Pesto Chicken, Sun-Dried Tomato and Spinach Pasta Salad

Name: Pesto Chicken, Sun-Dried Tomato and Spinach Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 oz (280 g) penne or fusilli pasta; 1½ lb (680 g) cooked boneless, skinless chicken breast, shredded or cut into bite-size pieces; ¾ cup (180 ml) basil pesto (store-bought or homemade); ½ cup (85 g) sun-dried tomatoes in oil, drained and roughly chopped; 3 cups (90 g) fresh baby spinach; ½ medium (60 g) red onion, finely diced; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (35 g) toasted pine nuts (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-packed pasta salad combining tender pasta with shredded pesto chicken, sun-dried tomatoes, fresh spinach, and a bright herb dressing. Perfect for lunch boxes, picnics, or a light dinner. The flavors meld beautifully as it chills, making it an ideal make-ahead dish.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 main-course servings (about 2 cups each)

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Steps

Before you start

If using leftover cooked chicken, shred it and set aside. If cooking fresh chicken, allow 15–20 minutes
Bring a large pot of salted water to a rolling boil before you start prep
Measure out sun-dried tomatoes and pesto ahead of time

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until al dente (usually 9–11 minutes), stirring occasionally.
- Drain in a colander and rinse briefly under cool water to stop cooking.
- Transfer to a large mixing bowl and let cool for 2–3 minutes.
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Ready when: Pasta is tender but still holds its shape when you bite it
Tip: Do not overcook; al dente texture will hold up better when mixed with dressing and chilled
2
Prepare the pesto mixture
- In the same large mixing bowl with the warm pasta, add the pesto and olive oil.
- Stir well to coat the pasta evenly.
- The warmth of the pasta will help the pesto coat each piece.
- Add the lemon juice and stir again.
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Ready when: Pasta is evenly coated with a glossy pesto sauce
Tip: Dressing the warm pasta helps it absorb the flavors better than adding it cold
3
Add chicken and vegetables
- Add the shredded chicken, drained sun-dried tomatoes, diced red onion, fresh spinach, and grated Parmigiano-Reggiano to the bowl.
- Fold gently with a wooden spoon or spatula until all ingredients are evenly distributed throughout the salad.
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Ready when: All ingredients are evenly mixed and spinach is slightly wilted from the warm pasta
Tip: Fold gently to avoid breaking the spinach and to ensure the pesto coats everything uniformly
4
Season and chill
- Taste the salad and season with additional salt and freshly ground black pepper as needed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
- This allows the flavors to meld and the salad to firm up slightly.
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Ready when: Salad is cold and flavors have developed
Tip: Taste before adding salt, as the pesto and Parmesan are already salty; adjust conservatively
5
Serve
- Remove the salad from the refrigerator and give it a gentle stir.
- Divide into serving bowls or plates.
- If desired, top each portion with a handful of toasted pine nuts for added crunch and richness.
- Serve chilled or at room temperature.
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Ready when: Salad is ready to serve
Tip: Pine nuts are optional but add a luxurious texture; toast them in a dry skillet over medium heat for 2–3 minutes if using fresh ones

Good to know

Tips

If your pesto is very thick, thin it with an extra tablespoon of olive oil or a splash of chicken broth to help it coat the pasta more easily
For best texture, avoid over-mixing once all ingredients are combined; gentle folding preserves the spinach and prevents the salad from looking mushy
Make this salad in the morning for lunch or the night before for a dinner party—it's a perfect do-ahead dish
Pine nuts can go rancid quickly; store them in the freezer and only add them just before serving for maximum crunch

Make ahead

Prepare up to 2 days ahead. Mix all ingredients as directed and refrigerate in an airtight container. The flavors actually improve overnight. If the salad seems dry on serving day, drizzle with a bit more olive oil or a small splash of lemon juice to refresh it.

Storage & reheating

Room temperature: Not recommended; the spinach will wilt and the salad may become soggy. Refrigerator: Store in an airtight container for up to 3 days. Freezer: Not recommended; the spinach and pesto do not freeze well. To reheat: Serve cold or allow to come to room temperature (20–30 minutes). If dry, add a drizzle of olive oil or fresh lemon juice.

Substitutions

cooked boneless, skinless chicken breast → grilled chicken thighs, shrimp, or cannellini beans for vegetarian. Thighs stay juicier; shrimp adds a briny sweetness; beans are hearty and protein-rich
basil pesto (store-bought or homemade) → sun-dried tomato pesto or arugula pesto. Sun-dried tomato pesto adds extra tomato depth; arugula pesto is peppery and lighter
fresh baby spinach → arugula, mixed greens, or chopped fresh basil. Arugula adds peppery bite; mixed greens are milder; basil reinforces the pesto flavor
sun-dried tomatoes in oil → roasted red peppers, fresh cherry tomatoes, or sun-dried tomato paste (1–2 tbsp). Peppers add sweetness; fresh tomatoes are lighter; paste is intense, use sparingly