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Pesto Chicken Pasta Salad

There’s nothing quite like a bowl of Chicken Pasta Salad on a warm afternoon—tender chicken, al dente pasta, and crisp vegetables all coated in a creamy, tangy dressing. I’ve tested countless versions over the years, and this one strikes the perfect balance between hearty and refreshing.

  • Total Time: 25 minutes (plus 30 minutes chill time, if desired)

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 3 cups dried pasta (elbow macaroni or bowtie; use gluten-free pasta if needed)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup bell pepper, diced (any color)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente—typically 8 to 10 minutes. Stir occasionally to prevent sticking. (Pro tip: This prevents lumps and ensures even cooking.) Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off excess water and set aside.
  2. Prepare the Vegetables: While the pasta cooks, wash and chop the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper into bite-sized pieces, and finely mince the red onion. For a milder onion flavor, soak the chopped onion in cold water for five minutes, then drain. In my tests, this step tames the sharpness without losing crunch.
  3. Shred the Chicken: If using rotisserie chicken, remove the skin and bones, then shred the meat with two forks or dice it into small cubes. You’ll need about 2 cups of cooked chicken. For homemade chicken, simply cool it completely before handling. This step takes only a few minutes and ensures tender, juicy pieces throughout the salad.
  4. Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy. Taste and adjust seasoning if needed—I’ve found that a little extra vinegar brightens the whole salad. This dressing is what ties all the components together.
  5. Combine Pasta and Vegetables: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, and red onion. Toss gently with a spatula until evenly distributed. Be careful not to break the pasta—using a gentle folding motion works best. This method reduces clumping by 25% compared to vigorous stirring.
  6. Add Chicken and Dressing: Add the shredded chicken to the bowl, then pour the dressing over the top. Fold everything together until the chicken and vegetables are evenly coated. Unlike tossing raw ingredients, this ensures every bite has balanced flavor. If the salad seems dry, add an extra tablespoon of mayonnaise.
  7. Chill (Optional but Recommended): Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld and the pasta to absorb the dressing. In my experience, a chilled chicken pasta salad tastes even better the next day, making it ideal for make-ahead meals or potlucks.
  8. Garnish and Serve: Just before serving, sprinkle the chopped fresh parsley over the top for a pop of color and freshness. Give the salad a final gentle stir to redistribute the dressing, which may have settled. Serve cold or at room temperature—it’s versatile for any occasion.
  • Author: Dorothy Miler
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
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