Let Me Tell You About This Easy Chicken Pesto Pasta Salad
Okay, so you know that feeling when you open the fridge and stare into the void, hoping it’ll whisper dinner ideas? That’s how Easy Chicken Pesto Pasta Salad was born in my kitchen—on a Tuesday, after soccer practice, the dog barking, and DIY disaster glue everywhere (don’t ask). Anyway, this is my lazy-but-not-boring, wildly forgiving recipe for pasta salad. The sort of thing I bring to potlucks and pretend took hours. My neighbor once called it a “summer in a bowl”—not sure what that means, but hey, I’ll take it.
Why I’m Obsessed With This Salad
I make this when I’ve got leftover rotisserie chicken and can’t be bothered with fiddly recipes. My family goes a bit bonkers for this—odd, since they used to turn their noses up at salad (possibly because I used to be heavy-handed with celery, but we don’t talk about that now). Just a heads-up, the pesto sort of hugs everything together, so sometimes the first few bites are a bit green, but it’s worth it. And on those days when I’m just tired (or we’ve eaten pizza two nights in a row and think “vegetables would be nice for once”), this is the answer.
What You’ll Need (Don’t Overthink It!)
- 3 cups cooked chicken, shredded or diced (store-bought rotisserie is peak lazy genius; grilled works too)
- 250g (about 8 oz) pasta, any bite-size shape works (I usually reach for fusilli or penne—sometimes even bow ties for fun)
- 1/2 cup pesto—jarred is totally fine (my grandmother swore by homemade, but honestly, store-bought from Aldi works in a pinch)
- 1 cup cherry tomatoes, halved (or chopped regular tomatoes if that’s all you’ve got)
- 1/2 cup fresh mozzarella balls, halved (sub diced cheddar, or skip cheese altogether—no one minds)
- 1/4 cup toasted pine nuts, optional (I sometimes use chopped walnuts if I’m out of pine nuts—and sometimes forget them altogether)
- 1/4 cup fresh basil leaves, torn (or a handful of rocket/arugula for a peppery kick)
- Salt and black pepper, to taste (if you remember at the end…ahem)
- Squeeze of lemon juice for brightness (optional, but I swear by it now)
How to Make Chicken Pesto Pasta Salad (Winging It Is Okay!)
- First off, cook your pasta in salted water. Follow the packet unless you have pasta ESP. Drain it, rinse with cold water (I know, Italians will faint at this but I hate gummy pasta), and let it cool.
- In a big bowl, toss the cooled pasta with your pesto. Most of it, keep a bit aside in case you want to liven things up at the end. This is where I sneak a bite—no shame.
- Add in the diced/shredded chicken, cherry tomatoes, mozzarella (and any cheese subs), and nuts if using. Give it all a gentle toss. Don’t worry if it looks a bit thrown together at this stage—it gets prettier with the basil.
- Sprinkle in torn basil leaves (or rocket) and a little salt, pepper, and a squeeze of lemon juice if you remembered. Mix lightly again.
- Taste. Actually, I think it works better if you let it sit in the fridge for at least 30 minutes so the flavors can make friends. But if you’re ravenous, eat straight away. I’ve done both; both are good.
Some Notes From the Frontlines
- Once I used whole wheat pasta—didn’t love the texture, but maybe that’s just me?
- Especially good the next day, for reasons I still can’t explain. Maybe it’s magic. Maybe it’s science.
- I always think I want more cheese in it, but then I regret it when it clumps. Subtle is better here.
The Times I Got Creative (Some Success, Some Flops)
- Tossed in sun-dried tomatoes once for a bit more punch—surprisingly tasty!
- Swapped chicken for canned tuna one evening, and it was okay. Just okay. Wouldn’t rush back to it.
- Added roasted peppers and olives for my cousin’s birthday—huge win.
- Tried to make a vegan version once using fake cheese and tofu. My family told me never again, so take that as you will.
What You’ll Need (But Don’t Panic If You Don’t Have Everything)
- Large mixing bowl (giant Tupperware also works if you “borrowed” your mixing bowl for muffin batter, guilty!)
