Side Dishes > Make-Ahead Side Dishes > Cold Make-Ahead Sides > Make-Ahead Pasta Salad

Make-Ahead Pesto Chicken Pasta Salad

A delicious and satisfying pesto chicken pasta salad that's perfect for a make-ahead lunch or side dish. Tender chicken, vibrant pesto, sun-dried tomatoes, and Parmesan cheese come together in this flavorful salad. It's easy to make and even better the next day!

Prep Time
20 minutes
Cook Time
10 minutes
Servings
6-8
Ingredients
  • 1 pound Pasta (fusilli or rotini)
  • 2 cups, shredded or diced Cooked Chicken Breast
  • 1/2 cup, store-bought or homemade Pesto
  • 1/2 cup, oil-packed, drained and chopped Sun-dried Tomatoes
  • 1/4 cup, grated Parmesan Cheese
  • 1/4 cup, toasted (optional) Pine Nuts
  • 2 tablespoons, chopped Fresh Basil
  • To taste Salt
  • To taste Black Pepper

Cook the Pasta

Cook the pasta according to package directions until al dente. Drain well and rinse with cold water. This helps prevent the pasta from sticking together.

Prepare the Chicken

If you don't have pre-cooked chicken, cook chicken breasts using your preferred method (baking, grilling, or poaching). Once cooked, shred or dice the chicken.

Assemble the Salad

In a large bowl, combine the cooked pasta, shredded chicken, pesto, sun-dried tomatoes, and Parmesan cheese. Toss gently to combine.

Add Toppings and Season

Stir in the toasted pine nuts (if using) and chopped fresh basil. Season with salt and black pepper to taste. Adjust the amount of pesto to your preference.

Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be made up to 24 hours in advance. Before serving, toss again and adjust seasonings if needed. Garnish with extra Parmesan cheese and basil, if desired.

Nutrition Facts Estimated per 100g of product

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Calories: 220kcal, Carbohydrates: 22g, Protein: 12g, Fat: 10g

Other Considerations for Nutrition

Using light mayonnaise in the pesto can reduce the fat content. For a dairy-free option, omit the Parmesan cheese and use a dairy-free pesto. Adding more vegetables, like bell peppers or spinach, will increase the nutritional value.

← Make-Ahead Mediterranean Pasta Salad Make-Ahead Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette →

FAQ

  • Can I use a different type of cheese?

    Yes, you can substitute Parmesan cheese with Pecorino Romano or Asiago cheese.
  • Can I add vegetables to this salad?

    Absolutely! Spinach, roasted red peppers, or artichoke hearts would be great additions.
  • How long will this salad last in the refrigerator?

    This salad will keep well in the refrigerator for up to 3 days.
  • Can I use store-bought rotisserie chicken?

    Yes, store-bought rotisserie chicken is a convenient option for this recipe.