This Pesto Chicken Pasta Salad checks all the boxes for my ideal summer meal! It starts with juicy chicken breast marinated in herby pesto, grilled to perfection, and then tossed with protein-packed chickpea pasta, creamy mozzarella pearls, and fresh zucchini. It’s rounded out with some tangy sun-dried tomatoes, basil and more pesto, for a meal that’s incredibly flavorful and only gets better with time!
Do y’all love pasta salad season as much as I do!? Maybe it’s just because it’s connected with the weather warming up and the sun staying out longer, but I swear taking that first bite of pasta salad just loads me up with endorphins. I also find pasta salad to be so versatile, forgiving and flexible….it truly has never done me dirty!
So if you’re also as obsessed as I am, then let me introduce you to a brand new recipe…Pesto Chicken Pasta Salad! This beautiful side dish is loaded with chickpea pasta (to keep it gluten free & add protein and fiber), grilled zucchini chunks, pesto chicken, mozzarella pearls, sun-dried tomatoes and fresh basil. It’s a powerhouse of a meal, packing in lots of nutrients and flavor all at the same time.
This pesto chicken pasta salad is the perfect addition to your next summer potluck, dinner party or even just as a weeknight dinner or meal prep lunch! It’s hearty, filling and satisfying all on it’s own and holds up great as leftovers. Actually, I’d argue it tastes even better as it sits because it gives time for the flavors to meld together. Feel free to make it your own and add or subtract anything you want — you can’t go wrong here!
Why You’ll Love this Chicken and Pesto Pasta Salad
- This pasta salad is perfect for summer potlucks.
- It’s packed with tons of protein, fiber, healthy fats and veggies!
- This recipe features pesto two ways — as the chicken marinade, and as the dressing.
- It’s naturally gluten free by using chickpea pasta.
- This pesto chicken pasta salad is easy to make and ready in under 30 minutes.
- It just keeps getting better as it sits in the fridge!
What You Need to Make this Pesto Chicken Pasta Salad
For the Pesto Chicken:
- Boneless, Skinless Chicken Breast: You can either buy the thinly sliced kind or simply butterfly and/or beat down your chicken breast until it’s 1/4-1/2″ thick all around. This will ensure even and quick cooking.
- Pesto: It’s best to use fresh basil pesto — either the kind that comes in the refrigerated section of your grocery store, or homemade — for maximum flavor!
- Lemon Juice: Although pesto contains lemon juice, I like adding a bit more for extra tang. Just be sure you don’t let the chicken marinate for too long as the acid will start to cook the chicken.
- Olive Oil: Or avocado oil, for greasing the pan.
- Kosher Salt & Black Pepper: Season to taste.
For the Pasta Salad:
- Rotini Pasta: I love this shape for pasta salad because it grabs onto dressing and doesn’t clump. To add protein and fiber to this recipe while keeping it gluten free, I prefer to use Banza chickpea pasta!
- Zucchini: We’re sneaking veggies into this pasta salad with the addition of grilled zucchini! First, cut it into thick planks and then grill it up before chopping into chunks.
- Pesto: Not only are we marinating the chicken in pesto, but we’re also using it as the dressing for this pasta salad. Easy and so flavorful!
- Mozzarella Pearls: Also known as perline mozzarella, these are tiny balls of fresh mozzarella. If you can only find bocconcini or ciliegine, be sure to cut them into smaller pieces.
- Red Onion: For that sharp bite! If you prefer a milder flavor, you can run the chopped red onion under cold water for a bit OR substitute an equal amount of shallot.
- Sun-Dried Tomatoes: Go for the ones packed in a jar of oil! If you prefer a fresher taste, you can substitute chopped cherry or grape tomatoes.
- Basil: To complement the flavor of the pesto, I like to add even more chopped basil leaves to the pasta salad.
- Lemon Juice: 1 tbsp, which is about 1/2 lemon.
- Kosher Salt & Black Pepper: Season to taste.
- Olive Oil: Or avocado oil, for coating the zucchini in before grilling it.
How To Make This Pesto Chicken Pasta Salad
Marinate Pesto Chicken:
First, add pesto, lemon juice, salt & pepper to a medium bowl and stir or whisk until combined. Then, add chicken breast and toss to coat. Set aside to marinate briefly while you chop the remaining ingredients and cook the zucchini.
Grill the Zucchini:
Next, bring a grill pan (or normal pan) to medium-high heat. Brush both sides of each zucchini plank with some oil, then season with salt & pepper. Once the pan is hot, add zucchini planks and let cook for 3-4 minutes. Flip and continue cooking for 2 more minutes. The zucchini should have some nice grill marks and be tender but not soggy. Transfer to a cutting board and cut into chunks.
Cook Pasta to Al-Dente:
Meanwhile, bring a large pot of water to a boil. Once boiling, heavily salt the water and then add your pasta. Cook according to package instructions. Then, drain and rinse to stop the cooking & cool it down.
