I’m so excited to share my Pesto Chicken Pasta Salad with you! This simple and refreshing dish is filled with tender pasta, juicy shredded chicken, bright tomatoes, and leafy greens, all tossed in a smooth mix of pesto and Italian dressing. It comes together fast and tastes like a fresh summer meal in a bowl.
Level: Easy
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
Course: Side Dish, Main Dish
Cuisine: Italian-Inspired
I still remember the first time I made this Pesto Chicken Pasta Salad. I wanted something that felt light but still filling, and this bowl checked every box. The pasta gives you comfort, the leafy greens make it feel fresh, and the chicken turns it into a complete meal without any extra work. The best part is the dressing. Mixing pesto with Italian dressing makes the salad taste bright and herby while staying creamy enough to cling to every piece of pasta.
This recipe works great for busy days, warm afternoons, or potlucks where you want something everyone will enjoy. You can use rotisserie chicken to save time, and the pasta cooks quickly, so the whole meal comes together in minutes. Each bite has a mix of basil flavor, juicy tomatoes, and crisp greens, and it always disappears fast when I make it.
If you want a dish that feels homemade, colorful, and effortless, this pasta salad is a perfect fit.
How to Make Pesto Chicken Pasta Salad
This dish blends fresh greens, tender pasta, and shredded chicken with a simple pesto dressing. Here is how everything comes together step by step:
• Short pasta cooked until tender and rinsed to cool it
• Shredded chicken mixed in for protein
• Cherry tomatoes for juicy bites
• Baby spinach and arugula for freshness
• Parmesan cheese for a savory finishing touch
• A dressing made from Italian salad dressing and pesto that coats everything evenly
The process is quick, easy, and full of flavor.
Ingredients
• 17 ounces short pasta
• 2 cups shredded chicken
• 2 cups baby spinach
• 1 cup fresh arugula
• ½ cup cherry tomatoes, halved
• ⅓ cup shredded parmesan cheese
• ⅔ cup Italian salad dressing
• ½ cup pesto
• Cracked black pepper and grated parmesan for topping
Directions
- Cook the Pasta
Boil the pasta based on the package directions. When it is tender, drain it, rinse it under cold water, and place it in a large bowl. - Add the Greens and Chicken
Add the baby spinach, arugula, and shredded chicken to the bowl with the pasta. - Add the Tomatoes and Cheese
Stir in the cherry tomatoes and shredded parmesan cheese. - Make the Dressing
Whisk the Italian salad dressing and pesto together until the mixture looks smooth and even. - Combine Everything
Pour the dressing over the pasta salad and toss gently until everything is coated. - Finish and Serve
Sprinkle cracked black pepper and grated parmesan on top. Serve right away or chill for later.
Process Details
• Why the pasta is rinsed
Rinsing stops the cooking process and cools the noodles so they do not wilt the greens when mixed together.
• Why the dressing works well
Combining pesto with Italian dressing makes the sauce lighter and easier to toss. The herbs and oil blend smoothly and add flavor without being too thick.
• Why shredded chicken fits this salad
Small pieces of chicken mix evenly into the pasta and help the salad feel more like a meal instead of just a side dish.
• Why spinach and arugula are used
These greens stay soft but still give texture and color, and they hold up well even after being mixed with the dressing.
Tips for Success
• Use bite sized pasta so the ingredients mix evenly.
• If your pesto is thick, add a little more Italian dressing to loosen it.
• Rotisserie chicken works great when you want to save time.
• Add the tomatoes last so they stay juicy and keep their shape.
• Chill the salad if you want a cooler, firmer texture before serving.
• Taste the dressing before adding it to make sure you like the balance of pesto and Italian dressing.
Serving Ideas
• Serve with grilled corn, fruit salad, or garlic bread for a full meal.
• Add cucumbers, feta, or mozzarella balls for more flavor.
• Use fresh basil for extra brightness.
• Serve warm or cold depending on your preference.
• Make it vegetarian by leaving out the chicken.
Storage & Freezing
• Refrigerator:
Store the salad in a sealed container for up to 24 hours for the best texture. Toss gently before serving if the dressing settles.
• Freezing:
This salad does not freeze well because the greens and tomatoes lose their texture after thawing.
• Make-Ahead Tips:
You can cook the pasta and mix the dressing ahead of time, then combine everything right before serving.
Nutrition Info (Approximate per Serving)
Based on the ingredients provided, the numbers below are approximate:
• Calories: about 860
• Protein: about 39 g
• Carbohydrates: about 97 g
• Fat: about 34 g
• Fiber: about 5 g
• Sodium: about 744 mg
• Sugar: about 6 g
My Pesto Chicken Pasta Salad is a simple and refreshing dish that comes together in minutes. The mix of pesto, Italian dressing, chicken, greens, and pasta creates a light yet satisfying bowl that works for picnics, weeknight dinners, or any gathering. I love how easy it is to prepare and how fresh every bite tastes. I hope you enjoy making this salad as much as I do. It is quick, flavorful, and perfect for warm days or busy schedules.
