Chicken Pesto Pasta Salad
Looking for a quick and easy dinner using leftover chicken and pasta? Chicken pesto pasta salad is a quick pasta dish that is perfect for busy weeknights, potlucks, and parties.
Carmyn's Notes
I love making a quick pasta dish when I'm short on time but want a healthy dinner. This chicken pesto pasta salad recipe is perfect for using leftover chicken and feeding a hungry family.
Just toss together cooked pasta, rotisserie or air-fryer chicken, and store-bought or homemade pesto for a flavorful, no-fuss meal the whole family will love.
Served warm, cold, or at room temperature, it’s delicious any way you choose! Plus, it’s a crowd-pleaser you can make ahead, making it ideal for parties, potlucks, or busy weeknights.
Enjoy!
Ingredients & Substitutions
- Pesto: We highly recommend making our homemade pesto for this pasta salad, but store-bought will do! Look for the fresh ones in the refrigerated aisle instead of the shelf-stable ones. Fresh pestos are much more vibrant in color and much tastier!
- Pasta: We love utilizing our sourdough discard to make fresh homemade pasta, but any shortcut pasta from the store works.
- Tomatoes: Any small variety of tomatoes works great for this recipe, including cherry tomatoes and grape tomatoes.
- Chicken: We made our quick air fryer chicken breast for this pasta salad, but rotisserie chicken from the store would also be delicious.
- Cheese: We added mozzarella pearls to this recipe - they're small and pair nicely with the pesto and cherry tomatoes.
- Fresh Lemon: Opt for fresh-squeezed lemon juice for the best taste.
- Seasonings: Just a little salt, pepper, and garlic powder is all you need!
How to Make Chicken Pesto Pasta Salad
Step 1
Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set to the side to cool.
Step 2
To a large bowl, combine pesto, lemon juice, garlic powder, and salt and pepper to taste.
Step 3
Add the cooled pasta, cubed chicken breast, cherry tomatoes, and mozzarella pearls to the same bowl.
Step 3
Toss together and garnish with fresh basil leaves.
Step 4
Serve immediately or chill in the fridge until ready to serve.
How to Store
How to store: Keep leftover chicken pesto pasta salad in an airtight container in the refrigerator for up to 5 days.
How to Freeze: Transfer the chicken salad to a freezer-safe container and keep frozen for up to 3 months. Allow it to thaw in the fridge overnight.
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Chicken Pesto Pasta Salad
INGREDIENTS
- 8 oz (227 g) dried pasta
- 2 cups (300 g) cooked, cubed chicken breast
- 1 cup (150 g) cherry tomatoes (halved)
- ¾ cup (186 g) pesto
- ½ cup (120 g) mozzarella pearls (or feta cheese)
- 2 tablespoons lemon juice
- 1 teaspoon (3 g) garlic powder
- salt and pepper (to taste)
- basil leaves (for garnish)
INSTRUCTIONS
- Bring a large bot of water to a boil and cook 8 oz (227 g) dried pasta according to package directions. Drain and set to the side to cool.
- To a large bowl, combine ¾ cup (186 g) pesto, 2 tablespoons lemon juice, 1 teaspoon (3 g) garlic powder, and salt and pepper to taste.
- To the same bowl, add the cooled pasta, 2 cups (300 g) cooked, cubed chicken breast, 1 cup (150 g) cherry tomatoes, ½ cup (120 g) mozzarella pearls, and toss together. If the pasta seems too dry, add more pesto or toss with a tablespoon of olive oil. Garnish with fresh basil leaves .
- Serve immediately or chill in the fridge until ready to serve. The pasta salad can be served warm, at room temperature, or cold.
NOTES
- How to store: Keep leftover chicken pesto pasta salad in an airtight container in the refrigerator for up to 5 days.
- How to Freeze: Transfer the chicken salad to a freezer-safe container and keep frozen for up to 3 months. Allow it to thaw in the fridge overnight.