Easy Italian Pasta Salad Recipe with Pesto Chicken

A bright and flavorful Italian pasta salad loaded with pesto-coated pasta, juicy bruschetta tomatoes, savory pepperoni, tangy feta, and peppery arugula. Tossed with tender pesto chicken, this easy dish is perfect for summer entertaining, meal prep, or a quick and satisfying weeknight dinner.

There’s something about a really good pasta salad that just feels like summer in a bowl. And this Italian Pasta Salad with Pesto Chicken hits every note—fresh, herby, a little salty, a little tangy, and completely irresistible.

I actually started making variations of this back in culinary school, when we were constantly challenged to balance texture, acidity, and richness in a single dish. Pasta salads can easily fall flat—but when you build layers of flavor like this one? That’s when they become memorable. This version leans into everything I love: vibrant pesto, juicy bruschetta tomatoes, peppery greens, and those little hits of briny olives and feta.

And the best part? It’s just as perfect for a casual weeknight as it is for a styled shoot or a summer dinner party.

Why We Love This Recipe

First, it’s an incredibly versatile side dish. You can serve it warm, room temperature, or chilled—and it works every time.  Perfect for summer potlucks or summer meal prep! 

It’s the perfect way to use up leftover chicken 

Second, it’s a texture dream: tender pasta, juicy chicken and tomatoes, creamy feta, chewy pepperoni, and crisp arugula.

And honestly? It just looks stunning. This is one of those dishes that naturally photographs beautifully—bright greens, pops of red, creamy whites—it’s basically built for a hero shot.

Key Ingredients for this chicken pesto pasta salad recipe

For the Bruschetta Tomatoes

• Cherry or Grape tomatoes –  Fresh tomatoes are naturally sweet and juicy; they create that vibrant base. Slicing them allows their juices to mingle with the oil and seasoning.
• Fresh basil (like Gotham Greens basil) – Adds a bright, aromatic lift that screams Italian summer.
• Garlic – Gives that classic bruschetta depth and a little bite.
• Kosher Salt & black pepper – Essential for drawing out the tomato juices and enhancing flavor.
• Sugar – Just a touch balances acidity and rounds everything out.
• Extra Virgin Olive oil – Brings richness and helps create that glossy, spoonable tomato mixture.

For the Pasta Salad

• Cavatappi pasta (or any short pasta) – Holds onto the pesto and all the mix-ins beautifully (those ridges = flavor traps).  Some other pasta shapes that would work: penne, rigatoni or orecchiette
• Basil Pesto Sauce – Fresh pesto is the heart of the dish. It coats everything in herby, garlicky goodness.  You can use homemade pesto or store bought.
• Bruschetta tomatoes – Adds freshness and acidity to balance the richness of the pesto.
• Feta cheese – Creamy, tangy, and slightly salty—perfect contrast to the herbs.  If you’re not a fan, you can swap out the feta for fresh mozzarella pearls
• Pepperoni – Adds a savory, slightly spicy element that makes this feel a little indulgent.
• Kalamata olives – Briny, bold, and unmistakably Mediterranean.
• Arugula – That peppery bite cuts through everything and keeps this tasty recipe feeling light.
• Grilled Chicken breast  – Adds protein and makes this easy recipe a complete meal. I like using grilled or leftover rotisserie chicken tossed in a little extra pesto.

How to Make Italian Pasta Salad with Pesto Chicken

Step 1: Make the Bruschetta Tomatoes

In a bowl, combine the cherry tomatoes, basil, garlic, salt, pepper, sugar, and olive oil. Toss well and let sit for at least 15–20 minutes.

This step is key—the tomatoes soften slightly and create their own flavorful “dressing.”

Step 2: Cook the Pasta

Bring a large pot of water to a boil and cook pasta according to package instructions until al dente.

Drain and rinse briefly with cold water to stop the cooking. Let cool completely.

Step 3: Build the Salad

In a large bowl, combine:

• Cooked pasta and pesto. Toss until all the noodles are covered.

Next add:

Bruschetta tomatoes

Feta cheese

Pepperoni

Kalamata olives

Arugula

Sliced pesto chicken (if using)

Toss everything together until evenly distributed.

Step 4: Finish & Serve

Taste and adjust seasoning if needed. Garnish with extra basil and a drizzle of olive oil for that glossy, styled finish.

Entertaining Tip

If you’re serving this for a gathering, hold back a little of the pesto and arugula. Toss them in right before serving to refresh the color and flavor—it keeps everything looking vibrant and just-made (a trick I picked up on set more times than I can count).

Storage Instructions

If you have leftover pasta salad, you can store in an airtight container in the refrigerator for up to 2-3 days

If making ahead, keep the arugula separate and add just before serving

You may want to refresh with a drizzle of olive oil or an extra spoonful of pesto before serving

Additional Recipes to Try

If you loved this easy pesto pasta salad, here are a few reader favorites from Windy City Dinner Fairy:

• Easy Italian-Inspired Caper Tuna Salad – Packed with crunchy vegetables, briny capers, and a creamy lemony dressing, it’s perfect for sandwiches, lettuce wraps, or easy entertaining spreads.
• 15-Minute Spicy Elotes Corn Dip – Bold, creamy, and spicy, it pairs beautifully with tortilla chips and more.
• How to Make an Epic Mezze Board – Elevate your gatherings with a vibrant mezze board, perfect for relaxed entertaining and sharing delicious flavors.
• Smoky summer slaw – A crunchy and creamy side dish full of flavor and spice.

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Easy Italian Pesto Pasta Salad

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• Author: Nicole Triebe
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Italian

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Description

A bright and flavorful Italian pasta salad loaded with pesto-coated pasta, juicy bruschetta tomatoes, savory pepperoni, tangy feta, and peppery arugula. Tossed with tender pesto chicken, this easy dish is perfect for summer entertaining, meal prep, or a quick and satisfying weeknight dinner.

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Ingredients

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For the bruschetta tomatoes:

1 1/2 cups cherry tomatoes sliced in half

6 large basil leaves, chiffonade, plus some for garnish (I love Gotham Greens Basil)

1 cloves of garlic, minced or pressed through a garlic press

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp sugar

3 tbl olive oil

For the pasta salad: 

• 12 ounces corkscrew pasta or any short pasta type
• 1 cup basil pesto
• 1 1/2 cups bruschetta tomatoes
• 3/4 cups feta cheese 
• 3/4 pound pepperoni, cut in half
• 1/2 cup kalamata olives pitted and halved
• 2 cups arugula
• 1 pound chicken, sliced 

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Instructions

• In a bowl, mix all bruschetta tomato ingredients. Let sit 15–20 minutes.
• Cook pasta in salted water until al dente. Drain and cool.
• In a large bowl, combine pasta and pesto and toss until all the noodles are coated. Add additional olive oil if the pasta is looking too dry.
• Add tomatoes, feta, pepperoni, olives, arugula, and chicken.
• Toss until evenly distributed.
• Garnish with basil and serve.

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Nutrition

• Calories: 520
• Fat: 28g
• Carbohydrates: 45g
• Protein: 22g