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This pesto chicken pasta salad is fresh, vibrant, and easy to make. Tossed with juicy chicken, mozzarella, tomatoes, and basil pesto, it’s a flavorful side or light main for summer gatherings.

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close up of pasta tossed with pesto and other fresh ingredients

about this pesto chicken pasta salad

This pesto chicken pasta salad is fresh, hearty, and built for summer. Tender cavatappi pasta gets tossed with juicy chicken, creamy mozzarella pearls, peppery arugula, and sweet cherry tomatoes, all coated in a rich basil pesto for maximum flavor in every bite. It’s the kind of vibrant, satisfying dish that works for just about anything you need it for, from meal prepping lunches, a picnic, or a side for your next BBQ.

This pesto chicken pasta salad recipe came about on one of those weeknights where I needed to pull together something quick for dinner. I had leftover grilled chicken and a jar of my homemade pistachio pesto in the fridge (highly recommend trying it – it takes this dish to the next level!). You all know my love for pasta salad, so of course, that’s exactly what I had to whip up. After tossing everything with pasta, mozzarella, and a handful of fresh basil from my garden, I had a new summer staple.

The secret here really is the pesto. Store-bought pesto works in a pinch, but if you have time for homemade, it’s worth the effort. The basil and olive oil coat each piece of pasta in herby goodness, while the mozzarella gives it a creamy richness and the arugula and tomatoes keep things light and fresh.

It’s also endlessly adaptable! Swap the chicken for shrimp or even chickpeas for a different spin. You can even use up your leftover summer veggies if you want – grilled zucchini and roasted bell peppers work really well in the dish.

Why You’ll Love This Recipe

This pasta salad has all the satisfying flavors and textures you crave, with a lighter feel that’s ideal for summer.

Quick and easy to toss together in under 30 minutes.
Hearty enough to serve as a main or a side.
Made with fresh, wholesome ingredients.
Easy to make ahead and perfect for meal prep.
Naturally flavorful and easy to adapt for dairy-free or vegetarian diets.
Simple to customize with shrimp, chickpeas, or seasonal veggies.

ingredients

Cooked chicken – Dice up 2 cups of cooked chicken. Grilled, roasted, or even rotisserie chicken works here.

Cavatappi pasta – Use cavatappi or swap in another short pasta like penne or rotini if you prefer.

Fresh mozzarella pearls – We like to use creamy mozzarella pearls but mini mozzarella balls work well too.

Arugula – Peppery greens that keep it fresh. Don’t like arugula? You can use spinach leaves instead.

Cherry tomatoes – You can use fresh cherry tomatoes of any type! We like heirloom tomatoes for the pops of color. You can also use grape tomatoes.

Red onion – Adds a little sharpness and color. You can omit if you prefer.

Pesto – Homemade or your favorite store-bought variety. Try my pistachio pesto recipe for a fun twist!

Parmesan cheese – Mixed into the salad, and also for some garnish at the end!

Fresh basil – You’ll need to mix it into the pasta salad but save some for garnish too.

this recipe’s must-haves

Making this pasta salad is easy when you have the right tools on hand:

Use a large bowl from a set of mixing bowls to toss everything together without making a mess.

Grab a salad serving utensils or tongs to gently mix the ingredients and keep the arugula from bruising.

A colander makes it easy to drain and rinse the pasta quickly.

Did you know? You can use homemade pesto sauce in this recipe for even bigger flavor! My pistachio pesto is an easy way to level up your pasta salad and give it a nutty, slightly sweet twist.

ingredients for pesto chicken pasta salad in a large serving bowl before mixing together

how to make pesto chicken pasta salad

cook and cool pasta

Bring a large pot of salted water to a boil over high heat. Cook the cavatappi pasta according to package directions. Once cooked, drain and rinse with cold water to cool quickly.

prepare other ingredients

While the pasta cooks, dice the cooked chicken, halve the cherry tomatoes, and chop the basil.

toss together

In a large mixing bowl, combine the cooled pasta and chicken. Add mozzarella pearls, arugula, tomatoes, red onion, pesto, Parmesan cheese, and chopped basil. Mix gently to combine.

garnish and serve

Top with fresh basil leaves and extra Parmesan if serving right away.

