This Chicken Pesto Pasta Salad is a great meal prep recipe that is full of flavour and great for work lunches. It's fresh, creamy without being heavy, packed with protein, and full of delicious Mediterranean flavours. One serving has 36g of protein and 10g fibre, making it really nutritious too.
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The combination of wholewheat pasta, leftover chicken, peppery rocket, and a lighter Greek yogurt pesto dressing makes it perfect for lunches, picnics, BBQs, or easy family dinners in the summer time. Chicken pesto pasta salad is always my go-to for an easy make in advance lunch. It's a salad that is actually filling and satisfying.
The best thing about this pesto pasta salad is that if you are using leftover cooked chicken, it takes less than 15 minutes to throw together. It's easy to adapt with whatever salad ingredients you have that need using up too and an easy way to up your fibre and get lots of plant diversity in one meal.
Looking for more healthy meal prep recipes? Why not try my Meal Prep Breakfast Sandwiches, Mexican Pasta Salad or Apple Cinnamon Baked Oats?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta - Use wholewheat pasta, as it significantly increases the fibre in this recipe.
- Chicken - We used leftover roast chicken from our Sunday roast, but if you need to cook it from fresh, follow our Air Fryer Chicken Breast recipe.
- Greens - This has rocket (arugula) in it, because I love the peppery taste that it gives. But you could swap it for spinach.
- Salad - A mix of cucumber, cherry tomatoes and sun-dried tomatoes.
- Pesto - Use the best quality you can, or why not try making your own with this Mixed Herb Pesto recipe? You could even use a sun-dried tomato pesto to mix things up.
- Cheese - A little Parmesan cheese for extra flavour. Feta works well too.
- Yogurt - This is a creamy pesto pasta salad, but instead of mayo we have used Greek yogurt to keep it lighter and add extra protein too.
Variations
Extra protein: Add crispy bacon bits, grilled halloumi, pine nuts or cashews.
Dairy-free: Use a dairy-free yogurt and vegan pesto.
Spicy twist: Add chilli flakes or a spoon of harissa.
No chicken: Replace with roasted vegetables like courgette (zucchini), peppers, or aubergine (eggplant). Artichokes work really well too.
How To Make Chicken Pesto Pasta Salad
- Step 1: Cook the pasta according to the packet instructions - usually around 12 minutes, but you want it al dente so that it doesn't go mushy.
Once cooked, drain and rinse under cold water to cool.
- Step 2: In a large mixing bowl, add the pesto, yogurt, Parmesan, lemon juice, salt and pepper. Mix well to combine everything.
- Step 3: Add the cooled pasta, chicken, lettuce, both tomatoes and cucumber slices.
- Step 4: Mix well to coat everything in the dressing.
- Step 5: Serve with fresh basil on top.
Storage
This chicken pesto pasta salad is great for meal prep, as it stores well. Store in an airtight container in the fridge for up to 4 days.
If meal prepping, keep the rocket separate and stir in just before eating. This is not freezer-friendly due to the yogurt-based dressing
Dannii's Top Tips
- Don't overcook the pasta. Cook it to al dente, as you don't want it mushy when mixed with everything else. Let the pasta cool before mixing to prevent the yogurt dressing from splitting.
- Reserve a tablespoon of pasta water to loosen the dressing if needed.
- Chop ingredients evenly for better texture in every bite.
- Add the rocket just before serving if you want it extra fresh when it comes to meal prep.
- If you are using cooked chicken breast, the easiest way to shred it is in a stand mixer with the paddle attachment. SO easy. You can also just shred it with 2 forks.
More Pasta Salad Recipes
If you've tried this chicken pesto pasta salad recipe, let us know how you got on in the comments below.
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Recipe
Chicken Pesto Pasta Salad
Ingredients
- 150 g (5.25 oz) Dried wholewheat pasta
- 120 g (4.25 oz) Cooked chicken - shredded
- 4 Mini cucumbers - sliced
- 3 tablespoon Pesto
- 20 g (1 cup) Rocket (arugula)
- 2 tablespoon Lemon juice
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 40 g (0.33 cup) Sun-dried tomatoes - chopped
- 3 g (0.25 cup) Fresh basil - chopped
- 70 g (0.33 cup) 0% Fat Free Greek yogurt
- 20 g (0.25 cup) Parmesan - grated
- 130 g (1 cup) Cherry tomatoes - quartered
Instructions
- Cook 150 g Dried wholewheat pasta according to the packet instructions - usually around 12 minutes, , but you want it al dente so that it doesn't go mushy.
- Once cooked, drain and rinse under cold water to cool.
- In a large mixing bowl, add 3 tablespoon Pesto, 70 g 0% Fat Free Greek yogurt, 20 g Parmesan, 2 tablespoon Lemon juice, 1 pinch Sea salt and 1 pinch Ground black pepper. Mix well to combine everything.
- Add the cooled pasta, 120 g Cooked chicken, 20 g Rocket (arugula), 40 g Sun-dried tomatoes130 g Cherry tomatoes and 4 Mini cucumbers.
- Serve with 3 g Fresh basil on top.
Recipe Tips
- Don't overcook the pasta. Cook it to al dente, as you don't want it mushy when mixed with everything else. Let the pasta cool before mixing to prevent the yogurt dressing from splitting.
- Reserve a tablespoon of pasta water to loosen the dressing if needed.
- Chop ingredients evenly for better texture in every bite.
- Add the rocket just before serving if you want it extra fresh when it comes to meal prep.
- If you are using cooked chicken breast, the easiest way to shred it is in a stand mixer with the paddle attachment. SO easy. You can also just shred it with 2 forks.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Nataliia says
It was delicious! I'm sure I'll do it again.