This Chicken Pesto Pasta Salad is loaded with juicy rotisserie chicken, tender rotini pasta, sweet cherry tomatoes, crisp bell peppers, and creamy mozzarella pearls, all tossed in garlicky basil pesto. It's an easy 30-minute meal that tastes like summer in a bowl and works perfectly for picnics, potlucks, or make-ahead lunches.
I'm always looking for recipes that taste amazing straight from the fridge, and this one delivers every time. The pesto clings to every spiral of pasta, the mozzarella stays creamy, and the veggies add that perfect crunch. Plus, rotisserie chicken means I can skip the stove and still get tons of protein.
If you love this recipe, you'll also enjoy my Creamy Chicken Ranch Pasta Salad with Bacon and Cheddar, another easy salad with hearty ingredients and big flavor!
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What is Chicken Pesto Pasta Salad?
Chicken pesto pasta salad is a cold pasta dish made with cooked chicken, short pasta (like rotini or penne), fresh vegetables, cheese, and basil pesto dressing. It's:
- Ready in 30 minutes with mostly hands-off time
- Perfect served cold or at room temperature, making it ideal for summer gatherings
- Loaded with protein from chicken and cheese, so it works as a main dish or hearty side
- Make-ahead friendly and actually tastes better after the flavors have time to blend
- Endlessly customizable with whatever veggies, greens, or protein you have on hand
The Ingredients
- Rotini pasta - A short, spiral pasta that holds onto pesto beautifully. You can swap it for penne or fusilli if needed.
- Baby spinach - Adds a pop of freshness and leafy greens to balance the richness of the pesto.
- Cherry tomatoes - Halved for juicy bites that burst with sweetness.
- Cooked chicken - Rotisserie chicken makes this extra easy, but grilled or leftover chicken works too!
- Bell pepper - Adds crispness and color. Use red, orange, or yellow for sweetness.
- Mozzarella pearls (bocconcini) - Their creaminess pairs perfectly with the pesto. Cut larger ones in half if needed.
- Salt + pepper - Essential to bring out all the flavors.
- Pesto - Store-bought keeps things simple, or use your favorite homemade basil pesto for next-level flavor.
See recipe card for quantities.
How to Make Chicken Pesto Salad
1. Cook the pasta.
Bring a large pot of salted water to a boil. Cook rotini according to package instructions until just al dente (even a minute or two under is fine since pasta salad firms up in the fridge).
Drain and rinse under cold water to stop the cooking process and cool it down fast. This also washes off the starch so your pasta doesn't clump together.
Pro tip: Save about ¼ cup of the pasta water before draining. If your pesto seems too thick when tossing, a splash of pasta water helps it coat everything smoothly.
2. Assemble the salad.
Add the cooled pasta to a large mixing bowl. Add chicken, chopped cherry tomatoes, spinach, bell pepper, mozzarella balls, salt, and pepper.
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3. Toss with pesto.
Pour pesto over everything and toss until well coated. If it looks dry, add a tablespoon of olive oil or a splash of that reserved pasta water. Taste and adjust seasoning.
4. Serve or chill.
You can eat this right away, but I think it's even better after chilling for at least an hour. The pesto sinks into the pasta, the tomatoes get a little juicier, and everything just tastes more cohesive. Store covered in the fridge for up to 3 days
Tips for Success
Let the pasta cool completely before adding the other ingredients. Hot pasta will wilt your spinach and make the mozzarella sweaty and weird.
Don't overcook the pasta. Al dente is key. Pasta salad firms up as it chills, so if you overcook it now, you'll end up with mushy noodles later.
Save some pasta water. Before you drain the pasta, scoop out about ¼ cup of the starchy cooking water. If your pesto is too thick or the salad seems dry, a splash of pasta water loosens everything up without making it oily.
Use good pesto. This is the main flavor, so whether you're using store-bought or homemade, make sure it's one you'd want to eat straight from the jar. Trader Joe's vegan kale pesto and Costco's basil pesto are both solid options if you're going the store-bought route.
Chop everything the same size. Uniform bites make the salad easier to eat and prettier to serve. Plus, every forkful gets a little bit of everything.
Adjust before serving. If the salad looks dry after a day or two in the fridge (pesto tends to soak into the pasta), stir in another tablespoon or two of pesto or a drizzle of olive oil to bring it back to life.
Variations
Make it vegetarian: Skip the chicken and add extra veggies like cucumbers, roasted zucchini, or chickpeas for protein.
Add crunch: Toss in toasted pine nuts, chopped walnuts, or crispy bacon bits right before serving.
Use different pasta: Tortellini, penne, or farfalle all work great. Cheese tortellini makes it extra hearty.
Boost the greens: Swap spinach for arugula or add both for a peppery bite.
Make it creamy: Stir a few tablespoons of heavy cream or mascarpone into the pesto for a richer, creamier dressing.
Serve With & Storage
Serve With:
- Crusty garlic bread
- Fresh fruit salad
- Iced tea or lemonade
- A glass of chilled white wine (for the grown-ups!)
Storage:
Store in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the pesto as it sits, so if it looks dry, add a splash of olive oil or an extra spoonful of pesto before serving.
This is perfect for meal prep. Pack individual portions in containers for grab-and-go lunches all week.
Temperature: This pasta salad is best served cold or at room temperature. If you're bringing it to a potluck, let it sit out for 20-30 minutes before serving for the best flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This salad actually tastes better after sitting for a few hours because the flavors meld together. Make it up to 3 days ahead and store it covered in the fridge. Just give it a good toss and check if it needs a drizzle of olive oil or extra pesto before serving.
Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto has more vibrant flavor, but make sure to taste and adjust the salt since homemade versions can vary in seasoning. If your pesto is thicker than store-bought, thin it with a little olive oil or pasta water.
Is this salad better cold or warm?
This pasta salad works both ways, but it's best enjoyed cold or at room temperature. It's perfect for summer picnics, BBQs, or packed lunches because it holds up beautifully in the fridge and doesn't need reheating.
Chicken Pesto Pasta Salad
Equipment
- Large pot for boiling pasta
- Colander
- large mixing bowl
- Sharp knife + cutting board
- Measuring cups/spoons
- Serving spoon or salad tongs
Ingredients
- 1 pound rotini uncooked
- 3 cups baby spinach chooped
- 2 cups cherry tomatoes cut in half
- 1 ½ cups rotisserie chicken or leftover chicken
- 1 bell pepper chopped chopped
- 1 package (7oz) mini fresh mozzarella (bocconcini) or mozzarella pearls
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ cup pesto storebougth or homemade
Instructions
- Bring a large pot of salted water to a boil. Cook rotini according to package instructions until just al dente.
- Drain and rinse under cold water to stop the cooking process and cool it quickly.
- Add the cooked pasta to a large mixing bowl.
- Add chicken, chopped cherry tomatoes, spinach, bell pepper, mozzarella balls, salt, and pepper.
- Pour pesto over the top and toss until everything is well coated. Adjust seasoning to taste.
- Enjoy immediately or cover and refrigerate for up to 3 days. It's even better after the flavors meld together!
Notes
Bonus Flavor: A squeeze of lemon juice brightens everything up right before serving.
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