Pesto Chicken Pasta Salad

Pesto Chicken Pasta Salad is an easy recipe made with simple, fresh ingredients.

This Pesto Chicken Pasta Salad is loaded with juicy grilled chicken, fresh veggies, tender rotini pasta, and plenty of fresh pesto. Whether you’re looking for an easy side dish for your next barbecue or a main meal for busy weeknight dinners, this recipe delivers incredible flavor with very little effort.

To begin with, the combination of baby spinach, cherry tomatoes, shaved Parmesan cheese, and creamy pesto creates one of my favorite cold pasta salads for the warmer time of year. In addition, it’s light enough for lazy days, yet at the same time filling enough to serve as a complete meal.

Even better, this recipe works just as well with freshly grilled chicken as it does with leftover rotisserie chicken or any leftover chicken sitting in your refrigerator. As a result, it becomes one of my favorite pasta salad recipes because it’s both flexible and convenient for any time of the week.

Why You’ll Love This Pesto Chicken Pasta Salad

There are plenty of reasons this pesto chicken pasta salad deserves a spot in your recipe rotation.

• Ready in about 30 minutes.
• Perfect as a side dish or main meal.
• Great for meal prep.
• Loaded with fresh ingredients.
• Easy to customize.
• Delicious served warm or chilled.
• Perfect for family gatherings, potlucks, and BBQs.

Every bite is packed with the fresh flavor of the pesto, juicy grilled chicken, and perfectly cooked pasta.

Ingredients You’ll Need for Pesto Chicken Pasta Salad

For the pasta salad

• 8 ounces rotini pasta
• ½ cup Italian dressing
• ½ cup fresh pesto
• 1 cup baby spinach
• ½ cup cherry tomatoes, halved
• ½ cup shaved Parmesan cheese

For the chicken

• 1 pound skinless chicken breasts
• 1 tablespoon avocado oil
• 3 tablespoons SPG seasoning (salt, pepper, garlic powder blend)

How to Make Pesto Chicken Pasta Salad

1. Cook the pasta.

To begin with, bring a large pot of salted water to a boil. Once boiling, cook the rotini until it is perfectly al dente, following the package directions carefully for best results.

Next, drain the cooked pasta, and then rinse it under cold water to immediately stop the cooking process. After that, allow it to cool while you prepare the chicken.

2. Season the chicken.

Coat the skinless chicken breasts with avocado oil before seasoning both sides generously with the SPG blend.

3. Grill the chicken.

Preheat your outdoor grill to medium-high heat. Grill the chicken, flipping every 2 to 3 minutes until the internal temperature reaches 165°F.

4. Rest and cube the chicken.

Allow the juicy chicken to rest for five minutes before cutting it into bite-sized pieces.

5. Assemble the salad.

Next, grab a large mixing bowl or large salad bowl. Then, add the cooled pasta, followed by the chicken, baby spinach, cherry tomatoes, and shaved Parmesan cheese.

6. Add the dressing.

Pour the fresh pesto and Italian dressing over everything before gently tossing until all of the ingredients are evenly coated.

7. Finish and serve.

For even more basil flavor, stir in a little extra pesto before serving. Serve immediately or refrigerate until chilled.

Tips for the Best Results

For the best results, always cook the pasta until al dente. Overcooked pasta becomes soft after it’s mixed with the dressing.

Cooling the pasta with cool water or cold water keeps it from continuing to cook while helping create the perfect texture for pasta salad.

To start, using fresh ingredients makes a huge difference. Moreover, fresh pesto, ripe cherry tomatoes or grape tomatoes, and freshly shaved Parmesan cheese all come together to deliver the vibrant flavors that make this salad stand out.

If you’re making homemade pesto, your own pesto will make this recipe even better.

Variations for Pesto Chicken Pasta Salad

One of my favorite things about this recipe is how versatile it is.

Swap grilled chicken for leftover rotisserie chicken after a busy week.

Add mozzarella pearls, toasted pine nuts, roasted red peppers, or cucumber for even more flavor.

You can also drizzle in a little extra olive oil if you’d like a creamier finish.

Storage of your Pesto Chicken Pasta Salad

Store any leftover pasta salad in an airtight container in the refrigerator for up to 4 days.

Before serving, give the salad a quick toss. If needed, mix in a little extra pesto, a splash of Italian dressing, or a drizzle of extra olive oil to freshen it up.

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Smoked Lemon Pepper Chicken Thighs – Smoked Lemon Pepper Chicken Thighs are juicy, tender, and packed with bold citrus-pepper flavor. Smoked low and slow, they’re a simple yet flavorful option for weeknight dinners or BBQs.

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