Grilled Chicken Pesto Pasta Salad with Mozzarella, Tomatoes & Fresh Basil

 

Prep Time: 20 minutes |  Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 6 

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Introduction

Grilled chicken pesto pasta  salad recipe with rotini, cherry tomatoes, spinach, mozzarella, fresh basil and pine nuts brings together juicy grilled chicken and classic Italian-inspired flavors in one colorful, satisfying dish. Tender rotini catches plenty of vibrant basil pesto, while sweet cherry tomatoes, creamy mozzarella balls, fresh baby spinach, toasted pine nuts, and fragrant basil add layers of texture and freshness. The sliced chicken makes this pasta salad substantial enough for lunch or dinner without making it feel overly heavy. It's especially good during warmer months and works beautifully for family meals, picnics, potlucks, or easy meal prep. 

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Ingredients

For the Grilled Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken breasts
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 tablespoon (15 ml) fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon (2 g) Italian seasoning
• 1 teaspoon (6 g) kosher salt
• 1/2 teaspoon (1 g) freshly ground black pepper

For the Pesto Pasta Salad

• 12 oz (340 g) rotini pasta
• 3/4 cup (180 g) basil pesto
• 2 cups (300 g) cherry tomatoes, halved
• 2 cups (60 g) fresh baby spinach
• 8 oz (225 g) mini mozzarella balls, drained
• 1/2 cup (20 g) fresh basil leaves
• 1/4 cup (35 g) pine nuts
• 1/4 cup (25 g) freshly grated Parmesan cheese
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon (15 ml) extra virgin olive oil, if needed
• 1/2 teaspoon (3 g) kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Step-by-Step Instructions

1. Season the chicken. Pat the chicken breasts dry and pound any especially thick portions to an even thickness. Combine olive oil, lemon juice, garlic, Italian seasoning, salt, and black pepper, then rub the mixture evenly over the chicken. Let it rest for 15–20 minutes while you prepare the remaining ingredients.
2. Cook the pasta. Bring a large pot of generously salted water to a boil. Add the rotini and cook according to package directions until al dente, usually about 8–10 minutes. The pasta should be tender but still have a slight bite.
3. Cool the rotini. Drain the pasta thoroughly and spread it out briefly so excess steam can escape. Let it cool until just warm. Avoid tossing piping-hot pasta with the spinach and mozzarella, as excessive heat can wilt the greens and soften the cheese too much.
4. Toast the pine nuts. Add the pine nuts to a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer them immediately to a plate so they don't continue browning.
5. Grill the chicken. Preheat a grill or grill pan over medium-high heat to approximately 400–425°F (205–220°C). Grill the chicken for about 5–7 minutes per side, depending on thickness, until golden with lightly charred edges.
6. Check and rest. The chicken is ready when its thickest portion reaches an internal temperature of 165°F (74°C). Transfer it to a cutting board and rest for 5–10 minutes before slicing. This keeps the meat tender and juicy.
7. Dress the pasta. Place the cooled rotini in a large serving bowl. Add the basil pesto and lemon juice, then toss until the spirals are thoroughly coated. If the pesto feels too thick, add a tablespoon of olive oil to loosen it.
8. Add the vegetables and cheese. Gently fold in the cherry tomatoes, baby spinach, and mozzarella balls. Season with salt and freshly ground black pepper to taste.
9. Add the chicken. Slice the rested grilled chicken across the grain into thick strips. Arrange the chicken generously over the pesto pasta salad, keeping the slices visible for an attractive presentation.
10. Finish and serve. Scatter the toasted pine nuts, Parmesan, and fresh basil leaves over the top. Add a few spoonfuls of pesto around the salad if desired, then serve slightly warm, at room temperature, or chilled.

Tips for the Best Grilled Chicken Pesto Pasta Salad

•  Cook the rotini only until al dente so it stays firm after being coated with pesto.
• Use a good-quality basil pesto because it provides most of the  salad's flavor.
• Let the chicken rest before slicing to prevent its flavorful juices from escaping.
• Toast the pine nuts carefully—they can go from golden to burned very quickly.
• Add fresh basil near serving time to preserve its bright color and aroma.
• If making the salad ahead, reserve a little pesto to refresh the pasta before serving.

Serving Suggestions

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Flora & Fauna

This grilled chicken pesto pasta salad is substantial enough to serve as a complete meal. Pair it with warm garlic bread, toasted sourdough, grilled vegetables, or a simple cucumber salad for a larger dinner. 

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For entertaining, transfer the pasta to a wide serving platter and arrange the grilled chicken across the center. Finish with whole basil leaves, extra cherry tomatoes, mozzarella balls, toasted pine nuts, and freshly grated Parmesan for a colorful presentation.

Storage

Store leftover pesto pasta salad in an airtight container in the refrigerator for up to 3 days. For the freshest texture, you can keep the sliced grilled chicken separately and add it when serving.

The pasta will naturally absorb some of the pesto while refrigerated. Before eating leftovers, toss them with a spoonful of fresh pesto or a small drizzle of olive oil and lemon juice. This salad is best enjoyed cold or brought to room temperature rather than repeatedly reheated.

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FAQs

Can I make grilled chicken pesto pasta salad ahead of time?

Yes. Prepare the pasta, chicken, and other ingredients several hours ahead and refrigerate them. For the brightest flavor, add the fresh basil and toasted pine nuts shortly before serving.

Should I rinse pasta for pesto pasta salad?

It isn't necessary. Simply drain the rotini well and allow it to cool naturally. Leaving a little starch on the pasta helps the pesto cling to every spiral.

Can I use store-bought pesto?

Absolutely. A high-quality refrigerated basil pesto is a convenient choice. Taste it before adding extra salt because pesto and Parmesan can already be fairly salty.

What can I substitute for pine nuts?

Walnuts, sunflower seeds, or pumpkin seeds can provide a similar crunchy finish. You can also leave the nuts out completely if preferred.

Final Thoughts

Grilled Chicken Pesto Pasta  Salad combines juicy golden chicken, pesto-coated rotini, sweet tomatoes, creamy mozzarella, tender spinach, aromatic basil, and crunchy toasted pine nuts in every serving. It's fresh enough for summer yet filling enough for dinner, and its colorful presentation makes it equally appealing for family meals and gatherings. Keep a little extra pesto nearby for serving, and you'll have an easy pasta salad that's packed with fresh, savory flavor.