This Chicken Pesto Pasta Salad is everything I want in a warm-weather meal! It’s fresh, flavorful, and effortlessly satisfying. It’s packed with herby pesto, juicy chicken, and crisp veggies, all tossed together in a way that feels equal parts light and hearty. Plus, it’s packed with protein which is always a win in my book!
I’ve always thought pesto is basically the perfect pasta salad dressing. It’s rich without being heavy, bright from the basil, and has that salty, nutty depth that ties everything together. When you toss it with tender pasta, juicy chicken, and crisp veggies, it creates a high-protein meal that’s anything but boring!
This is one of my go-to recipes, basically for any occasion. It’s hearty enough to stand on its own as a full meal, but it also goes well with other dishes like BBQ spreads, grilled veggies, or even a simple side of fruit. It’s easy, flavorful, and just a little bit fun (which is exactly how I like my meals).
Nutrition at a Glance
- Protein: Chicken breast and mozzarella pearls provide a solid protein boost to keep you full and support muscle repair and energy levels!
- Healthy Fats: Pesto (made with olive oil and nuts) contains heart-healthy fats that help with nutrient absorption and overall satiety.
- Fiber: Kale, tomatoes, and red onion add fiber, which supports digestion and helps keep blood sugar levels steady.
- Antioxidants: Basil, tomatoes, and kale are packed with antioxidants that help fight inflammation and support overall health!
Ingredients You Need
- Farfalle Pasta: The bowtie shape holds onto the pesto beautifully, but you can swap with rotini or penne if needed.
- Pesto: The star of the show! Use store-bought for convenience or homemade for extra freshness.
- Cherry Tomatoes: Add a juicy, slightly sweet bite that balances the richness of the pesto.
- Mozzarella Pearls: Creamy and mild, they bring a soft texture, cubed fresh mozzarella works too.
- Kale: Adds a hearty, nutrient-dense green element! Spinach or arugula can be substituted for a softer texture.
- Red Onion: Gives a sharp, slightly sweet crunch. Shallots are a great milder alternative.
- Chicken Breast: Lean protein that makes this a complete meal. Rotisserie chicken works perfectly for a shortcut.
Dietary Substitutions
- Gluten-Free: Use your favorite gluten-free pasta. Brown rice or chickpea pasta both work well here.
- Dairy-Free: Skip the mozzarella or use a dairy-free alternative, and make sure your pesto is dairy-free (many traditional versions contain parmesan).
- Vegetarian/Vegan: Omit the chicken or swap with chickpeas, white beans, or grilled tofu for a plant-based protein boost.
How to Make Chicken Pesto Pasta Salad
Step 1: Cook the pasta according to package directions. Drain and let cool slightly.
Step 2: In a large bowl, toss the pasta with the pesto until evenly coated.
Step 3: Add the cherry tomatoes, mozzarella pearls, kale, red onion, and chicken.
Step 4: Mix gently. Chill in the fridge for 15–30 minutes before serving for the best flavor.
Dietitian Tips for Success
- Massage the kale, if needed. If your kale feels a bit tough, take a minute to massage it with a tiny drizzle of olive oil before adding it in. This softens the texture and makes it much more enjoyable to eat while also helping your body better absorb its nutrients.
- Make it meal prep friendly. This recipe holds up really well in the fridge, making it perfect for prepping ahead. Portion it into individual containers so you have a ready-to-go, nutrient-dense meal for busy days.
- Don’t skip the chill time. Letting the pasta salad rest in the fridge allows the flavors to meld together and deepen. It might seem like a small step, but it makes a noticeable difference in overall taste.
How to Serve It
This pesto chicken pasta salad works as a standalone meal since it already includes protein, carbs, and veggies all in one. For gatherings, I love serving it alongside classic BBQ favorites like grilled chicken, burgers, or corn on the cob. It adds a fresh, herby contrast to smoky flavors!
Storage Suggestions
- Refrigerator: Store in an airtight container in the fridge for up to 3 to 4 days. The flavors will continue to develop, making leftovers even more delicious.
- Reheating: No reheating needed! If it seems a bit dry after chilling, just stir in a small spoonful of pesto or a drizzle of olive oil before serving.
Chicken Pesto Pasta Salad FAQs
A great chicken and pesto pasta salad includes cooked pasta, tender chicken breast, pesto, and a mix of fresh, flavorful add-ins like cherry tomatoes, mozzarella, leafy greens, and red onion. You can also customize it with extras like olives, roasted vegetables, or nuts for added texture and flavor.
The key to a good pasta salad is balancing flavors and textures! Think creamy, crunchy, fresh, and savory all in one bite. It also helps to season well and give the salad time to chill so the flavors can meld together.
It’s best to toss the pasta with dressing while it’s still slightly warm so it can absorb more flavor. You can always add a little extra dressing right before serving to freshen it up if needed.
More Protein-Packed Recipes to Try
- Jalapeño Popper Chicken Salad
- Savory Cottage Cheese Bowl
- Pumpkin Pasta Salad
- Honey Mustard Chicken Bowls
- Quinoa Greek Salad
BEST High Protein Chicken Pesto Pasta Salad
Ingredients
- 8 ounces farfalle pasta
- ½ cup pesto
- 1 cup cherry tomatoes halved
- ½ cup mozzarella pearls
- 2 cups kale chopped
- ¼ cup red onion diced
- 2 cups chicken breast chopped
Instructions
- Cook the pasta according to package directions. Drain and let cool slightly.
- In a large bowl, toss the pasta with the pesto until evenly coated.
- Add the cherry tomatoes, mozzarella pearls, kale, red onion, and chicken. Mix gently.
- Chill in the fridge for 15–30 minutes before serving for the best flavor.
- Serve cold or at room temperature, and enjoy!
Notes
- Massage the kale, if needed. If your kale feels a bit tough, take a minute to massage it with a tiny drizzle of olive oil before adding it in. This softens the texture and makes it much more enjoyable to eat while also helping your body better absorb its nutrients.
- Make it meal prep friendly. This recipe holds up really well in the fridge, making it perfect for prepping ahead. Portion it into individual containers so you have a ready-to-go, nutrient-dense meal for busy days.
- Don’t skip the chill time. Letting the pasta salad rest in the fridge allows the flavors to meld together and deepen. It might seem like a small step, but it makes a noticeable difference in overall taste.
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