Perfect for an easy fuss-free summer lunch or dinner, this chicken pesto pasta salad is on the table in just 20 minutes. With tender pasta, shredded chicken, fresh spinach, sun-dried tomatoes and cherry tomatoes all dressed in a pesto vinaigrette, this flavour-packed salad is also a great recipe for barbecues and picnics.
When the weather is hot, a pasta salad is one of our favourite dinners! Using pesto creates a flavoursome sauce for the pasta salad without needing any mayo and, like this tuna pesto pasta this chicken pesto pasta is a quick meal that is packed with flavour.
I’m a big fan of cooking a roast chicken and then using the leftover cooked chicken over the next couple of days to make easy dinners; from chicken pie to chicken curry. It’s also so useful in chicken mayo sandwiches or coronation chicken salad for lunch.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Pasta – use a short cut pasta such as penne, rigatoni, rotini, or bowtie pasta.
- Chicken – you can use leftover rotisserie chicken, leftover roast chicken or grilled chicken.
- Pesto – either bought basil pesto or homemade pesto. Want to keep the cost down? Use this cashew pesto which replaces expensive pine nuts with cashew nuts.
- Sun dried tomatoes – use sun dried tomatoes that are packed in oil.
- Sun-dried tomato oil – this adds extra flavour to the vinaigrette, however if you don’t want to use the oil from the sun-dried tomatoes, use olive oil instead.
- Cherry tomatoes – ripe tomatoes have the best flavour. Either cherry tomatoes or grape tomatoes cut in half or quartered depending on their size, or use medium sized ripe tomatoes and roughly chop.
- Baby spinach – or sub with peppery rocket / arugula.
How to make this pesto chicken pasta salad
Please scroll down to the recipe card at the end of the post for the full recipe.
- Prepare the pesto vinaigrette: In a large bowl add the pesto, red wine vinegar, sun dried tomato oil, black pepper and a pinch of salt and whisk to combine. Place to one side.
- Add the pasta to the vinaigrette: Cool the cooked pasta – you can tip the drained pasta into a bowl of ice cold water if you prefer, I find that running it under a cold tap works just as well. Tip the cooled cooked pasta into the basil pesto vinaigrette and mix well.
- Mix the salad: Add the cooked chicken and chopped vegetables to the pasta and stir to combine. Serve straight away.
FAQ
How do I moisten dry pasta salad?
Stir through a little more pesto mixed with olive oil or sun-dried tomato oil.
Does pasta have to be cold for pasta salad?
Pasta that is fridge cold doesn’t absorb any flavour of the dressing, so it is best to use cool pasta rather than cold pasta to make pasta salad.
Can I make this chicken pasta salad ahead?
You can make this pasta salad ahead, however the spinach can wilt in the dressing so I recommend stirring through the spinach just before serving.
How do I turn this into a vegetarian pasta salad?
Use tinned chickpeas or bocconcini (or torn fresh mozzarella) in place of the chicken, and make sure you use a vegetarian parmesan cheese.
My recipe tips
- Salt the pasta water – this seasons the pasta from the inside out.
- Cook the pasta a minute longer than the packet states for al dente pasta – this gives it a better texture for pasta salad.
- Taste the pasta and dressing BEFORE adding a pinch of salt, especially if using bought pesto, which can be very salty.
Why not try…
You may also like these other family friendly chicken recipes:
Chicken Pesto Pasta Salad
Author: Robyn
Have dinner on the table in 20 minutes with this easy chicken pasta salad with pesto, spinach and sun dried tomatoes, all tossed in a delicious pesto vinaigrette.
Equipment
- Large pot / saucepan
- Large mixing bowl
Ingredients
- 340 g dried pasta penne, pasta bows or rotini
- 300 g cooked chicken roughly chopped
- 150 g cherry tomatoes around 12 tomatoes
- 100 g sun dried tomatoes in oil
- Handful fresh basil approx 24 leaves, roughly chopped
- 60 g baby spinach
- 20 g parmesan cheese grated, plus extra to serve
Pesto Vinaigrette:
- 75 g basil pesto
- 1½ tablespoons red wine vinegar
- 2½ tablespoons oil from sun dried tomatoes or olive oil
- black pepper
- salt
Instructions
- Bring a large pot of water to the boil for the pasta. Add a generous pinch of salt then, once boiling, add the pasta. Cook the pasta until according to packet instructions for al dente pasta PLUS a minute.
