Quick and Easy Pesto Chicken Caprese Pasta Salad

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Quick and Easy Creamy Pesto Chicken Caprese Pasta Salad is the ultimate make-ahead side dish for summer potlucks or easy weeknight dinners.

Prep Time6

Cook Time9

Refrigeration Time30

Total Time45

Course: Brunch, Dinner, Game Day, Lunch, Main Course, Mother's Day, Pasta, Salad

Cuisine: American

Servings:

Calories: 444kcal

Author: Susan Ensley

Bring a large pot to a boil. Add the Kosher salt and radiatori; cook according to package directions for al dente. Drain and rinse immediately under cold water until completely cooled. Line a half-sheet pan with a double layer of paper towels and transfer the cooled pasta to the prepared pan to dry it as much as possible.
In a large bowl, whisk together basil pesto and mayonnaise until smooth and completely emulsified. Add the cooled radiatori, rotisserie chicken, halved cherry tomatoes, mozzarella pearls, and shaved parmesan directly into the bowl with the dressing. Gently toss everything together until the pasta is fully coated.
Cover and chill in the refrigerator for at least 30 minutes before serving. Garnish with a few fresh basil leaves and some additional shaved parmesan.
Yield 8 servings

If you cannot find radiatori, look for another short pasta shape with plenty of ridges, folds, or cavities to trap the creamy pesto dressing. Fusilli (rotini), cavatappi, or campanelle (gigli) are all excellent substitutes that offer a similar texture and visual appeal.
Slice your cherry tomatoes vertically (from stem to tip) rather than across the equator. They hold their shape much better during tossing, leak less watery juice into the salad, and look cleaner on the plate.
Fresh mozzarella pearls come packed in water or whey. Dump them into a mesh strainer and let them drain thoroughly, or give them a quick pat with a paper towel. Excess moisture will thin out your creamy dressing and turn it watery at the bottom of the bowl.