Pesto Chicken Pasta Salad

Pesto-Chicken-Pasta-Salad.jpg
Pesto Chicken Pasta Salad. Linda Larsen
  • 35 mins
  • Prep: 25 mins,
  • Cook: 10 mins
  • Yield: 8-10 servings
Ratings (15)

Pesto Chicken Pasta salad is one of my summertime staples. This quick and easy salad recipe uses pasta, pesto, canned chicken, and vegetables. Be sure to look at Pesto Chicken Pasta Salad, Step by Step before you begin.

You can use your favorite vegetables in this simple salad. Add some chopped yellow summer squash or add some grated carrots. Use green beans in place of the peas, or add some sliced mushrooms (but they will turn dark in the salad, just so you know). You can also use a different cheese or a different type of pasta. 

I always use a rotisserie chicken from the store in my chicken salads. The meat is tender, perfectly cooked, and delicious every time.

What You'll Need

  • 1 cup mayonnaise
  • 1 cup plain yogurt
  • 1 (9-ounce) package refrigerated prepared pesto
  • 1 (3.5-ounce) jar prepared pesto
  • 1/4 cup milk
  • 1 orange bell pepper, chopped
  • 1 pint grape tomatoes
  • 3 cups cubed cooked chicken breast
  • 1 (12-ounce) package Monterey jack cheese, cubed
  • 1 (16-ounce) package campenelle pasta
  • 1/2 (16-ounce) package frozen baby peas

How to Make It

  1. Bring a large pot of water to a boil. Meanwhile, in a large bowl combine the mayonnaise, yogurt, pesto, and milk and mix well with a wire whisk until blended. Add the bell pepper, tomatoes, chicken, and cheese and mix well; set aside.
  2. Cook the pasta in the boiling water until al dente according to package directions. Meanwhile, place peas in a colander in the sink.
  3. When the pasta is done, drain over peas in the colander; shake off excess water and stir into the bowl with the remaining ingredients. Cover and chill for 1 to 2 hours before serving.