If you’re on the hunt for a dish that’s bursting with vibrant flavors and fresh ingredients, the Chicken Pesto Pasta Salad with Spinach, Mozzarella, and Cherry Tomatoes Recipe is an absolute winner. This salad brings together tender grilled chicken, peppery spinach, creamy mozzarella, and juicy cherry tomatoes, all tossed in a luscious pesto sauce that ties everything together beautifully. It’s perfect for warm days, potlucks, or whenever you want something satisfying but light. Each bite is a celebration of color, texture, and taste — truly a crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

The image shows six bowls and plates arranged on a white marbled surface. In the top left, a white bowl is full of fresh green spinach leaves. Next to it, a white bowl is filled with uncooked pale yellow farfalle pasta. To the right, a small white bowl holds bright orange cherry tomatoes, sliced in half. Below, a small white bowl contains white mozzarella balls with some fresh green basil leaves on the side. In the center bottom, there is a small glass jar of green pesto sauce with a silver spoon inside. On the bottom right, a white plate holds three grilled chicken slices with light brown grill marks. The photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple yet essential ingredients, each bringing its own unique flavor and texture to create a harmonious dish. Whether fresh or pantry staples, these components combine to make a pasta salad that’s as delightful to the eye as it is to the palate.

16 ounces pasta: Opt for your favorite shape like rotini or penne, which hold pesto and mix-ins perfectly.
1 cup pesto sauce: Homemade or store-bought, pesto adds that irresistible herbaceous, garlicky punch.
2 cups fresh spinach, packed: Adds a mild, fresh green note and vibrant color while boosting nutrition.
1 pound grilled chicken, diced: Provides hearty protein and smoky depth that complements the pesto wonderfully.
1 cup cherry tomatoes, halved: Their juicy sweetness balances the richness of the cheese and pesto.
8 ounces mozzarella balls, halved: Bring creamy, mild richness and a pleasant chew to every forkful.
¼ cup torn basil leaves: Adds a burst of fresh herbal aroma and an extra layer of green beauty.

How to Make Chicken Pesto Pasta Salad with Spinach, Mozzarella, and Cherry Tomatoes Recipe

Step 1: Cook the Pasta Perfectly

Start by cooking your pasta in a large pot of salted boiling water until al dente. This ensures the pasta remains slightly firm and can stand up to the pesto without becoming mushy. Drain thoroughly and rinse with cold water to stop cooking and cool it down for the salad.

Step 2: Prepare the Grilled Chicken

If using pre-grilled chicken, dice it into bite-sized pieces. If grilling fresh, season it lightly and cook until juicy and slightly charred for a flavor boost. The chicken adds a substantial, meaty texture that makes this salad more than just a side dish.

Step 3: Combine the Ingredients

In a large mixing bowl, add the cooled pasta followed by the pesto sauce. Toss gently to coat every piece. Next, fold in the fresh spinach, cherry tomatoes, mozzarella balls, diced chicken, and basil leaves. The combination of warm pasta and cool veggies creates a fantastic textural contrast.

Step 4: Final Toss and Seasoning

Taste the salad and adjust seasoning with salt and pepper if needed. You want every ingredient to shine without overpowering the delicate pesto flavors. If you like a touch of acidity, a squeeze of lemon juice can brighten things up beautifully.

How to Serve Chicken Pesto Pasta Salad with Spinach, Mozzarella, and Cherry Tomatoes Recipe

Four photos show the making of a pasta salad in a white bowl on a white marbled background. The first photo has one layer of uncooked yellow bowtie pasta filling the bowl. The second photo shows the same pasta but now cooked and mixed with a green herb sauce, evenly coating the pasta, with a silver spoon on the right side in the bowl. The third photo adds fresh green spinach leaves on top of the herb pasta, with the silver spoon slightly lifting some pasta and spinach. The fourth photo completes the dish with four clear sections: bright red cherry tomatoes on the left, green fresh basil below, white small mozzarella balls on the right, and grilled pieces of light brown chicken on the top right, all arranged neatly around the herb pasta in the middle, with the silver spoon resting on the mozzarella section. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra torn basil leaves or a handful of toasted pine nuts on top for an added crunch and aromatic finish. A drizzle of high-quality olive oil right before serving also adds a silky, fruity richness that elevates the dish further.

Side Dishes

This pasta salad pairs wonderfully with crusty garlic bread or a light vegetable soup. It’s a flexible companion that can star as the main attraction or happily share the table with grilled veggies or a fresh green salad.

Creative Ways to Present

For a fun twist, serve your Chicken Pesto Pasta Salad with Spinach, Mozzarella, and Cherry Tomatoes Recipe in individual mason jars for picnics or meal prep. Alternatively, present it as a colorful bed under a grilled chicken breast for a restaurant-style plating that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to three days. The flavors meld even more, making it taste just as delicious if not better the next day, though the salad is best enjoyed fresh to keep the spinach crisp.

Freezing

Because this dish contains fresh spinach, mozzarella, and pesto, freezing is not recommended. The texture and freshness of these ingredients would be compromised, and the salad could become watery upon thawing.

Reheating

If you prefer to enjoy the salad warm, gently reheat portions in the microwave just until slightly warmed through. However, remember that this salad truly shines served chilled or at room temperature.

FAQs

Can I use a different type of cheese instead of mozzarella?

Absolutely! Fresh mozzarella works best for its creamy texture, but feta or goat cheese can add a tangier twist if you want to experiment with flavors.

Is it okay to use store-bought pesto?

Yes, store-bought pesto can be a huge time-saver and still delicious. Just choose a high-quality brand for the best flavor. Making your own is fantastic if you have the time.

Can I substitute the spinach with another leafy green?

Definitely! Baby kale, arugula, or even mixed spring greens are excellent alternatives that add their own unique textures and flavors to the dish.

How long can I prepare this salad in advance?

You can prepare it a few hours ahead and keep it chilled. For best freshness, add the basil and mozzarella just before serving to maintain their bright flavors and textures.

What pasta shapes work best for this salad?

Short, ridged pasta like rotini, fusilli, or penne holds onto the pesto sauce wonderfully and makes each bite flavorful. Avoid very thin or flat noodles as they don’t carry the pesto as well.

Final Thoughts

There’s something truly uplifting about a dish that combines fresh, wholesome ingredients with a bright, herb-packed sauce, and this Chicken Pesto Pasta Salad with Spinach, Mozzarella, and Cherry Tomatoes Recipe fits the bill perfectly. It’s easy to make, incredibly versatile, and full of flavor that feels like a big cozy hug on a plate. I highly encourage you to try it next time you want a meal that feels both special and effortlessly satisfying.