Pesto Chicken Pasta Salad

This Pesto Chicken Pasta Salad is a vibrant, Mediterranean-inspired lunch that comes together in under 30 minutes and tastes even better the next day. Tender whole wheat pasta and juicy shredded chicken are tossed with sweet cherry tomatoes, creamy mozzarella pearls, and a generous swirl of bright, garlicky basil pesto made with heart-healthy extra virgin olive oil and toasted pine nuts. It's a satisfying, protein-packed dish that checks every box for a Mediterranean Diet lunch: whole grains, lean poultry, good fats, and plenty of fresh produce. What makes this salad so appealing is its versatility — serve it warm straight off the stove, chilled from the fridge, or at room temperature for a picnic or potluck. The pesto keeps everything moist and flavorful without needing a heavy dressing, and a squeeze of fresh lemon juice at the end brightens the whole bowl. It's an ideal make-ahead lunch for busy weeks, holding up beautifully in the refrigerator for several days without losing its fresh, garlicky punch. Whether you're meal-prepping for the week or looking for a crowd-pleasing dish to bring to a summer gathering, this pasta salad delivers on flavor, nutrition, and convenience all at once. Swap in rotisserie chicken to save time, or use gluten-free pasta to suit your needs — either way, you'll end up with a dish that's as nourishing as it is delicious.

Ingredients

• 12 ozWhole wheat fusilli or rotini pasta, or gluten-free pasta
• 2 cupsCooked chicken breast, shredded or diced, rotisserie chicken works well
• 1.5 cupscherry tomatoes, halved
• 1 cupFresh mozzarella pearls, drained
• 2 cupsfresh basil leaves, packed, for pesto
• 0.5 cupextra virgin olive oil, divided, plus more for pesto consistency
• 0.25 cuppine nuts, toasted
• 2garlic cloves, peeled
• 0.5 cupParmesan cheese, grated, plus extra for serving
• 1 tbsplemon juice, freshly squeezed
• 0.75 tspsalt, divided, to taste
• 0.25 tspblack pepper, freshly ground
• 1 cupbaby spinach, optional, roughly chopped

Method

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. 10:00
2. Drain the pasta in a colander, rinse briefly with cold water to stop the cooking, and set aside to cool slightly.
3. While the pasta cooks, toast the pine nuts in a small skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. 4:00
4. In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. Pulse until finely chopped.
5. With the processor running, slowly stream in the olive oil until the pesto is smooth and creamy. Season with half the salt and the black pepper.
6. On a cutting board, halve the cherry tomatoes with a chef's knife.
7. In a large mixing bowl, combine the cooled pasta, shredded chicken, cherry tomatoes, mozzarella pearls, and spinach if using.
8. Pour the basil pesto over the pasta mixture and toss gently to coat everything evenly.
9. Drizzle with fresh lemon juice, add the remaining salt, and toss again. Taste and adjust seasoning as needed.
10. Serve immediately at room temperature, or chill in the refrigerator for at least 30 minutes for a cold pasta salad. Garnish with extra Parmesan before serving. 30:00