A Pasta Salad You Can Actually Get Excited About
Look, I’ll just say it: some pasta salads are a bit, well…dull. Cold spirals, bland chicken, limp veggies—I’ve been there. But this easy chicken pesto pasta salad? It’s the dish I make when my brain’s fried from work, there’s that half-used tub of pesto in the fridge, and I want something that tastes like summer without chopping twelve different herbs. The first time I threw this together, it was more of a late-night “oh-no-I-forgot-lunch-tomorrow” moment, and my kids cleaned the bowl before I even got seconds. Even the pesto-allergic cat (don’t worry, we stopped her in time) tried to have a go.
Why You’ll Love This (Or At Least, Why I Keep Making It)
- I make this whenever we’re running late, which is probably most nights if I’m being honest.
- My family demolishes it—even my son, who “doesn’t like green things” (his words, not mine), asks for leftovers.
- It’s forgiving. Forgot the cherry tomatoes? Eh, use cucumbers. Ran out of mozzarella? Whatever cheese is hanging around usually works just fine (I even tried crumbled feta once—no complaints).
- Bonus: the clean-up is practically a non-event and it’s ideal for packed lunches when you remember you need one mid-yawn on a Tuesday.
- One mild frustration—I do always get pesto on my shirt. Haven’t solved that yet.
What You’ll Need (Substitutions Seriously Encouraged)
- 250g (about 9oz) pasta—I usually go with fusilli, but penne’s solid. My friend swears by bowties. Your call!
- 2 cups cooked chicken, shredded or diced (Leftover rotisserie chicken is my spirit animal here. But I’ve used poached thighs and last night’s grilled breasts. Whatever you’ve got.)
- ½ cup pesto—homemade is dreamy, but honestly, jarred works great. My grandmother claimed only Genovese, but…I can’t taste the difference mid-week.
- 1 cup cherry tomatoes, halved (Or haphazardly chopped tomatoes if, like me, you’re out of cherries.)
- 1 cup mozzarella balls (bocconcini), halved—or torn bits of a big ball. When in a hurry, I’ve even chucked in some cheddar shreds.
- ¼ cup good olive oil—or whatever’s open on the shelf, if I’m honest.
- 1/3 cup pine nuts, toasted (or skip ‘em if you don’t have the energy—sometimes I sneak in walnuts.)
- Salt & pepper, to taste (Please taste—some pestos need more oomph.)
- (Optional) A squeeze of lemon or a handful of fresh basil if you’re feeling fancy.
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How to Throw This Together
- Boil your pasta in a big pot of salted water. Cook it until just al dente (this is where I admit I nearly always overcook it because I wander off—no shame).
- While the pasta’s doing its thing, toss your chicken in a big salad bowl. If you’re toasting nuts, do it now in a dry pan for a few minutes until golden. They go from perfect to “are those burnt?” fast, so don’t zone out like I did one time.
- Drain pasta. Rinse it under cool water (controversial—I know, but stops it glomming together and cools it so you don’t melt the cheese later).
- Dump the cooled pasta in with the chicken. Add tomatoes, mozzarella, and toasted nuts.
- Stir in the pesto and olive oil. Give it a good mix—I find a big salad fork helps here. It’ll look a bit, well, oily and green; don’t worry, it’s meant to.
- Taste! Add salt, pepper, or lemon if that floats your boat. (This is when I sneak a forkful, you know, for quality control.)
- Top with torn basil if you remembered to buy it, or just serve straight away. Sometimes I even pop it in the fridge for twenty minutes if I can wait that long.
What I’ve Learned (Sometimes the Hard Way)
- If you use hot pasta, your cheese blobs into one big ball. (Cue: not my finest lunch.)
- No pine nuts? Sub in walnuts or skip entirely—actually, sunflower seeds weren’t awful once, but I wouldn’t rush to repeat it.
- Leftovers taste even better after a night in the fridge, but they really don’t freeze well. I tried—twice.
- Jarring a bit of lemon juice lifts everything, but don’t stress if you forget.
Variations I’ve Messed With
- Greek-ish: Add cucumber, olives, and feta instead of mozzarella/pine nuts (this worked surprisingly well.)
- Veggie-ful: Toss in grilled zucchini or roasted peppers if you’re getting fancy, or trying to use up sad produce.
