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Chicken Pesto Pasta Salad

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Chicken Pesto Pasta Salad is a healthy main course meal that is ready in less than 20 minutes! Gluten-free and great for meal prepping! 

top shot of chicken pesto pasta next to ramekins of dressing and parmesan cheese

 

If you haven’t caught onto the trend, it’s hot as you know what down here in Georgia and we are currently living on salads and I am NOT mad about it! 

I really hate cooking in the summer, if it requires turning on appliances. Not only does it make the house hotter, but it’s just hard for me to eat certain things in extreme heat. That’s when I love a good salad, no matter what is on it! 

chicken pesto pasta salad in a shallow white bowl next to cherry tomatoes and bowl of dressing

Chicken Pesto Pasta Salad has all of the great flavors, can be made ahead of time, and keeps well once it is in the fridge. Keep reading for more tips on meal prepping this dish.

Love the amazing pesto flavor? Don’t miss my Pesto Pasta Chicken Bake

More of my favorite salads: 

ingredients for chicken pesto pasta salad

Ingredients for Chicken Pesto Pasta Salad 

Chicken breast – we use boneless, skinless 

Pasta – to keep it gluten free, Banza is a great option!

Cherry tomatoes

Spinach

Bell pepper

Italian salad dressing

Greek yogurt – grab the plain kind

Pesto – you can use store bought or you can try my homemade pesto

Salt and pepper

ingredients for pesto chicken pasta in a glass bowl not stirred

Making Pesto Pasta Salad with Chicken

Start by cooking your chicken and shredding it. You can also use rotisserie chicken too! 

Go ahead and cook your pasta according to the directions on the box and prep your veggies.

If you are going to use my homemade pesto, go ahead and make it, if you’re using store-bought, just skip this step. 

Add the pesto, greek yogurt, and Italian dressing then whisk together in a medium-size bowl. 

In a large salad bowl, add the cooked and cooled pasta, spinach, chicken, and diced veggies. 

Add parmesan cheese to the pesto mixture then stir into the chicken and veggies. 

Top with more cheese and black pepper to serve. If you prepare a cold pasta salad, place it in the fridge to chill before eating.

two small bowls of chicken pesto pasta salad next to small white ramekins of tomatoes and cheese

Tips for Making and Storing 

  • Run cool water over your pasta once it’s done to stop the cooking process. 
  • Store in the fridge for up to 5-7 days. 
  • This pasta salad is great warmed up or you can serve it cold. 
  • For meal prepping, use my Crockpot shredded chicken recipe to make a big batch of chicken that you can set and forget! 
  • If you have leftover rotisserie chicken you need to use, here are 17 Creative Chicken Recipes that are great for leftovers and making ahead! 

Who’s running to their kitchen to make Chicken Pesto Pasta Salad now?! Once you’re done, snap a picture and tag me on Instagram before you devour it! 

PIN ME FOR LATER

More Chicken Recipes That Are Easy and Healthy:

holding a small white bowl of chicken pesto pasta salad

Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad is a healthy main course meal that is ready in less than 20 minutes! Gluten free and great for meal prepping!
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Ingredients
  

  • 2 cups cooked boneless skinless chicken breast (cubed or shredded)
  • 16 oz pasta
  • 1/2 cup cherry tomatoes halved
  • ½ cup spinach
  • ½ cup chopped bell pepper
  • cup italian salad dressing
  • ½ cup plain greek yogurt
  • 1/2 cup pesto
  • cup parmesan cheese shredded
  • salt and pepper to taste

Instructions
 

  • Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
  • In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto until smooth.
  • Cut the tomatoes in half and dice your bell pepper and set aside. In a large salad bowl, add the cooked pasta, spinach, chicken, tomatoes, and bell pepper.
  • Sprinkle parmesan cheese and pour the dressing on top, toss well to coat.
  • Garnish with more parmesan cheese and freshly cracked black pepper. Serve and enjoy!
  • Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. It can be served cold. You can freeze for up to 3 months.
Tried this recipe?Let us know how it was!

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