If you’re looking for a quick and delicious meal, Chicken Pesto Pasta Salad is just the thing. It’s super easy to whip up, and the combination of chicken, pasta, and pesto is just so tasty!

Solves busy cooks’ issues with quick prep, minimal ingredients, reliable chicken safety, easy leftovers, and a portable dish suited for lunches or weeknight dinners.

I love this recipe because sometimes, life gets busy, and you need a meal that’s satisfying without taking forever to prepare. Using rotisserie chicken makes it even easier, saving time on cooking the chicken from scratch.

This Chicken Pesto Pasta Salad is ideal for any occasion. You can have it ready in about 20 minutes, and it’s flexible, so you can mix in your favorite veggies or even tweak the dressing. Plus, you can serve it warm or cold, which is always a bonus.

If you’re into pasta salads, you should check out this honey mustard pasta salad. It’s another great recipe that’s perfect for a quick meal!

Why You Will Love This Recipe

Convenience: Using rotisserie chicken makes this dish super quick to whip up, so you can have a satisfying meal ready in just 20 minutes.
Flavor: The herbaceous basil pesto paired with creamy dressing and fresh veggies creates a savory and tangy punch that’s really hard to resist.
Versatility: You can serve this pasta salad warm or cold, which means it can fit into any occasion or season without missing a beat.
Storage: It stays fresh in the fridge for up to 3 days, making it a great option for meal prep or leftover lunches throughout the week.

Easy Chicken Pesto Pasta Salad

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Author: Charlene
Prep Time: 10 minutes
Cool Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: salad
Method: boiling, mixing
Cuisine: Italian
Diet: Gluten Free

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Description

A refreshing chicken pesto pasta salad that is gluten-free and perfect for meal prep or a light lunch.

Instructions

Cook the Pasta: Start by boiling water in a large pot and add your gluten-free bow tie pasta. Cook until it is soft, avoiding an al dente texture, so the salad will have a pleasant mouthfeel when chilled. Watch for the pasta to be pliable and not chewy.
Rinse & Oil the Pasta: Once cooked, drain the pasta using a strainer and rinse it under cold water until it stops steaming. This step is crucial to remove excess starch and stop further cooking. A gentle drizzle of olive oil will keep it from sticking together.
Prep the Chicken: While the pasta cools, take your rotisserie chicken and shred it into bite-sized pieces. Ensure to use well-seasoned chicken to enhance the salad’s flavor.
Mix with Vegetables: In a large bowl, toss the cooled pasta with the shredded chicken, spinach, and halved cherry tomatoes. This step adds color and freshness to the salad. Be generous with the fresh spinach and spinach adds a bright touch to the dish.
Stir in the Pesto: Add the basil pesto to the bowl and gently fold it into the pasta mixture until everything is well coated. Be careful not to break the delicate pasta shapes during mixing.
Chill & Serve: Let the salad chill in the fridge for about 30 minutes before serving, allowing the flavors to meld together. If the salad appears dry after chilling, stir in an extra tablespoon of olive oil or dressing to refresh it.

Notes

Storage Tips: Airtight container, refrigerator, up to 3 days.
Consider making it a day ahead for the best flavor melding; add fresh vegetables before serving.
Expert Tips: When cooking the pasta, ensure it is soft for better texture in a cold salad.
Additional flavor enhancement can be achieved by adding sundried tomatoes or pine nuts.
Reheating Instructions: Not applicable as this salad is served cold.
Serving Suggestions: Serve alongside grilled vegetables for a complete meal or pair with a chilled glass of white wine. For a crunchy texture, sprinkle pine nuts on top before serving.
Recipe Variations: Substitute cherry tomatoes with bell peppers for a different flavor profile.
Use quinoa instead of pasta for a gluten-free option.
Incorporate diced avocado for added creaminess and healthy fats.
Ingredient Notes: For best quality, choose a rotisserie chicken that is well-seasoned.
If desired, mozzarella balls can be used in place of feta cheese.
Ensure the pasta is gluten-free to maintain dietary needs.

Nutrition

Serving Size: 1 serving
Calories: 429
Sugar: 5g
Sodium: 493mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 14g
Cholesterol: 21mg

Recipe Tips

If you find your pasta is dry after chilling, stirring in an extra tablespoon of olive oil can help revive its moisture.
When using chicken, opting for well-seasoned rotisserie chicken can prevent blandness and dryness, enhancing the overall flavor.
For a lighter salad, using less dressing or rinsing your pasta thoroughly can help reduce any heaviness or greasiness.
If you want a better texture for your cold salad, cooking the pasta until soft rather than al dente is ideal.
When preparing the pasta, rinsing it can remove excess starch and adding a drizzle of olive oil keeps it from sticking together.

Serving Suggestions

Serve this chicken pesto pasta salad alongside grilled vegetables for a complete meal. Pair it with a chilled glass of white wine for dinner.

This dish works well for summer BBQs, potlucks, or weeknight dinners. It can shine at picnics as a fresh, herbaceous option.

Add a sprinkle of pine nuts on top for a crunchy texture. A drizzle of balsamic glaze provides extra flavor right before serving.

Recipe variations

You can use quinoa instead of bow tie pasta for a gluten-free option that still maintains a satisfying texture.
Add 1 teaspoon garlic powder or 1 tablespoon lemon juice for an extra zing of flavor to your chicken pesto pasta salad.
Either replace feta cheese with goat cheese for a tangy twist or omit it entirely for a lighter dish.
If you want to make a larger batch, consider using 18 ounces of pasta and scaling the other ingredients accordingly.

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How to Store?

To keep your chicken pesto pasta salad fresh, follow these storage tips:

Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. Check before serving.

Freezing: Wrap the salad tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reviving: If the salad appears dry after refrigeration, stir in a bit of olive oil or dressing before serving.

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