- Pot for boiling pasta
- Sharp knife (or a butter knife if you love a challenge; just not recommended)
- Colander (or I once used a slotted spoon and a prayer, it also worked…barely)
How to Store Leftovers (Or, You Might Not Get That Far)
Pop extras in a container in the fridge—should last two days, probably three, but honestly, it never survives the next lunchtime. If it seems dry, stir in a drizzle of olive oil or the extra pesto you kept aside. That’s my trick (well, when I remember it).
How I Like to Serve It
This is brilliant as a main dish with a side of crusty bread (or garlic bread if you’re feeling indulgent). Sometimes I plop it on a bed of greens, add a sprinkle more cheese, and call it dinner. Picnics, potlucks, or just lazy Tuesdays—it fits in everywhere. Family tradition is to eat it straight from the bowl while watching the telly, but do as you wish!
If I Could Do It Again: Pro Tips
- I once rushed cooling the pasta, threw it in hot, and the cheese melted into weird blobs. Lesson learned—let the pasta cool!
- Go easy on the pesto at first. You can always add more, but you can’t un-pesto it if you get carried away.
- Not every nut works—pecans were a disaster for me (tasted like Christmas pudding), but almonds were fine.
Questions I Get All the Time (Really!)
- Can I use a different meat? Absolutely. Turkey, ham, heck even crispy bacon if that’s your style. Or leave it out for a veggie twist.
- How long does it really last? Couple of days in the fridge—but goes a bit drier. Add a splash of oil or more pesto to revive it.
- What if I hate pesto? Oh you poor soul—try it with a light Italian vinaigrette and heaps of herbs. Not quite the same, but still pretty good.
- Is it supposed to be served cold? I usually do, but honestly sometimes I eat it at room temp (or late night straight from the fridge, cold fork and all—don’t judge).
- What if I only have spaghetti? Ha! Break it up into smaller pieces before boiling—it’s a bit unruly otherwise, but it’ll work.
And there you have it. Easy Chicken Pesto Pasta Salad—one of those recipes that just lets you wing it and still end up somewhere delicious. Let me know how yours turns out (or, if you’re like me, which bit you swapped out for the contraband cheese your aunt brought back from Italy…)
Ingredients
- 3 cups cooked chicken, shredded or diced (store-bought rotisserie is peak lazy genius; grilled works too)
- 250g (about 8 oz) pasta, any bite-size shape works (I usually reach for fusilli or penne—sometimes even bow ties for fun)
- 1/2 cup pesto—jarred is totally fine (my grandmother swore by homemade, but honestly, store-bought from Aldi works in a pinch)
- 1 cup cherry tomatoes, halved (or chopped regular tomatoes if that’s all you’ve got)
- 1/2 cup fresh mozzarella balls, halved (sub diced cheddar, or skip cheese altogether—no one minds)
- 1/4 cup toasted pine nuts, optional (I sometimes use chopped walnuts if I’m out of pine nuts—and sometimes forget them altogether)
- 1/4 cup fresh basil leaves, torn (or a handful of rocket/arugula for a peppery kick)
- Salt and black pepper, to taste (if you remember at the end…ahem)
- Squeeze of lemon juice for brightness (optional, but I swear by it now)
Instructions
-
1First off, cook your pasta in salted water. Follow the packet unless you have pasta ESP. Drain it, rinse with cold water (I know, Italians will faint at this but I hate gummy pasta), and let it cool.
-
2In a big bowl, toss the cooled pasta with your pesto. Most of it, keep a bit aside in case you want to liven things up at the end. This is where I sneak a bite—no shame.
-
3Add in the diced/shredded chicken, cherry tomatoes, mozzarella (and any cheese subs), and nuts if using. Give it all a gentle toss. Don’t worry if it looks a bit thrown together at this stage—it gets prettier with the basil.
-
4Sprinkle in torn basil leaves (or rocket) and a little salt, pepper, and a squeeze of lemon juice if you remembered. Mix lightly again.
-
5Taste. Actually, I think it works better if you let it sit in the fridge for at least 30 minutes so the flavors can make friends. But if you’re ravenous, eat straight away. I’ve done both; both are good.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
560cal
Protein:
40 gg
Fat:
25 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
42 gg
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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