Spoon lifting out pistachio pesto from food processor after being made

Tips for Success

Cook pasta al dente so it holds its shape in the salad. If you cook it too long, it will get soft and mushy when you mix everything together.

Rinse pasta under cold water to stop the cooking process. Plus it cools it off quickly so you can make the salad faster.

Add arugula just before serving to keep it crisp. If you are making this for meal prep, omit the arugula and only mix it in when you are ready to eat a portion.

Stir in an extra spoonful of pesto just before serving if the pasta absorbs too much in the fridge.

For a citrusy kick, squeeze fresh lemon juice over the salad right before serving.

variations

Swap chicken for shrimp, grilled salmon, or chickpeas for a vegetarian version.
Use dairy-free pesto and skip the mozzarella for a dairy-free option.
Toss in grilled veggies like zucchini or bell peppers for more color and nutrients.
Try penne or farfalle if you’re out of cavatappi.

More pasta salad recipes: Summer Lemon Pasta Salad | Thai Pasta Salad | Caprese Bow Tie Pasta Salad | Sun Dried Tomato Pasta Salad

Easy protein and carb lunch recipe with fresh greens and wood serving utensils

faqs

Yes! This pasta salad is perfect for making ahead. Just prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. For the freshest flavor, add the arugula and an extra drizzle of pesto right before serving.

You can use any cooked chicken you have on hand – grilled, roasted, poached, or even rotisserie chicken from the store. Just make sure it’s cooled and diced before tossing it into the salad.

Absolutely! Simply leave out the chicken and add in chickpeas, white beans, or grilled vegetables for extra protein and texture in this pesto pasta salad.

You can use homemade pesto (like my pistachio pesto) or your favorite store-bought brand. A classic basil pesto keeps things traditional, but arugula pesto or sun-dried tomato pesto are fun twists too.

I don’t recommend freezing this pasta salad because the fresh vegetables and mozzarella don’t thaw well. It’s best enjoyed fresh within a few days.

Need inspiration for dinner this week? Check out my dinner recipes page!

Easy light lunch or dinner made with poultry and cavatappi in a large white bowl with fresh basil

what to serve with pesto chicken pasta salad

This pasta salad is a meal itself, but you can also serve it as a side to some of your favorite main dishes. Usually, if I’m serving it as a side dish, I will omit the chicken. Here’s some ideas to get you started:

Serve with crusty bread or focaccia.
As a side for grilled full chicken, grilled new york strip steak, or even fish at your summer gatherings.
You can also serve it as a side with wraps or sandwiches for lunch!

💬 behind the recipe

This recipe came together one summer when I had leftover grilled chicken and a big batch of homemade pesto in the fridge. I tossed it all together with pasta, mozzarella, and fresh basil for a quick dinner – and it was such a hit that I knew it needed to live on Cake ‘n Knife. I’ve tested the recipe multiple times with different proteins, pestos, and even pasta shapes, and this version is the one I keep coming back to. It’s become one of those reliable, flavor-packed summer staples I recommend to everyone.

how to store

Add leftovers to an airtight container and store in the refrigerator for up to 4 days. Before serving, stir in a little extra pesto or extra virgin olive oil to refresh the flavors. It can be served cold or at room temperature.

pesto chicken pasta salad in a large white serving bowl on black counter

more of our favorite light meals

This chicken caesar pasta salad combines all the elements of your favorite salad, with a pasta twist!

Juicy mango chicken salad is the ultimate meal prep chicken salad for summer.

You’ll love the heat packed into this southwest chicken salad served with a homemade chipotle ranch dressing.

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With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

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Finally, if you make this pesto pasta salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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This recipe makes about 8 servings as a side or 4 to 6 servings as a main dish.