This is a rotini pasta salad dressed with homemade basil pesto and topped with pan-seared chicken breast, cherry tomatoes, cucumber, mozzarella pearls, and baby arugula. It comes together in about 40 minutes, holds up well in the fridge, and works as a weeknight dinner or something you can bring to a cookout without stressing about it.
What makes this version work
Two things matter most here. First, the pesto gets made fresh with toasted pine nuts, which gives it a nuttier, more rounded flavor than raw nuts โ that extra 2โ3 minutes in a dry skillet is worth it. Second, the pasta is salted aggressively in the cooking water (a full tablespoon of kosher salt), which means the rotini itself is seasoned before it ever meets the pesto. Under-salted pasta is the most common reason a pasta salad tastes flat even when the dressing is good. Rotini or fusilli are the right call here โ their spiral ridges physically hold the pesto rather than letting it pool at the bottom of the bowl.
Ingredient notes
- Pine nuts: Expensive and easy to swap. Roughly chopped walnuts or slivered almonds work well in both the pesto and as garnish. The flavor shifts slightly but the texture role is the same.
- Parmigiano-Reggiano vs. standard Parmesan: The recipe calls for Parmesan โ the pre-grated shelf-stable kind works fine here since itโs blended into the pesto, not served as a finishing cheese.
- Mozzarella pearls: A ball of fresh mozzarella torn into rough pieces is identical in practice. Low-moisture mozzarella (the kind sold in blocks) is firmer and less creamy โ it works but changes the texture noticeably.
- Baby arugula: Baby spinach is the easiest substitute and wonโt wilt as fast. Itโs milder, so you lose some of the peppery contrast, but the salad still works.
- English cucumber: Any cucumber works. If using a standard cucumber, peel it and scoop out the watery seed core before dicing so it doesnโt water down the pesto.
What can go wrong
- Pesto turns brown quickly: This happens when basil oxidizes. The lemon juice in this recipe slows that, but donโt make the pesto more than a few hours ahead without pressing plastic wrap directly onto its surface to block air contact.
- Chicken turns rubbery: Chicken breast dries out fast if cooked past 165ยฐF. Pull it at 160ยฐF โ carryover heat finishes the job. Let it rest a full 5 minutes before slicing or the juices run out onto the cutting board instead of staying in the meat.
- Pasta clumps after draining: If youโre not tossing it with pesto immediately, toss the hot drained pasta with a small drizzle of olive oil to keep it from sticking together in a solid mass.
- Salad tastes underseasoned after chilling: Cold mutes salt. Taste the salad again after the 15-minute chill and add a pinch of salt and a small squeeze of lemon before serving โ this is almost always needed.
- Arugula goes limp: Add the arugula right before serving, not during assembly. Even 30 minutes under pesto will wilt it completely.
Keeping leftovers crisp
Store the salad in an airtight container in the fridge for up to 3 days. Keep the arugula and any remaining toasted pine nuts in separate small containers and add them when you serve โ dress it at the table if youโre bringing this to a gathering, because a pre-dressed salad goes limp fast. The pesto will thicken overnight as the pasta absorbs it; loosen it with a teaspoon or two of olive oil or a small squeeze of lemon before eating. The chicken and vegetables hold well, but the mozzarella pearls get firmer after a day in the fridge โ let the salad sit at room temperature for 10 minutes before serving leftovers so the cheese softens back up.
Chicken Pesto Pasta Salad
Equipment
- Large pot (6โ8 qt)
- Colander
- Large skillet
- Food processor or high-powered blender
- Chef's Knife
- Cutting board
- Tongs
- Instant-read thermometer
- Large mixing bowl
- Measuring cups and spoons
- Microplane zester
Ingredients
- ยผ cup pine nuts toasted; for pesto
- 3 tbsp pine nuts toasted; for garnish
- 2 cups fresh basil leaves packed
- ยฝ cup Parmesan cheese finely grated
- 2 cloves garlic smashed
- 2 tbsp lemon juice freshly squeezed
- ยฝ cup extra-virgin olive oil for pesto
- ยฝ tsp kosher salt for pesto
- ยผ tsp black pepper for pesto
- 1 tbsp kosher salt for pasta water
- 12 oz rotini pasta or fusilli
- 1 lb boneless skinless chicken breasts patted dry
- 1 tsp kosher salt for chicken
- ยฝ tsp black pepper for chicken
- 1 tbsp olive oil for searing chicken
- 1 ยฝ cups cherry tomatoes halved
- 1 cup English cucumber diced small
- ยผ cup red onion very thinly sliced
- 8 oz fresh mozzarella pearls drained
- 2 cups baby arugula lightly packed
- ยฝ tsp red pepper flakes optional
- 1 tsp lemon zest finely grated
Instructions
- Toast the pine nuts: Place both the 1/4 cup (for pesto) and 3 tbsp (for garnish) pine nuts in a dry skillet over medium heat. Stir frequently and toast until golden and fragrant, 2โ3 minutes. Immediately transfer to a cool plate to stop the cooking; reserve separately for pesto and garnish.
