Name: Chicken Pesto Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces fusilli pasta (cavatappi, bow-ties, or other short pasta); 2 cups diced cooked chicken; 8 ounces fresh mozzarella pearls (drained); 1 cup cherry tomatoes (halved); 1/2 cup diced roasted red peppers; 1/2 cup chopped marinated artichoke hearts; 1/4 cup diced red onion; 1/2 cup basil pesto; 1/2 lemon (juiced); Salt and freshly ground black pepper to taste

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Introduction

This Chicken Pesto Pasta Salad is a vibrant and satisfying dish perfect for warm days or casual gatherings. Combining tender chicken, fresh mozzarella, and flavorful pesto, it’s a colorful meal that’s as tasty as it is easy to prepare.

A close-up view of a white bowl filled with a colorful pasta salad featuring three main layers. The base layer consists of light yellow spiral rotini pasta, soft in texture and coated lightly in green pesto sauce. The middle layer shows bright red cherry tomato halves and diced red bell peppers, adding fresh and vibrant colors. The top layer has small white mozzarella balls and chunks of chicken covered with green pesto, along with scattered fresh green basil leaves for decoration. A wooden spoon is partly submerged on the left side, scooping some of the pasta salad. The bowl sits on a clean white marbled surface, with a small dish of green pesto in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces fusilli pasta (cavatappi, bow-ties, or other short pasta)
2 cups diced cooked chicken
8 ounces fresh mozzarella pearls (drained)
1 cup cherry tomatoes (halved)
1/2 cup diced roasted red peppers
1/2 cup chopped marinated artichoke hearts
1/4 cup diced red onion
1/2 cup basil pesto
1/2 lemon (juiced)
Salt and freshly ground black pepper to taste

Instructions

Step 1: Cook the pasta until it’s al dente. Drain and rinse it under cold water to stop the cooking process. Pour it into a large mixing bowl or serving bowl.
Step 2: Add the diced chicken, roasted red peppers, artichoke hearts, mozzarella pearls, tomatoes, and red onion to the pasta. Gently toss everything together.
Step 3: Add the pesto and lemon juice to the pasta mixture. Use a rubber spatula to gently stir everything until it’s evenly coated with the pesto. Taste and add salt, extra lemon juice, or pesto if needed.
Step 4: Garnish with fresh basil if desired. Serve immediately or cover and refrigerate until ready to serve.

Tips & Variations

Use grilled or rotisserie chicken for extra flavor and convenience.
Swap basil pesto with sun-dried tomato pesto for a different twist.
Add a handful of toasted pine nuts or walnuts for crunch.
For a vegetarian option, replace the chicken with extra artichokes or roasted vegetables.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This salad is best served cold or at room temperature, so you may want to let it sit out for 15 minutes after removing it from the fridge.

How to Serve

A close-up view of a wooden spoon holding a colorful pasta salad with three visible layers of ingredients: spiraled rotini pasta in light yellow at the bottom, bright red cherry tomato halves, fresh green basil leaves, and creamy white mozzarella balls scattered throughout, topped with cubes of green herb-coated chicken and small bits of purple onion; the background is filled with more pasta salad, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, this salad can be made a few hours or even a day ahead. Just keep it refrigerated and mix gently before serving. The flavors will meld beautifully with some resting time.

What pasta can I substitute for fusilli?

Any short pasta shape that holds sauce well works nicely, such as cavatappi, farfalle (bow-ties), rotini, or penne.