe ahead of time?
Yes, and you should! It actually gets better after a few hours in the fridge, allowing flavors to meld. If serving later, wait to add the fresh basil and adjust with extra pesto if needed before serving.
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How do I make a vegetarian version of this salad?
Just skip the chicken or swap in chickpeas, white beans, or roasted vegetables for a hearty, protein-rich vegetarian twist. All the vibrant flavors of the Chicken Pesto Pasta Salad Recipe still shine through!
Final Thoughts
If you’re looking for maximum flavor with minimal fuss, go ahead and give this Chicken Pesto Pasta Salad Recipe a try! It’s a celebration of fresh ingredients and bold taste, and I promise your family, friends—even picky eaters—will be coming back for seconds (and thirds). Enjoy every forkful!
Print
Chicken Pesto Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6 (1 ¾ cup) servings 1x
- Category: Main Dish
- Method: Mixing
- Cuisine: Italian
- Diet: Gluten Free
Description
A delightful Chicken Pesto Pasta Salad recipe that combines tender chicken, cavatappi pasta, fresh mozzarella, cucumbers, tomatoes, red onion, and a flavorful pesto dressing. Perfect for a light and refreshing meal.
Ingredients
Diced Cooked Chicken:
- 2 1/2 cups (12 ounces)
Cavatappi Pasta:
- 6 ounces, cooked and cooled (about 16 ounces cooked)
Fresh Mozzarella Pearls:
- 8 ounces
Persian or Mini-Cucumbers:
- 2 cups, sliced
Grape or Heirloom Cherry Tomatoes:
- 6 ounces, halved
Red Onion:
- 1/3 cup, finely diced
Prepared Pesto:
- 1/2 cup
Shredded Parmesan Cheese:
- 1/4 cup, plus more for garnish
Optional:
- Fresh basil leaves, for garnish
Instructions
- Combine Pasta and Chicken: In a large mixing bowl, mix cooked and cooled pasta and chicken.
- Add Ingredients: Add mozzarella pearls, cucumbers, tomatoes, red onion, pesto, and Parmesan cheese. Gently combine.
- Garnish: Garnish with basil leaves and additional Parmesan, if desired.
- Storage: Store any leftovers in the refrigerator in an airtight container for up to 4 days.
Notes
- For gluten-free options, recommended brands include Banza, Barilla Gluten-Free, and Trader Joe’s Brown Rice & Quinoa Fusilli.
Nutrition
- Serving Size: 1 ¾ cups
- Calories: 320
- Sugar: 3g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