- Make the pesto: In a food processor, combine the toasted 1/4 cup pine nuts, basil, Parmesan, and garlic. Pulse until finely chopped. With the motor running, stream in the 1/2 cup extra-virgin olive oil until the sauce is glossy and emulsified. Add lemon juice, then season with the 1/2 tsp kosher salt and 1/4 tsp black pepper; pulse to incorporate. The pesto should be thick yet spoonable; set aside.
- Bring water to a boil: Fill a large pot with water and bring to a rolling boil (212ยฐF / 100ยฐC). Stir in 1 tbsp kosher salt to season the water generously.
- Cook the pasta: Add rotini and cook, stirring occasionally, until al dente, about 10 minutes. Reserve 1/2 cup pasta cooking water, then drain in a colander. Spread pasta briefly on a tray to steam off excess moisture, 1โ2 minutes.
- Sear the chicken: Pat chicken dry; season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering. Add chicken and sear until deep golden, about 4 minutes per side (8 minutes total), or until the thickest part reaches 165ยฐF / 74ยฐC on an instant-read thermometer. Transfer to a board and rest 5 minutes, then slice into bite-size strips.
- Prep the vegetables: Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Drain the mozzarella pearls. Keep the arugula chilled until assembling.
- Dress the pasta: In a large mixing bowl, toss warm pasta with about 3/4 of the pesto, loosening as needed with 2โ3 tbsp reserved pasta water until the sauce lightly coats the noodles. The mixture should be glossy, not greasy.
- Assemble the salad: Add tomatoes, cucumber, red onion, and mozzarella to the pesto-coated pasta; fold gently to distribute. Add sliced chicken and the arugula; toss just until the greens are lightly wilted and everything is evenly coated. Adjust seasoning with a pinch more salt or pepper if needed.
- Finish and chill: Sprinkle in red pepper flakes (if using), lemon zest, and the reserved toasted pine nuts. Fold to combine. Chill for 15 minutes to let flavors meld, then taste and adjust with a squeeze more lemon or a spoonful of the remaining pesto if you prefer a saucier salad.
- Serve: Serve cool or at room temperature. The salad should be vibrant green with tender pasta, juicy chicken, and crunchy pops of pine nuts in every bite.
Notes
Chefโs Tips
- Blanch basil for 10 seconds in boiling water, shock in ice, and pat dry before blending for a brilliantly green pesto that resists browning.
- Save more pasta water than you think youโll need. Its starch helps the pesto emulsify and cling, avoiding a greasy feel.
- Make-ahead: Toss pasta with just enough pesto to coat; keep chicken and arugula separate. Combine with remaining pesto and greens within 30 minutes of serving for best texture.
- Shortcut: Swap in 2 cups diced rotisserie chickenโadd at assembly to keep it juicy.
- Shape swap: Rotini, fusilli, or penne work wellโtheir ridges hold pesto beautifully.
- Storage: Refrigerate airtight up to 2 days. Refresh with a splash of warm water and an extra spoon of pesto before serving.
Nutrition
FAQ
Can I use store-bought pesto instead of making it from scratch?
Yes, store-bought pesto works and saves about 10 minutes. Use roughly 1/2 cup and taste as you go โ jarred pesto varies a lot in saltiness and garlic intensity, so season the finished salad carefully before serving.
Can I make this salad ahead of time for a party?
You can assemble everything except the arugula and pine nut garnish up to 24 hours ahead. Keep those two components separate and add them right before serving so they stay crisp and donโt wilt into the pesto.
What can I use instead of chicken breast to make this more budget-friendly?
Rotisserie chicken is the easiest swap โ shred or chop about 2 cups and skip the searing step entirely. Canned white beans or chickpeas also work if you want to skip meat altogether, though that changes the protein profile significantly.
My pesto pasta always looks dry and clumped after sitting. How do I fix it?
Reserve 2โ3 tablespoons of pasta cooking water before you drain the pasta, and stir it into the pesto before tossing โ the starch helps the sauce coat evenly and stay loose. If the salad tightens up after chilling, a small drizzle of olive oil stirred in before serving brings it back.