- Drain the pasta then rinse briefly under cold water. Leave to cool.
- Whilst the pasta is cooking, prepare the pesto vinaigrette: In a large bowl add the pesto, red wine vinegar, sun dried tomato oil, black pepper and a pinch of salt and whisk to combine. Place to one side.
- Chop the cherry tomatoes into quarters, slice the sun dried tomatoes into strips and roughly chop the basil.
- Add the cooled pasta to the dressing and gently toss until all the pieces of pasta are coated in the dressing.
- Add the cooked shredded chicken, chopped tomatoes, chopped sun dried tomatoes, basil, baby spinach and grated parmesan cheese and gently stir to combine.
- Taste for seasoning, adding a pinch of salt and black pepper if needed.
- This salad is best served straight away at room temperature.
Notes
MAKE AHEAD / STORAGE
Fridge: The salad will keep in the fridge up to 2-3 days, depending on when you cooked the chicken. The pasta can soak up the dressing as it sits, so you may need to stir in a little extra pesto before serving.
Freezer: I do not recommend freezing this recipe.
INGREDIENTS
-
- Pasta – use a short cut pasta such as penne, rigatoni, rotini, or bowtie pasta.
-
- Chicken – you can use leftover rotisserie chicken, leftover roast chicken or grilled chicken.
-
- Pesto – either bought basil pesto or homemade pesto. Want to keep the cost down? Use this cashew pesto which replaces expensive pine nuts with cashew nuts.
-
- Sun dried tomatoes – use sun dried tomatoes that are packed in oil.
-
- Sun-dried tomato oil – this adds extra flavour to the vinaigrette, however if you don’t want to use the oil from the sun-dried tomatoes, use olive oil instead.
-
- Cherry tomatoes – ripe tomatoes have the best flavour. Either cherry tomatoes or grape tomatoes cut in half or quartered depending on their size, or use medium sized ripe tomatoes and roughly chop.
- Baby spinach – or sub with peppery rocket / arugula.
Nutrition
Calories: 597kcalCarbohydrates: 73gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 400mgPotassium: 925mgFiber: 5gSugar: 4gVitamin A: 2359IUVitamin C: 38mgCalcium: 147mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 340 g dried pasta penne, pasta bows or rotini
- 300 g cooked chicken roughly chopped (2 cups)
- 150 g cherry tomatoes around 12 tomatoes
- 100 g sun dried tomatoes in oil
- Handful fresh basil approx 24 leaves, roughly chopped
- 60 g baby spinach
- ¼ c parmesan cheese grated, plus extra to serve
Pesto Vinaigrette:
- ⅔ c basil pesto
- 1½ tablespoons red wine vinegar
- 2½ tablespoons oil from sun dried tomatoes or olive oil
- black pepper
- salt
Instructions
- Bring a large pot of water to the boil for the pasta. Add a generous pinch of salt then, once boiling, add the pasta. Cook the pasta until according to packet instructions for al dente pasta PLUS a minute.
- Drain the pasta then rinse briefly under cold water. Leave to cool.
- Whilst the pasta is cooking, prepare the pesto vinaigrette: In a large bowl add the pesto, red wine vinegar, sun dried tomato oil, black pepper and a pinch of salt and whisk to combine. Place to one side.
- Chop the cherry tomatoes into quarters, slice the sun dried tomatoes into strips and roughly chop the basil.
- Add the cooled pasta to the dressing and gently toss until all the pieces of pasta are coated in the dressing.
- Add the cooked shredded chicken, chopped tomatoes, chopped sun dried tomatoes, basil, baby spinach and grated parmesan cheese and gently stir to combine.
- Taste for seasoning, adding a pinch of salt and black pepper if needed.
- This salad is best served straight away at room temperature.
Notes
MAKE AHEAD / STORAGE
Fridge: The salad will keep in the fridge up to 2-3 days, depending on when you cooked the chicken. The pasta can soak up the dressing as it sits, so you may need to stir in a little extra pesto before serving.
