Pesto Chicken Farfalle Salad with Mozzarella Pearls

There’s something magical about the way a chilled pasta salad can bring a table to life. Especially when it’s packed with bright basil pesto, juicy cherry tomatoes, tender chicken, and creamy mozzarella pearls. This Pesto Chicken Farfalle Salad is that dish—the one you bring to a gathering and everyone asks for the recipe. It’s light yet satisfying, herby, creamy, and bursting with summery goodness in every bite.

Behind the Recipe

This recipe was born out of a last-minute summer potluck where I had little time and even less patience. With a half jar of pesto in the fridge, leftover chicken from the night before, and some farfalle in the pantry, I threw everything into a bowl, hoping for the best. The result? A salad that disappeared faster than anything else on the table. Since then, it’s become a go-to for picnics, lunches, and even lazy dinners.

Recipe Origin or Trivia

While pesto hails from Liguria in northern Italy, combining it with pasta and fresh ingredients is a tradition that has traveled well beyond its roots. Farfalle, or “bow-tie pasta,” is beloved for its playful shape and ability to hold onto sauces in all the right places. Add mozzarella pearls—tiny orbs of creamy cheese originating from southern Italy—and you’ve got a fusion of textures and flavors that still nod respectfully to their origins.

Why You’ll Love Pesto Chicken Farfalle Salad with Mozzarella Pearls

This salad brings so much more than flavor to the table. Here’s why it’s worth making again and again:

Versatile: Perfect for picnics, potlucks, weekday lunches, or dinner sides—it fits any occasion.
Budget-Friendly: Uses pantry staples and rotisserie or leftover chicken, keeping costs low.
Quick and Easy: Comes together in under 30 minutes with minimal cooking.
Customizable: Swap proteins, add veggies, or use homemade pesto—whatever works for you.
Crowd-Pleasing: Familiar flavors that both kids and adults love.
Make-Ahead Friendly: Tastes even better after chilling for a few hours.
Great for Leftovers: Stores well and makes a fantastic lunch the next day.

Chef’s Pro Tips for Perfect Results

A little attention to detail goes a long way with a chilled pasta salad. Here are my insider secrets:

• Cook pasta just past al dente: Farfalle firms up in the fridge, so slightly softer is better.
• Toss pasta with olive oil before chilling: Prevents sticking and locks in flavor.
• Let it sit: The flavors deepen after an hour or two in the fridge.
• Cut chicken into bite-sized pieces: It ensures you get a bit of everything in every forkful.
• Use fresh basil as garnish just before serving: Adds a pop of color and aroma.

Kitchen Tools You’ll Need

To pull this off without a hitch, keep these tools close by:

Large Pot: For boiling the pasta to tender perfection.
Colander: To drain and rinse the pasta after cooking.
Large Mixing Bowl: Where all the delicious ingredients come together.
Sharp Knife and Cutting Board: For slicing tomatoes and chicken.
Measuring Cups and Spoons: To keep proportions just right.
Salad Spoon or Tongs: For tossing everything evenly.

Ingredients in Pesto Chicken Farfalle Salad with Mozzarella Pearls

Each component plays a role in the salad’s fresh and comforting balance. Here’s what you’ll need:

1. Farfalle Pasta: 12 ounces – These bow-tie beauties hold onto the pesto perfectly and add a fun texture.
2. Cooked Chicken: 2 cups, chopped – Tender, protein-packed pieces that make it satisfying.
3. Mozzarella Pearls: 1 cup – Creamy, mild, and melty in the best way.
4. Cherry Tomatoes: 1.5 cups, halved – Juicy bursts of sweet acidity.
5. Basil Pesto: 1/2 cup – The herby, garlicky heart of this dish.
6. Fresh Basil: 1/4 cup, torn – For garnish and added freshness.
7. Salt: 1/2 teaspoon – Enhances all the natural flavors.
8. Black Pepper: 1/4 teaspoon – A gentle bite to balance the creaminess.

Ingredient Substitutions

Don’t worry if you’re missing a thing or two—this dish is flexible.

Farfalle: Any short pasta like penne, rotini, or fusilli.
Cooked Chicken: Use shredded rotisserie or even chickpeas for a vegetarian version.
Mozzarella Pearls: Cubed fresh mozzarella or bocconcini chopped into smaller pieces.
Cherry Tomatoes: Grape tomatoes or chopped Roma tomatoes work too.
Pesto: Homemade or store-bought—either way, it shines.

Ingredient Spotlight

Basil Pesto: A vibrant green sauce made from basil, garlic, Parmesan, pine nuts, and olive oil. It brings depth, richness, and a fragrant kick to the dish.

Mozzarella Pearls: These miniature balls of fresh mozzarella add creamy pockets of dairy goodness that balance the acidity and herbs beautifully.

