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Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad


This simple savory recipe is great for lunch or dinner. It is filling, hearty, and holds up well in the fridge, making it perfect for leftovers. Even better, it’s tasty cold or warm! 


  • 1 package (8 oz) chickpea pasta (any brand and shape) 
  • 16 oz boneless, skinless chicken breast, cooked 
  • 1 cup cherry tomatoes, halved 
  • 1/4 cup fresh basil leaves, thinly sliced 
  • 3 oz fresh mozzarella (I like the pearls in this recipe) 
  • 1/3 cup pesto 
  • 1 Tbsp balsamic vinegar 
  • 23 cloves garlic, minced 
  • 1/8 tsp freshly cracked black pepper 
  • 1 tsp sea salt 


  1. Cook pasta according to package directions. Drain and cool. 
  2. Cut cooked chicken breast into 1-inch cubes. 
  3. In a large bowl, combine pasta, chicken, tomatoes, mozzarella, and basil. 
  4. In a small bowl or glass measuring cup, whisk together remaining ingredients (pesto through sea salt). Pour over pasta mixture and gently stir to coat. 
  5. Cover and refrigerate until ready to serve. Recommended to chill for 1-2 hours prior to serving. 


This recipe was created in collaboration with Ashley Heinrich, MS, RDN and Stacy Jonio, MS, RDN.


  • Serving Size: 1
  • Calories: 438
  • Fat: 17g
  • Carbohydrates: 29g
  • Protein: 45g