Make-Ahead Chicken Pesto Pasta Salad

This chicken pesto pasta salad is the kind of lunch you pull from the fridge on a busy Wednesday and feel genuinely excited about. Cold pasta, tender chicken, and a bright basil pesto come together in a dish that only gets better as it sits.

It’s a complete meal that leans on a rotisserie chicken and a good jar of pesto, so you can have it ready in the time it takes to boil water.

Why This Pasta Salad Stays in the Rotation

The pesto does all the heavy lifting on flavor, giving every bite a herby, garlicky kick. Because it’s served cold, you don’t have to worry about the pasta drying out or the cheese melting into a mess.

I like to make a big batch on Sunday and portion it out for lunches all week. The tomatoes soften just enough to be juicy, and the mozzarella pearls stay creamy and cool.

Ingredients

• 8 oz dried rotini or fusilli pasta: any short shape works.
• 2 cups shredded cooked chicken: rotisserie chicken is perfect.
• 1 cup halved cherry tomatoes: look for ripe, sweet ones.
• 1 cup fresh mozzarella pearls (bocconcini): or dice a larger ball.
• 1/3 cup basil pesto: homemade or a good-quality store-bought.
• 3 tbsp toasted pine nuts: optional, for crunch.
• Small handful fresh basil leaves: for finishing.
• Salt and black pepper: to taste.

Variations / Substitutions

• Use shrimp or chickpeas: swap the chicken for cooked chilled shrimp or a can of drained chickpeas for a different protein.
• Make it dairy-free: use a vegan pesto and skip the mozzarella, or use a plant-based alternative.
• Add more veggies: tossed in some blanched green beans or diced bell pepper for extra crunch.
• Change the cheese: crumbled feta or small cubes of provolone work nicely, too.

If you love cold pasta salads, you might also want to try Sun-Dried Tomato Pasta Salad next.

How to Make Chicken Pesto Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the 8 oz pasta according to the package directions until just al dente, about 8 to 10 minutes. You want it to have a bit of bite so it doesn’t turn mushy when it chills.

Drain the pasta and rinse it under cold water until it’s completely cool. That stops the cooking and removes extra starch, which keeps the salad from getting gummy. Let it drain well in the colander while you prep the rest.

Step 2: Toss the Pasta with Pesto and Chicken

In a large mixing bowl, combine the cooled pasta, the 2 cups shredded chicken, and the 1/3 cup pesto. Toss everything together gently but thoroughly until the pesto coats each noodle and the chicken is evenly distributed.

You’ll see the pesto turn the whole bowl a vivid green. Taste a bite now and season with a pinch of salt and a few cracks of black pepper. The pesto already has some saltiness, so go easy at first.

Step 3: Fold in the Tomatoes and Mozzarella

Add the 1 cup halved cherry tomatoes and the 1 cup mozzarella pearls. Fold them in with a large spoon or spatula, using a light hand so the tomatoes don’t burst and the cheese stays intact.

At this point, the salad is ready to chill. Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 30 minutes. The flavors meld and the chill sets the texture. You can make it up to a day ahead, and honestly, it tastes even better the next day.

Step 4: Finish with Fresh Basil and Pine Nuts

Just before serving, take the bowl out of the fridge. Give it a gentle stir to redistribute any dressing that may have settled. Taste and adjust salt and pepper if needed.

Scatter the 3 tbsp toasted pine nuts and tear a small handful of fresh basil leaves over the top. Serve it cold, straight from the bowl into individual plates or a big platter. The pine nuts add a buttery crunch and the fresh basil wakes up all the pesto flavors.

A Few Notes Before You Start

• Pasta shape matters: stick with short, sturdy shapes like rotini, fusilli, or penne. Long strands are awkward to eat cold and don’t hold the pesto as well.
• Chicken shortcuts: a rotisserie chicken from the store is ideal, but you can also use diced grilled chicken breasts or even leftover roast chicken.
• Toast your pine nuts: if using raw pine nuts, toss them in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until they smell nutty and turn lightly golden. Let them cool completely before adding to the salad.
• Make it a pesto party: if you have time, a quick homemade pesto from basil, garlic, pine nuts, parmesan, and olive oil is wonderful. But a good jarred pesto is a legitimate weeknight hero.

Scale it up or down based on how many mouths you’re feeding:

Storing Leftovers

• Refrigerate: Keep the salad in an airtight container in the fridge for up to 4 days. The flavors will deepen, but the basil garnish is best added fresh each time you serve.
• Reheating: No reheating needed. This salad is designed to be eaten cold or at room temperature.

What To Serve With Chicken Pesto Pasta Salad

This salad is a meal on its own, but I often set out a basket of warm garlic bread or some sliced cucumbers dressed with a little vinegar and salt. A cold glass of lemonade or a crisp white wine rounds it out perfectly.

Frequently Asked Questions

Can I use grilled chicken instead of shredded?

Yes. Just slice or cube grilled chicken breasts and fold them in. The salad works with any cooked chicken you have on hand.

How far in advance can I make this salad?

You can assemble it, minus the fresh basil and pine nut garnish, up to 24 hours ahead. In fact, an overnight rest makes the pesto flavor even deeper.

Is there a dairy-free option?

Absolutely. Use a vegan pesto (many brands are dairy-free) and skip the mozzarella, or swap in a plant-based mozzarella alternative.

My salad turned out dry, what happened?

The pasta may have absorbed the pesto as it sat. Loosen it with a drizzle of olive oil or an extra spoonful of pesto before serving.

Chicken Pesto Pasta Salad Recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 8 oz dried rotini or fusilli pasta
• 2 cups shredded cooked chicken
• 1 cup halved cherry tomatoes
• 1 cup fresh mozzarella pearls
• 1/3 cup basil pesto
• 3 tbsp toasted pine nuts
• Small handful fresh basil leaves
• Salt and black pepper

Method

 

1. Cook pasta in salted boiling water until al dente, drain, and rinse under cold water until cool. Drain well.
2. In a large bowl, toss the cooled pasta with shredded chicken and pesto. Season with a pinch of salt and pepper.
3. Gently fold in cherry tomatoes and mozzarella pearls. Cover and refrigerate for at least 30 minutes or overnight.
4. Just before serving, stir the salad, taste and adjust seasoning. Scatter with toasted pine nuts and fresh basil. Serve cold.

Notes

If the salad has been chilling overnight, the pasta may absorb some of the pesto. Stir in an extra spoonful of pesto or a drizzle of olive oil to loosen it up before serving.