This recipe for Pesto Pasta Salad with Chicken is a wonderful, flavorful dish that’s easily prepared ahead for picnics or backyard barbecues.
Use my homemade recipe for, red tomato pesto to make this dish extra special.
If you are looking for a quick, super simple summer dish that’s packed with flavor, this recipe is for you! I love love it with my homemade tomato pesto, but it’s delicious green pesto too.
Why This Recipe Works
- Adding mayonnaise to the pesto dressing creates not only the perfect binder, but it also keeps the salad delectably creamy and prevents it from clumping together and drying out.
- The lemon juice adds brightness and helps the pesto color from dulling.
- Using cooked chicken that’s leftover or store-bought, keeps this recipe quick and easy to throw together.
Ingredient Notes
- Pasta: Use whatever pasta you like best. Just be sure to not over cook it and rinse it in cold water to stop the cooking process after draining.
- Pesto: I use red pesto as it’s what I like best, but green pesto works just as well. If you choose store bought pesto, be sure to use a high quality brand for the best possible flavor.
- Mayonnaise: I used full fat mayonnaise, but you can use low fat or a mixture of mayo and sour cream works well too.
- Herbs: I used fresh parsley and basil in my salad, but you can use which ever herbs you prefer. If you don’t have fresh herbs you can omit them as the pesto packs a lot of flavor.
- Lemon Juice: I used lemon juice for brightness, but white or red vinegar work well too.
- Vegetables: I used cucumber, green onions and roasted red peppers in my salad, but you can use celery, red onion, raw peppers, olives, fresh mozzarella or any of your favorite salad fixings. The choices are endless.
- Chicken: I use grilled chicken breast for my pasta salad, but you can use store bought rotisserie chicken or what ever cooked chicken you have on hand.
How to Make Chicken & red Pesto Pasta Salad
- Mix the dressing together in a small bowl.
- Add all of the ingredients to a large bowl with the dressing.
- Toss together until evenly combined.
- Store in the fridge until ready to serve.
Step By Step Instructions.
Cook and drain the pasta, then rinse with cold water to stop the cooking process.
In a small bowl, whisk together the pesto, lemon juice, mayonnaise, salt & pepper.
Add the remaining ingredients to the dressing mixture to a large bowl
Toss well to combine and serve cold.
Erren’s Top Tips
- Salt your pasta water well. This seasons your pasta. The best dressing in the world, can’t make up for bland pasta.
- Don’t coat the pasta with oil after cooking or add it to your cooking water. This will cause the dressing to slip off the pasta instead of coating it.
- Not a fan of red peppers? Sun-dried tomatoes are also great in this.
- Swap out the red pesto for green pesto for a different version of this salad.
- For a lower fat option, use low-fat mayonnaise or a mixture of mayonnaise and non-fat Greek yogurt.
Food Storing Tips
- Important: To prevent bacteria in food from rapidly growing, picnic food has to be kept at certain temperatures. The key is to not allow your food to sit unrefrigerated for more than 2 hours, or if the outdoor temperature is higher than 90° F, limit the time to one hour.
- Store the salad in the fridge in an airtight container for up to three days.
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Let’s Make Pesto Pasta Salad with Chicken
Pasta salad with chicken in a creamy pesto sauce that’s packed full of flavor.
Prep15 minutes
Cook10 minutes
Total25 minutes
Serves: 6 people
Ingredients
- ¼ cup red pesto plus more to taste
- 2 tablespoons lemon juice
- 1 cup mayonnaise plus more to taste
- Salt to taste
- Freshly ground black pepper to taste
- 1 lbs dry pasta of your choice cooked, rinsed, and drained
- 4 cooked chicken breasts cut into cubes
- 3 green/spring onions sliced into rounds
- 3 jarred roasted red peppers sliced into smalls strips
- 1 unwaxed cucumber chopped
- fresh herbs of your choice chopped (I used parsley & basil)
Instructions
- In a small bowl, whisk together the pesto, lemon juice, mayonnaise, salt & pepper.
- In a large bowl, combine the pasta, chicken, green onions, roasted red peppers, cucumber, and herbs.
- Pour the dressing over the salad and stir to combine. Taste and season with salt and pepper as needed.
- Store covered in the refrigerator, for up to 3 days.
- Serve cold.
Tips + Notes
- Salt your pasta water well. This seasons your pasta. The best dressing in the world, can’t make up for bland pasta.
- Don’t coat the pasta with oil after cooking or add it to your cooking water. This will cause the dressing to slip off the pasta instead of coating it.
Nutrition Information:
Calories: 753 (38%)| Carbohydrates: 61g (20%)| Protein: 47g (94%)| Fat: 34g (52%)| Saturated Fat: 6g (38%)| Polyunsaturated Fat: 18g| Monounsaturated Fat: 8g| Trans Fat: 1g| Cholesterol: 114mg (38%)| Sodium: 677mg (29%)| Potassium: 586mg (17%)| Fiber: 3g (13%)| Sugar: 4g (4%)| Vitamin A: 307IU (6%)| Vitamin C: 14mg (17%)| Calcium: 65mg (7%)| Iron: 3mg (17%)
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Update Notes: This post was originally published in June of 2015, but was republished with new photos and ingredient notes in 2021.
Erren Hart says
So happy to hear it! Thanks for stopping by and sharing!
Erren Hart says
So glad you enjoyed it! Thanks for stopping by and sharing! 🙂
Helen Day says
I loved this recipe. Soooo very good and east to make!
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Judith B says
Made this with your red pesto and it was delicious – the leftovers were even better!
Erren Hart says
Yay! Love to hear that!
Madalynn says
This was outrageous! My new favorite pasta salad!
Erren Hart says
I am so happy to hear it! Thanks so much for the lovely feedback!
Mannie says
So good, I made this with leftover chicken. Tasty, quick and easy!
Erren's Kitchen says
So glad you liked it Mannie 🙂
Amanda says
This salad is so good! Thanks for sharing!