Pesto Chicken Pasta Salad

This chicken pesto pasta salad is a fresh, high-protein summer dish made with pasta, juicy chicken, cherry tomatoes, mozzarella, avocado, red onion, and…

Pesto Chicken Pasta Salad FAQs

Can I use a different type of pasta?

Yes, you can use any short pasta like bowties, rotini, fusilli, or penne.

Can I make this salad ahead of time?

Yes, but add the avocado and arugula just before serving to keep them fresh.

Can I use store-bought pesto?

Absolutely, store-bought pesto works perfectly for this recipe.

How do I prevent the avocado from browning?

Add the avocado right before serving and toss it gently with the salad.

Can I substitute arugula with another green?

Yes, baby spinach or mixed greens can be used as a substitute for arugula.

Pesto Chicken Pasta Salad

This chicken pesto pasta salad is a fresh, high-protein summer dish made with pasta, juicy chicken, cherry tomatoes, mozzarella, avocado, red onion, and…

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Lunch

Ingredients Method Notes

Ingredients

  

• 12 oz short pasta
• 2 cups cooked chicken breast chopped or shredded
• 1 cup cherry tomatoes halved
• 8 oz mozzarella pearls
• 1/2 ripe avocado diced
• 1/4 small red onion diced
• 1/2 cup fresh arugula
• 1/2 cup basil pesto
• 1/4 cup shredded parmesan cheese
• salt
• black pepper

Method

 

1. Cook the pasta according to package directions until al dente. Drain and let cool slightly.

1. Toss the cooked pasta with basil pesto and shredded Parmesan in a large bowl until evenly coated.

1. Add the cooked chicken, cherry tomatoes, mozzarella, red onion, and Parmesan cheese to the bowl. Mix gently to combine.

1. Fold in the diced avocado and fresh arugula just before serving to keep everything fresh and vibrant.

1. Season with salt and black pepper to taste.

Notes

• Add avocado right before serving so it stays fresh and doesn’t brown.
• Let the salad chill for 20–30 minutes before serving for deeper flavor.
• Add a drizzle of extra pesto and olive oil if the salad feels dry after chilling.