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5 from 1 vote

Chicken & Red Pesto Pasta Salad

This wonderful pasta dish will be a go-to recipe for summer entertaining.
Course Main
Cuisine American
Keyword pasta, pesto, salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 464kcal
Author Erren Hart of Erren's Kitchen


  • 2 cups dry pasta of your choice cooked, rinsed, and drained
  • 2 cooked chicken breasts cut into cubes
  • 3 green/spring onions sliced into rounds
  • 1-2 jarred roasted red peppers sliced into smalls strips
  • 1 unwaxed cucumber chopped
  • 1 tablespoon red pesto plus more to taste
  • 1-2 tablespoons lemon juice
  • fresh herbs of your choice chopped (I used parsley & basil)
  • ½ cup mayonnaise plus more to taste
  • Salt to taste
  • Freshly ground black pepper to taste


  • In a large bowl combine the pasta, chicken, green onions, roasted red peppers, and cucumber.
  • In a small bowl, whisk together the pesto, lemon juice, herbs, mayonnaise, salt & pepper.
  • Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste.
  • Serve.
  • Store covered in the refrigerator, for up to 3 days.


Calories: 464kcal | Carbohydrates: 26g | Protein: 31g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 407mg | Potassium: 427mg | Fiber: 1g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 9.8mg | Calcium: 44mg | Iron: 1.7mg