Cook Pesto Chicken:
Return grill pan to the heat and turn it down to medium. Then, lightly grease the pan with oil. Add pesto chicken and cook for ~4 minutes. Flip, and continue cooking for 2 more minutes, or until the internal temperatures reaches 165F. Allow it to rest for a few minutes before cutting into cubes.
Assemble & Toss Pesto Chicken Pasta Salad:
Once chicken, zucchini and pasta have all cooled down you can assemble the pasta salad. Add pasta, grilled zucchini, pesto chicken, mozzarella pearls, red onion, sun-dried tomatoes and basil to a large salad bowl. Pour pesto and lemon juice over top, then season with more salt & pepper to taste. Toss until combined and evenly coated. Enjoy as is, or let sit in the fridge to allow the flavors to meld even more!
What Should I Serve Alongside this Pasta Salad?
One of the many things that I love about this Pesto Chicken Pasta Salad is that it can either be a side dish for a potluck, or a full balanced meal! Especially if you use chickpea pasta, this recipe contains quite a lot of protein from the pasta, chicken and mozzarella, fiber from the pasta, zucchini for veggies, and healthy fats from the pesto and mozzarella. It’s quite a filling, healthy meal on it’s own!
However, if you’d prefer to enjoy it as a side dish, I think that it would pair super well with my Bruschetta Caprese Chicken and pretty much any summer veggie option — asparagus, broccolini or a simple arugula salad.
How Should I Store Leftover Pesto Chicken Pasta Salad?
This Pesto Chicken Pasta Salad is a great recipe to prep ahead of time, or to enjoy as leftovers, because the flavors continue to meld together as it sits in the fridge! Simply transfer the pasta salad to an airtight container and store in the fridge for about 4 days. If it gets dry at any point, you can either add a bit more pesto, olive oil, lemon juice or a combination of all three.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Pasta Salad Recipes?
- Spring Chickpea Orzo Salad with Lemon Leek Dressing
- Healthy Lemon Basil Pasta Salad
- Easy Elote Pasta Salad
- Cilantro Lime Pasta Salad with Chipotle Chicken
- Fall Pasta Salad with Maple Dijon Dressing
Pesto Chicken Pasta Salad
Equipment
- medium bowl
- spoon or whisk
- grill pan or normal pan
- large salad bowl + tongs
Ingredients
For the Pesto Chicken:
- 12-14 oz boneless, skinless chicken breast butterflied and/or beat down to ¼-½" thick
- 3 tbsp fresh pesto *
- 1 tbsp lemon juice
- kosher salt & black pepper to taste
- olive oil or avocado oil
For the Pasta Salad:
- 8 oz dry rotini pasta (I used Banza chickpea pasta)
- 1 medium-large zucchini (12oz), ends trimmed & then cut into 4 planks lengthwise
- ½ cup fresh pesto
- 4 oz mozzarella pearls
- ⅓ cup finely chopped red onion
- ⅓ cup chopped sun-dried tomatoes **
- ½ oz basil leaves (about ½ packed cup), chiffonaded
- 1 tbsp lemon juice
- kosher salt & black pepper to taste
- olive oil or avocado oil
Instructions
- First, add pesto, lemon juice, salt & pepper to a medium bowl and stir or whisk until combined. Then, add chicken breast and toss to coat. Set aside to marinate briefly while you chop the remaining ingredients and cook the zucchini.3 tbsp fresh pesto, 1 tbsp lemon juice, kosher salt & black pepper, 12-14 oz boneless, skinless chicken breast
- Bring a grill pan (or normal pan) to medium-high heat. Brush both sides of each zucchini plank with some oil, then season with salt & pepper. Once the pan is hot, add zucchini planks and let cook for 3-4 minutes. Flip and continue cooking for 2 more minutes. The zucchini should have some nice grill marks and be tender but not soggy. Transfer to a cutting board and cut into chunks.olive oil, 1 medium-large zucchini, kosher salt & black pepper
- Meanwhile, bring a large pot of water to a boil. Once boiling, heavily salt the water and then add your pasta. Cook according to package instructions. Then, drain and rinse to stop the cooking & cool it down.8 oz dry rotini pasta
- Return grill pan to the heat and turn it down to medium. Then, lightly grease the pan with oil. Add pesto chicken and cook for ~4 minutes. Flip, and continue cooking for 2 more minutes, or until the internal temperatures reaches 165F. Allow it to rest for a few minutes before cutting into cubes.olive oil
- Once chicken, zucchini and pasta have all cooled down you can assemble the pasta salad. Add pasta, grilled zucchini, pesto chicken, mozzarella pearls, red onion, sun-dried tomatoes and basil to a large salad bowl. Pour pesto and lemon juice over top, then season with more salt & pepper to taste. Toss until combined and evenly coated. Enjoy as is, or let sit in the fridge to allow the flavors to meld even more!½ cup fresh pesto, 4 oz mozzarella pearls, ⅓ cup finely chopped red onion, ⅓ cup chopped sun-dried tomatoes, ½ oz basil leaves, 1 tbsp lemon juice, kosher salt & black pepper
Video
Notes
Nutrition
Did you make this recipe?
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