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Pesto Pasta Salad with Chicken
Emily

Pesto Pasta Salad with Chicken

This pesto pasta salad with chicken is a fresh, hearty, and flavorful dish perfect for summer gatherings or meal prep. Packed with juicy chicken, cherry tomatoes, olives, and mozzarella, all tossed in basil pesto for a vibrant twist.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 2 cups cooked chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup mozzarella balls (bocconcini), halved
  • 1/2 cup basil pesto
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • fresh basil leaves, for garnish (optional)

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • knife and cutting board

Method
 

  1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large bowl, combine pasta, chicken, cherry tomatoes, black olives, red onion, and mozzarella balls.
  3. In a small bowl, whisk together basil pesto and olive oil.
  4. Pour pesto mixture over pasta salad. Toss until well coated.
  5. Season with salt and pepper to taste. Garnish with basil leaves, if desired.
  6. Serve immediately or refrigerate for 1 hour to let flavors meld.

Notes

For extra texture, add pine nuts or toasted walnuts. You can swap rotini with penne or farfalle. To lighten it up, use Greek yogurt mixed with pesto. Best served chilled or at room temperature.