Freezer: I do not recommend freezing this recipe.
INGREDIENTS NOTES
-
- Pasta – use a short cut pasta such as penne, rigatoni, rotini, or bowtie pasta.
-
- Chicken – you can use leftover rotisserie chicken, leftover roast chicken or grilled chicken.
-
- Pesto – either bought basil pesto or homemade pesto. Want to keep the cost down? Use this cashew pesto which replaces expensive pine nuts with cashew nuts.
-
- Sun dried tomatoes – use sun dried tomatoes that are packed in oil.
-
- Sun-dried tomato oil – this adds extra flavour to the vinaigrette, however if you don’t want to use the oil from the sun-dried tomatoes, use olive oil instead.
-
- Cherry tomatoes – ripe tomatoes have the best flavour. Either cherry tomatoes or grape tomatoes cut in half or quartered depending on their size, or use medium sized ripe tomatoes and roughly chop.
-
- Baby spinach – or sub with peppery rocket / arugula.
Nutrition
Calories: 597kcalCarbohydrates: 73gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 400mgPotassium: 925mgFiber: 5gSugar: 4gVitamin A: 2359IUVitamin C: 38mgCalcium: 147mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 12 oz dried pasta penne, pasta bows or rotini
- 2 c cooked chicken roughly chopped
- 1 c cherry tomatoes around 12 tomatoes
- ½ c sun dried tomatoes in oil
- Handful fresh basil approx 24 leaves, roughly chopped
- 2 c baby spinach
- ¼ c parmesan cheese grated, plus extra to serve
Pesto Vinaigrette:
- ⅔ c basil pesto
- 1½ tablespoons red wine vinegar
- 2½ tablespoons oil from sun dried tomatoes or olive oil
- black pepper
- salt
Instructions
- Bring a large pot of water to the boil for the pasta. Add a generous pinch of salt then, once boiling, add the pasta. Cook the pasta until according to packet instructions for al dente pasta PLUS a minute.
- Drain the pasta then rinse briefly under cold water. Leave to cool.
- Whilst the pasta is cooking, prepare the pesto vinaigrette: In a large bowl add the pesto, red wine vinegar, sun dried tomato oil, black pepper and a pinch of salt and whisk to combine. Place to one side.
- Chop the cherry tomatoes into quarters, slice the sun dried tomatoes into strips and roughly chop the basil.
- Add the cooled pasta to the dressing and gently toss until all the pieces of pasta are coated in the dressing.
- Add the cooked shredded chicken, chopped tomatoes, chopped sun dried tomatoes, basil, baby spinach and grated parmesan cheese and gently stir to combine.
- Taste for seasoning, adding a pinch of salt and black pepper if needed.
- This salad is best served straight away at room temperature.
Notes
MAKE AHEAD / STORAGE
Fridge: The salad will keep in the fridge up to 2-3 days, depending on when you cooked the chicken. The pasta can soak up the dressing as it sits, so you may need to stir in a little extra pesto before serving.
Freezer: I do not recommend freezing this recipe.
INGREDIENTS NOTES
-
- Pasta – use a short cut pasta such as penne, rigatoni, rotini, or bowtie pasta.
-
- Chicken – you can use leftover rotisserie chicken, leftover roast chicken or grilled chicken.
-
- Pesto – either bought basil pesto or homemade pesto. Want to keep the cost down? Use this cashew pesto which replaces expensive pine nuts with cashew nuts.
-
- Sun dried tomatoes – use sun dried tomatoes that are packed in oil.
-
- Sun-dried tomato oil – this adds extra flavour to the vinaigrette, however if you don’t want to use the oil from the sun-dried tomatoes, use olive oil instead.
-
- Cherry tomatoes – ripe tomatoes have the best flavour. Either cherry tomatoes or grape tomatoes cut in half or quartered depending on their size, or use medium sized ripe tomatoes and roughly chop.
-
- Baby spinach – or sub with peppery rocket / arugula.
Nutrition
Calories: 597kcalCarbohydrates: 73gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 400mgPotassium: 925mgFiber: 5gSugar: 4gVitamin A: 2359IUVitamin C: 38mgCalcium: 147mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!