This Viral Crispy Pasta Salad with Pesto Dressing is my take on the viral crispy pasta salad. Honestly I wasn't sure if the crispy pasta salad would be worth the hype but it 100% is! The pasta comes out so good cooked in parmesan and spices and pairs deliciously with the pesto dressing, juicy chicken and fresh veggies.
If you're a salad lover like my you need to try my chopped caesar salad, herby butter bean salad, or my crispy rice tuna salad.
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Why you'll love this baked crispy pasta salad
- Crispy + fresh. It has crunchy roasted pasta paired with juicy tomatoes, tender asparagus and creamy pesto dressing for the perfect contrast.
- High in protein. It is made with chicken breast, parmesan and protein-rich pasta for a satisfying meal.
- Great for summer. It uses fresh basil, asparagus and tomatoes for a bright seasonal flavor.
- Easy but impressive. It comes together on sheet pans with simple ingredients but feels unique and elevated.
Ingredients
- Cooked pasta — the crispy, crunchy base of the salad
- Olive oil — helps the pasta crisp in the oven
- Grated parmesan — adds salty, savory flavor
- Salt — enhances flavor
- Garlic powder — adds savory depth
- Onion powder — adds sweetness and flavor
- Olive oil — creates a smooth, rich dressing
- Mustard — helps emulsify the dressing
- Basil — gives the dressing its fresh pesto flavor
- Grated parmesan — adds richness and saltiness
- Garlic — adds bold flavor
- Salt + black pepper — balances the dressing
- Lemon juice — brightens everything up
- Boneless skinless chicken breast — adds lean protein
- Olive oil — helps the seasoning stick
- Salt — enhances flavor
- Onion powder — adds savory flavor
- Garlic powder — adds depth
- Black pepper — adds balance and spice
- Asparagus
- Olive oil — helps the asparagus roast
- Asparagus — adds freshness and texture
- Salt + black pepper — seasons the asparagus
- Garlic powder — adds savory flavor
- Other Ingredients
- Tomatoes — add freshness and juiciness
See the recipe card for full information on ingredients and quantities.
Substitutions
- Chicken breast → chicken thighs, salmon or chickpeas
- Tomatoes → cherry tomatoes
- Asparagus → zucchini, broccoli or green beans
- Homemade pesto dressing → store-bought pesto thinned with olive oil and lemon juice Regular pasta → gluten free pasta (crisping and cooking time may vary slightly)
Step-by-Step Instructions
Step 1
Bake pasta, asparagus and chicken.
Step 2
Blend together dressing.
Step 3
Toss together salad.
Step 4
Serve and enjoy!
Storage instructions
Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will lose its crisp as time goes on but the pasta salad will still taste good.
Recipe Pro-Tips
Use pasta shapes with ridges or curves like fusilli or farfalle so they crisp up nicely.
Let the pasta cool slightly before roasting so excess moisture evaporates.
Toss the pasta halfway through baking for even crispiness.
Don’t overcrowd the sheet pan or the pasta will steam instead of crisp.
For extra flavor, finish with more parmesan and fresh basil before serving.
My favorite pasta for this recipe is Bionaturae sourdough pasta because it crisps beautifully and has the best tangy flavor.
Recipe FAQS
Short pasta shapes like fusilli, farfalle, penne or rotini work best because they crisp evenly and hold onto the dressing well.
Literally anything! I have had this salad with chicken, steak, salad and even soft-boiled eggs. It goes well with anything!
Yes! You can sub in tofu or beans for the chicken.
Other salads to try
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Viral Crispy Pasta Salad with Pesto Dressing
Equipment
Ingredients
Crispy Pasta
- 3 cups cooked pasta fusilli, farfalle, penne shapes work best
- 1 tablespoon olive oil
- 2 tablespoons grated parmesan
- pinch salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Dressing
Chicken
- 1 lb chicken breast boneless + skinless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch black pepper
Asparagus
- 1 tablespoon olive oil
- 1 bunch asparagus - chopped with hard ends removed
- pinch salt
- pinch black pepper
- ¼ teaspoon garlic powder
Other ingredients
- 2 medium tomatoes - diced about 2 cups of tomatoes, can also sub in cherry tomatoes
Instructions
- Preheat oven to 425 degrees.
- Add pasta to a sheet pan lined with parchment paper. Toss with oil, salt, pepper, parmesan, onion powder and garlic powder. Bake for 20-30 minutes, tossing once halfway through, until crisp.
- Add chicken to a separate sheet pan, coat in olive oil, salt, pepper, onion powder and garlic powder. Add asparagus to the same sheet pan and coat in olive oil, salt, pepper and garlic powder.
- Bake for 15-20 minutes, until chicken and asparagus are both cooked through. You may need to remove one or the other first depending on thickness of chicken breast. Chicken breast will read 165 when cooked through. Cut chicken into small cubes once cooked through.
- Add all dressing ingredients to a food processor and blend until smooth.
- Toss together crispy pasta, cooked chicken, cooked asparagus, tomatoes and dressing. Divide out and serve.
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