Pesto Chicken Pasta Salad is a light and refreshing side dish that's perfect for summer barbeques! It's made with a homemade lemon pesto, gluten-free pasta, arugula, and cherry tomatoes.
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Why you'll love this recipe
- This dish has a light, creamy pesto sauce made with simple ingredients that you'll feel good serving to your family and friends.
- It's gluten-free AND dairy-free!
- It's a great side dish for grilled food or summer picnics!
Love healthy pasta salad recipes? Try my Chicken Bacon Pasta Salad!
🍴Ingredient Notes
- Chicken Breast - Cook with salt, black pepper, and lemon juice. I love using Butcher Box chicken breast.
- Arugula - Fresh arugula is my favorite addition, but you can also use spinach!
- Cherry Tomatoes - Any small tomato will work.
- Gluten-Free Pasta - For this recipe I used Jovial Cassava Flour Penne, but any gluten-free pasta would work for this recipe! I would not recommend the brown rice version because it gets too firm up as it cools.
- Fresh Basil - You'll need fresh basil for the pesto sauce, but you can also use chopped basil to garnish the pasta salad.
- Lemon Juice - Fresh or pre-made lemon juice will work. I use some while cooking the chicken, and in the pesto sauce.
- Mayo - I used Primal Kitchen avocado oil mayo.
- Fresh Garlic - You can add the peeled cloves right into the food processor or grate them to ensure even blending.
🍴Step by Step Instructions
Step 1: Cooking Chicken Breast
Start by patting dry chicken breast with a paper towel. Place on a pre-heated skillet with a little olive oil. Drizzle on lemon juice, and a sprinkle of salt and black pepper.
Flip chicken after about 5-6 minutes. (Or until cooked through in the center.) Drizzle on more lemon juice, salt, and black pepper.
Cut into bite size pieces and set aside to cool.
Step 2: Making Pesto
Next, add all pesto sauce ingredients into a food processor or blender. Blend until it's a smooth consistency.
Step 3: Preparing Pasta Salad Ingredients
Cook gluten-free pasta according to directions on the package. Drain water and set aside to cool. (Stir in a little olive oil so it doesn't stick!)
Step 4: Assembling Pasta Salad
Add pasta, chicken, arugula, cherry tomatoes, and pesto into a large bowl. Stir together until everything is evenly coated with the pesto. Set in refrigerator to chill.
Expert Tips
- Generously salt the water when you add in the pasta. I find this gives the pasta a little more flavor as it's cooking!
- Rinse the pasta after you drain it. I've found that rinsing it with cool water after you drain it helps to bring down the temperature before you mix the salad together.
- Add olive oil to the pasta to avoid it sticking together and becoming a huge clump.
- Prepare the salad ahead of time. I typically serve mine at least an hour after I make it. The flavors take time to mesh together, and it tastes best when it's chilled.
- Don't feel like making the pesto? Use pre-made pesto and add a little lemon juice to thin it out!
Frequently Asked Questions
No, use any pasta that you would like! I am personally gluten-free so I always use gluten-free pasta.
Yes, you can grill the chicken breast instead of cooking it on a skillet.
Any grilled protein such as chicken, steak, or shrimp would pair well with this dish!
Yes, just skip the chicken!
How to store leftovers
Leftovers should be stored in an airtight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap.
Store it in the refrigerator for up to five days.
More side dish recipes!
After you make this Pesto Chicken Pasta Salad, make sure to leave a comment & rate the recipe!
Recipe
Pesto Chicken Pasta Salad
Equipment
- Food Processor or Blender
Ingredients
- 1 Pound Chicken Breast Cook with salt, black pepper, and lemon juice.
- 2 Cups Arugula
- 1 Cup Cherry Tomatoes, Cut in half
- 16 Ounces Gluten-Free Pasta Jovial Cassava Flour pasta works best!
Pesto Sauce
- 2 Cup Fresh Basil
- ⅓ Cup Lemon Juice
- ¼ Cup Mayo I used Primal Kitchen avocado oil mayo.
- 2 Cloves Fresh Garlic, Grated
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
Chicken
- Start by patting dry chicken breast with a paper towel. Place on a pre-heated skillet with a little olive oil. Drizzle on lemon juice, and a sprinkle of salt and black pepper.
- Flip chicken after about 5-6 minutes. (Or until cooked through in the center.) Drizzle on more lemon juice, salt, and black pepper.
- Cut into bite size pieces and set aside to cool.
Pesto
- Next, add all pesto sauce ingredients into a food processor or blender. Blend until it's a smooth consistency.
Gluten-Free Pasta
- Cook gluten-free pasta according to directions on the package. Drain water and set aside to cool. (Stir in a little olive oil so it doesn't stick!)
Assembling Pasta Salad
- Add pasta, chicken, arugula, cherry tomatoes, and pesto into a large bowl. Stir together until everything is evenly coated with the pesto. Set in refrigerator to chill.
Notes
Expert Tips
- Generously salt the water when you add in the pasta. I find this gives the pasta a little more flavor as it's cooking!
- Rinse the pasta after you drain it. I've found that rinsing it with cool water after you drain it helps to bring down the temperature before you mix the salad together.
- Add olive oil to the pasta to avoid it sticking together and becoming a huge clump.
- Prepare the salad ahead of time. I typically serve mine at least an hour after I make it. The flavors take time to mesh together, and it tastes best when it's chilled.
- Don't feel like making the pesto? Use pre-made pesto and add a little lemon juice to thin it out!
Nutrition
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