I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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This Pistachio Pesto Pasta Salad with Chicken is what you make when you want something bold, easy, and completely satisfying. With pepperoni, tangy olives, sweet cherry tomatoes, and a fresh basil pistachio pesto, it’s a pasta salad that checks all the boxes. Whether you’re feeding a crowd or planning ahead for lunches, this one’s a keeper.
This is not your average pasta salad – it’s loaded with texture and layered with flavor. The homemade pistachio pesto adds a nutty twist, and the combination of protein, veggies, and pasta makes it both hearty and fresh. It’s perfect for meal prep, picnics, entertaining, or tossing together at the start of the week and enjoying cold from the fridge.
Ingredients You’ll Need
Pasta Salad
1 box of gluten-free (or regular) pasta of choice : fusilli, farfalle, rotini, or penne
1/2 cup pepperoni, sliced into quarters
1/2 cup salami, sliced into quarters
1 small can black olives, drained and sliced
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1/2 cup red onion, diced
Pistachio Pesto
2 cups loosely packed fresh basil leaves
1/2 cup basil olive oil (sub with regular extra virgin olive oil)
3 tablespoons garlic oil (sub with regular extra virgin olive oil + 1 – 2 cloves of fresh garlic)
Cook the Pasta : Cook the pasta according to the instructions on the box. Drain and set aside to cool.
Make the Pesto : In a food processor or blender, combine the basil, olive oil, garlic cloves (if using), pistachios, and sea salt. Blend until just combined – using the pulse setting can help you control the texture. Taste and add more olive oil if needed.
Prepare the Chicken : Bring a medium pot of water to a boil (you can also reuse the same pot you cooked the pasta in to save on cleanup). Add the chicken tenderloins and cook for 17 minutes. Remove from the water and shred while still warm using a hand mixer, stand mixer with paddle attachment, two forks, or a sharp knife.
Chop the Veggies : While the pasta and chicken are cooling, slice the pepperoni, salami, olives, cherry tomatoes, bell pepper, and red onion.
Toss Everything Together : In a large bowl, combine the cooked pasta, shredded chicken, prepared pesto, and all chopped ingredients. Toss well to coat. Chill for at least 1 hour before serving – this salad only gets better as the flavors meld together!
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days.
Best served cold or at room temperature – no reheating needed.
Avoid freezing due to the fresh pesto and pasta texture.
Frequently Asked Questions
Can I use store-bought pesto?
Yes, but the pistachio version really elevates this dish. If you’re short on time, mix store-bought pesto with a tablespoon of pistachio butter or chopped nuts to get close. Just be sure to purchase a pesto without seed oils or unnecessary additives.
What if I don’t eat meat?
Skip the pepperoni, salami, and chicken, and try white beans or chickpeas for added protein. You’ll still get great texture and bold flavor.
Can I make it ahead?
Absolutely. This is a great make-ahead dish for parties, potlucks, or meal prep. In fact, it tastes better the day after making it!
What pasta shapes work best?
Fusilli, rotini, penne, or farfalle hold onto the pesto beautifully. Gluten-free or regular pasta both work great.
What extras can I add to customize it?
This salad is super flexible. If you’d like, add mozzarella cheese pearls or freshly grated parmesan for extra richness. Other great additions include : marinated artichokes, sun-dried tomatoes, or chopped asparagus (lightly blanched).
Any meal prep shortcuts?
Yes! If you’re already grilling chicken for the week, toss on a few extra breasts. Let them cool, dice, and toss them into the pasta salad for even less prep work.
More Recipe Information
Don’t Forget To Share!
If you make this dish, tag me on Instagram or drop a message in the comments below – I’d love to see your twist on it! Perfect for summer hosting, easy lunches, or fridge-friendly dinners.
This pistachio pesto pasta salad is layered with flavor – featuring gluten-free pasta, shredded chicken, savory salami and pepperoni, crisp vegetables, and a fresh pistachio basil pesto. A hearty crowd-pleaser or make-ahead lunch option.
Ingredients
For the Pasta Salad
1 box of gluten-free (or regular) pasta of choice : fusilli, farfalle, rotini, or penne
1/2 cup pepperoni, sliced into quarters
1/2 cup salami, sliced into quarters
1 small can black olives, drained and sliced
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1/2 cup red onion, diced
For the Pistachio Pesto
2 cups loosely packed fresh basil leaves
1/2 cup basil olive oil (sub with regular extra virgin olive oil)
3 tablespoons garlic oil (sub with regular extra virgin olive oil + 1 – 2 cloves of fresh garlic)
Cook the Pasta : Cook the pasta according to the instructions on the box. Drain and set aside to cool.
Make the Pesto : In a food processor or blender, combine the basil, olive oil, garlic cloves (if using), pistachios, and sea salt. Blend until just combined – using the pulse setting can help you control the texture. Taste and add more olive oil if needed.
Prepare the Chicken : Bring a medium pot of water to a boil (you can also reuse the same pot you cooked the pasta in to save on cleanup). Add the chicken tenderloins and cook for 17 minutes. Remove from the water and shred while still warm using a hand mixer, stand mixer with paddle attachment, two forks, or a sharp knife.
Chop the Veggies : While the pasta and chicken are cooling, slice the pepperoni, salami, olives, cherry tomatoes, bell pepper, and red onion.
Toss Everything Together : In a large bowl, combine the cooked pasta, shredded chicken, prepared pesto, and all chopped ingredients. Toss well to coat. Chill for at least 1 hour before serving – this salad only gets better as the flavors meld together!
Use prepped chicken from your weekly meal prep (cooled and diced) to save time, or store-bought rotisserie chicken for a shortcut.
Omit salami/pepperoni to make it vegetarian.
Stir in mozzarella pearls, parmesan, or sun-dried tomatoes for extra flavor.
Allow salad to chill for 1+ hours for best results.
Prep Time:15 minutes
Chill Time:1 hour
Cook Time:30 minutes
Category:Salads, Bowls, Pasta
Method:Boil, No-Bake Assembly
Cuisine:Amerian, Italian-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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