Chicken Pesto Pasta Salad Recipe

This chewy, vibrant Chicken Pesto Pasta Salad is made with tender chicken, sweet cherry tomatoes, and ready in 25 minutes. The warm pasta melts slightly into the basil pesto, creating a glossy sauce that clings to every noodle. I make this constantly for quick summer lunches.

Why This Classic Works

I used to mix cold pasta with cold pesto, which always resulted in a clumpy and uneven salad. I quickly learned that tossing the pasta with the sauce while it is still slightly warm makes all the difference.

The residual heat helps the pesto loosen and distribute evenly without needing extra oil. Adding the mozzarella pearls only after it cools prevents them from melting into a greasy mess.

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Chicken Pesto Pasta Salad Ingredients

• 8 oz fusilli or rotini pasta
• 2 cups cooked chicken breast, shredded
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls
• 1/4 cup grated parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Chicken Pesto Pasta Salad

1. Boil the Pasta: Cook the fusilli in salted boiling water according to package directions until al dente.
2. Drain and Cool Slightly: Drain the pasta and rinse briefly under cool water to stop the cooking, leaving it slightly warm.
3. Coat with Pesto: Transfer the warm pasta to a large bowl and toss immediately with the basil pesto and olive oil until fully coated.
4. Add Mix-ins: Fold in the shredded chicken, halved cherry tomatoes, and mozzarella pearls once the pasta reaches room temperature.
5. Garnish and Serve: Season with salt and pepper, sprinkle with parmesan cheese, and toss one final time before serving.

Recipe Tips

• Salt the water heavily: Pasta absorbs flavor while cooking, so heavily salted water ensures the noodles aren’t bland.
• Cool before adding cheese: Wait until the pasta is at room temperature before adding mozzarella pearls so they retain their shape.
• Thin the pesto: If your pesto is very thick, add a splash of reserved pasta water to help it coat the noodles easily.

What To Serve With Chicken Pesto Pasta Salad

This bright dish pairs beautifully with grilled vegetables like zucchini or asparagus. It also works as a hearty side next to a simple mixed green salad or toasted garlic bread.

How To Store

Keep the pasta salad in an airtight container in the fridge for up to 4 days. Before serving leftovers, stir in a splash of olive oil to loosen the chilled pesto.

FAQs

Can I use homemade pesto instead of store-bought?

Yes, homemade pesto works wonderfully and brings a brighter flavor. Just ensure it has enough olive oil to coat the pasta smoothly.

Why did my pasta salad dry out in the fridge?

Pasta acts like a sponge and absorbs dressing as it sits. You can fix this by tossing in an extra spoonful of pesto or olive oil before eating.

Can I freeze this pasta salad?

Freezing is not recommended for this recipe. The mozzarella will change texture and the fresh tomatoes will become mushy upon thawing.

Nutrition

• Calories: 410 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 380mg
• Total Carbohydrate: 35g
• Protein: 21g

Try More Recipes:

• Creamy Buffalo Parmesan Garlic Chicken Pasta Recipe
• Garlic Parmesan Chicken Pasta Bake Recipe
• Garlic Parmesan Chicken Pasta Recipe