Pesto Chicken Pasta Salad

When I think of warm summer days I automatically think of pasta salad. It just doesn’t feel right if I’m hanging out on the patio or by the pool and a chilled bowl of pasta salad isn’t present. Knowing that, I also want to spend minimal time in the kitchen on those warm summer days and this dairy-free pesto pasta salad makes it easy to get a pasta salad on the table! Although it’s simple, it’s also delicious and flavorful. To make it even easier, feel free to use rotisserie chicken or another store-bought fully cooked chicken. It’ll be on repeat all summer once you try it!

Pesto Chicken Pasta Salad Ingredient Notes:

Gluten-Free Farfalle Pasta: This bowtie-shaped pasta holds sauces well and adds a fun texture to the salad. Using gluten-free pasta makes the dish accessible to those with gluten sensitivities. Cook it al dente for the best bite and to avoid mushiness when chilled.

Cherry Tomatoes: Cherry tomatoes bring bursts of juicy sweetness and vibrant color to the salad. Halving them helps distribute their flavor evenly without overpowering the other ingredients. They add a refreshing contrast to the creamy pesto.

Dairy-Free Pesto: Dairy-free pesto keeps this salad vegan-friendly and light while delivering the classic pesto flavor. Typically made with fresh basil, nuts, garlic, olive oil, and nutritional yeast or no cheese at all. It blends smoothly into the pasta for a rich, herbaceous coating.

Rotisserie Chicken: Using rotisserie chicken saves time while adding tender, flavorful protein to the salad. The pre-cooked chicken is convenient and pairs well with the fresh veggies and pesto. Cut into bite-sized cubes for easy mixing and serving.

Pesto Chicken Pasta Salad

Recipe by Jenn Lueke

5.0 from 5 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

15

minutes

When I think of warm summer days I automatically think of pasta salad. It just doesn’t feel right if I’m hanging out on the patio or by the pool and a chilled bowl of pasta salad isn’t present. Knowing that, I also want to spend minimal time in the kitchen on those warm summer days and this dairy-free pesto pasta salad makes it easy to get a pasta salad on the table! Although it’s simple, it’s also delicious and flavorful. To make it even easier, feel free to use rotisserie chicken or another store-bought fully cooked chicken. It’ll be on repeat all summer once you try it!

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Ingredients

• 12 ounces gluten-free farfalle pasta

• 3 cups cubed rotisserie chicken or cooked chicken breast

• 1 pint cherry tomatoes, halved (about 1 1/2 cups)

• 1 cup roughly chopped basil leaves, additional for topping if desired

• 3/4 cup pesto (I love this one)

• juice of 1 lemon

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes (optional)

• 3/4 cup grated parmesan cheese (optional)

Directions

• Bring a pot of salted water to a boil, add the farfalle, and cook until al dente, about 9 minutes. Drain, rinse with cold water, and transfer to a large mixing bowl. (I recommend tossing with a drizzle of olive oil to prevent sticking).
• Add the chicken, cherry tomatoes, basil, pesto, lemon juice, olive oil, garlic powder, oregano, salt, black pepper, and red pepper flakes to the mixing bowl. Toss to mix well and coat all of the pasta in the pesto. If using, toss with the grated parmesan.
• Cover and chill until serving or refrigerate in a sealed container for up to 4 days. Top with additional basil leaves when servng if desired.

Notes

• Storage: Refrigerate in an airtight container in the refrigerator for up to 4 days.
• Chicken: If you do not want to use a rotisserie chicken, cook 1 pound of chicken breast seasoned with olive oil, salt, pepper, and garlic powder. Once cooked and cooled, diced into 1/2-inch pieces.

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