Christmas Pesto Chicken Pasta Salad

Tender dry brined chicken and tricolour pasta tossed through a creamy basil pesto dressing with baby spinach, tomatoes, bocconcini and red onion. Finished with toasted pine nuts, Parmesan and pomegranate, this generous batch is made to feed a crowd at summer lunches and Christmas gatherings.

Christmas in an Australian kitchen calls for dishes that can be made ahead, served cold and carried straight to a crowded table.

Creamy basil pesto coats curls of tricolour pasta and tender dry brined chicken, with juicy tomatoes, baby spinach and bocconcini folded through. Toasted pine nuts bring a little crunch, while pomegranate adds fresh bursts of sweetness and that beautiful ruby colour that feels naturally at home at Christmas.

It is substantial enough to hold its own among the ham, seafood and roast meats, yet fresh and bright enough for a warm summer Christmas. Most of the work is done before anyone arrives, and on the busiest days of December a rotisserie chicken from the shops does the job beautifully, leaving only a few finishing touches before the bowl is carried to the table.

Prep: 25 min · Cook: 15 min · Serves: 12 · Cuisine: Australian · Category: Salad

Ingredients

Creamy Basil Pesto Dressing

• 200 g Dairy-Free Basil Pesto (about one batch), or your favourite basil pesto
• ⅓ cup whole-egg mayonnaise
• ⅓ cup sour cream
• ⅔ cup Greek yoghurt
• 4 tbsp fresh lemon juice
• 4 heaped tbsp finely grated Parmesan
• ½ tsp cracked black pepper
• 1 tsp salt

Pesto Chicken Pasta Salad

• 800 g tricolour spiral pasta
• 1 kg Dry Brined Roast Chicken Breast, cooled and sliced or shredded, or 1 large rotisserie chicken, skin removed and meat shredded
• 500 g cherry tomatoes, halved
• 400 g baby bocconcini, drained and halved
• 1 small red onion, very thinly sliced
• 100–120 g baby spinach
• ⅔ cup pine nuts, toasted
• ⅔–1 cup pomegranate arils
• Finely grated Parmesan, to finish

Method

1. Add the basil pesto, mayonnaise, sour cream, Greek yoghurt, lemon juice, Parmesan, cracked black pepper and salt to a medium bowl.
2. Stir until smooth and completely combined. Taste and adjust the seasoning only if needed.
3. Bring a large pot of generously salted water to the boil. Cook the pasta until al dente according to the packet directions. Drain well and spread over a large tray to cool completely.
4. Toast the pine nuts in a dry frying pan over medium-low heat, tossing regularly, until lightly golden. Transfer immediately to a plate to cool.
5. Once the pasta and chicken are cool, place the pasta in a large mixing bowl. Add the chicken, cherry tomatoes, bocconcini and red onion.
6. Add most of the creamy pesto dressing and toss gently until everything is evenly coated. Reserve a little dressing to refresh the salad after chilling.
7. Gently fold through the baby spinach. Cover and refrigerate for at least 1 hour until chilled.
8. Before serving, give the salad a gentle toss and add the reserved dressing if the pasta has absorbed more than expected.
9. Transfer to a large serving bowl and finish with the toasted pine nuts, pomegranate arils and a generous grating of Parmesan.

Serving Suggestion

Serve chilled as part of a summer lunch or Christmas table alongside cold meats, seafood and other seasonal salads. It sits beautifully beside Garlic Prawns with Lemon and Parsley, Warm Mediterranean Potato Salad with Crispy Prosciutto & Rocket and a Roasted Mediterranean Vegetable Platter for a generous shared spread. For the most flavourful result, cook the chicken using the Dry Brined Roast Chicken Breast method and make a batch of Dairy-Free Basil Pesto ahead as the base of the dressing. The creamy dressing and chicken also make it substantial enough to serve as a light meal on its own.

Storage Notes

Store the salad covered in the refrigerator and use within 2 days. The pasta will continue to absorb the dressing as it rests, so give it a gentle toss before serving and refresh with a little reserved dressing if needed.

Make Ahead Notes

The chicken, pasta and dressing can all be prepared ahead and refrigerated separately. The chicken can be roasted the day before, or replaced with a rotisserie chicken when cooking for a crowd. For the freshest result, assemble the salad several hours before serving, then add the spinach, toasted pine nuts, pomegranate and final Parmesan closer to serving time.

Notes

This is a large batch designed for gatherings, serving 12–16 as part of a shared table. For a family dinner, halve every ingredient. Half the recipe comfortably serves 6–8.

Allow both the pasta and chicken to cool before adding the creamy dressing. Warm ingredients will wilt the spinach and thin the dressing.

Dry brined chicken stays seasoned and tender all the way through, which matters in a cold salad where dry chicken has nowhere to hide.

A large rotisserie chicken is a reliable shortcut for events and busy weeks. Remove the skin, shred the meat and allow it to cool before adding it to the salad.

Keep a small amount of dressing aside when first assembling the salad. Pasta naturally absorbs dressing as it chills, and the reserved portion can be folded through just before serving.

Toast the pine nuts gently and remove them from the pan as soon as they are golden. Their flavour develops quickly and they can burn just as fast.

Pomegranate works best as a finishing ingredient rather than being heavily mixed through. It keeps its fresh pop and provides little bursts of sweetness against the creamy pesto.

The Grace Table Tip

For a gathering, prepare the chicken, pasta and dressing ahead, then finish the salad shortly before it reaches the table. Add the spinach, pomegranate, pine nuts and Parmesan last so they stay fresh and keep their texture.

This is a generous batch made for gatherings, not a weeknight dinner. For a family meal, simply halve every ingredient. If making the day before, keep the spinach, pine nuts, pomegranate and Parmesan separate until serving.