This healthy cold pesto pasta salad with chicken is simple to make and bursting with the fresh taste of basil and tomatoes. 

Chicken Pesto Pasta Salad

This chicken pesto pasta salad is quick, easy, and a great way to use up leftover chicken. The perfect make-ahead salad for summer BBQs, potlucks, or easy entertaining. 

Course Main Course
Cuisine Italian American
Keyword chicken pesto pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Natasha Bull


  • 4 cups uncooked penne
  • 2 cups cooked chicken (or more to taste)
  • Handful little tomatoes halved
  • 1/4 cup red onions chopped
  • 1 cup pesto (click for my recipe or use store-bought)
  • Salt & pepper to taste


  1. Cook pasta al dente according to package directions. Once cooked, rinse with cold water and drain thoroughly.
  2. Prep other ingredients (use my homemade pesto recipe if you wish).
  3. Toss everything together in a large salad bowl and generously season pasta salad with salt & pepper.
  4. Serve pasta salad immediately or chill first. Keeps in the fridge for a few days (assuming the cooked chicken you used is fresh). 

Recipe Notes