Oh my gosh, summer is here, which means it’s time to stop turning on the oven! If you’re looking for the absolute easiest dish to bring to a barbecue or just need a quick, satisfying lunch that tastes incredibly fresh, you’ve found it. I’m talking about my go-to **Chicken Pesto Pasta Salad**. It’s so simple, I swear I mix it up in under 20 minutes every time, and the flavor is just outstanding.

I remember the first time I served this. We had an impromptu gathering by the lake, and I needed something fast. Everyone went absolutely wild for it! They couldn’t believe how flavorful this **Chicken Pesto Pasta Salad** was, especially since I just threw pre-cooked chicken in. Seriously, forget heavy mayonnaise salads; this bright, herbaceous, cold pasta salad is the real winner for sunny days.

Why This Chicken Pesto Pasta Salad Is Your New Summer Favorite

This isn’t just another cold pasta salad, trust me. This vibrant, green dish is what I turn to when I need a crowd-pleaser that doesn’t require me to babysit the stove all afternoon. It’s truly summer food magic! You’ll want to make a huge batch because it disappears fast.

It’s lightning fast to put together—seriously fast!
It tastes even better the next day, which is perfect for meal prepping.
The bright, fresh basil flavor is so light and perfect for hot weather.

Quick Prep Time for Easy Chicken Pesto Pasta Salad

I love that the only real ‘cooking’ involved is boiling the pasta for about ten minutes. Prep time is only fifteen minutes on top of that! It means you can throw this together right before your guests arrive, or even pack it for a picnic without much fuss. It saves so much time!

Fresh Ingredients Make the Best Chicken Pesto Pasta Salad

Heavy, gloppy salads just don’t feel right in July, which is why I stick to pesto, lemon juice, and super fresh veggies here. The bright acidity from the lemon slices through the richness of the pesto perfectly. You get that incredible herb flavor without feeling weighed down at all!

Essential Ingredients for Perfect Chicken Pesto Pasta Salad

To make this the best **Chicken Pesto Pasta Salad** you’ve ever had, we need to be precise about what goes in. You’ll definitely need that full pound of rotini pasta, cooked just right, and about two cups of already cooked and shredded chicken breast to keep things moving quickly. We’re pouring in a whole cup of good basil pesto—if you have a chance to make some homemade pesto, you should check out this great guide right here—and one cup of cherry tomatoes that you absolutely must halve before tossing them in.

Then we bring in the crunch and zing: a quarter cup of thinly sliced red onion for a little bite, the same amount of pine nuts, and a couple of tablespoons of fresh lemon juice to brighten everything up. Don’t forget the salt and pepper to taste at the very end!

Ingredient Notes and Substitutions for Chicken Pesto Pasta Salad

Rotini pasta is my favorite shape because those little spirals really grab onto the pesto sauce, but feel free to use farfalle or penne if that’s what you have on hand. When it comes to the chicken, make sure it’s already cooked and shredded; no one wants raw chicken in their cold pasta salad! Also, those pine nuts are non-negotiable for flavor, but watch them like a hawk when you toast them—they burn in a flash!

If you’re worried about the onions being too sharp, slice them super thin and soak them in a little ice water for five minutes before draining. It takes away the harsh edge but keeps that lovely aromatic quality we need.

Step-by-Step Instructions for Your Chicken Pesto Pasta Salad

Okay, this is where the real magic happens, and honestly, it’s harder to mess up than making toast! We want everything combined perfectly so that every single forkful of your **Chicken Pesto Pasta Salad** has that punch of pesto and chicken. Follow these steps, and you’ll be golden. If you need a super quick way to get your chicken ready, I highly recommend checking out this guide on shredded chicken!

Remember, the key here isn’t complicated cooking; it’s about good assembly and letting those flavors chill out together before serving.

