Chicken Pesto Pasta Salad

This creamy chicken pesto pasta salad shines with its bright colors, bold flavors, and ease of prep—exactly what you need for quick, filling lunches. Imagine tender pasta tossed with juicy rotisserie chicken, bite-sized bocconcini pearls, peppery arugula, and sweet cherry tomatoes. It’s all coated in a luscious pesto dressing made from refrigerated pesto, mayo, and Greek yogurt—a combo that comes together super fast with simple ingredients you can find anywhere.

In under 30 minutes, you’ll have enough to feed around 6 hungry people. Plus, it keeps beautifully in the fridge and tastes great cold or gently reheated. One of my favorite things about this salad is how flexible it is—you can swap out proteins, pastas, cheeses, or veggies depending on what’s in your kitchen or what your family loves.

• Quick and easy: Prep and cook everything in about 30 minutes.
• Perfect for meal prep: Makes about 6 servings that last up to 4 days refrigerated.
• Simple to throw together: Whisk up the dressing, toss with the pasta and mix-ins, then dig in.
• Versatile: Easily swap ingredients to match your taste, texture preferences, or special diets.

Fast forward to the recipe card below for the exact ingredient list and step-by-step instructions, or keep scrolling for tips on smart ingredient swaps, storage advice, and yummy serving ideas.

Why You’ll Love It

• Hearty and satisfying: Pasta, a creamy pesto dressing, and fresh little bocconcini bites come together to make lunch truly tasty and filling. If you love that pesto-and-mozzarella pairing, Baked Pesto Caprese Chicken makes an easy dinner complement.
• Ready in under half an hour: Whip up a week’s worth of lunches in just 30 minutes, and for busy nights, Pesto Chicken Pasta (creamy and easy in 30 minutes) is another quick option.
• Makes veggies taste amazing: Believe me, I get that veggies aren’t always the star on the lunch plate. That’s why this salad loads up on bold flavors to make eating healthy a real treat.
• Customizable to your liking: Mix and match veggies, proteins, cheeses, or beans to create your perfect pasta salad.

Essential Ingredients and Swaps

• refrigerated pesto
• freshly grated Parmesan cheese
• mayonnaise
• Greek yogurt
• pasta (protein-packed, or standard white or whole wheat)
• diced rotisserie chicken
• mini bocconcini pearls or fresh mozzarella balls, bite-sized
• arugula
• cherry tomatoes

How to Make the Salad

1. Cook the pasta according to package instructions.
2. Rinse the cooked pasta under cold water to cool it and prevent sticking.
3. Dice rotisserie chicken or cook and dice chicken as needed.

4. Cut bocconcini into bite-sized pieces if necessary.

5. Whisk together pesto, mayonnaise, and Greek yogurt in a small bowl to make the dressing.
6. Place pasta, chicken, bocconcini, arugula, and cherry tomatoes in a large bowl.
7. Pour the dressing over the ingredients.

8. Toss everything until evenly coated.

Pro Tips for Best Flavor

1. Choose a high-quality refrigerated pesto. The flavor gap between fresh refrigerated pesto and shelf-stable jarred pesto is huge. If you haven’t tried fresh refrigerated pesto, make a trip to the deli section next time. Your taste buds will thank you.
2. Get creative with veggies. While I love the peppery bite of arugula and sweet pop of cherry tomatoes—they shine in this pesto chicken with juicy cherry tomatoes—paired with briny artichoke hearts here, this pasta salad begs for your favorite veggies. Try adding thinly sliced red onion, kalamata olives, baby spinach, roasted red peppers, or diced cucumber to mix things up.
3. Don’t forget to rinse your pasta. Rinse the noodles under cold water right after cooking to stop them from sticking together and to help keep the pasta salad light and fresh.

Easy Swaps and Add-Ins

Want to keep it fresh or tailor it to your family’s tastes? These swaps keep the flavor bright and the nutrition balanced:

• Protein swaps: Swap the rotisserie chicken for canned tuna or salmon, pan-fried tofu or tempeh (for vegetarian eats), or just load up on chickpeas instead.
• Pasta and grain options: Use whole wheat, or legume-packed protein pastas, or switch to cooked and cooled grains like farro, quinoa, or orzo for a different texture and new flavor.
• Cheese swaps: If you don’t have bocconcini, fresh mozzarella cubes work just as well. For another way to enjoy that pesto–mozzarella combo, try Easy Baked Pesto Mozzarella Chicken. Try feta for a tangy Mediterranean vibe, or skip dairy and toss in toasted pine nuts for a delightful crunch.
• Veggie variations: Substitute arugula with baby spinach or finely chopped kale, add cucumber slices, roasted red peppers, thinly sliced red onions, or olives. Roasted zucchini or bell peppers also make great additions!
• Change up the pesto and dressing: Try sun-dried tomato pesto or mix half plain basil pesto with your usual to mellow the flavor a bit. For a lighter dressing, use all Greek yogurt instead of mayo.
• Serve it warm: If you prefer, warm up the pasta and chicken gently, toss with some dressing, then stir in fresh arugula and bocconcini just before serving for a cozy twist. Or turn it into a full-on comfort dish with this creamy pesto chicken pasta.

Storage and Portioning

Here are my best tips to keep this salad tasting fresh and delicious, whether you’re prepping ahead or packing lunches:

• Refrigerate properly: Keep your pasta salad stored in an airtight container in the fridge up to 4 days. Make sure your fridge is at or below 40°F (4°C) for food safety, and toss leftovers after day four.
• Make it ahead for grab-and-go meals: Make the entire salad in advance and portion it into single-serving containers, perfect for quick lunches. Or, store components separately (dressing, cooked pasta, chicken—this easy slow-cooker pesto chicken works great for batch prep—then delicate greens and cheese) and mix just before eating to keep that fresh texture.
• Keep cheese and greens separate if storing longer. To avoid soggy salad, store the bocconcini and arugula apart and add just before serving.
• Reheating tips: This salad shines cold, but if you want it warm, warm the pasta and chicken by themselves, then add dressing and fresh ingredients like arugula and bocconcini right before eating.
• Don’t freeze: Freezing isn’t a great idea — dairy and veggies can get watery, and pasta changes texture.
• When in doubt, toss it out: Always trust your senses. If something smells off or looks strange, it’s best to discard it.

Common Questions Answered

How do I store this for meal prep?

After tossing the pasta salad with the creamy pesto dressing as directed, store it covered in the fridge for up to four days. You can keep it in one big container and scoop out portions during your week, or store in single-serve containers for super easy, grab-and-go lunches.