How long does this pesto pasta salad last?

Store leftovers in an airtight container in the fridge for up to 2-3 days. The pesto won't be as vibrant but it's still fine to eat. Also keep in mind that the pasta tends to absorb the dressing as it sits, so you might want to stir in a little extra before eating.

Can I make chicken pesto pasta salad ahead of time?

Kind of! It’s best enjoyed fresh or after chilling for about 30–60 minutes. Any longer and it can start to dry out and the pesto loses its vibrant color. If you're planning ahead, store the pasta salad ingredients and dressing separately, then toss everything together and add your garnishes right before serving.

Wait... why are we rinsing the pasta?

I know, rinsing pasta seems wrong and strange but for pasta salad, it’s actually the right move. Running it under cold water cools it down quickly and stops it from overcooking. Plus, it washes off the extra starch so your pasta doesn't end up sticking together in one giant clump.

Chicken Pesto Pasta Salad

Description

No more sad, dry pesto pasta salads – we’re doing things right with this chicken pesto pasta salad recipe! It’s tossed in a bright, flavorful pesto vinaigrette that keeps everything juicy and delicious. Perfect as a main for lunch or dinner but also totally shines as a side at any BBQ, picnic or summer hangout.

Ingredients

Scale

For the pasta salad:

1 pound (454 grams) uncooked short-cut pasta (e.g. farfalle, fusilli, rotini, etc.)
3-4 cups diced cooked chicken (rotisserie, grilled, pan-seared, poached, etc.)
1 8-ounce (or 200 gram) container of mini bocconcini or mozzarella pearls, drained
2 cups grape tomatoes, halved (1 pint)
½ cup finely diced red onion
1-2 handfuls of baby arugula
½ cup sun dried tomatoes packed in oil, drained and chopped
Garnish: fresh basil and shredded parmesan cheese

For the pesto vinaigrette:

1 cup pesto
½ cup reserved starchy pasta water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon crushed red pepper flakes
sea salt and freshly ground black pepper, to taste

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Instructions

Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before you drain it, scoop out about ½ cup of that starchy pasta water and set it aside (you’ll need it for the dressing). Then drain the pasta and rinse under cold water to cool it down. Shake off any extra water and toss it into a large mixing bowl.
Add remaining pasta salad ingredients: Add the rest of the pasta salad ingredients (except the garnish) to the bowl with the pasta.
Make dressing: Whisk the pesto vinaigrette ingredients together in a small bowl.
Combine: Pour the dressing over the pasta salad ingredients and gently toss until everything’s coated. Give it a taste – if it needs a little something extra, I sometimes add some Italian seasoning blend or a sprinkle of this homemade bouillon powder for a flavor boost.
Garnish and serve: Serve right away or let it chill in the fridge first for 30 to 60 minutes. Just before serving, garnish with some fresh basil and shredded parmesan.

Notes

Pesto: You can use store-bought pesto (I like the kind from the refrigerated section near the fresh pasta) or use a delicious homemade pesto like this pistachio pesto.
Cook your pasta a little longer: Go about 1-2 minutes past al dente. It helps keep the pasta nice and tender, even after it cools off.
Don’t forget to save some pasta water: You will need about ½ cup of the starchy water to mix into the dressing – it helps the pesto distribute and cling to everything. To make sure I don’t forget, I always pop a measuring cup next to the stove as a little reminder.
Add salt to taste (and don’t be shy!): I didn’t include a salt measurement because it really depends on how salty your pesto is. Just keep in mind, the dressing should be saltier than what you’d use on a leafy salad – you’re seasoning plain pasta, so don’t hold back!