Looking for a salad recipe that would be included on your meal plan rotation? This Chicken Pesto Pasta Salad is loaded with juicy chicken, sweet cherry tomatoes, creamy mozzarella cheese, and a bright lemony pesto sauce. Cold pasta salads are perfect for these warm months, and this one comes together in just 30 minutes! Perfect to celebrate the summer, to bring to potlucks or outdoor get together!
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Pasta salads are one of the best make-ahead dishes for anytime of the year but they just seem like a no-brainer for the summer! Some of our favorites are this Chicken Caesar Pasta Salad and Cold Southwest Pasta Salad. These can be a main course or a side dish for any get-together!
Why You'll Love This Chicken Pesto Pasta Salad!
This chicken pesto pasta salad is a great way to turn a few simple ingredients into something everyone will love. Every bite is bursting with flavor from the creamy pesto sauce, juicy tomatoes, and tender chicken. If you love a good pasta salad, this will be a great addition to your dinner rotation or to your next potluck.
Here are more reasons why I think you'll love this recipe:
- Comes together in just 30 minutes, including chill time
- A great way to use up leftover or rotisserie chicken
- Creamy pesto sauce without using heavy mayo
- Hearty enough to serve as a main dish, but it works as a side too
- Kid-friendly and a great option for meals and lunches
Equipment Needed
- Large pot for cooking the pasta.
- Small mixing bowl, for whisking together the pesto yogurt sauce.
- Large serving bowl, for tossing all of the salad ingredients together.
Key Ingredients
Bow tie pasta: Bow tie pasta, also called farfalle, has lots of ridges and folds that hold onto the creamy pesto sauce really well, but feel free to use whatever pasta shape you have on hand.
Chicken: Cooked and cooled chicken cut into cubes. This is what turns this into pesto chicken pasta salad. Rotisserie chicken is an easy shortcut if you don't have leftover cooked chicken.
Cherry tomatoes: I like to halve the tomatoes so they release a little of their juice into the salad as it sits.
English cucumber: English cucumbers have thin skin and small seeds, so there's no need to peel or seed them before chopping.
Mozzarella pearls: These little balls of mozzarella add a soft bite of cheese throughout the salad.
Jarred pesto: store-bought pesto makes this recipe so quick and easy. You'll find it in the pasta aisle of most grocery stores.
Greek yogurt: this is the secret to making a creamy chicken pesto salad without using mayo. I used whole milk Greek yogurt for the richest texture.
Lemon: Both the zest and the juice go into the sauce, and they brighten up the pesto so it doesn't taste too heavy.
Step-By-Step Instructions
Cook the pasta according to package directions. For pasta salad, I cook the pasta al dente to prevent it from becoming overcooked and mushy.
While the pasta is cooking, cut the tomatoes in half and chop the cucumber into small pieces.
In a small bowl, combine the Greek yogurt, pesto, lemon zest, and lemon juice.
Drain the pasta and drizzle with olive oil to prevent sticking, then set aside to cool.
Add the cooled pasta, chicken, tomatoes, cucumbers, mozzarella, and pesto sauce to a large serving bowl.
Toss to coat all of the salad ingredients in the pesto sauce. Serve at room temperature or chill for an hour before serving.
Garnish with fresh basil if desired and serve immediately.
Serving Recommendations
This pesto pasta salad chicken recipe is a complete meal that is perfect for dinner or lunch. Perfect for summer potlucks, to take on the boat, beach or meal prep for work!
- Make a pitcher of this Cucumber Lemon Water or these Strawberry Mojito Mocktails for a refreshing beverage to complete the meal.
- Serve a fresh Fruit Salad with Dressing for a sweet and healthy dessert.
Make Ahead
This recipe is a great dish to make ahead. You can prep the ingredients in advance and have dinner ready when you get home or make it for meal prep for the week and portion into individual containers for grab-and-go convenience.
Storage
This creamy pesto pasta salad can be stored in an airtight container in the refrigerator for up to 4 days. Give it a little stir if the dressing settles, and add a spoonful of Greek yogurt or pesto to refresh the creamy texture before serving.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Chicken Pesto Pasta Salad Recipe
Ingredients
- 8 ounces bow tie pasta, or shape of preference
- 3 cups cooked and cooled chicken cut into cubes
- 1 pint cherry tomatoes, halved
- 1 English cucumber, cut in small pieces
- 1 8 ounce package mozzarella pearls
- ⅓ cup jarred pesto
- ¾ cup plain Greek yogurt, I used whole milk variety
- 1 large lemon, zested and juiced
- fresh basil, for garnish (optional)
Instructions
- Cook the pasta according to package directions. For pasta salad I cook the pasta to al dente to prevent the pasta from being over cooked and mushy in the salad.
- While the pasta is cooking, cut the tomatoes and cucumbers.
- In a small bowl combine the Greek yogurt, pesto, lemon zest and juice.
- Drain the pasta and drizzle with olive oil to prevent sticking and allow to cool.
- Add the cooled pasta, chicken, tomatoes, cucumbers, mozzarella and pesto sauce to a large serving bowl.
- Toss to cover all of the salad ingredients in the pesto sauce. Serve at room temperature or chill for an hour before serving.
- Garnish with fresh basil if desired and serve immediately.
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