If you’re looking for a dish that perfectly balances fresh, savory, and creamy elements, this Creamy Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Grilled Chicken Recipe will quickly become a favorite in your meal rotation. It brings together the peppery brightness of arugula, the juicy burst of cherry tomatoes, the melty richness of fresh mozzarella, and succulent grilled chicken all enveloped in a luscious, herb-packed pesto cream sauce. Whether you’re meal prepping for the week or serving guests at a casual get-together, this salad delivers satisfaction in every bite with minimal effort and maximum flavor.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, wholesome ingredients that combine to create a colorful, texture-rich salad. Each item plays a key role, from the chewy pasta to the fresh veggies and creamy sauce, ensuring every forkful is as exciting as the last.
- 3 cups cooked rotini pasta: The spiral shape catches the creamy pesto dressing perfectly.
- 1 cup cherry tomatoes, halved: Adds a sweet, juicy pop of bright color and freshness.
- 1 cup fresh mozzarella balls, halved: Melts slightly into the salad for soft, creamy texture.
- 1 cup shredded rotisserie or grilled chicken: Provides hearty protein and smoky flavor.
- 2 big handfuls of arugula (or spinach): Peppery greens bring a lovely bite and vibrant green hue.
- ½ cup pesto (store-bought or homemade): The star herbaceous ingredient that infuses every bite.
- ¼ cup Greek yogurt or mayo: Adds luscious creaminess without heaviness.
- ¼ cup grated parmesan: Sprinkled on top for sharp, nutty depth.
- Salt & black pepper to taste: Enhances and balances all the flavors.
How to Make Creamy Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Grilled Chicken Recipe
Step 1: Cook Pasta to Perfection
Start by boiling your pasta until it’s just al dente—the slight firmness ensures it won’t become mushy when tossed with the dressing. Drain the pasta and rinse under cool water to stop the cooking process and help the noodles stay separated. Set aside to fully cool before combining with the other ingredients.
Step 2: Mix the Creamy Pesto Sauce
In a medium bowl, stir together your pesto and Greek yogurt or mayo until smooth and creamy. This simple step transforms traditional pesto into a light, luscious dressing that clings beautifully to every piece of pasta and veggie, making the salad irresistible.
Step 3: Toss Together the Salad Components
Grab a large bowl and combine the cooled pasta, halved cherry tomatoes, fresh mozzarella halves, peppery arugula, and shredded grilled chicken. Pour the creamy pesto sauce on top and gently toss everything together, making sure each ingredient is fully coated and ready to shine.
Step 4: Finish with Parmesan and Seasoning
Sprinkle grated parmesan over the top for a burst of savory, nutty flavor, then add salt and freshly cracked black pepper to taste. This final seasoning step brings all the elements into perfect harmony and elevates the dish into something truly special.
Step 5: Chill and Serve
For the best experience, chill the pasta salad for a bit or let it come to room temperature before serving. This resting time allows the flavors to meld together, making each bite vibrant and delicious with that signature creamy pesto taste.
How to Serve Creamy Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Grilled Chicken Recipe
Garnishes
To add an extra touch of freshness, scatter a few torn basil leaves or a handful of toasted pine nuts on top. Not only do these garnishes provide visual appeal, but they also bring delightful contrasts in flavor and texture that complement the creamy pesto pasta salad beautifully.
Side Dishes
This salad works wonderfully alongside grilled vegetables, crusty artisan bread, or even a light soup. The rich, creamy salad pairs especially well with simple, smoky sides that don’t compete but rather elevate the main dish.
Creative Ways to Present
Serve this pasta salad in hollowed-out bell peppers or in stylish mason jars for picnics and lunchboxes. Layered in glass bowls, it makes a show-stopping centerpiece at potlucks. And don’t hesitate to garnish with edible flowers to make your presentation Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
This Creamy Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Grilled Chicken Recipe holds up well in the fridge for 2 to 3 days. Store it in an airtight container to keep it fresh and keep textures crisp, especially the greens and tomatoes.
