Grilled Chicken Pesto Pasta Salad – Bright, Fresh, and Satisfying
This Grilled Chicken Pesto Pasta Salad brings together smoky chicken, tender pasta, and vibrant basil pesto in one bowl that’s perfect for lunch, dinner, or meal prep. It’s the kind of dish that feels special but comes together without fuss. You get bold flavor from the grill, a fresh herb kick from the pesto, and juicy bursts from tomatoes and lemon.
Serve it warm, room temp, or chilled—whatever works for your day. It’s hearty, colorful, and easy to customize.
Grilled Chicken Pesto Pasta Salad - Bright, Fresh, and Satisfying
Ingredients
Method
- Season the chicken: Pat the chicken dry. Rub with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.Add a pinch of red pepper flakes if you like heat.
- Grill the chicken: Heat a grill or grill pan over medium-high. Cook 5–6 minutes per side, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or cube.
- Cook the pasta: Bring a large pot of salted water to a boil.Cook the pasta to al dente according to the package. Reserve 1/4 cup pasta water. Drain and rinse briefly under cool water to stop the cooking.
- Toss with pesto base: In a large bowl, combine the warm pasta, 1/2 cup pesto, and a splash of reserved pasta water.Stir until the pasta is lightly coated. Add more pesto if needed for a glossy finish.
- Add the mix-ins: Fold in the sliced grilled chicken, tomatoes, mozzarella, and red onion. Add olives and cucumber if using.Sprinkle in lemon zest and squeeze in 1–2 tablespoons lemon juice.
- Adjust and season: Taste and add salt, pepper, and extra lemon as needed. If it looks dry, add a drizzle of olive oil or another spoonful of pesto.
- Finish with greens and crunch: Gently fold in the spinach or arugula so it wilts slightly but stays vibrant. Top with toasted pine nuts for texture.
- Serve your way: Enjoy immediately slightly warm, or chill for 30–60 minutes for a colder salad with more melded flavors.
Why This Recipe Works
- Balanced flavors: The grilled chicken adds char and savoriness, pesto brings brightness, and lemon lifts everything without making it heavy.
- Texture that satisfies: Al dente pasta, juicy chicken, creamy mozzarella, and crisp veggies make every bite interesting.
- Make-ahead friendly: The flavors actually improve after a short rest, making it ideal for picnics or busy weeknights.
- Versatile: Swap the pasta shape, use store-bought or homemade pesto, and adjust veggies to what you have on hand.
Shopping List
- Chicken: 2 boneless, skinless chicken breasts (about 1 pound)
- Pasta: 12 ounces short pasta (rotini, penne, or farfalle)
- Pesto: 1/2 to 3/4 cup basil pesto (store-bought or homemade)
- Cheese: 1 cup mini fresh mozzarella balls (bocconcini), halved
- Tomatoes: 1 to 1.5 cups cherry or grape tomatoes, halved
- Greens: 2 cups baby spinach or arugula
- Crunch and color: 1/2 small red onion, thinly sliced; 1/2 cup cucumber, diced (optional)
- Acid and zest: 1 lemon (zest and juice)
- Olives (optional): 1/3 cup sliced Kalamata or black olives
- Nuts (optional): 1/4 cup toasted pine nuts or slivered almonds
- Pantry staples: Olive oil, salt, black pepper, garlic powder, red pepper flakes (optional)
How to Make It
- Season the chicken: Pat the chicken dry. Rub with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.Add a pinch of red pepper flakes if you like heat.
- Grill the chicken: Heat a grill or grill pan over medium-high. Cook 5–6 minutes per side, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or cube.
- Cook the pasta: Bring a large pot of salted water to a boil.Cook the pasta to al dente according to the package. Reserve 1/4 cup pasta water. Drain and rinse briefly under cool water to stop the cooking.
- Toss with pesto base: In a large bowl, combine the warm pasta, 1/2 cup pesto, and a splash of reserved pasta water.Stir until the pasta is lightly coated. Add more pesto if needed for a glossy finish.
- Add the mix-ins: Fold in the sliced grilled chicken, tomatoes, mozzarella, and red onion. Add olives and cucumber if using.Sprinkle in lemon zest and squeeze in 1–2 tablespoons lemon juice.
- Adjust and season: Taste and add salt, pepper, and extra lemon as needed. If it looks dry, add a drizzle of olive oil or another spoonful of pesto.
