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cooked rotini with cherry tomatoes and chicken in a salad bowl
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Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad is a satisfying dish with chicken, tomatoes and basil pesto. This pasta salad recipe is a fantastic potluck salad!
Author: Donna Elick
Servings: 6
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 16 ounces rotini pasta
  • 12 ounces boneless skinless chicken breasts (about 2 breasts)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon fresh ground black pepper divided
  • 1 cup pesto store bought or homemade, see below
  • 1/2 cup pine nuts
  • 1 cup cherry tomatoes halved (about 5 ounces)
  • 8 ounces mozzarella pearls
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh basil

Fresh Basil Pesto:

  • 3 cups fresh basil leaves packed
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1/4 cup pine nuts
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

Instructions

  • COOK: the pasta. Bring a large pot of water to a boil. Add 16 ounces rotini pasta and cook according to the package directions. Drain and rinse under cold water to cool.
  • COOK: the chicken. Pat 12 ounces chicken breasts dry. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper. Heat 1 tablespoon extra virgin olive oil in a skillet over medium high. Cook for 5 minutes per side, until the internal temperature reaches 165°F. Rest for 10 minutes, then dice into bite sized pieces.
  • MAKE: the pesto. In a food processor, add 3 cups fresh basil, 1 tablespoon minced garlic, ¼ cup pine nuts, ½ cup shredded Parmesan cheese, ½ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon fresh ground black pepper. Blend until mostly smooth.
  • TOAST: the pine nuts. Add ½ cup pine nuts to a dry skillet. Cook over medium heat for about 3 minutes, stirring often, until golden and fragrant.
  • MIX: the salad. In a large bowl, combine the cooled pasta, diced chicken, toasted pine nuts, 1 cup halved cherry tomatoes, 8 ounces mozzarella pearls, ½ cup shredded Parmesan cheese, and ¼ cup chopped fresh basil.
  • ADD: 1 cup pesto and TOSS until everything is well coated.
  • CHILL: for 1 to 2 hours before serving to allow flavors to blend.

Notes

Make Ahead: This pasta salad tastes even better after it chills for a few hours.
Storage: Store covered in the refrigerator for up to 5 days.
Freezing: Not recommended. Pasta and dairy do not thaw well.
Ingredient Tip: Rotini holds onto the pesto beautifully, but bowtie or penne work too.

Nutrition

Serving: 1 cup | Calories: 968cal | Carbohydrates: 64g | Protein: 40g | Fat: 62g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 1336mg | Sugar: 5g | Fiber: 4g | Calcium: 450mg | Iron: 3mg