What kind of pasta is best for pesto chicken pasta salad?

Short pasta shapes with ridges or grooves like rotini, penne, fusilli, or farfalle work best because they hold the pesto sauce well.

How long does pesto chicken pasta salad last in the refrigerator?

Pesto chicken pasta salad typically lasts for 3-5 days in the refrigerator when stored properly in an airtight container.

Can I use store-bought pesto for pesto chicken pasta salad?

Yes, store-bought pesto is a convenient option. Look for high-quality brands or fresh pesto from the refrigerated section for the best flavor. You can also easily make pesto at home.

How can I keep my pesto chicken pasta salad from drying out?

To prevent dryness, add a little extra pesto or olive oil before serving. You can also add a splash of lemon juice or a tablespoon of cream to keep it moist.

What goes well with pesto chicken pasta salad?

Pesto chicken pasta salad pairs well with crusty bread, a simple green salad, grilled vegetables, or fresh fruit.

Can I make pesto chicken pasta salad ahead of time?

Yes, you can make it ahead of time. In fact, the flavors meld together even better when it sits for a few hours or overnight. Just be sure to store it properly in the refrigerator.

Pesto Chicken Pasta Salad: Your New Favorite Easy Summer Meal 2026

Pesto Chicken Pasta Salad

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A vibrant and satisfying one-bowl meal perfect for warm weather. Tender chicken, al dente pasta, sweet tomatoes, and creamy mozzarella are coated in a garlicky homemade pesto. It’s an easy, make-ahead dish ideal for picnics, potlucks, or weekly meal prep.

Author: Harmony
Prep Time: 15min
Cook Time: 20min
Total Time: 35min
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs
1 lb short pasta (like fusilli, rotini, or penne)
1 pint cherry or grape tomatoes, halved
8 oz fresh mozzarella pearls or cubed mozzarella
1/2 small red onion, thinly sliced
Salt and freshly ground black pepper
Olive oil for cooking
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts or walnuts
2-3 garlic cloves
1/2 cup extra-virgin olive oil
Juice of 1/2 a lemon

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Instructions

Season chicken with salt and pepper. Cook in a skillet with olive oil over medium heat for 6-7 minutes per side until cooked through. Let rest, then slice or shred.
Cook pasta in salted boiling water until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
Make pesto: In a food processor, combine basil, Parmesan, nuts, and garlic. Pulse until finely chopped. With processor running, slowly stream in the 1/2 cup olive oil. Add lemon juice, salt, and pepper. Blend until smooth.
In a large bowl, toss the warm, drained pasta with about 3/4 of the pesto. Add a splash of reserved pasta water to help the sauce cling.
Add the shredded chicken, halved tomatoes, mozzarella, and red onion to the bowl. Gently fold everything together, adding more pesto if desired.
Let the salad rest for at least 15 minutes before serving to allow flavors to meld. Serve at room temperature.

Notes

For best results, toss pesto with the pasta while it’s still warm. Use leftover rotisserie chicken to save time. The salad stores well in the fridge for up to 4 days. If it seems dry after refrigeration, refresh with a little olive oil or lemon juice.

Nutrition

Serving Size: 6
Calories: 580
Sugar: 4
Sodium: 380
Fat: 28
Saturated Fat: 7
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 45
Fiber: 3
Protein: 35
Cholesterol: 85

Find it online: https://harmonymeal.com/pesto-chicken-pasta-salad/