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Ever found yourself staring into your fridge at 6 PM, wishing dinner could magically appear? That was me last summer after a long day at work too tired to cook but craving something flavorful and refreshing. That’s when I stumbled upon my go-to lifesaver: Chicken Pesto Pasta Salad. It’s comforting yet vibrant, satisfying yet light, and best of all in just 20 minutes.
This isn’t your average pasta salad. It blends juicy grilled chicken, tender pasta, and bright basil pesto into one simple dish that works for weeknight dinners, meal prep lunches, or potluck gatherings. Unlike other recipes that require multiple steps or processed shortcuts, this version focuses on real ingredients and easy techniques anyone can master.
If you’re looking for a protein-packed, flavor-filled meal that saves time without sacrificing taste, this Chicken Pesto Pasta Salad is it.
Ingredients Breakdown & Substitutions
Each ingredient in this Chicken Pesto Pasta Salad brings something special to the table literally. Here’s what you’ll need, with pro tips and swaps to fit your dietary needs.

Main Ingredients Of Chicken Pesto Pasta Salad
- Cooked Pasta (2 cups)
Best: rotini, penne, or fusilli shapes that hold pesto well.
Gluten-Free Swap: Use chickpea or lentil pasta. - Cooked Chicken Breast (1.5 cups, shredded or diced)
Grilled, roasted, or rotisserie all work great.
Vegetarian: Use grilled tofu or chickpeas instead. - Fresh Basil Pesto (½ cup)
Use store-bought or homemade. Choose one with olive oil & pine nuts for best flavor.
Dairy-Free: Choose vegan pesto or make your own with nutritional yeast. - Cherry Tomatoes (1 cup, halved)
Adds a burst of freshness. - Baby Spinach (1 cup)
Optional, but adds nutrients and color. - Parmesan Cheese (¼ cup, shaved)
Skip or replace with vegan Parmesan if dairy-free. - Olive Oil (1 tbsp)
Helps everything coat evenly. - Salt & Pepper (to taste)
Where to Buy Specialty Ingredients
- High-quality pesto: Trader Joe’s, Whole Foods, or local Italian markets.
- Gluten-free pasta: Walmart, Target, or online (Barilla, Banza).
- Vegan cheese: Daiya, Violife at most major grocery chains.
Step-by-Step Instructions with Expert Tips
Follow these simple steps to get your Chicken Pesto Pasta Salad ready in no time:
Step 1: Cook the Pasta
Boil water and cook pasta until just al dente (about 7-9 minutes).
Pro Tip: Salt your water like the sea it’s your only chance to flavor the pasta from within.
Drain and rinse with cold water to cool it quickly and prevent overcooking.
Avoid mushy pasta by not overcooking even 1 minute too long makes a difference.
Step 2: Prep the Chicken
If using leftover or rotisserie chicken, shred or dice into bite-sized pieces.
Want extra flavor? Grill chicken with a sprinkle of garlic powder and lemon zest.
Step 3: Mix the Base
Combine cooked pasta, chicken, pesto, and olive oil in a large mixing bowl.
Toss gently until everything is coated in that glossy green pesto.
Step 4: Add Veggies & Cheese
Fold in cherry tomatoes, spinach, and Parmesan.
Add spinach last to keep it from wilting.
If your salad looks dry, drizzle in a little more olive oil.
Step 5: Season and Serve
Taste and adjust with salt and pepper.
Chill for 10 minutes or serve immediately.
Optional: Top with crushed red pepper flakes for a kick!
Why This Chicken Pesto Pasta Salad Recipe Is a Must Try
- Ready in just 20 minutes perfect for busy weeknights
- Uses simple pantry staples
- Meal prep friendly and ideal for lunchboxes
- Balanced with protein, fiber, and healthy fats
- Customizable for vegetarian and gluten-free diets
- Refreshing yet comforting with a creamy, herby kick
- Kid-approved, picnic-perfect, and totally craveable
- One bowl, minimal cleanup!
Storage, Make-Ahead & Freezing Tips
How to Store
- Fridge: Store in an airtight container for up to 4 days.
