Tomato Corn Pasta Salad with basil pesto chicken, sweet corn, jalapeños & lime, this easy chicken salad recipe is tangy, creamy, spicy! Serve it up hot or serve it chilled, this is one 30-minute summer pasta salad perfect for BBQs & meal prep.

Tomato Corn Pesto Pasta Salad

Tomato Corn Pasta Salad with Basil Pesto Chicken – Sweet, Spicy, Tangy & Totally Craveable

Let’s talk about a pasta salad that doesn’t play by the rules. This isn’t your average picnic side dish.. this Tomato Corn Pasta Salad with Basil Pesto Chicken is loaded with fresh summer flavor, packs a creamy, zesty punch, and is basically the ‘Winner Winner Chicken Dinner’ of summer salads. Serve it hot for dinner or chill it down for BBQs and potlucks.. it’s flexible, fabulous, and ready to turn heads.

We’re tossing together tender cellentani pasta, juicy tomatoes, red onion, sweet corn (your way!), a zing of lime, homemade basil pesto, and pan-roasted chicken. Oh, and we’re not stopping there.. diced jalapeños and fresh cilantro bring the spice and sass.

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Why You’ll Love This Pasta Salad

• Hot or Cold Perfection: Serve warm for a comforting weeknight dinner or chilled for summer BBQs and potlucks.
• Sweet, tangy, spicy, and creamy.. this dish checks every flavor box.
• Easy 30-minute meal with pantry and fridge staples.
• Great for meal prep, leftovers, or make-ahead magic.
• Easily adjustable: swap out ingredients based on what you’ve got.

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Ingredients

For the Pasta Salad:

• 1 pound cellentani pasta (or any short pasta)
• 1 pint cherry tomatoes, halved
• 15 ounces corn (canned, fresh, or roasted—your call!)
• 1/2 diced red onion
• 1-2 diced jalapeño (remove seeds for less heat)
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro
• 1-2 teaspoons Better than Bouillon- Chicken flavor (optional)
• Salt & pepper to taste

the Chicken:

• 1 pound boneless skinless chicken breasts
• 1 tablespoon olive oil
• Favorite seasoning salt to season (I love Kinders brand)

For the Basil Pesto:

• 2 cups fresh basil
• 1/4 cup pine nuts or walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1/2 cup olive oil
• Juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper

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How to Make Tomato Corn Pasta Salad

• Toast the Pine Nuts: Start by adding the pine nuts to a cold skillet and toast over medium-high heat while constantly keeping the pine nuts moving around. Toast until golden, remove from heat and move to a small bowl.
• Cook the Pasta: Boil pasta in salted water until al dente. Drain and rinse under cool water if serving chilled.

• Cook the Chicken: Season chicken breasts with salt, pepper, and garlic powder. Pan-sear in olive oil until golden and cooked through. Rest, then slice or chop

• Make the Pesto: Blend basil, nuts, Parmesan, and garlic. Slowly add oil while blending until smooth. Season to taste.

• Prepare your Corn: If using fresh corn, boil and slice off kernels. Roasted? Char it on a skillet or grill. Canned? Drain and go.
• Prep the Veggies: Halve your tomatoes, dice your red onion, chop your cilantro, dice your jalapeno (seeds and ribs removed, please!) and add your corn followed by the juice of two limes.

• Assemble the Salad: Toss pasta, chicken, tomatoes, corn, onion, jalapeño, lime juice, cilantro, chicken bouillon (if using) and pesto until everything is coated and glowing with summer.

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Corn Talk: Choose Your Style

• Fresh Corn: Sweet and crisp. Boil or grill and cut from the cob.
• Roasted Corn: Smoky depth—roast in a skillet or on the grill.
• Canned Corn: Fast and easy—just drain and rinse.

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Variations to Try

• Swap the chicken for grilled shrimp or tofu.
• Add avocado chunks for creamy flair.
• Mix in feta or mozzarella pearls for extra indulgence.
• Throw in spinach or arugula for more greens.

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Tips for Success

• Salt your pasta water like the sea. It matters.
• Double the pesto and save some for tomorrow’s sandwich.
• If serving cold, make it ahead and let the flavors meld.
• For potlucks, bring it in a big glass bowl to show off those colors.
• Season lightly with the salt as you layer this dish together. If every part is seasoned perfectly, by the end of constructing the dish, it will be too salty.

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Storage Tips

• Store in an airtight container in the fridge for up to 4 days.
• Tastes even better the next day.
• Not freezer-friendly, but it won’t last that long anyway.

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Frequently Asked Questions

Can I make this without chicken? Absolutely. It’s just as amazing vegetarian-style or with a plant-based protein.

Can I use store-bought pesto? Totally. Homemade is fresher, but jarred pesto works in a pinch.

How spicy is it? That’s up to your jalapeño. Remove seeds for mild heat or leave them in for a kick.

Can I serve this warm? Yes! It’s delicious warm right after cooking—or chilled the next day. Total rockstar.

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Final Bite

This Tomato Corn Pasta Salad with Basil Pesto Chicken is what summer dinners were made for. Sweet, spicy, herby, tangy, creamy, and downright irresistible. Whether you’re feeding your family, prepping for a week of lunches, or showing off at the next BBQ, this dish brings big energy and even bigger flavor.

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You Might Also Like:

• Baked Pesto Chicken Pasta
• Creamy Chicken Carbonara Penne Pasta
• Chicken and Dumplings with Canned Biscuits

Now grab that lime, crank up the summer playlist, and get mixing … because this Tomato Corn Pasta Salad is about to become your warm-weather ride or die.