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Jump to RecipeThis pesto chicken pasta salad is fresh, green and packed with flavor. Short pasta and tender shredded chicken are coated in a mix of basil pesto and a splash of zesty Italian dressing, then tossed with baby spinach, peppery arugula, juicy cherry tomatoes and plenty of Parmesan. It comes together in about 25 minutes, travels well to picnics and potlucks, and makes a satisfying lunch all week long.
The trick that sets this recipe apart is thinning the pesto with Italian dressing. Pesto alone can taste heavy and dry once it chills, but the vinegar in the dressing brightens it up and helps it coat every piece of pasta. If you like this one, you will also love my classic chicken pasta salad with Italian dressing.
Why You Will Love This Pesto Pasta Salad
- Big flavor, few ingredients. Pesto does most of the work, so you only need a handful of fresh add ins.
- Uses rotisserie chicken. Shredded store bought or leftover chicken keeps prep fast.
- Light but filling. About 34 grams of protein per serving, with greens mixed right in.
- Great cold or at room temperature. Perfect for lunch boxes, picnics and summer parties.
- No mayo. A lighter pasta salad that holds up better outdoors.
Ingredients You Will Need
These simple ingredients make a colorful, crowd pleasing salad. The exact amounts are in the recipe card below.
- Short pasta: penne, rotini or fusilli all hold pesto well. Ridges and twists catch more sauce.
- Cooked shredded chicken: rotisserie, grilled or leftover chicken all work.
- Basil pesto: store bought or homemade. Look for one made with olive oil, basil, Parmesan and pine nuts.
- Italian dressing: just a few tablespoons to loosen the pesto and add tang.
- Baby spinach and arugula: spinach is mild and tender, arugula adds a peppery bite.
- Cherry tomatoes: halved, for sweetness and color.
- Parmesan cheese: shredded for the salad and grated for the top.
- Black pepper: freshly cracked, to finish.
How to Make Pesto Chicken Pasta Salad
1. Cook the pasta
Bring a large pasta pot of salted water to a boil and cook the pasta until just al dente. Drain it in a colander and rinse with cold water until cool. Shake off as much water as you can, because extra water will thin out the pesto and make it slide off the pasta.
2. Make the pesto dressing
In a small bowl, stir the pesto together with the Italian dressing until smooth and pourable. It should be loose enough to drizzle but still thick and bright green. If you are making pesto from scratch, a mini food processor makes it in about two minutes.
3. Toss the pasta and chicken
Add the cooled pasta and shredded chicken to a large serving bowl. Pour over most of the pesto dressing and toss until everything is evenly coated in green.
4. Add the greens and tomatoes
Wash and dry the spinach and arugula well. A salad spinner is the easiest way to get them fully dry. Roughly chop larger leaves, then fold the greens and tomatoes into the pasta along with the shredded Parmesan. The greens will soften slightly in the pesto, which is exactly what you want.
5. Finish and serve
Drizzle over the remaining pesto dressing, then top with grated Parmesan and cracked black pepper. A fine grater gives you light, fluffy Parmesan that melts right into the pesto. Serve right away or chill for up to a few hours.
Tips for the Best Pesto Pasta Salad
- Undercook the pasta slightly. It softens as it sits, so al dente pasta stays pleasantly chewy.
- Dry everything well. Water from the pasta or greens dilutes the pesto.
- Reserve some pesto dressing. Pasta absorbs sauce as it chills, so add a spoonful before serving.
- Season at the end. Pesto and Parmesan are already salty, so taste before adding salt.
- Add a squeeze of lemon. A little lemon juice keeps the flavor bright and the pesto a fresher green.
Store Bought vs Homemade Pesto
Good quality jarred pesto makes this a true shortcut recipe, and there is nothing wrong with that. Look for brands in the refrigerated section, which usually taste fresher than shelf stable jars. If you have a bunch of fresh basil, homemade pesto is easy and tastes amazing. Blend 2 packed cups of basil, 1/3 cup Parmesan, 1/4 cup pine nuts or walnuts, 1 garlic clove, a squeeze of lemon and about 1/2 cup olive oil until smooth. Season with salt and pepper. Homemade pesto keeps in the fridge for about 5 days with a thin layer of olive oil on top, and it freezes beautifully in ice cube trays.
How Is This Different From Pesto Orzo Salad?
If you have tried a pesto orzo salad, this one has a heartier texture. Short pasta like penne or rotini gives you bigger, chewier bites, and the mix of spinach and arugula makes it feel more like a full meal salad. The Italian dressing also gives this version a tangier finish, which balances the rich pesto and makes it taste lighter when served cold.
Easy Variations
- Add mozzarella: fresh mozzarella pearls make it creamy and caprese inspired.
- Sun dried tomatoes: swap or add them for a sweeter, deeper tomato flavor.