- I did once try whole-wheat pasta thinking I’d be healthy, and honestly, it wasn’t my favorite—too chewy for me. Maybe it’s just me though?
- You can make it vegetarian by leaving out the chicken and adding white beans for protein. It’s actually pretty tasty!
The “Equipment” You Actually Need
- Big pasta pot (If yours is rusty, I’ve made do with a deep frying pan—just use less water and stir a bit obsessively.)
- Colander (Or a big slotted spoon if you’re lacking fancy gear.)
- Large salad bowl for mixing (Or, okay, a clean pot in tight kitchens.)
- Frying pan for nuts—but you can get away without toasting them if pressed for time.
Real Storage Talk
Pop leftovers in an airtight container and toss it in the fridge. It’ll stay good for a couple of days, though honestly, in my house it never lasts more than a day! If it dries out, just stir in a splash of olive oil before eating. Freezing? Not my best idea—the cheese gets a bit rubbery after thawing.
How I Like Serving It (Feel Free to Ignore)
I serve this chicken pesto pasta salad as a main all summer, but sometimes I plop it onto a big bed of arugula (rocket, for us in the UK!) and sprinkle a hit of Parmesan. My partner swears it’s best eaten at room temp, but the kids eat it cold straight from the fridge while I’m still looking for forks. Sometimes we take it on picnics, but be warned—ants love it too.
Random Pro Tips (Learned the Hard Way)
- Rushing the pasta cooling step? Regret. The cheese melts into goo. Give it a quick rinse; against all the rules, but saves the day.
- Don’t pour all the pesto in at once. Actually, I find it works better if you add half first, then taste and add more as needed—it’s easier to fix too-little pesto than too much.
- One time I made this using only leftover chicken nuggets; kids were happy, I was mildly horrified, but hey, no food waste!
FAQ (These Come Up More Than You’d Think)
- Can I use store-bought pesto? Oh absolutely! I do more often than not. The fancier stuff tastes a bit fresher, but jarred saves my bacon many times.
- Is it gluten-free? Not as written, since I use standard pasta, but just swap in your favorite GF pasta and you’re golden. I’ve tried corn pasta; not bad at all!
- How do I make it vegetarian? Just leave out the chicken—add extra cheese or toss in chickpeas or white beans. No one will complain, promise.
- Can I prep this ahead? Yep! I think it tastes even better after a snooze in the fridge. Just maybe stir through a splash more olive oil before serving if it looks dry.
- Can I add more veggies? You totally can—sometimes I chop in spinach, arugula, leftover roasted broccoli, or peas. Seriously, whatever you’ve got rolling around the fridge.
- What pasta shape is best? My lot prefer fusilli for sauce-holding purposes, but penne or bowties work. On second thought, probably even elbow macaroni in a pinch.
- Do I have to toast the pine nuts? Nah, skip it if you’re tired or out of time. They’re a bit crunchier toasted but honestly, it’s an extra pan—sometimes I just don’t bother.
And there you have it—a big bowl of easy chicken pesto pasta salad that fixes dinner, makes lunch less boring, and—if my household’s anything to go by—rarely leaves leftovers. Now, if only I could solve the pesto-stained shirts…
Ingredients
- 250g (about 9oz) pasta (fusilli, penne, or bowties)
- 2 cups cooked chicken, shredded or diced
- ½ cup pesto (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls (bocconcini), halved or torn
- ¼ cup olive oil
- 1/3 cup pine nuts, toasted (optional: use walnuts or skip)
- Salt & pepper to taste
- (Optional) A squeeze of lemon or handful of fresh basil
Instructions
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1Boil your pasta in a big pot of salted water. Cook it until just al dente.
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2While the pasta’s cooking, toss your chicken in a big salad bowl and toast the pine nuts in a dry pan until golden.
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3Drain pasta. Rinse it under cool water to stop cooking and cool down for the salad.
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4Add the cooled pasta to the chicken. Add tomatoes, mozzarella, and toasted nuts.
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5Stir in the pesto and olive oil. Mix well (I use a big salad fork).
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6Taste and check seasoning; add salt, pepper, and lemon juice or basil if you like.
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7Top with more basil if you have it and serve right away, or chill in the fridge for a bit if you can wait.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
550 caloriescal
Protein:
32gg
Fat:
28gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
40gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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