Cooking and Cooling the Pasta for the Chicken Pesto Pasta Salad

First things first: boil that rotini until it’s perfectly al dente, not mushy! That means it still has a little bit of bite when you chew it. The most important part after draining is rinsing it really well under cold water. You have to shock it cool, otherwise, the residual heat will start cooking your lovely fresh tomatoes and maybe even break down your pesto binder. Make sure that pasta is thoroughly chilled!

Tossing and Chilling the Chicken Pesto Pasta Salad

Now you can combine everything in your biggest bowl: the cold pasta, the chicken, the tomatoes, onions, and those toasted pine nuts. Pour over the pesto and that bright lemon juice. Toss gently—don’t smash the pasta! I always use big rubber spatulas for this. Once everything looks beautifully coated in that gorgeous green sauce, cover it tight and put it in the fridge for at least 30 minutes. Seriously, don’t skip the chill time; that’s when the flavors really get to know each other and make this a fantastic **cold pasta salad**.

Expert Tips for the Best Chicken Pesto Pasta Salad Texture and Flavor

I’ve made this pasta salad way too many times for my own good, and I’ve learned a couple of little tricks to make sure it tastes like a five-star dish instead of just leftovers. First, the pesto quality really matters here. Since pesto is the main flavor driver, splurge a little if you can! If you want to make your own, I have an amazing recipe for homemade pesto sauce that uses tons of fresh basil.

My number one tip for keeping this salad perfect, even if it sits out for an hour at a picnic? Reserve a tablespoon of pesto and a tiny splash of olive oil. If the pasta starts looking dry as it chills or after you’ve reheated a small plate in the microwave (which I totally do!), stir that reserved dressing in right before serving. Never worry about it being dry again!

Also, use room-temperature cooked chicken. If you mix icy cold chicken into the already-cooled pasta, it chills the whole mixture down too fast and prevents the flavors from really marrying nicely during that essential 30-minute chill time.

Variations to Customize Your Chicken Pesto Pasta Salad

Okay, while this basic **Chicken Pesto Pasta Salad** recipe is pretty much perfect as written, I know cooks like you like to play around! If you want to bulk this up for a main course or just throw in some extras you have lying around, you have so many fun options.

My absolute favorite way to dress this up is by adding small mozzarella balls—little bocconcini—because they get creamy coated in the pesto and are just heavenly. You could also toss in some chopped sun-dried tomatoes for a chewy texture and an extra punch of savory flavor. Spinach wilts down nicely if you want more greens, but I find chopped fresh arugula right before serving gives it the best peppery kick!

Serving Suggestions for Your Chicken Pesto Pasta Salad

Because this **Chicken Pesto Pasta Salad** is so bright and satisfying, it holds its own at any party, but it pairs wonderfully with simple sides. If you’re heading to a summer potluck, it looks fantastic sitting next to some grilled skewers or a big bowl of fresh watermelon slices.

It’s also amazing for a light lunch, honestly. I usually make a big batch just so I can eat it cold straight from the container the next day!

To complete the summer vibe, you need a refreshing drink. I highly recommend skipping the heavy sodas and mixing up something light. Have you looked at the great ideas for non-alcoholic summer drinks? A sparkling lemonade or a cucumber-mint infusion is the perfect match for this herbaceous salad!

Storing Leftover Chicken Pesto Pasta Salad

Here’s the good news: this **Chicken Pesto Pasta Salad** is fantastic as leftovers! Once it’s all chilled and the flavors have settled in, it keeps beautifully. You want to transfer any remaining salad into a truly airtight container. Don’t just cover the bowl with foil; put it in something sealed so it doesn’t soak up any weird fridge smells!

I usually get a solid three or four days out of it in the refrigerator, but here’s my pro tip for leftovers: the pasta really drinks up all that delicious pesto dressing overnight. When you pull it out the next day, don’t panic if it seems a little dry. Just stir in a teaspoon of fresh lemon juice or a tiny drizzle of olive oil. That little boost wakes it right back up, and it tastes just as amazing as the first time!