- Add a splash of olive oil before serving leftovers to revive flavors.
Can You Freeze Chicken Pesto Pasta Salad?
Not recommended. The texture of the pasta and spinach suffers after freezing.
Make-Ahead Tips
- Cook the pasta and chicken ahead of time.
- Mix everything together when ready to serve for peak freshness.
Chicken Pesto Pasta Salad Leftover Ideas
- Turn it into a wrap with a tortilla and extra greens
- Add it to a lunch bento with fruit and crackers
- Warm slightly and top with a fried egg for a brunch twist
Creative Variations & Serving Ideas
Flavor Twists
- Greek-Inspired: Add kalamata olives, cucumbers, and feta
- Southwest Style: Use chipotle pesto, corn, and black beans
- Caprese Vibes: Add mini mozzarella balls and balsamic glaze drizzle

Serving Pairings
- Drink it with: Iced tea, lemonade, or a crisp Sauvignon Blanc
- Serve with: Garlic bread, green salad, or grilled zucchini
- Party Platter: Pair with antipasto skewers and marinated olives
Nutrition Facts (per serving)
Nutrient | Amount |
Calories | 420 kcal |
Protein | 26 g |
Carbohydrates | 38 g |
Fat | 20 g (5 g saturated, 15 g unsaturated) |
Fiber | 4 g |
Sugar | 3 g |
Vitamin A | 22% DV |
Vitamin C | 18% DV |
Iron | 12% DV |
Gluten-Free | Optional with GF pasta |
Dairy-Free | Optional |
Keto-Friendly | |
Vegetarian | (use chickpeas instead) |
Serving Size | 1.5 cups |
Nutrition values are estimated using USDA databases and may vary by brand or portion.
Expert Tips for Perfect Pasta Salad
- Use cold water to cool pasta fast; this stops it from turning mushy.
- Don’t overdress early: Add extra pesto just before serving if needed.
- Choose good pesto! Homemade or refrigerated brands taste way better.
- Grill your chicken for a smoky twist.
- Add spinach just before serving to keep it fresh and vibrant.
- Double the recipe for meal prep and use different toppings each day.
- Let it sit 10 minutes before serving to allow flavors to blend beautifully.
- Avoid watery salads by draining pasta well.
FAQs
Can I make Chicken Pesto Pasta Salad the night before?
Absolutely! It actually tastes better the next day as the flavors develop. Just stir in a little olive oil or pesto before serving to freshen it up.
What pasta works best for Chicken Pesto Pasta Salad?
Short, curly pastas like rotini, fusilli, or penne are ideal; they hold onto the pesto and mix well with the other ingredients.
Can I make it vegetarian or vegan?
Yes! Swap the chicken for chickpeas or grilled tofu, and use dairy-free pesto and cheese. The flavor is still incredible.
Conclusion: Give It a Try Tonight!
There you have itChicken Pesto Pasta Salad that’s fast, filling, and flavorful enough to make again and again. Whether you’re packing lunch, feeding picky eaters, or just don’t want to turn on the oven, Chicken Pesto Pasta Salad recipe has your back.
Have you tried it yet? What’s your favorite twist: Fresh Vegetable Tortilla Roll Ups or Ground Turkey and Zucchini Skillet? Drop a comment below and let’s share ideas!
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Chicken Basil Pesto Pasta Salad
Ingredients
Pasta Salad Base
- Cooked rotini or penne pasta
- Grilled chicken breast (shredded or diced) can be roasted or rotisserie
- Fresh basil pesto
Mix‑ins
- Cherry tomatoes (halved)
- Baby spinach
- Parmesan cheese (grated)
Seasoning & Finish
- Olive oil
- Salt and pepper to taste
Instructions
- Boil pasta in salted water until al dente. Drain and rinse with cold water.
- Shred or dice the grilled chicken breast.
- In a large bowl, combine pasta, chicken, basil pesto, and olive oil. Toss until well coated.
- Fold in cherry tomatoes, baby spinach, and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Chill in the fridge for about 10 minutes, or serve immediately.