This Chicken Pesto Pasta Salad is more than a side — it makes a complete, satisfying meal. Tender grilled chicken and protein-packed pasta deliver plenty of substance, while homemade pesto, bright basil and sweet cherry tomatoes keep the dish fresh and light. It’s a perfect summer dinner and the leftovers make a tasty lunch the next day.
Pasta salad usually appears at barbecues and potlucks, but this Chicken Pesto Pasta Salad is hearty enough to serve as the main course. Grilled chicken plus protein pasta provide roughly 26 grams of protein per serving, so it’s filling and balanced without being heavy.
The salad combines classic ingredients — fresh mozzarella pearls, halved cherry tomatoes and chopped basil — all tossed with a bright, homemade pesto. Homemade pesto adds a fresher, more vibrant flavor than most store-bought jars and is easy to make ahead.
This is a great recipe for summer because most elements can be prepared in advance: grill the chicken, make the pesto, and cook the pasta, then combine everything just before serving. Leftovers keep well and are ideal for meal prep.
Why you’ll love this recipe
- High-protein and filling enough for lunch or dinner.
- Keeps well for up to three days, making it ideal for meal prep.
- Pesto and leftover chicken can be prepared ahead to save time.
- Flexible: swap proteins, pasta shapes or seasonal produce to suit your tastes.
Recipe ingredients
- Chicken breast: Grilled chicken adds a smoky flavor and substantial protein. Rotisserie or leftover roasted chicken also work well.
- Pasta: A protein-enriched short pasta like fusilli or penne works great. Any short pasta shape is fine.
- Pesto sauce: Homemade pesto (basil, spinach, or a nut-based variation) gives the brightest flavor. Make it ahead if you like.
- Cherry tomatoes: Halved cherry tomatoes add sweetness and acidity that brighten the salad.
- Mozzarella: Mini mozzarella balls or pearls provide creamy, mild richness.
- Fresh basil: Chopped basil adds a fresh, herbal note. Baby spinach can substitute if needed.
- Parmesan: Freshly shredded parmesan is optional for serving and adds a savory finish.
The recipe card below lists exact quantities and full instructions.
How to make this recipe
The salad comes together quickly once components are prepared. I recommend making the pesto a day or two ahead, then grilling the chicken and cooking the pasta the day you plan to serve the dish.
Pro tip: Reserve 2–3 tablespoons of the pasta cooking water before draining. Whisking a little of that starchy water into the pesto creates a silky dressing that coats the pasta without making the salad heavy.
Full instructions are provided in the recipe card below.
Tips for success
- Reserve pasta water: A little starchy pasta water thinned into the pesto creates a glossy dressing that clings to the pasta.
- Rinse briefly: Rinse the pasta just until it’s cool to stop cooking and prevent sticking.
- Rest the chicken: Let the grilled chicken rest 5 minutes before slicing to retain juices.
Recipe FAQs
Yes. This pasta salad makes a convenient make-ahead lunch or picnic dish. Note that the pasta will absorb some pesto as it chills; if it seems dry, stir in a tablespoon or two of olive oil or an extra spoonful of pesto just before serving.
Yes. Homemade pesto tastes the freshest, but a good-quality store-bought pesto works when time is limited.
Absolutely. Protein pasta increases the protein content, but any short pasta shape will deliver excellent texture and flavor in this salad.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. If the salad dries as it chills, refresh it with a drizzle of olive oil or a spoonful of pesto before serving.
Chicken Pesto Pasta Salad
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
- 1 lb. boneless skinless chicken breasts
- Salt and pepper, to taste
- 8 ounces protein pasta (or your preferred short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved if large
- 1/2 cup pesto sauce (homemade preferred)
- 1/2 cup freshly chopped basil
- 1/4 cup shredded parmesan cheese, optional
Instructions
-
Preheat a grill to medium-high heat. Season the chicken breasts with salt and pepper on both sides. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
-
Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 2–3 tablespoons of the pasta cooking water. Drain and rinse briefly with cool water to stop cooking, then drain well.
-
In a small bowl, whisk the pesto with 2–3 tablespoons of the reserved pasta water until smooth and pourable. This creates a silky dressing that will coat the pasta evenly.
-
Combine the cooked pasta, sliced chicken, cherry tomatoes, mozzarella, pesto and chopped basil in a large bowl. Toss gently until everything is evenly coated. Season with additional salt and freshly ground black pepper to taste. Serve with shredded parmesan if desired, or refrigerate until ready to serve.
Notes
- Pro tip: Reserve pasta water and stir some into the pesto to make a glossy, clingy dressing.
- Protein pasta was used here; nutrition will vary with the pasta you choose.
- Try basil pesto, spinach-walnut pesto, or any favorite pesto variation. Leftover grilled or roasted chicken saves time.
- If making ahead, refresh the salad before serving with an extra spoonful of pesto or a splash of olive oil if it looks dry.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Calories: 371 kcal, Carbohydrates: 31 g, Protein: 26 g, Fat: 15 g, Saturated Fat: 4 g, Sodium: 371 mg, Fiber: 2 g, Sugar: 2 g
Nutrition is estimated using a food database and is intended as a guideline only.