Easy Chicken Pesto Pasta Salad is one of my go-to meals when I want something fresh, filling, and packed with flavor. I love how the bright, herby pesto clings to the pasta and tender chicken, while juicy tomatoes and crunchy veggies add just the right balance. It’s a complete meal that’s perfect served cold or at room temperature — ideal for lunch, dinner, picnics, or meal prep.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and always satisfying. It comes together in under 30 minutes and uses simple ingredients I usually have on hand. The pesto gives it bold, garlicky flavor without needing a complicated dressing, and adding chicken makes it hearty enough to be a full meal. It’s also one of those dishes that tastes even better the next day. Easy Chicken Pesto Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or thighs, shredded or cubed
Pasta (short shapes like rotini, fusilli, or penne work best)
Cherry tomatoes, halved
Cucumber, chopped
Red onion, thinly sliced (optional)
Fresh mozzarella balls or cubed cheese
Basil pesto (store-bought or homemade)
Olive oil (to loosen the pesto if needed)
Salt and black pepper
Fresh basil (for garnish, optional)
Pine nuts or sunflower seeds (optional, for crunch)

Directions

I cook the pasta according to package directions, then drain and rinse under cool water to stop the cooking and chill it slightly.
In a large bowl, I combine the cooked pasta, chicken, cherry tomatoes, cucumber, red onion, and mozzarella.
I add the pesto and toss everything gently to coat. If the pesto feels too thick, I mix in a splash of olive oil to help it spread evenly.
I season with salt and pepper to taste, and garnish with fresh basil and a sprinkle of seeds or nuts if I want extra texture.
I chill the salad in the fridge for about 15–20 minutes before serving, or enjoy it right away at room temperature.

Servings and timing

This recipe serves 4–6 and takes about 25 minutes from start to finish — just cook the pasta and toss everything together.

Variations

Sometimes I swap in arugula or baby spinach for extra greens, or use sun-dried tomatoes instead of fresh for a deeper flavor. I’ve made it with tortellini for a fun twist, and when I want it dairy-free, I skip the cheese and use a vegan pesto. Grilled zucchini or roasted red peppers are also great mix-ins.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The pasta absorbs the pesto over time, so I sometimes stir in a little more olive oil or pesto before serving. I enjoy this salad cold, so no reheating is needed. Easy Chicken Pesto Pasta Salad

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and makes this recipe even faster. I just shred or chop it before tossing it in.

What kind of pasta is best?

Short pasta like rotini, penne, or farfalle holds the pesto well and mixes easily with the other ingredients.

Can I make this ahead of time?

Absolutely. It’s great for meal prep or parties. I make it up to a day ahead and store it chilled, adding a little extra pesto if it dries out.

Is it good served warm?

Yes, I’ve enjoyed it warm right after making it, but I usually prefer it chilled or at room temperature for the best texture and flavor balance.

Can I use a different protein?

Definitely. I’ve used grilled shrimp, chickpeas, or even tofu for a twist — it’s a very flexible base.

Conclusion

Easy Chicken Pesto Pasta Salad is a fresh, vibrant dish that’s perfect for any occasion. I love how simple it is to make and how well the pesto ties all the ingredients together. Whether I’m feeding a crowd, prepping lunches, or just throwing together a quick weeknight dinner, this salad always delivers the flavor and satisfaction I’m looking for.