Chicken Pesto Pasta Salad

This Chicken Pesto Pasta Salad is one of those recipes I keep coming back to all summer long. Tender chicken, perfectly cooked pasta, and crisp vegetables all tossed in a bright basil pesto dressing. It comes together in about 55 minutes, including that important chill time, and tastes like something you’d order at a restaurant.

I still remember the first time I made this for a backyard picnic. I was short on time and threw it together with a jar of store-bought pesto and leftover rotisserie chicken. Everyone went back for seconds, and I was hooked. This chicken pesto pasta salad hits every note – it’s herbaceous, savory, a little tangy, and so satisfying. Whether you’re meal prepping for the week or feeding a crowd, this easy pasta salad recipe never disappoints.

Everything You’ll Need to Build This Bowl

I always say the quality of your pesto makes or breaks this dish. Whether you go homemade or store-bought, use a pesto you genuinely love eating on its own. Pro tip: taste your pesto before adding extra salt, since it can already be quite salty depending on the brand.

• 12 oz rotini or fusilli pasta
• 2 cups cooked chicken, diced or shredded (rotisserie chicken works perfectly here)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cucumber, diced
• 1/2 cup roasted red peppers, chopped
• 1/3 cup kalamata olives, pitted and halved (optional but highly recommended for a briny kick)
• 1/2 cup basil pesto (I prefer Rao’s or a good homemade batch for the freshest flavor)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• Salt and black pepper to taste

Pro tip: If you can find tri-color rotini, it makes this chicken pesto pasta salad look beautiful on the table and is always a crowd-pleaser at gatherings.

How to Make Chicken Pesto Pasta Salad Step by Step

I always recommend cooking the pasta just to al dente. Overcooked pasta gets mushy once it absorbs the dressing, and nobody wants a soggy salad.

Step 1: Bring a large pot of generously salted water to a boil. Cook your rotini or fusilli according to package directions until al dente, usually 8 to 10 minutes. Drain and rinse immediately under cold water to stop the cooking and cool the pasta down completely. Set aside while you prep everything else.

Step 2: While the pasta cools, prep your vegetables. Halve the cherry tomatoes, dice the cucumber, chop the roasted red peppers, and finely slice the red onion. If your red onion tastes very sharp, soak it in cold water for 5 minutes to mellow the bite.

Step 3: In a small bowl, whisk together the basil pesto, olive oil, fresh lemon juice, and minced garlic until smooth and creamy. Taste and adjust with salt and black pepper.

Step 4: Add the cooled pasta, shredded chicken, cherry tomatoes, red onion, cucumber, roasted red peppers, and olives into a large mixing bowl. Pour the pesto dressing over the top.

Step 5: Toss everything gently until the chicken pesto pasta salad is evenly coated. You want every bite to have that gorgeous herby dressing. Take your time with this step – rushing leads to uneven coating.

Step 6: Cover and refrigerate for at least 30 minutes before serving. This resting time is important – it lets the flavors meld together beautifully. Serve chilled or at room temperature, garnished with fresh basil or a sprinkle of Parmesan if desired.

The Best Ways to Serve This Fresh Pasta Salad

This chicken pesto pasta salad pairs beautifully with light, summery sides that complement its herbaceous, savory flavor. Here are some of the best sides for chicken pesto pasta salad:

Garlic Bread: The crunchy, buttery bread is a natural match for the herby pesto dressing and makes the meal feel complete and satisfying.

Simple Green Salad: A lightly dressed arugula or romaine salad adds a peppery freshness that balances the richness of the pesto.

Grilled Corn on the Cob: The sweetness of grilled corn pairs wonderfully with the savory, briny notes in this pasta salad, especially at summer cookouts.

Watermelon Slices: A classic picnic pairing. The cool sweetness of watermelon cuts through the richness of the olive oil pesto dressing perfectly.

Lemonade or Sparkling Water: A chilled, citrusy drink ties together all the bright lemon and herb flavors in this chicken pesto pasta salad.

More Fresh and Flavorful Recipes to Try Next

If you loved this chicken pesto pasta salad, you will want to keep that fresh, satisfying energy going at your next meal. The Zesty Mediterranean Bean Salad makes a perfect light side alongside this dish, while the Creamy Asian Cucumber Salad Bowl brings a cool, crunchy contrast that works beautifully at summer gatherings. For a heartier spread, pair this pasta salad with the High Protein Chicken Street Corn Salad for a protein-packed duo that guests will love.

Looking to round out your meal prep rotation? The Garlic Butter Chicken Bowtie Pasta is another crowd-pleasing pasta dish that stores just as well and is perfect for busy weeknights. Both recipes use simple pantry staples and come together fast, making them ideal companions in any weekly meal plan.

Keeping It Fresh: Storage and Make-Ahead Tips

This chicken pesto pasta salad stores really well, making it a great option for meal prep or next-day lunches. Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend pressing a piece of plastic wrap directly onto the surface of the salad before sealing the lid to prevent it from drying out.

When you pull it out of the fridge, the pasta will have soaked up some of the dressing and may look a little dry. Just drizzle on a small splash of olive oil and a squeeze of fresh lemon juice, then toss again. It will taste just as fresh and vibrant as when you first made it.

Pro tip: This salad is not freezer-friendly. The fresh vegetables will become watery and mushy once thawed. Make it fresh and enjoy within 3 days for the best results. If you’re making it ahead for a gathering, set aside 2 tablespoons of extra pesto dressing to stir in just before serving.

Your Questions About Chicken Pesto Pasta Salad, Answered

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