Why You’ll Love This Recipe

I enjoy how fast this recipe comes together without sacrificing flavor. It is perfect for busy days, and I can easily use leftover or rotisserie chicken to save time. The homemade pesto adds a fresh and aromatic touch, while the mix of vegetables, cheese, and nuts creates a delicious balance of textures.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast (grilled, shredded, or rotisserie)
3 cups pasta of choice (fusilli, penne, or bowtie)
1 cup cherry tomatoes (halved)
½ cup fresh mozzarella balls or crumbled feta cheese
¼ cup red onion (thinly sliced)
1 cup baby spinach or arugula
¼ cup pine nuts or almonds (for crunch)
2 cups fresh basil leaves
2 garlic cloves
½ cup grated Parmesan cheese
⅓ cup olive oil
1 tablespoon lemon juice
¼ cup pine nuts
Salt & pepper to taste

Directions

I start by cooking the pasta in salted water according to the package instructions until it reaches al dente texture. Once done, I drain it and rinse it under cold water to stop the cooking process.

If I am not using pre-cooked chicken, I season raw chicken with salt, pepper, and garlic powder, then grill or pan-sear it until fully cooked. I let it rest for a few minutes before slicing or shredding it.

To make the pesto, I combine basil leaves, garlic, Parmesan cheese, olive oil, lemon juice, and pine nuts in a food processor. I blend everything until smooth, adding a little more olive oil if I want a creamier consistency.

In a large bowl, I mix together the cooked pasta, chicken, cherry tomatoes, mozzarella, red onion, and spinach. I pour the pesto over the mixture and toss everything until well coated. To finish, I sprinkle pine nuts or almonds on top for extra crunch.

I let the salad sit for about 15 minutes so the flavors can blend nicely, then I serve it cold or at room temperature.

Servings and timing

This recipe makes 4 servings. I usually need about 25 minutes total to prepare it, including cooking and assembly. I also let it rest for around 15 minutes before serving for the best flavor.

Variations

I sometimes swap the chicken for grilled shrimp or keep it vegetarian by adding chickpeas. When I want a creamier version, I mix a bit of mayonnaise or Greek yogurt into the pesto. I also like experimenting with different greens like kale or adding sun-dried tomatoes for a deeper flavor.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, I give it a good toss and sometimes add a drizzle of olive oil to refresh the texture. I prefer serving it cold, so I do not reheat it.

FAQs

Can I use store-bought pesto?

Yes, I sometimes use store-bought pesto when I am short on time, and it still tastes great.

What pasta works best for this salad?

I prefer short pasta like fusilli or penne because it holds the pesto well, but I use any pasta I have available.

Can I make this recipe ahead of time?

Yes, I often prepare it a few hours in advance and store it in the fridge until ready to serve.

How do I keep the pesto from drying out?

I add a little extra olive oil before storing or serving to keep the pasta nicely coated.

Can I make it dairy-free?

Yes, I skip the cheese or use dairy-free alternatives, and the pesto still has plenty of flavor.

Conclusion

I find this Easy Chicken Pesto Pasta Salad to be a go-to recipe when I want something simple yet delicious. It is quick to prepare, easy to customize, and perfect for any occasion, whether I am making a quick lunch or sharing it with others.