Pesto Chicken Pasta Salad
Need a quick, fresh, and flavor-packed dish?
This Pesto Chicken Pasta Salad comes together in just 20 minutes with tender pasta, juicy rotisserie chicken, and a vibrant pesto dressing.
Whether you’re meal-prepping, hosting a BBQ, or just craving something light and delicious, this salad is a guaranteed hit!
Toss everything together and watch it disappear—because this salad? It’s just that good.
For Pesto Chicken Pasta Salad
- Pasta – Use short pasta like rotini, penne, or fusilli for the best texture.
- Italian Salad Dressing – Adds a tangy, herby base that complements the pesto.
- Pesto – The star of the dish! Use store-bought or homemade for a fresh, bold flavor.
- Baby Spinach – Brings a pop of color and extra nutrients.
- Arugula – Adds a peppery bite to balance the creamy pesto.
- Shredded Chicken – Rotisserie chicken works great for convenience, but you can use any cooked shredded chicken.
- Cherry Tomatoes – Halved for bursts of juicy sweetness in every bite.
- Parmesan Cheese – A must for that rich, salty, umami kick.
- Cracked Black Pepper & Grated Parmesan – For the perfect finishing touch.
Pesto Chicken Pasta Salad
Ingredients
- 17 oz short pasta (penne, rotini, or fusilli)
- ⅔ cup Italian salad dressing
- ½ cup pesto
- 2 cups fresh baby spinach
- 1 cup fresh arugula
- 2 cups shredded chicken (rotisserie works well)
- ½ cup cherry tomatoes, halved
- ⅓ cup shredded Parmesan cheese
- Grated Parmesan and cracked black pepper for garnish
Instructions
- Cook the Pasta – Boil pasta according to package instructions (about 8-9 minutes) until tender. Drain, rinse with cold water, and transfer to a large bowl.
- Assemble the Salad – Add spinach, arugula, shredded chicken, cherry tomatoes, and shredded Parmesan cheese to the pasta.
- Prepare the Dressing – In a small bowl, whisk together the Italian dressing and pesto until well combined.
- Mix & Serve – Pour the dressing over the pasta mixture and toss to coat evenly. Top with grated Parmesan and cracked black pepper as desired.
- Chill or Serve – Serve immediately or refrigerate for up to 8 hours. Toss before serving for best flavor.
Nutrition
Storage Tips
- Store tightly covered in the refrigerator for up to 24 hours before serving.
- If making ahead, keep the dressing separate and mix before serving to maintain freshness.
Common Questions & Pro Tips
1. Can I make this salad ahead of time?
Absolutely! You can prepare it up to 4 hours in advance and store it in the fridge. Just give it a good toss before serving to freshen it up.
2. Do I have to use store-bought pesto?
Nope! Homemade pesto is always a win if you have fresh basil on hand. But if you’re short on time, a good-quality store-bought pesto works just fine—just add a squeeze of lemon for extra zing!
3. Can I serve this pasta salad warm?
Yes! While it’s typically served chilled, you can enjoy it warm too. Just toss the cooked pasta with the pesto and chicken while it’s still hot, then add the greens at the last minute to keep them fresh.
4. What can I use instead of arugula?
Not a fan of arugula? No worries! Swap it for baby spinach, kale, or even a mix of fresh herbs like parsley and basil.
5. How long does it last in the fridge?
Leftovers? Lucky you! This pasta salad stays fresh in an airtight container in the fridge for up to 2 days. Just keep in mind that the dressing might soak into the pasta, so you can add an extra spoonful of pesto before serving.
Enjoy this fresh, vibrant, and easy-to-make pasta salad for your next meal or gathering!