Instructions for Making Pesto Chicken Farfalle Salad with Mozzarella Pearls

Making this salad is a breeze. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
No need to preheat anything for this chilled salad—just get your pot boiling for the pasta.

2. Combine Ingredients:
Boil the farfalle in salted water until just past al dente. Drain and rinse with cold water.

3. Prepare Your Cooking Vessel:
In a large mixing bowl, add the drained pasta, cooked chicken, halved cherry tomatoes, and mozzarella pearls.

4. Assemble the Dish:
Drizzle pesto over the ingredients and toss gently until everything is well coated.

5. Cook to Perfection:
There’s no real “cooking” here—just let the flavors mingle by chilling it in the fridge for at least 30 minutes.

6. Finishing Touches:
Before serving, season with salt and pepper, and garnish with torn basil.

7. Serve and Enjoy:
Dish it into bowls or serve family-style with extra basil on the side.

Texture & Flavor Secrets

This dish is a play on contrasts. The chewy pasta meets juicy tomatoes, creamy mozzarella, and nutty pesto. Every forkful delivers freshness from basil, warmth from the chicken, and the salty, garlicky depth of pesto that pulls it all together.

Cooking Tips & Tricks

A few smart moves can take this from good to unforgettable:

• Chill it for at least 30 minutes before serving to let the flavors meld.
• Add a squeeze of lemon for brightness if your pesto is too rich.
• If making ahead, toss with only half the pesto and add the rest just before serving.

What to Avoid

Avoiding a few common missteps will guarantee your salad hits the mark:

• Overcooking the pasta—it turns mushy when chilled.
• Adding basil too early—it wilts and darkens.
• Using too much pesto—can make the salad greasy.

Nutrition Facts

Servings: 6
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This salad is a meal-prepper’s dream. You can make it a day in advance and it only gets better with time. Store in an airtight container in the fridge for up to 3 days. To freshen it up, stir in a little extra pesto or a drizzle of olive oil. Not ideal for freezing, but perfect for easy weekday lunches.

How to Serve Pesto Chicken Farfalle Salad with Mozzarella Pearls

Serve it chilled or at room temperature in a large serving bowl with fresh basil leaves scattered on top. It pairs beautifully with crusty garlic bread, grilled veggies, or a chilled glass of sparkling water with lemon.

Creative Leftover Transformations

Got leftovers? Let’s get creative:

• Toss into a wrap with spinach for a pesto chicken wrap.
• Spoon over a bed of greens and add a dash of balsamic for a hearty salad.
• Heat gently and top with a little grated Parmesan for a warm pasta bowl.

Additional Tips

• Use high-quality pesto for the best flavor payoff.
• Let the mozzarella pearls come to room temp before mixing—they blend better.
• A touch of red pepper flakes adds a gentle heat if you like a little kick.

Make It a Showstopper

Presentation matters. Serve in a white ceramic bowl with basil leaves and a sprinkle of crushed pine nuts on top. The colors will pop, and your dish will look as good as it tastes.

Variations to Try

• Caprese Twist: Add balsamic glaze and extra tomatoes.
• Mediterranean Style: Throw in olives and diced cucumber.
• Veggie Boost: Stir in roasted zucchini or bell peppers.
• Vegan Version: Skip chicken and cheese, and use dairy-free pesto.
• Spicy Pesto Kick: Add chili flakes or use spicy arugula pesto.

FAQ’s

Q1: Can I use gluten-free pasta?

Yes, just make sure to cook it carefully so it doesn’t fall apart after chilling.

Q2: How long does this salad last in the fridge?

Up to 3 days in an airtight container.

Q3: Can I use store-bought pesto?

Absolutely. Just pick a brand with fresh ingredients for best flavor.

Q4: What other protein can I use?

Grilled shrimp or chickpeas are great alternatives.

Q5: Can I make this without cheese?

Yes, it’ll still be delicious without mozzarella.

Q6: Is it safe to leave this out at room temp?

Only for a couple of hours—keep chilled for best freshness.

Q7: How do I keep the pasta from sticking?

Toss it with a little olive oil after cooking and cooling.

Q8: Can I serve this warm?

Yes, but it shines brightest as a chilled salad.

Q9: Can I add nuts or seeds?

Sure! Toasted pine nuts or sunflower seeds add great crunch.

Q10: Is this kid-friendly?

Very! The flavors are mild and familiar.

Conclusion

This Pesto Chicken Farfalle Salad with Mozzarella Pearls is more than just a side dish—it’s a celebration of fresh, simple ingredients coming together in harmony. Whether you’re making it for a weekday lunch or a backyard gathering, trust me, you’re going to love this one. It’s easy, delicious, and worth every bite.

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