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5 from 1 vote

Pesto Pasta Salad

Pesto Pasta Salad is a delicious and fresh summer side dish, full of chicken, tomatoes, mozzarella, and covered in a fresh basil pesto! Perfect for a summer potluck!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8


  • 1 cup pesto
  • 16 oz rotini pasta
  • 2 large chicken breasts (or about 2 cups cooked chopped chicken)
  • 1/2 cup pine nuts
  • 1 cup chopped cherry tomatoes
  • 8 oz mozzarella pearls
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup chopped fresh basil


  • Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse with cold water when done.
  • Grill chicken breasts over medium high heat, seasoned on both sides with salt and pepper, flipping after about 5 minutes. 
  • Cook until internal temperature reaches 165 degrees. About another 5 minutes. Allow to set for about 10 minutes before dicing up.
  • In a small pan add pine nuts and cook over medium heat, stirring often, for about 3 minutes until they are nice and toasted.
  • In a large bowl, add cooked pasta, chicken, pine nuts, tomatoes, mozzarella, parmesan, and fresh basil. 
  • Top with pesto and stir it all together to combine.
  • Cover and place in the fridge for 1-2 hours before serving.


Pasta salad will stay good covered in the fridge for 4-5 days.