Chicken Pesto Pasta Salad
This Chicken Pesto Pasta Salad isn’t just a side dish! Grilled chicken breast and protein pasta make it satisfying enough for dinner, while homemade pesto, fresh basil and juicy cherry tomatoes keep it light and fresh. It’s one of my favorite summer meals because the leftovers are just as good for lunch the next day.
Pasta salad is usually served as a side dish at barbecues and potlucks, but this Chicken Pesto Pasta Salad is hearty enough to call dinner. Juicy grilled chicken and protein pasta add 26 grams of protein per serving, making it a satisfying meal instead of just another pasta salad.
This pesto pasta salad includes classic ingredients like fresh mozzarella balls, sweet cherry tomatoes and fresh basil, and it’s all tossed in a homemade pesto that’s so much fresher tasting than anything you’ll buy at the store.
It’s the kind of recipe I love making in the summertime because almost everything can be prepped ahead. Grill the chicken, make the pesto, cook the pasta, then simply toss everything together whenever you’re ready to eat.
If you make my spinach pesto sauce in advance, you’re halfway there. Prefer classic basil pesto? My basil pesto is equally delicious here. And if you’re new to homemade pesto, don’t worry—my tutorial on how to make pesto sauce walks you through everything you need to know.
This pasta salad deserves a spot in your rotation of summer salads whether you’re bringing a dish to a barbecue or just making dinner. 🙂
Why you’ll love this recipe
- This satisfying, high-protein pasta salad is filling enough for lunch or dinner.
- Great for meal prep as it keeps for up to 3 days.
- Homemade pesto can be made in advance, and leftover chicken is great as a time saver.
- Customizable with your favorite protein, pasta and seasonal ingredients.
Recipe ingredients
- Chicken breast. Grilled chicken adds smoky flavor and plenty of protein. You can also use my Air Fryer Chicken Breast if you’d rather not use the grill, or rotisserie chicken works as a time saver.
- Pasta. I used Rummo Maxima Protein Fusilli, which adds extra protein while maintaining the texture of traditional pasta. Any short pasta shape, such as rotini, fusilli or penne, works well in this recipe.
- Pesto sauce. Homemade pesto sauce is a real game changer here. I chose to use my spinach pesto, but if basil is overflowing in your garden, my basil pesto recipe is another great option.
- Cherry tomatoes. The sweet, acidic flavor of the cherry tomatoes really makes the flavors and colors in this pesto pasta salad pop.
- Mozzarella cheese. Mini mozzarella balls are my favorite for this, but mozzarella pearls would work as well. Sub with your favorite type of cheese as desired.
- Fresh basil. Chopped fresh basil adds color and herbaceous flavor. Chopped fresh baby spinach would be a great substitute.
- Parmesan cheese. A sprinkle of shredded parmesan cheese adds savory depth of flavor, but it’s completely optional.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This protein pasta salad recipe comes together quickly once the components are ready. I like making the pesto a day or two ahead, then grilling the chicken and cooking the pasta the day I plan to serve it.
Pro tip: Reserve a little pasta cooking water before draining the pasta. Stirring it into the pesto creates a silky dressing that coats the pasta beautifully without making it heavy.
See the recipe card below for full instructions.
Tips for success
- Reserve the pasta water. Mixing a little reserved pasta water with the pesto creates a silky dressing that coats the pasta evenly.
- Rinse the pasta just until cool. This stops the cooking process and helps prevent the pasta from sticking together.
- Let the chicken rest before slicing. Resting the chicken for 5 minutes helps keep it juicy.
Recipe FAQs
Absolutely! This pasta salad is a great make-ahead meal for lunches, picnics or potlucks. Keep in mind that, like most pasta salads, the pasta will absorb some of the pesto as it chills. If the salad seems a little dry before serving, simply stir in a couple of tablespoons of olive oil or an extra spoonful of pesto to refresh the salad before serving.
Absolutely. Homemade pesto has the freshest flavor, but store-bought works well when you’re short on time.
Yes. Protein pasta simply boosts the protein content, but any type of pasta works perfectly in this recipe.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Protein pasta absorbs some of the pesto as it chills, so if the salad seems a little dry, simply stir in a drizzle of olive oil or another spoonful of pesto before serving.
More pesto recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chicken Pesto Pasta Salad
Ingredients
- 1 lb. boneless skinless chicken breasts
- salt and pepper to taste
- 8 ounces protein pasta see note 2
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls halved
- 1/2 cup pesto sauce see note 3
- 1/2 cup freshly chopped basil
- 1/4 cup shredded parmesan cheese for serving; optional
Instructions
- Preheat a grill to medium-high heat. Season the chicken breasts generously 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 before slicing into bite-sized pieces.1 lb. boneless skinless chicken breasts, salt and pepper
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining the pasta, reserve 2-3 tablespoons of the pasta cooking water. Drain the pasta and rinse briefly with cool water to stop the cooking. Drain well.8 ounces protein pasta
- In a small bowl, stir together the pesto and 2-3 tablespoons reserved pasta water until smooth and pourable.
- Add the cooked pasta, chopped chicken, cherry tomatoes, mozzarella, pesto sauce and basil to a large serving bowl. Toss gently until everything is evenly coated. Season with additional salt and freshly ground black pepper to taste. Serve with shredded parmesan cheese if desired and serve immediately, or refrigerate until ready to serve. Enjoy!1 cup cherry tomatoes, 1 cup mozzarella balls, 1/2 cup pesto sauce, 1/2 cup freshly chopped basil, 1/4 cup shredded parmesan cheese
Notes
- Pro Tip: Be sure to reserve the pasta water before draining the pasta. Stirring a little into the pesto creates a silky dressing that coats the pasta evenly.
- I used Rummo protein pasta in this recipe. The protein content of this recipe will vary depending on the type of pasta that you use.
- Try my basil pesto or see my post how to make pesto sauce to try different variations.
- Leftover grilled or air fryer chicken breast works well in this recipe.
- If making ahead, stir in an extra spoonful of pesto or a splash of water before serving to refresh the sauce, as the pasta will absorb some of the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