- Finish with greens and crunch: Gently fold in the spinach or arugula so it wilts slightly but stays vibrant. Top with toasted pine nuts for texture.
- Serve your way: Enjoy immediately slightly warm, or chill for 30–60 minutes for a colder salad with more melded flavors.
Storage Instructions
- Refrigeration: Store in an airtight container for up to 3 days.The flavor deepens by day two.
- Reviving leftovers: Toss with a teaspoon of olive oil or a spoon of pesto to refresh the texture. Add a squeeze of lemon to brighten.
- Greens tip: If making ahead, keep the greens separate and fold them in just before serving to keep them crisp.
- Freezing: Not recommended; the mozzarella and greens don’t thaw well, and pesto can darken.
Why This is Good for You
- Protein-forward: Grilled chicken provides lean protein to keep you full and support muscle repair.
- Heart-healthy fats: Olive oil and nuts provide monounsaturated fats that support heart health.
- Vitamins and antioxidants: Basil, spinach, and tomatoes bring vitamin C, vitamin K, and lycopene.
- Smart carbs: Pasta offers energy; choose whole wheat or chickpea pasta for extra fiber and protein.
- Sodium control: Making it at home lets you manage salt, especially if you choose low-sodium pesto or make your own.
Pitfalls to Watch Out For
- Overcooked pasta: Mushy pasta won’t hold up. Cook to al dente and rinse briefly to cool.
- Dry salad: Pasta absorbs pesto as it sits.Hold back some pesto or olive oil to refresh before serving.
- Undersalted pasta water: Salting the cooking water makes a big difference. It should taste like the sea.
- Chicken dryness: Don’t overcook. Use a thermometer and rest the chicken before slicing.
- Flavor imbalance: If it tastes flat, add lemon juice and a pinch of salt.If too rich, add more tomatoes or greens.
Alternatives
- Protein swaps: Use grilled shrimp, sliced steak, rotisserie chicken, or chickpeas for a vegetarian option.
- Pasta choices: Try whole wheat, gluten-free, or legume-based pasta. Short shapes with ridges hold pesto best.
- Dairy-free: Skip mozzarella or use a dairy-free mozzarella. Add avocado for creaminess.
- Pesto variations: Spinach-walnut, arugula-almond, or sun-dried tomato pesto all work well.
- Veggie boosts: Add roasted zucchini, grilled bell peppers, artichoke hearts, or blanched green beans.
- Zesty twist: Stir in a spoonful of capers or a splash of red wine vinegar for extra tang.
FAQ
Can I use store-bought pesto?
Yes.
Choose a pesto made with real basil, olive oil, and nuts for best flavor. If it tastes thick or dull, loosen it with olive oil and brighten with lemon.
How far in advance can I make this?
You can make it up to a day ahead. Add the greens and nuts just before serving, and refresh with a little pesto or olive oil.
What’s the best pasta shape for pesto?
Short shapes like rotini, fusilli, penne, or farfalle work well.
Their curves and ridges hold onto the sauce.
Do I have to grill the chicken?
No. Pan-sear it in a skillet or bake it at 400°F (205°C) for 18–22 minutes, depending on thickness. Still aim for 165°F (74°C) internal temperature.
How do I keep the pesto from turning brown?
Toss the pasta while warm so the oil coats it, and add a little lemon juice.
Store covered, with plastic wrap pressed lightly on the surface if you make your own pesto.
Is this good served warm?
Absolutely. It’s great warm, room temperature, or chilled. If serving warm, fold in the greens right before eating so they stay fresh.
Can I make it nut-free?
Yes.
Use a nut-free pesto (many skip nuts or use seeds), and omit pine nuts. The salad will still be flavorful and satisfying.
How can I make it higher in protein?
Add more chicken, swap in chickpea pasta, include white beans, or sprinkle with shaved Parmesan for extra protein and flavor.
Final Thoughts
Grilled Chicken Pesto Pasta Salad is a no-stress, big-flavor meal that fits your schedule and your cravings. It’s versatile enough for weeknight dinners, potlucks, and meal prep, and it tastes just as good the next day.
Keep the steps simple, season well, and adjust with lemon and olive oil until it sings. Once you make it, you’ll want it in your regular rotation. It’s fresh, filling, and consistently delicious.
