This post may contain affiliate links. Please read our disclosure policy.
This chicken pesto pasta salad recipe is quick and bursting with fresh summer flavors. It’s the perfect make-ahead salad for BBQs, potlucks, or easy entertaining all season long!
You may also like my Easy Pesto Pasta or Creamy Pesto Dressing next.
Why you’ll love it
This pesto pasta salad with chicken has flavors of fresh basil, sweet tomatoes, and crunchy red onions. It’s simple to throw together, and it’s hearty enough to eat as a main course but is ideal to serve as a side dish at your next summer gathering since it feeds a crowd.
I enjoy it so much that I even like to serve it on the pretty plates! We’re using rotisserie/leftover chicken to make this chicken pasta salad that much faster. I prefer to make the pesto from scratch, but it’s optional. If you’re in a rush, jarred pesto works.
What you’ll need
- Penne – it’s a sturdy shape that’s ideal for pasta salads
- Chicken – use any precooked chicken like leftovers of my Baked Chicken Breast recipe or rotisserie
- Tomatoes – I like to use little tomatoes like grape or cherry
- Red onions – they’re less sharp than other varieties and ideal for a satisfying crunch in salads
- Pesto – my Easy Basil Pesto recipe is what I use for the dressing, but I highly recommend DeLallo Pesto for store-bought. It’s really high quality.
Pro tip
If your pesto is room temperature, that helps it mix better into the dressing versus it being chilled straight from the fridge.
How to make chicken pesto pasta salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta. Rinse with cold water and thoroughly drain it. Chop and prep the rest of the ingredients. In a large prep bowl, toss everything together. Generously season with salt & pepper. Chill if desired to let the flavors meld.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- These glass prep bowls are my go-to for making salads.
- Effortlessly chop the onion and tomatoes with a sharp chef’s knife on this cutting board.
- I like to store uncooked pasta in one of these airtight pantry containers.
Substitutions and variations
- As with any salad, this one is super flexible! Throw in some fresh basil leaves or other herbs from the garden, spinach, or whatever veggies need using up in your fridge.
- You can add some shredded mozzarella if you want cheese, or those mini bocconcini balls would work well too.
What to serve with this pasta salad
- It makes a fantastic summer meal with a slice of fresh crusty bread and an Aperol Spritz on the patio.
- Serve it with all your BBQ favorites like my Easy Grilled Pork Chops, Best Coleslaw, Cajun Grilled Corn on the Cob, and these Best Ground Chicken Burgers.
Leftovers and storage
- This pasta salad holds up great, so you can easily make it ahead a few hours for your gathering.
- Store any leftovers for 3-4 days in the fridge in a covered container. It’ll dry out a bit over time.
- I don’t recommend freezing leftovers.
If you made this easy pesto pasta salad, let me know in the comments below! I’d love to hear from you. Tag me on Instagram with your S&L creations.
Chicken Pesto Pasta Salad
Ingredients
- 4 cups uncooked penne
- 2 cups cooked chicken (or more to taste)
- 5 ounces little tomatoes halved
- 1/4 cup red onions chopped
- 1 cup pesto (click for my recipe or use store-bought)
- Salt & pepper to taste
Instructions
- Cook the pasta al dente according to package directions. Once cooked, rinse with cold water and drain thoroughly.
- Meanwhile, prep the other ingredients.
- Toss everything together in a large salad bowl and generously season the pasta salad with salt & pepper.
- You can serve the pasta salad immediately or chill it first.
Notes
- Serves 6-8 depending how much people eat. You can definitely halve the recipe if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on June 4, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
Delicious! I added about 1/4 cup of sundried tomatoes/oil. Used bow tie pasta as I had no penne. Served as a side to burgers! Was a hit! Thankyou
Awesome!! So happy it was a hit, Susan! Thanks for your comment.