Frequently Asked Questions About Chicken Pesto Pasta Salad

I get so many questions about this recipe because it’s one of those dishes everyone wants to nail perfectly, especially when they’re taking it to a big picnic or party. It’s a staple for a reason! Here are the things folks ask me most often about making the best **chicken pesto pasta salad**.

Can I make this cold pasta salad ahead of time?

You absolutely can! In fact, I think it tastes even better the next day. Remember that 30-minute chill time I mentioned in the instructions? If you’re making it more than four hours ahead, just plan on adding an extra teaspoon of fresh lemon juice or a tiny drizzle of olive oil right before you serve it. The pasta tends to soak up that delicious dressing as it sits overnight, so a little wake-up splash brings it right back to life!

What is the best way to keep this chicken pesto pasta salad moist?

Moisture comes down to two things: the quality of your dressing and the temperature of your pasta. Make sure you’re using a really good, oily basil pesto—don’t try to skimp there! And please, please make sure you rinse that rotini pasta under cold water until it’s completely cool before you mix anything in. If the pasta is warm, it just drinks up the oil too fast, leaving you with dry bits later on. If you follow that tip, your salad will stay perfect!

Is this recipe suitable for meal prep?

It’s one of the best for meal prep, hands down! Since it’s a **cold pasta salad** and not mayo-based, it holds up really well in the fridge. I usually portion out individual servings into small, sealed containers right after it chills. Since we’re using pre-cooked chicken, you don’t even have to heat it up later; it’s ready to grab and go for lunch. If you want more tips on the best way to store your prepped chicken for salads, check out my post on shredded chicken!

Estimated Nutritional Information for Chicken Pesto Pasta Salad

Now, I know some of you are watching your macros or just curious about what you’re eating, so I gathered up the approximate nutritional details for this **Chicken Pesto Pasta Salad**. Keep in mind these numbers are just a general guide based on the exact measurements I use, especially accounting for quality pesto and chicken breast.

But remember, baking or cooking is always an art, not a science! If you use a store-bought pesto that’s heavier on the cheese or oil, those numbers might swing a little bit. These values are an estimate per one-cup serving size.

Calories: About 450
Protein: A fantastic 25 grams! That’s why I love this for lunch.
Fat: Around 25 grams total, mostly coming from that lovely olive oil and nuts in the pesto.
Carbohydrates: Sitting right around 35 grams.
Sugar: It’s surprisingly low, only about 4 grams, which is mostly natural sugars from the tomatoes and onion.
Sodium: Roughly 550 milligrams.

Seriously, take these numbers with a grain of salt, because the exact type of pasta you use or if you choose leaner chicken than I do will change things! The important thing is that you get a delicious, satisfying meal that feels light and perfect for summer!

Chicken Pesto Pasta Salad

Author: cocktailmixguide.com
Total Time: 25 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple, cold pasta salad featuring cooked chicken and pesto sauce.

Ingredients

Scale

1 pound rotini pasta
2 cups cooked, shredded chicken breast
1 cup prepared basil pesto
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
Salt and black pepper to taste

Instructions

Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down.
In a large bowl, combine the cooled pasta, shredded chicken, halved cherry tomatoes, sliced red onion, and toasted pine nuts.
Pour the basil pesto and lemon juice over the pasta mixture.
Toss gently until all ingredients are evenly coated with the pesto.
Season with salt and black pepper to your preference.
Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Watch them closely to prevent burning.
You can substitute store-bought rotini with another short pasta shape.
For a richer flavor, use homemade pesto if available.

Prep Time: 15 min
Cook Time: 10 min
Category: Salad
Method: No Cook (Assembly)
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 4
Sodium: 550
Fat: 25
Saturated Fat: 4
Unsaturated Fat: 21
Trans Fat: 0
Carbohydrates: 35
Fiber: 3
Protein: 25
Cholesterol: 55

Keywords: chicken pesto pasta salad, cold pasta salad, basil pesto, summer salad, easy chicken salad