We all deserve simple, healthy lunches that actually taste great — this chicken pesto pasta salad is one to save. With a creamy pesto dressing, balanced nutrition, and satisfying protein and fiber, it’s a staple in my meal rotation as a Registered Dietitian.
This is pasta for lunch that leaves you fuelled and energized. It’s high in protein, full of fiber, and ideal for meal prep — save it for your next weekly batch-cook.
Healthy, delicious and very filling and the whole family loved it for our lunch!
– Jasmin
Recipe Highlights
- Super satisfying: Pasta plus a crave-worthy pesto dressing and fresh bocconcini make a tasty, filling lunch.
- Ready in under 30 minutes: Prep lunch for the week in only half an hour.
- Veggies made delicious: As a dietitian, I prioritize flavor so you’ll actually enjoy eating more veggies.
- Customizable: Swap or add vegetables, change the protein, or try different cheeses or beans to make it your own.
Key Ingredients And Swaps
- Pesto: Use a refrigerated pesto for fresher flavor as the base of the creamy dressing.
- Parmesan: Freshly grated parmesan is preferred over powdered deli-style for better texture and taste.
- Mayonnaise and Greek yogurt: The dressing blends mayo and Greek yogurt for richness without excess calories. Use all Greek yogurt to lower calories further.
- Pasta: Protein-enriched pasta boosts protein and fiber and holds up well in salad, though regular or whole wheat pasta also works.
- Rotisserie chicken: Diced rotisserie chicken adds convenience and flavor. Cooked chicken breast or thighs are fine substitutes.
- Bocconcini pearls: Mini bocconcini or small cubes of fresh mozzarella both work; choose small pieces for easy eating.
Scroll down to the recipe card for a detailed ingredient list and instructions.
How To Make Chicken Pesto Pasta Salad
- Whisk the creamy pesto dressing in a small bowl until smooth.
- Combine all pasta salad ingredients in a large bowl, pour the dressing over, and toss to coat.
- Serve immediately or refrigerate for meal prep.
Miranda’s Tips
Tips From My Test Kitchen
- Use a good refrigerated pesto. Refrigerated pesto from the deli section has noticeably brighter flavor than shelf-stable jars.
- Play with veggies. This recipe shines with arugula, cherry tomatoes, and artichoke hearts, but you can swap in red onion, olives, spinach, roasted peppers, or cucumber.
- Rinse your noodles. Rinse pasta in cold water after cooking to stop cooking and prevent sticking.
Cooked then cooled pasta develops resistant starch, which acts like fiber in the gut and can help support your microbiome and steadier blood sugar.
Common Questions
Toss the pasta salad in the dressing, cover, and refrigerate for up to four days. Store in a large container to scoop portions or divide into single-serve containers for grab-and-go lunches.
More Filling Salad Recipes
Chicken Caesar Pasta Salad
Quinoa and Arugula Salad With Honey Jalapeño Dressing
Cilantro Lime Pasta Salad
Chickpea Cucumber Feta Salad
Chicken Pesto Pasta Salad
Equipment
- small bowl or jar
- large mixing bowl
Ingredients
Creamy Pesto Dressing
- ⅓ cup pesto (store-bought)
- ⅓ cup finely grated parmesan (freshly grated recommended)
- ¼ cup plain Greek yogurt
- 2 Tbsp mayonnaise (use light if desired)
- ½ lemon, juiced
- 1 clove garlic, minced
- ¼ tsp salt, adjust to taste
- 1 tsp honey
- 1 Tbsp water to thin, optional
Pasta Salad
- 5 cups cooked and cooled pasta (protein pasta preferred)
- 2 cups diced rotisserie chicken (skin and bones removed)
- 1 cup canned chickpeas, drained and rinsed
- 2 cups halved cherry tomatoes
- 1 cup marinated artichoke hearts, drained and chopped
- 1 cup mini bocconcini pearls, drained
- 2 handfuls baby arugula
- Salt and pepper, to taste
Instructions
- Make dressing: In a small bowl or measuring cup, whisk together all dressing ingredients except the water until smooth. Taste and adjust salt or lemon. Add water a tablespoon at a time if you need to thin the dressing.
- Assemble salad: Combine the cooked and cooled pasta, chicken, chickpeas, cherry tomatoes, artichoke hearts, bocconcini, and arugula in a large bowl. Pour the dressing over and toss until evenly coated.
- Store: Refrigerate covered for up to four days. Toss before serving if any dressing settles to the bottom. Serve cold.
Notes
- I recommend short pasta shapes like penne, rotini, fusilli, or bow-tie for best texture.
Nutrition
Carbohydrates: 52 g |
Protein: 31 g |
Fat: 20 g |
Fiber: 6 g
Nutrition information is automatically calculated and should be used as an approximation.