Zesty Grilled Chicken Pesto Pasta Salad with Mozzarella and Cherry Tomatoes
If you are searching for the ultimate fresh, vibrant, and satisfying meal prep dish or summer cookout side, this Grilled Chicken Pesto Pasta Salad is a certified crowd-pleaser. We take perfectly charred, juicy grilled chicken breasts and toss them with tender al dente spiral pasta, sweet burst-in-your-mouth cherry tomatoes, earthy fresh spinach, and creamy mozzarella pearls.
Everything is brought together by a rich, herbaceous basil pesto and topped with buttery, toasted pine nuts for the perfect crunch. It hits every flavor note: bright, savory, nutty, and completely refreshing.
⏱️ Prep Time, Cook Time, & Yield
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yields: 4 servings
🛒 Ingredients Shopping List
▸ 2 grilled chicken breasts, sliced
▸ 8 oz (225 g) fusilli pasta, cooked and cooled
▸ 1 cup cherry tomatoes, halved
▸ 1 cup fresh spinach
▸ 1 cup mozzarella pearls
▸ ¼ cup basil pesto
▸ 2 tbsp toasted pine nuts
▸ 1 tbsp olive oil (for grilling the chicken)
▸ Salt and black pepper to taste
▸ Fresh basil leaves (optional, for extra garnish)
🍳 Step-by-Step Cooking Instructions
Step 1: Grill the Chicken Breasts
Season: Pat the chicken breasts dry with paper towels. Rub them evenly with a drizzle of olive oil, and season generously with salt and black pepper on both sides.
Sear: Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6–7 minutes per side or until the internal temperature reaches 165°F (74°C) and beautiful char marks form.
Rest and Slice: Move the chicken to a cutting board and let it rest for 5 minutes to lock in the juices. Slice it into clean, bite-sized strips.
Step 2: Boil the Fusilli Pasta
Cook: Bring a large pot of salted water to a rolling boil. Drop in the fusilli pasta and cook according to package instructions until it is perfectly al dente (usually 8–10 minutes).
Cool: Drain the pasta in a colander and rinse it briefly under cold running water to stop the cooking process and lower the temperature. Shake off all excess water completely.
Step 3: Toast the Pine Nuts
Brown: Place the pine nuts in a small, dry skillet over medium-low heat.
Watch Closely: Toast them for 2–3 minutes, tossing constantly, until they turn golden brown and emit a rich, nutty aroma. Remove them immediately from the hot pan so they don’t burn.
Step 4: Assemble the Salad
Combine the Base: In a large mixing bowl, combine the cooled fusilli pasta, halved cherry tomatoes, fresh spinach leaves, and creamy mozzarella pearls.
Dress with Pesto: Add the ¼ cup of basil pesto to the bowl. Gently fold all the ingredients together using large spoons until the pasta and vegetables are thoroughly coated in the green sauce.
Incorporate Chicken: Add the sliced grilled chicken to the bowl, tossing gently so it absorbs the pesto flavors without breaking apart.
🍽️ How to Serve
Transfer the tossed pasta mixture into a wide, shallow serving bowl.
Arrange the grilled chicken slices beautifully across the top center of the plate for a stunning presentation.
Scatter the toasted pine nuts over the entire dish.
Garnish with a few extra drops of pesto or fresh basil leaves if desired, and serve immediately at room temperature or chilled!
💡 Expert Pro-Tips for Success
Keep the Pasta Al Dente: Pasta softens slightly when it sits in dressing. Cooking it just to the point of al dente ensures your salad maintains a fantastic, firm bite instead of getting mushy.
Cool the Pasta Thoroughly: Ensure your pasta is completely cool before mixing it with the spinach and mozzarella pearls. If the pasta is hot, it will wilt the spinach and cause the mozzarella to melt, losing the distinct textures of the dish.
🍽️ Nutrition Facts (Per Serving)
- Calories: ~520 kcal
- Protein: 34g
- Carbohydrates: 46g
- Fat: 22g
- Fiber: 3g
❓ Frequently Asked Questions (FAQs)
Can I make this pasta salad ahead of time?
Yes! This salad keeps beautifully in the fridge. If you plan to make it a day in advance, hold back half of the pesto and add it right before serving, as the pasta will absorb the sauce while sitting overnight.
What can I use instead of pine nuts?
If you don’t have pine nuts on hand or have an allergy, toasted sliced almonds, chopped walnuts, or sunflower seeds provide a similar rich, buttery crunch.