Creamy Chicken Pesto Pasta Salad with Sun-Dried Tomatoes

3 Reasons You’ll Love This Pesto Pasta Salad

1. Moist and flavorful: Instead of the typical dry pasta salad, this version uses a pesto vinaigrette that coats every ingredient so nothing tastes flat.
2. Quick and simple: The recipe comes together in the time it takes to boil pasta. Use leftover chicken, store-bought rotisserie, or cook chicken ahead to make it even faster.
3. Versatile: Enjoy it as a full meal or serve it alongside grilled foods at picnics and cookouts — it adapts easily to many occasions.

Ingredient Notes

Key ingredients and simple swaps to customize the salad.

See the recipe card below for full ingredient quantities and instructions.

• Pasta: Any short pasta works — farfalle, rotini, fusilli, cavatappi. In the photos, farfalle is used.
• Cooked chicken: Dice rotisserie, grilled, poached, or roasted chicken and add it cold or room temperature.
• Mini bocconcini or mozzarella pearls: Small, creamy cheese balls melt into the salad texture.
• Tomatoes: Halved grape or cherry tomatoes add sweetness and juiciness.
• Red onion: Finely diced for a sharp bite; sweet onion can be substituted.
• Baby arugula: Adds a fresh, peppery note and bright green color.
• Sun-dried tomatoes: Choose oil-packed for tenderness and extra flavor; drain and chop before adding.
• Dressing: A pesto vinaigrette combines pesto, reserved starchy pasta water, extra virgin olive oil, red wine vinegar, red pepper flakes, salt and pepper. Use store-bought or homemade pesto.
• Garnish: Fresh basil and shredded parmesan finish the dish.

Customize It

Easy ways to change the salad to suit your taste or pantry:

• Protein swaps: Substitute turkey, canned tuna, or omit for a vegetarian salad.
• Cheese options: Try fresh mozzarella, torn burrata, crumbled feta, or goat cheese.
• Extras: Add roasted peppers, cucumbers, bell peppers, olives, artichoke hearts, or chickpeas for more texture.

How To Make Chicken Pesto Pasta Salad

Simple steps to assemble this flavorful pasta salad.

1. Cook the pasta: Boil 1 pound (454 g) of short pasta in salted water according to package directions. Before draining, reserve about ½ cup starchy pasta water for the dressing. Drain and rinse the pasta under cold water to stop cooking, then drain thoroughly and transfer to a large bowl.
2. Add salad ingredients: To the cooled pasta add 3–4 cups diced cooked chicken, an 8-ounce (200 g) container of mini bocconcini or mozzarella pearls (drained), 2 cups halved grape tomatoes, ½ cup finely diced red onion, 1–2 handfuls baby arugula, and ½ cup chopped sun-dried tomatoes (drained).
3. Make the pesto vinaigrette: Whisk together 1 cup pesto, ½ cup reserved pasta water, ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, ½ teaspoon crushed red pepper flakes, and salt and pepper to taste.
4. Toss to combine: Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning; a pinch of Italian seasoning or a sprinkle of savory bouillon powder can deepen the flavor if desired. Chill 30–60 minutes or serve immediately.
5. Garnish and serve: Just before serving, top with fresh basil and shredded parmesan.

Recipe Tips

A Few Tips

• Slightly softer pasta: Cook pasta 1–2 minutes past al dente so it stays tender after chilling.
• Reserve pasta water: Keep about ½ cup of the starchy cooking water — it helps the pesto vinaigrette emulsify and cling to the pasta.
• Season generously: Because you’re seasoning plain pasta, the dressing should be saltier than a leafy salad. Adjust salt to taste, especially if your pesto is already salty.

FAQ