Freezing
Because of the fresh greens and creamy yogurt-based dressing, freezing is not recommended for this salad; it could affect the texture and flavor negatively. Instead, enjoy it fresh or store in the fridge only.
Reheating
This pasta salad is best served chilled or at room temperature, so reheating is unnecessary. If you prefer it slightly warm, gently heat only a portion without the fresh ingredients, then toss in the greens and cheese fresh.
FAQs
Can I use a different pasta shape?
Absolutely! While rotini is great for catching the creamy sauce, other shapes like penne, farfalle, or fusilli work beautifully too. Just stick to a pasta that holds sauce well.
Is there a good vegetarian substitute for chicken?
Grilled tofu, chickpeas, or sautéed mushrooms make excellent vegetarian alternatives that provide protein and maintain the satisfying texture of the salad.
Can I make my own pesto for this recipe?
Of course, homemade pesto adds a fresh, aromatic touch and allows you to customize the flavor, but store-bought pesto is a perfect time-saver that still tastes delicious.
What can I use if I don’t have Greek yogurt or mayo?
Sour cream or a bit of cream cheese can work as creamy binders. Alternatively, you could use olive oil for a lighter, less creamy version.
How far ahead can I prepare this salad?
It’s best prepared the same day or a few hours ahead to keep the fresh ingredients vibrant and the texture perfect. The flavors only improve after resting a bit, but avoid making it more than one day in advance.
Final Thoughts
This Creamy Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Grilled Chicken Recipe is a fantastic dish to keep on hand for easy lunches, flavorful dinners, or crowd-pleasing gatherings. Its fresh ingredients combined with that dreamy pesto cream sauce invite you to enjoy each bite like a celebration. Give it a try soon and watch it become a beloved staple in your kitchen!
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Creamy Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Fat
Description
A vibrant and creamy pesto pasta salad featuring tender rotini, fresh cherry tomatoes, mozzarella balls, shredded chicken, and peppery arugula, all tossed in a luscious pesto and Greek yogurt dressing. Perfect for a quick lunch or a light dinner, this salad is easy to prepare, refreshing, and packed with flavor.
Ingredients
Pasta and Vegetables
- 3 cups cooked rotini pasta (or your favorite shape)
- 1 cup cherry tomatoes, halved
- 2 big handfuls of arugula (or spinach)
Dairy and Protein
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1 cup shredded rotisserie or grilled chicken
- ¼ cup grated parmesan
Sauce
- ½ cup pesto (store-bought or homemade)
- ¼ cup Greek yogurt or mayo (for creaminess)
- Salt & black pepper to taste
Instructions
- Cook Pasta: Boil the pasta until al dente according to package instructions. Once cooked, drain the pasta and rinse it under cool water to stop the cooking process and cool it down. Set aside.
- Mix the Sauce: In a medium bowl, combine the pesto and Greek yogurt (or mayo) and stir until you achieve a smooth, creamy mixture that will serve as the salad dressing.
- Toss it All Together: In a large bowl, add the cooked pasta, halved cherry tomatoes, mozzarella balls, arugula, and shredded chicken. Pour the creamy pesto dressing over these ingredients and toss gently until everything is evenly coated with the sauce.
- Finish with Flavor: Sprinkle the grated parmesan cheese over the salad, then season with salt and freshly cracked black pepper to enhance the flavors.
- Chill & Serve: For best taste, chill the salad slightly in the refrigerator or serve it at room temperature. This will allow the flavors to meld beautifully, making the dish even more enjoyable.
Notes
- You can substitute arugula with spinach or mixed greens for a different flavor profile.
- Use homemade pesto for a fresher taste or select a high-quality store-bought version.
- Greek yogurt can be replaced with mayonnaise for a richer dressing, but Greek yogurt adds a nice tang and reduces fat content.
- The salad can be prepared in advance and stored covered in the refrigerator for up to 2 days.
- To keep the salad fresh, add the arugula just before serving if preparing ahead.
