Creamy Pesto Chicken Pasta Salad
This Creamy Pesto Chicken Pasta Salad is made with short pasta, shredded chicken, asparagus, peas, baby arugula, Parmesan, and a simple creamy pesto dressing. It’s a creamy chicken pasta salad that you can prepare in just 30 minutes.
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This pasta salad is a great choice for warm spring and summer days. It works well as a side dish for backyard barbecues, family gatherings, potlucks, picnics, and holiday meals, but it is also filling enough to enjoy as a light main dish for lunch or dinner.
And for more pasta salad recipes, the recipes below are worth trying:
- Chinese Chicken Pasta Salad
- Classic Greek Bow Tie Pasta Salad
- Avocado Pasta Salad
- Smoked Sausage Pasta Salad
Ingredients You’ll Need:
- 8 oz/225g short pasta (gemelli shown in photos, other options: fusilli, penne, etc)
- 12 oz/2 cups/325g cooked shredded chicken
- 8 oz/225g asparagus (about 1 bunch thick stemmed)
- 1 cup/155g cooked peas (fresh or frozen)
- 3 cups/50g baby arugula
- 1/2 cup/50g grated Parmesan
Dressing: - 1/2 cup/120g pesto
- 1/2 cup/115g sour cream
- 2 tbsp/20g mayonnaise
- 1 tsp/2g lemon zest
- 1 tbsp/15ml lemon juice
- 1 medium/40g shallot, minced
- 1/2 tsp/3g salt
- 1/2 tsp/1g ground black pepper
How to Make Creamy Pesto Chicken Pasta Salad
Step 1: Break or cut off the tough ends of the asparagus. Cut the asparagus into 1 1/2-inch (4cm) pieces, about the same length as the pasta.
Peel and mince the shallot.
Step 2: Bring a small pot of water to a boil with 1 teaspoon of salt. Prepare a bowl of ice water.
Add the asparagus to the boiling water and cook for about 30 seconds.
Step 3: Drain right away and place it in the ice water to stop the cooking. Once cooled, drain and set aside.
Step 4: Cook the pasta according to the package directions until just al dente. Slightly undercooked pasta works best because it will continue to soften while sitting in the dressing.
Drain the pasta and let it cool slightly.
Step 5: In a large bowl, whisk together the pesto, sour cream, mayonnaise, lemon zest, lemon juice, minced shallot, salt, and black pepper.
Step 6: Add the pasta, asparagus, peas, and shredded chicken to the dressing. Toss until everything is evenly coated.
Step 7: Add the baby arugula and Parmesan. Gently toss again until combined.
Step 8: Keep the pasta salad chilled until ready to serve. For the best texture and freshness, serve it the same day.
Important Recipe Notes
- Use just al dente pasta: Slightly undercook the pasta so it holds its texture after being mixed with the creamy dressing.
- Do not overcook the asparagus: Blanch it for only about 30 seconds, then transfer it to ice water. This keeps it crisp and bright.
- Cool the pasta before dressing: Let the pasta cool slightly so the creamy pesto dressing does not become too warm or thin.
- Use cooked chicken: Leftover shredded or rotisserie chicken works well and makes this recipe even quicker to prepare.
- Add the arugula last: Toss the arugula in just before serving to keep it fresh instead of letting it become too wilted.
- Serve the same day: This pasta salad is best enjoyed the day it is made while the vegetables and arugula are fresh.
- Keep refrigerated: Store the pasta salad chilled until you are ready to serve, especially when serving it outdoors or on warm days.
Creamy Pesto Chicken Pasta Salad
Ingredients
For the Pasta Salad
- 8 oz 225g short pasta, such as gemelli, fusilli, or penne
- 12 oz 325g cooked shredded chicken
- 8 oz 225g asparagus, about 1 bunch
- 1 cup 155g cooked peas, fresh or frozen
- 3 cups 50g baby arugula
- 1/2 cup 50g grated Parmesan
For the Dressing
- 1/2 cup 120g pesto
- 1/2 cup 115g sour cream
- 2 tbsp 20g mayonnaise
- 1 tsp 2g lemon zest
- 1 tbsp 15ml lemon juice
- 1 medium 40g shallot, minced
- 1/2 tsp 3g salt
- 1/2 tsp 1g ground black pepper
Instructions
- Break or cut off the tough ends of the asparagus. Cut the asparagus into 1 1/2-inch (4cm) pieces, about the same length as the pasta.Peel and mince the shallot.
- Bring a small pot of water to a boil with 1 teaspoon of salt. Prepare a bowl of ice water.Add the asparagus to the boiling water and cook for about 30 seconds.
- Drain right away and place it in the ice water to stop the cooking. Once cooled, drain and set aside.
- Cook the pasta according to the package directions until just al dente. Slightly undercooked pasta works best because it will continue to soften while sitting in the dressing.Drain the pasta and let it cool slightly.
- In a large bowl, whisk together the pesto, sour cream, mayonnaise, lemon zest, lemon juice, minced shallot, salt, and black pepper.
- Add the pasta, asparagus, peas, and shredded chicken to the dressing. Toss until everything is evenly coated.
- Add the baby arugula and Parmesan. Gently toss again until combined.
- Keep the pasta salad chilled until ready to serve. For the best texture and freshness, serve it the same day.
