Bookmark
This vibrant chicken pesto pasta salad makes summer entertaining a breeze with its Mediterranean flavors and make-ahead convenience. Perfect for picnics, potlucks, or a light family dinner on warm evenings, it combines tender chicken, al dente pasta, and fresh vegetables with aromatic basil pesto.
I first created this recipe when hosting an impromptu backyard gathering and needed something substantial yet refreshing. Now it has become my signature dish that friends specifically request when we have summer potlucks.
Ingredients
- Rotini pasta Its spiral shape captures the pesto perfectly and adds a playful texture to every bite
- Cooked chicken breast Adds lean protein and makes this a complete meal use rotisserie chicken for extra convenience and flavor
- Cherry tomatoes They burst with sweet juicy flavor that balances the richness of the pesto choose multicolored varieties for visual appeal
- Black olives Provide briny Mediterranean flavor and meaty texture opt for kalamata for more complex taste
- Red onion Adds sharpness and color contrast soak in ice water for 5 minutes to mellow the bite if desired
- Fresh basil leaves Enhance the basil in the pesto with bright aromatic notes always tear rather than cut for maximum flavor release
- Pine nuts Their buttery crunch adds luxury and authentic Italian character toast them lightly to intensify flavor
- Pesto sauce The creamy flavorful backbone of this dish use homemade for best results or a high quality store bought version
- Salt and pepper These final seasonings bring all flavors into balance
Step-by-Step Instructions
- Cook the Pasta
- Bring a large pot of heavily salted water to a rolling boil. Add rotini and cook until al dente according to package directions usually 8 to 10 minutes. Be careful not to overcook as the pasta will continue to absorb sauce when mixed. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Toss with a tiny drizzle of olive oil if not using immediately.
- Prepare the Mix-ins
- While pasta cooks, prepare your other ingredients. If using raw chicken, season with salt and pepper and grill or sauté until cooked through and internal temperature reaches 165°F, then dice into bite-sized pieces. Halve cherry tomatoes, slice olives if whole, thinly slice red onion, and roughly chop fresh basil. If using raw pine nuts, toast them in a dry skillet over medium heat for 3 to 5 minutes until golden and fragrant, watching carefully to prevent burning.
- Assemble the Salad
- In a large mixing bowl, combine the cooled pasta, diced chicken, halved tomatoes, sliced olives, red onion slivers, chopped basil, and toasted pine nuts. Drizzle with pesto sauce and gently fold everything together using a large spatula or wooden spoon. Move slowly and carefully to keep the ingredients intact while ensuring even distribution of the pesto.
- Season and Chill
- Taste the pasta salad and adjust with salt and freshly ground black pepper. Remember that the flavors will develop and intensify as the salad chills. Cover the bowl with plastic wrap and refrigerate for at least one hour or preferably up to four hours. This resting time allows the pasta to absorb the pesto flavors and for all ingredients to meld together beautifully.
Bookmark
Pesto is truly the star ingredient in this recipe. My grandmother from Genoa taught me that authentic pesto should never be cooked just gently warmed by the pasta. This pasta salad honors that tradition by letting the raw pesto sauce shine with all its fragrant basil glory.
Make It Your Own
This pasta salad welcomes personalization based on what you have available or your dietary preferences. Try adding artichoke hearts for tanginess, cubed mozzarella for creaminess, or grilled zucchini for extra vegetables. For a vegetarian version, replace chicken with white beans or chickpeas. The recipe framework remains delicious with almost any Mediterranean inspired ingredients you might have on hand.
Storage Notes
Store this pasta salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as everything melds together. If the salad seems dry when serving leftover portions, refresh it with a small additional spoonful of pesto or a light drizzle of olive oil and a squeeze of lemon juice to brighten the flavors back up.
Serving Suggestions
Serve this versatile salad as a standalone lunch, a side dish with grilled meats, or as part of a buffet spread. For an elegant presentation, serve on a bed of arugula with lemon wedges and additional fresh basil leaves. Pair with a crisp Italian white wine like Pinot Grigio or Vermentino for a complete Mediterranean experience. This dish shines at room temperature, so remove from refrigeration about 15 minutes before serving.
Recipe FAQs
- → Can I make this pasta salad ahead of time?
Yes! This pasta salad actually benefits from being made ahead. Prepare it up to 24 hours in advance and store in the refrigerator. The flavors will continue to develop and meld together, making it even more delicious.
- → How long does chicken pesto pasta salad keep in the refrigerator?
When stored in an airtight container in the refrigerator, this pasta salad will keep well for 3-4 days. The flavors may intensify over time, which many people enjoy.
- → Can I use store-bought pesto sauce?
Absolutely! While homemade pesto offers wonderful fresh flavor, a high-quality store-bought pesto works perfectly in this dish and saves significant preparation time.
- → What can I substitute for pine nuts?
If pine nuts aren't available or are outside your budget, try walnuts, almonds, or sunflower seeds instead. They'll provide a similar satisfying crunch with their own unique flavor profiles.
- → Is there a vegetarian version of this pasta salad?
Yes! Simply omit the chicken and add extra grilled vegetables like zucchini, bell peppers, or eggplant. You could also include white beans or chickpeas for added protein.
- → What type of pasta works best for this salad?
Rotini is ideal because its spiral shape holds the pesto sauce well. Other good options include farfalle (bow tie), penne, or fusilli. Short pasta shapes with ridges or curves work better than long pasta types.