Chicken Pesto Pasta Salad

There’s something so satisfying about a pasta salad that balances bright, herby flavors with tender chicken and juicy tomatoes. This Chicken Pesto Pasta Salad is exactly that: simple, colorful, and perfect for lunches, potlucks, or a light weeknight dinner. It’s inspired by the fresh, approachable recipes you’d find on popular food blogs—easy techniques, honest ingredients, and a final result that feels both homemade and a little bit gourmet.

This version uses a classic pesto for a punch of basil and garlic, tender cooked chicken for protein, and sweet little tomatoes to cut through the richness. Red onion adds a bit of bite, while salt and pepper bring everything together. It’s straightforward to assemble, and the flavors only improve if it sits in the fridge for an hour or two, making it a great make-ahead option.

Why you’ll love this Chicken Pesto Pasta Salad

• Ready in about 30 minutes if your chicken is already cooked.
• Flexible: use homemade pesto or store-bought, more or less chicken to suit your appetite.
• Bright, fresh tomatoes and a little red onion keep it lively and balanced.
• Serves beautifully at gatherings or as an easy meal prep option for the week.

Ingredients

• 4 cups uncooked penne
• 2 cups cooked chicken (or more to taste)
• 5 ounces little tomatoes, halved
• 1/4 cup red onion, chopped
• 1 cup pesto (click for my recipe or use store-bought)
• Salt & pepper to taste

Kitchen tools you’ll need

• Large pot for boiling pasta
• Colander
• Large mixing bowl
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula for tossing

Know before you go

Use penne because its ridges and tube shape hold the pesto beautifully. If you prefer another short pasta—rotini, farfalle, or rigatoni—those work too. The recipe calls for 2 cups cooked chicken but you can add more if you want extra protein. If your cooked chicken is cold from the fridge, bring it to room temperature so the pesto clings evenly. Taste and adjust salt and pepper at the end; pesto can vary in saltiness depending on whether it’s homemade or store-bought.

Make-ahead and storage tips

• The salad keeps well in an airtight container in the refrigerator for up to 3 days.
• If it thickens in the fridge, stir in a splash of olive oil or a teaspoon of water to loosen the pesto before serving.
• For the freshest texture, add tomatoes just before serving if you plan to store the salad long-term; otherwise halved tomatoes are fine mixed in for a day or two.

Recipe

Follow these clear, step-by-step instructions to make this Chicken Pesto Pasta Salad. The ingredient quantities above are the source of truth; the directions below are rewritten for clarity and flow.

Step-by-step instructions

1. Bring a large pot of salted water to a rolling boil. Add 4 cups uncooked penne and cook according to package directions until al dente—tender but still with a slight bite. Stir occasionally to prevent sticking.
2. Once the pasta is cooked, drain it in a colander and briefly rinse under cool water to stop the cooking and cool the pasta for the salad. Shake off excess water and transfer the pasta to a large mixing bowl.
3. Prepare your other ingredients while the pasta cools. Halve 5 ounces little tomatoes and place them into the bowl. Chop 1/4 cup red onion into small pieces and add them to the bowl as well. If your cooked chicken is in large pieces, shred or slice it into bite-sized pieces so it distributes well throughout the salad.
4. Add 2 cups cooked chicken to the bowl with the pasta, tomatoes, and red onion.
5. Pour 1 cup pesto over the pasta mixture. Using a wooden spoon or spatula, gently fold the pesto through the pasta, chicken, and vegetables until everything is evenly coated. Be careful not to mash the tomatoes as you toss.
6. Taste the salad and season with salt and pepper to taste. If your pesto is already salty, start with a small pinch of salt and adjust as needed.
7. If you’re serving immediately, transfer the salad to a serving bowl and garnish as desired. If making ahead, cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir the salad and add a splash of olive oil or a teaspoon of water if the pesto has thickened in the fridge.
8. Serve chilled or at room temperature. Enjoy!

Variation ideas

• Add fresh baby spinach or arugula for extra greens—toss a couple of handfuls in at the end so they wilt slightly but stay bright.
• Stir in a handful of toasted pine nuts or chopped toasted almonds for extra crunch.
• Swap little tomatoes for sun-dried tomatoes if you like a more concentrated tomato flavor.
• For a creamier texture, mix in a few tablespoons of Greek yogurt or a drizzle of heavy cream with the pesto before tossing.

Serving suggestions

This Chicken Pesto Pasta Salad pairs beautifully with a crisp green salad and crusty bread. It’s also wonderful served alongside grilled vegetables or as part of a picnic spread. If you’re bringing it to a potluck, pack any extra garnish separately and toss them on right before serving for a fresh finish.

Frequently asked questions

Can I use rotisserie chicken? Absolutely. Rotisserie chicken is a quick and tasty option—just shred or chop it to the desired size before adding it to the salad.

Can I make this gluten-free? Yes. Substitute 4 cups uncooked gluten-free penne and follow the same cooking directions, keeping an eye on cook time since gluten-free pastas can vary.

What if I don’t have pesto? You can make a simple pesto by blending basil, olive oil, garlic, Parmesan, and pine nuts until smooth, or use store-bought pesto for convenience. If you prefer, swap with a basil vinaigrette and toss in a little extra olive oil to achieve a similar coating.

Notes on ingredients and preferences

The ingredient list calls for 4 cups uncooked penne—measure this carefully so you get the right pasta-to-ingredient balance. The recipe specifies 2 cups cooked chicken, but feel free to increase this to suit your appetite; just know that adding more chicken will reduce the relative pesto coverage, so you may want an additional tablespoon or two of pesto if you up the chicken.

Little tomatoes come in at 5 ounces and are halved to add bursts of sweetness and a pop of color. Use cherry or grape tomatoes, whichever you have on hand. Red onion is measured at 1/4 cup and should be chopped finely so you get a pleasant onion bite in each forkful without overpowering the other flavors.

Final thoughts

This Chicken Pesto Pasta Salad is an easy, dependable recipe that lives up to the promise of fresh, simple meals. It’s adaptable, quick to assemble, and full of flavor. Whether you’re feeding a crowd or packing lunches for the week, this salad delivers on both taste and convenience. The pesto brings a fragrant, herb-forward base, the chicken adds satisfying heartiness, and the tomatoes and onion keep every bite bright and balanced.

Give it a try and make it your own—swap pasta shapes, toss in extra veggies, or add a squeeze of lemon if you like a touch of acidity. However you serve it, this Chicken Pesto Pasta Salad is likely to become a go-to in your recipe rotation.