This chicken pesto pasta salad is sure to be your go-to summer salad. It's fresh, flavorful, and ready in just 20 minutes!

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Pasta salads are a staple in our summer lunch rotation... we love cheddar broccoli pasta salad, chicken Caesar pasta salad, and this classic summer pasta salad.
Lately, this chicken pesto pasta salad has won a prime spot in our menu lineup! It's full of fresh flavor and comes together in just 20 minutes!
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Why You Will Love This
- Rotisserie chicken keeps the prep easy. I also love grilling up extra chicken to use in this salad later in the week.
- No mayonnaise here! This mayo-free salad is ideal for warm-weather meals.
- Fresh pesto adds vibrant flavor and sun-dried tomatoes add richness. And don't forget a fun pasta shape with lots of crevices for capturing all of that delicious pesto flavor!
- Full of family-pleasing flavors that work as a light summer lunch or as a side dish at your next barbecue.
Ingredient Notes
- Chicken - Rotisserie chicken keeps the prep to a minimum. This salad is also a great use for leftover chicken.
- Pesto - Since pesto is a main ingredient, I recommend homemade pepita pesto (see ingredients below) for its fresh flavor and vibrant color. In a pinch, if you need to use store-bought, look for the fresh pesto often found near the fresh pasta at the supermarket.
- Pasta - Any short pasta with nooks for capturing the pesto is ideal. I used Radiatore which is a short pasta shaped like a radiator. Other great options include cavatappi, rotini, fusilli, farfalle, or cavatelli.
- Sun-dried tomatoes - I prefer the ones packed in oil because they have more flavor and better texture. Mezzetta is my go-to brand.
- Mozzarella pearls - These mini balls of fresh mozzarella are perfectly bite-sized. If using a block of mozzarella, cut it into small cubes.
Pepita basil pesto
- Pepitas are a type of shelled pumpkin seed. They are readily available and are less expensive than pine nuts, which are traditional in pesto. Walnuts can also be used.
- Parmesan - Use freshly shredded for the best flavor.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
Pesto
- Add the basil, pepitas, and garlic to the bowl of a food processor. Process until the basil and garlic are finely chopped. Add the olive oil and lemon juice and process until smooth. Add the Parmesan and pulse just to combine. Season with salt and pepper.
Pasta salad
- Cook the pasta in well-salted water according to package directions. Drain and rinse with cold water.
- Add the drained pasta to a mixing bowl with ½ cup of pesto. Toss to combine.
- Add the chicken, sun-dried tomatoes, and mozzarella. Toss to combine. Garnish with fresh basil before serving.
This salad disappears very quickly in our house. But if you are lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Expert Tips
- Customize by adding halved cherry tomatoes, arugula, black olives, or bacon. Toss in extra pepitas for added crunch.
- If the pasta absorbs the pesto while refrigerated, toss the salad with another spoonful or drizzle in olive oil before serving.
- Store the extra pesto in a glass container with an airtight lid. Cover the pesto with a layer of olive oil to keep the basil fresh and vibrant.
Ways to Use Leftover Pesto
- Chicken Pesto Meatballs - Pesto infuses these meatballs with a burst of flavor, and roasted red peppers create a twist on traditional red sauce.
- Pesto Cauliflower - Roasting cauliflower gives it a caramelized, nutty flavor, and topping it with pesto only adds another layer of flavor.
- Caprese Chicken Sandwich - Pesto adds a punch of flavor to chicken caprese salad served up in a toasted bun slathered with pesto mayo.
Recipe FAQs
If eating warm, drain, but do not rinse the pasta. Toss the warm pasta with the pesto and fold in the other ingredients. Serve with garlic ciabatta bread and a house salad.
This pasta salad is ideal by itself as a light lunch. It's also delicious when served as a summer dinner with grilled corn, fruit salad with anise simple syrup, and green chili cornbread.
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📖 Recipe Card
Chicken Pesto Pasta Salad
Save this recipe!
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EQUIPMENT
Ingredients
Pesto
- 2 cups fresh basil leaves (packed)
- ¼ cup pepitas (roasted and salted)
- 4 cloves garlic (about 2 teaspoons minced)
- ½ large lemon (juiced)
- ½ cup olive oil
- ½ cup shredded Parmesan cheese
- salt and pepper (to taste)
Pasta salad
- 8 ounces short cut pasta (like radiatore, farfalle, fusilli, rotini, or cavatappi)
- ½ cup pepita basil pesto (or store-bought)
- 1 cup cubed rotisserie chicken
- ½ cup julienned oil-packed sun-dried tomatoes (drained)
- ½ cup mozzarella pearls
Instructions
Pesto
- Add the basil, pepitas, and garlic to the bowl of a food processor. Process until the basil and garlic are finely chopped. Add the olive oil and lemon juice and process until smooth. Add the Parmesan and pulse just to combine. Season with salt and pepper.
Pasta Salad
- Cook the pasta in well-salted water according to package directions. Drain and rinse with cold water.
- Add the drained pasta to a mixing bowl with ½ cup of pesto. Toss to combine.
- Add the chicken, sun-dried tomatoes, and mozzarella. Toss to combine. Garnish with fresh basil before serving.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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