Chicken Pesto Pasta Salad Recipe

The Salad That Feels Like Sunshine

I first tried this salad at a friend’s backyard party. The bright pesto and lemon made it taste like summer. It was so fresh and satisfying on a warm day. Ever wondered how to make a simple pasta salad unforgettable? This recipe turns basic ingredients into pure joy. It is my go-to dish for picnics and quick dinners now.

My First Pesto Pasta Fumble

My first time making it, I forgot to rinse the pasta. The noodles got a bit sticky and clumped together. I learned to always cool the pasta with water. This small mistake taught me a big lesson. Cooking is about adapting, not being perfect. It is how we create our own kitchen stories.

Why The Flavors Work So Well

This salad is a perfect mix of textures and tastes. You get creamy pesto, tangy lemon, and salty olives all at once. The crunchy cucumber and soft mozzarella make it fun to eat. Which flavor combo surprises you most in a pasta salad? Tell me if you love the artichokes as much as I do.

A Taste of the Italian Coast

This dish is inspired by the food of Liguria, Italy. That region is famous for its basil and pesto. Families there have made pesto for generations. *Did you know traditional pesto is made with a mortar and pestle?* This method slowly releases the herb’s amazing flavor. It is a taste of history in every bite.

Ingredient	Amount	Note
Pasta	2 cups	rotini, penne, or fusilli, gluten free if preferred
Chicken	1 1/2 cups	cooked, shredded or chopped
Cherry tomatoes	3/4 cup	halved
Cucumber	1/2 cup	diced, Persian or English
Kalamata olives	1/3 cup	halved
Marinated artichoke hearts	1/2 cup	chopped
Baby spinach	1 cup
Mozzarella	1 cup	pearls or diced
Basil pesto	1/3 cup
Extra virgin olive oil	1-2 tbsp
Lemon	1	zested
Lemon	1/2	juiced
Salt and pepper	To taste

Your New Go-To Summer Meal

Step 1 Cook your pasta in salted boiling water. Drain and rinse it with cool water. This stops the cooking and cools it down. Your salad will not be mushy.

Step 2 Whisk the pesto, olive oil, and lemon together. Add a pinch of salt and pepper. This makes your dressing bright and flavorful. (A hard‑learned tip: zest your lemon before you juice it. It is much easier!).

Step 3 Combine everything in a big bowl. Add pasta, chicken, and all the veggies. Do not forget the mozzarella pearls. Toss it all gently together.

Step 4 Pour your dressing over the salad. Toss until everything is coated nicely. Taste a bite to check the seasoning. You can add more pepper if you like.

Step 5 You can eat this salad right away. Or chill it for about an hour. The flavors get even better as they meld. It is a perfect make-ahead lunch.

What is the best pasta shape for holding onto pesto? Share below!

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Lunch, Salad

Make It Your Own

This recipe is a wonderful starting point. You can easily change it to suit your taste. Try one of these fun spins for a new meal.

Sun-Dried Tomato Twist: Use sun-dried tomato pesto instead. Swap the mozzarella for crumbled feta cheese. It gives a tangy, Mediterranean vibe.

Vegetarian Delight: Simply leave out the chicken. Add a can of drained chickpeas for protein. It is just as filling and delicious.

Spicy Kick: Add a pinch of red pepper flakes to the dressing. Toss in some sliced pepperoncini peppers. It will wake up your taste buds.

Which creative spin will you try first? Vote for your favorite in the comments!

Serving It Up Right

This pasta salad is a full meal on its own. But you can make it part of a bigger spread. I love it with some simple sides.

Serve it with grilled garlic bread. A simple arugula salad on the side is nice too. For a garnish, add extra fresh basil leaves.

For drinks, try a crisp Pinot Grigio. A chilled glass of sparkling lemonade is also perfect. Both pair wonderfully with the fresh flavors.

Which would you choose tonight, the wine or the lemonade?

Keep It Fresh For Later

Store this salad in a sealed container. It will last three days in the fridge. I do not recommend freezing it. The fresh veggies will get soggy. For the best next-day lunch, just grab and go. My grandson loves when I pack this for him. Making a big batch saves you time. You get easy meals for a few days. This matters for busy weeknights. What is your favorite make-ahead lunch?

Quick Fixes For Common Hiccups

Is your pasta salad too dry? Simply mix in another spoonful of pesto or olive oil. If it seems bland, add a squeeze of fresh lemon juice. That always wakes up the flavors. Did your spinach wilt too much? Try stirring it in right before you serve. This keeps it bright and fresh. A little tweak makes a big difference. Cooking is all about adjusting to your taste.

Your Pesto Pasta Questions, Answered

Can I make this gluten-free?
Yes, just use your favorite gluten-free pasta. I use brown rice rotini. It works perfectly every time.

How far ahead can I make it?
You can assemble it a day ahead. Keep the dressing separate. Toss everything together right before serving.

What can I use instead of artichokes?
Try roasted red peppers or sun-dried tomatoes. They give a similar tangy, savory flavor. Use what you love.

Can I double the recipe for a crowd?
Absolutely. This salad is great for potlucks. Just use a very large bowl for mixing.

What is a good vegetarian swap for the chicken?
Use chickpeas or white beans for protein. They are hearty and soak up the pesto dressing nicely.

Share Your Kitchen Creation

I hope this recipe becomes a new favorite in your home. It is a true crowd-pleaser. I love seeing your twists on my recipes. Did you add a special ingredient?
Share your photos and tag @AmeliaHartwell on Pinterest.
Happy cooking! —Amelia Hartwell.