Description
This vibrant pesto chicken farfalle salad is packed with juicy cherry tomatoes, creamy mozzarella pearls, and herby pesto for a fresh and satisfying dish perfect for any occasion.
Ingredients
Scale
- 12 ounces farfalle pasta
- 2 cups cooked chicken, chopped
- 1 cup mozzarella pearls
- 1.5 cups cherry tomatoes, halved
- 1/2 cup basil pesto
- 1/4 cup fresh basil, torn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook farfalle just past al dente. Drain and rinse with cold water.
- In a large mixing bowl, combine cooked pasta, chicken, halved cherry tomatoes, and mozzarella pearls.
- Drizzle in the basil pesto and gently toss until evenly coated.
- Season with salt and black pepper to taste. Chill in the fridge for at least 30 minutes.
- Before serving, garnish with torn fresh basil. Serve chilled or at room temperature.
Notes
- Use high-quality pesto for the freshest flavor.
- Chill the salad before serving to let the flavors meld.
- Leftovers make a great wrap or salad topper.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg
Keywords: pesto pasta salad, chicken farfalle, summer salad, mozzarella salad, cold pasta recipe