This easy Chicken Pesto Salad is packed with juicy chicken, tender pasta, fresh veggies, and creamy mozzarella in a vibrant pesto dressing. A delicious make-ahead lunch or dinner idea!
This Chicken Pesto Salad is everything you want in a no-fuss, flavor-packed recipe. It’s bright, fresh, and completely satisfying — whether you’re enjoying it for a quick lunch, packing it for a picnic, or serving it at your next BBQ.
The combo of juicy rotisserie chicken, vibrant veggies, tender rotini pasta, and creamy mozzarella tossed in aromatic pesto makes every bite a little celebration of summer. It’s one of those throw-together meals that feels elevated but couldn’t be easier to prep.
And bonus: it’s just as good straight from the fridge the next day, making it one of my favorite make-ahead recipes for meal prep or entertaining.
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!
Jump to:
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.
Drain and rinse under cold water to stop the cooking process and cool it quickly.
2. Assemble the salad.
Add the cooked pasta to a large mixing bowl.
Add chicken, chopped cherry tomatoes, spinach, bell pepper, mozzarella balls, salt, and pepper.
3. Toss with pesto.
Pour pesto over the top and toss until everything is well coated. Adjust seasoning to taste.
4. Serve or chill.
Enjoy immediately or cover and refrigerate for up to 3 days. It’s even better after the flavors meld together!
Tips for Success
Chop veggies uniformly – This makes the salad more visually appealing and easier to eat.
Cook pasta just until al dente – Overcooked pasta can get mushy, especially when tossed in dressing and stored.
Cool the pasta completely before adding other ingredients to prevent wilting the spinach or melting the cheese.
Use good-quality pesto – It’s the main flavor here, so whether homemade or store-bought, make sure it’s one you love.
Variations
Add nuts: Toss in some toasted pine nuts or chopped walnuts for added crunch and flavor
Make it vegetarian: Omit the chicken and add extra veggies like cucumbers or roasted zucchini.
Use tortellini or farfalle: Any short pasta works well here — cheese tortellini makes it even heartier!
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:
If it seems a little dry after chilling, add a splash of olive oil or extra pesto to revive it.
Store in an airtight container in the fridge for up to 3 days.
It’s perfect for meal prep — pack individual portions in containers for quick lunches.
Frequently Asked Questions
Yes! This salad actually tastes better after sitting for a few hours. Just store it covered in the fridge and toss again before serving.
Absolutely — homemade pesto will elevate the flavor. Just make sure to adjust the salt depending on your pesto’s seasoning.
This salad is best enjoyed cold or at room temperature. It’s ideal for summer picnics, BBQs, or lunches on the go.
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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