Creamy Chicken Pesto Pasta Salad with Sun-Dried Tomatoes

We all deserve easy, healthy lunches that actually taste delicious. This chicken pesto pasta salad with a creamy dressing is a keeper—nutritionally balanced, satisfying, and a regular in my meal rotation as a Registered Dietitian.

It’s pasta for lunch but packed with protein and fiber to keep you fueled and energized. Save this recipe for your next meal prep session.

Recipe Highlights

• Super satisfying: Pasta, a creamy pesto dressing, and fresh bocconcini make this a crave-worthy lunch.
• Ready in under 30 minutes: Prep a week’s worth of lunches in about half an hour.
• Veggies made delicious: As a dietitian, I design recipes so vegetables taste as good as they are for you—this one makes it easy to add more produce to your day.
• Customizable: Swap or add vegetables, try another protein, or change the cheese or beans to suit your preferences.

Key Ingredients and Swaps

• Pesto: Use refrigerated pesto when possible for a fresher flavor. It forms the base of the creamy dressing.
• Parmesan: Freshly grated parmesan gives better texture and taste, though deli powdered parmesan will work in a pinch.
• Mayonnaise and Greek yogurt: The dressing blends mayo and Greek yogurt for richness without excess calories. Use all Greek yogurt to lower calories further.
• Pasta: Protein-enriched pastas add extra protein and fiber while holding their shape. Regular white or whole wheat pasta also works.
• Rotisserie chicken: Diced rotisserie chicken saves time and adds flavor; cooked chicken breast or thighs are fine alternatives.
• Bocconcini pearls: Mini bocconcini or small cubes of fresh mozzarella both work—use small pieces for easy eating.

Scroll to the recipe card for the full ingredient list and detailed instructions.

How to Make Chicken Pesto Pasta Salad

1. Whisk the dressing until smooth.
2. Toss all salad ingredients in a large bowl and add the dressing.
3. Mix until everything is evenly coated, then serve or store.

Miranda’s Tips

Tips from My Test Kitchen

1. Use refrigerated pesto: The flavor difference between refrigerated and shelf-stable pesto is noticeable—choose the refrigerated option when you can.
2. Play with vegetables: I like arugula, cherry tomatoes, and artichoke hearts here, but feel free to add red onion, olives, spinach, roasted peppers, or cucumber.
3. Rinse your noodles: Run cooked pasta under cold water right after draining to prevent sticking and help it cool for salad.

Did you know cooked-and-cooled pasta forms resistant starch? That resistant starch acts like fiber in the gut and can support a healthy microbiome and steadier blood sugar levels.

Common Questions