- More vegetables: try roasted red peppers, artichoke hearts, cucumber or blanched green beans.
- Add crunch: sprinkle toasted pine nuts or walnuts on top just before serving.
- Different protein: grilled shrimp, white beans or chickpeas all work instead of chicken.
- Creamy pesto: stir 1/4 cup Greek yogurt into the pesto dressing for a creamy, tangy version.
Best Chicken to Use
Rotisserie chicken is the fastest and most flavorful choice. Pull the meat off the bones, discard the skin and shred it with two forks. You can also poach chicken breasts in simmering salted water for about 15 minutes, or use leftovers from dinners like my baked Caesar chicken. Just be sure the chicken is fully cooled before mixing it with the greens.
Make Ahead and Meal Prep
You can make this salad up to a day ahead. For the freshest texture, keep the greens separate and fold them in within a few hours of serving. For weekday lunches, pack the dressed pasta and chicken into glass meal prep containers and put a handful of greens on top. Stir everything together when you are ready to eat.
How to Store Leftovers
- Fridge: keeps in an airtight container for up to 3 days. The greens will soften over time.
- Refresh: stir in a spoonful of pesto, a splash of Italian dressing or a squeeze of lemon.
- Freezer: not recommended, since the greens and tomatoes turn watery.
- Serving outdoors: do not leave it out longer than 2 hours, or 1 hour when it is hot.
What to Serve With It
Serve this pesto chicken pasta salad on its own for lunch, or pair it with garlic bread, grilled vegetables or a bowl of soup for dinner. At a barbecue, it sits nicely next to grilled meats and my deviled egg pasta salad. For a warm pasta night instead, try my one pan tomato spinach chicken pasta.
Common Mistakes to Avoid
- Using warm pasta. It wilts the greens and makes the pesto oily.
- Too little sauce. Cold pasta needs more sauce than hot pasta, so do not be shy with the pesto.
- Adding greens too early. For parties, fold them in close to serving time.
- Skipping the acid. The Italian dressing or lemon juice keeps pesto from tasting flat.
Is Pesto Chicken Pasta Salad Healthy?
This salad is a balanced mix of protein, carbs, healthy fats and greens. Chicken brings lean protein, spinach and arugula add iron, folate and fiber, and the olive oil and nuts in pesto provide heart friendly fats. Pesto is rich, so a little goes a long way. To lighten the salad, use whole wheat or chickpea pasta, double the greens and use a little less Parmesan. Each serving has about 540 calories and 34 grams of protein. You can find the full nutrition breakdown in the table and recipe card below.
Making It for a Crowd
This recipe serves 6 as a main dish or about 10 as a side, and it doubles easily. For a large party, cook the pasta in batches and toss it with a spoonful of olive oil so it does not clump while it cools. Mix the pasta, chicken and pesto dressing in advance, then keep the greens, tomatoes and extra Parmesan in separate containers. Right before guests arrive, fold everything together in a large bowl and top with fresh basil leaves. If the salad will sit out, set the serving bowl over a tray of ice and bring an extra jar of pesto dressing to refresh it halfway through the party.
Frequently Asked Questions
Can I make pesto pasta salad the night before?
Yes. Toss the pasta, chicken and pesto dressing the night before, and add the greens and tomatoes a few hours before serving.
Why did my pesto pasta salad turn dry?
Pasta absorbs sauce as it chills. Stir in extra pesto, a splash of Italian dressing or a little olive oil before serving.
How do I keep pesto from turning brown?
Add a squeeze of lemon juice and cover the salad tightly so air does not reach the pesto. Browning is harmless but less pretty.
Is pesto pasta salad served cold?
It is usually served cold or at room temperature, which makes it perfect for picnics and lunches.
Can I make it nut free?
Yes. Use a nut free pesto, or make your own with sunflower seeds instead of pine nuts.
What pasta is best for pesto pasta salad?
Short shapes with texture, like rotini, fusilli, penne and farfalle, hold the pesto best.
A Fresh Pasta Salad for Every Occasion
This pesto chicken pasta salad is bright, satisfying and ready in under half an hour. It is the kind of recipe you can make on a Sunday and enjoy all week, or bring to a potluck and watch it disappear. If you make it, leave a star rating and a comment below, and save it to your Pinterest pasta salad board for your next picnic.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 34 g |
| Carbohydrates | 47 g |
| Fat | 24 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 640 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Pesto Chicken Pasta Salad
Ingredients
Method
- Cook the pasta in well salted boiling water until al dente. Drain, rinse with cold water and shake dry.
- Stir the pesto, Italian dressing and lemon juice together until smooth.
- Add the pasta and chicken to a large bowl, pour over most of the pesto dressing and toss to coat.
- Fold in the spinach, arugula, tomatoes and shredded Parmesan.
- Drizzle with the remaining dressing, top with grated Parmesan and black pepper, and serve cold or at room temperature.
