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Pesto Chicken Mozzarella Pasta Salad - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces short pasta (fusilli, rotini, penne, or farfalle)
  • Chicken: 2 cups cooked chicken breast or thighs, diced or shredded (grilled, roasted, or rotisserie)
  • Mozzarella: 8 ounces fresh mozzarella pearls or diced fresh mozzarella
  • Cherry or grape tomatoes: 2 cups, halved
  • Baby spinach or arugula: 2 cups, lightly packed
  • Red onion or shallot: 1/4 cup thinly sliced (optional)
  • Kalamata or black olives: 1/2 cup, pitted and sliced (optional)
  • Pine nuts or slivered almonds: 1/4 cup, toasted (optional for crunch)
  • Parmesan: 1/4 cup finely grated, plus more for serving
  • Pesto: 1 cup store-bought or homemade basil pesto
  • Lemon: 1, for zest and juice
  • Olive oil: Extra-virgin, as needed
  • Salt and black pepper: To taste
  • Red pepper flakes: A pinch (optional)

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1/4 cup pasta water, then drain and spread on a sheet pan to steam off excess moisture.
  2. Prepare the chicken. Use leftover, grilled, or rotisserie chicken. Cut or shred into bite-size pieces. Season lightly with salt, pepper, and a drizzle of olive oil if needed.
  3. Toast the nuts. If using pine nuts or almonds, toast in a dry skillet over medium heat until golden and fragrant, 2–3 minutes. Set aside to cool.
  4. Make a bright pesto dressing. In a large bowl, combine pesto with 1–2 tablespoons lemon juice, a little lemon zest, and a splash of reserved pasta water. Stir in 1–2 teaspoons olive oil to loosen. Taste and adjust with salt and pepper.
  5. Toss the warm pasta. Add the warm pasta to the bowl with the pesto. Toss until every piece is coated. The heat helps the sauce cling beautifully.
  6. Add the mix-ins. Fold in chicken, mozzarella, tomatoes, spinach or arugula, red onion, and olives. Sprinkle in the nuts, Parmesan, and a pinch of red pepper flakes if you like a gentle kick.
  7. Balance the flavors. Taste and adjust with more lemon, salt, or pepper. If it feels dry, add a splash of olive oil or a spoonful more pesto.
  8. Chill or serve. Serve right away slightly warm, or chill for 30–60 minutes to let the flavors mingle. Garnish with extra Parmesan before serving.