This and 70-degree days. There’s nothing better! This chicken pesto pasta salad is exactly what I want on a summer night—grilled chicken, lightly charred corn, asparagus and red onion tossed with your favorite pasta and a simple pesto vinaigrette.

It’s fresh, filling, and somehow even better cold from the fridge. My whole fam loved it and I hope you guys do too.

What I Love About This Grilled Chicken Pasta Salad

I love a grilled chicken pasta salad, especially when the vegetables get a little charred around the edges.

The grill does most of the work, adding that smoky flavor to the corn, asparagus and red onion while the chicken gets a quick marinade with Italian vinaigrette and fresh lime juice. The lime is a small addition, but it brightens everything up and keeps the pesto from feeling too heavy. It’s seriously so fresh and flavorful.

It’s also a great high-protein pasta salad thanks to the grilled chicken, so it’s a little more filling than a traditional pasta salad. And because the chicken and vegetables cook while the pasta boils, the whole thing is ready in about 30 minutes. So ideal!

Tips for Making Chicken Pesto Pasta Salad

A grill basket is my move for the vegetables. It makes grilling the corn, asparagus and onion so much easier, especially when you’re working with smaller pieces that have a tendency to fall through the grates. Let them cook until they’re tender with a little char so you get a little color, and that’s it.

For the pasta, don’t skip the cold-water rinse! Since this is a chilled pasta salad, rinsing the cooked pasta stops the cooking and cools it down quickly so it doesn’t turn soft or gummy when you toss everything together. I usually use Jovial pasta, but your favorite pasta (regular or gluten-free) works just as well.

And the dressing is intentionally simple: extra-virgin olive oil and a few heaping spoonfuls of pesto. Store-bought pesto is totally fine, or use my Homemade Pesto recipe if you have time to make beforehand. You really don’t need much else.

Can I Make This Without A Grill?

Yes! If you don’t have a grill, you can cook the chicken and vegetables in a large skillet or cast-iron skillet instead. I’d go with cast iron if you have it—the high heat helps you get some of that browned, lightly charred flavor you’d normally get from the grill.

Cook the chicken until cooked through, then sauté the corn, asparagus and red onion until tender and lightly browned. You won’t get quite the same smoky flavor, but you’ll still end up with a really good chicken pesto pasta salad.

Ingredients You’ll Need:

For the chicken:

• Boneless, skinless chicken breasts or thighs
• Italian vinaigrette (I used SideDish, use code Rachael15 for 15% off)
• Fresh lime juice

To make the pasta salad:

• Pasta of choice (Jovial is one of my go-to’s)
• Frozen corn
• Asparagus
• Red onion
• Olive oil
• Sea salt

For the pesto dressing:

• Extra-virgin olive oil
• Prepared pesto (try my Homemade Pesto recipe!)

To serve:

• Freshly ground black pepper
• Additional sea salt, to taste

How To Make Chicken Pesto Pasta Salad (High-Protein)

Looking for the full recipe?

Scroll down to the Recipe Card below for complete instructions & measurements.

This easy 30-minute chicken pesto pasta salad is made for summer with grilled chicken, charred veggies, your favorite pasta, and a simple pesto vinaigrette.

1. Start with the chicken. Give the chicken a quick marinade in Italian vinaigrette and fresh lime juice while the grill heats up. Even just 5 minutes makes a difference, but you can let it go for up to an hour in the fridge if you’re prepping ahead. The lime adds a fresh, bright note that works so well with the pesto later on.
2. Get everything on the grill. Toss the corn, asparagus, and red onion with a little olive oil and sea salt, then add them to a grill basket alongside the chicken. I love using a grill basket for the vegetables because you get that smoky, lightly charred flavor (in only about 10-12 minutes) without chasing little pieces of corn around the grill. Let the chicken rest once it’s cooked, then slice it up.
3. Cook the pasta while the grill does its thing. Boil your pasta according to the package directions, then drain and rinse it under cold water. Cooling the pasta completely stops the cooking and gives you the right texture for a chilled pasta salad.
4. Make the pesto dressing. Whisk together extra-virgin olive oil and a few heaping spoonfuls of pesto. That’s it! You really don’t need much more for a dressing that ties everything together. Store-bought pesto totally works, but if you have extra time, feel free to try making my Homemade Pesto recipe and let me know what you think!
5. Toss and season. Add the cooled pasta, grilled vegetables, and sliced chicken to a big serving bowl, pour the pesto dressing over top, and toss until everything is coated. Finish with plenty of freshly ground black pepper and a little extra sea salt, then serve right away or chill for later. It’s somehow even better cold from the fridge!

Serving & Storing

This summer pasta salad works as an easy dinner (or lunch) on its own, but it can also be served as a side with grilled meats, burgers or whatever else is coming off the grill.

And honestly, give me this cold straight from the fridge the next day (or up to 4 days later). The flavors have had a little more time to come together, and it’s so good.

More Pasta Salad Recipes You’ll Love

For when you’re in a pasta salad mood, here are a few more favorites to add to the rotation.

• Smoky BBQ Chicken Pasta Salad
• Grilled Summer Pasta Salad
• Grilled Elote Pasta Salad with Jalapeño Green Sauce and Bacon
• Herby Spring Pasta Salad With Protein    

Click here to watch the reel I made of this recipe 🙂