Enjoy this bright and fresh Chicken Pesto Pasta Salad, a salad that comes together quickly with a delicious creamy pesto dressing.
Ingredients
FOR THE DRESSING:
⅓c.red wine vinegar
½c.pesto
2garlic cloves,, grated
2tsp.sugar, or honey
1tsp.salt
½tsp.ground black pepper
1 ¼c.extra-virgin olive oil
FOR PASTA SALAD:
1lb.bowtie pasta, cooked and cooled
1pt.cherry tomatoes, halved
2 ½ cupsc.diced cooked chicken
8oz.small mozzarella balls, best if in a marinade
1c.sliced black olives
1c.sliced green olives
1c.thinly sliced baby bell peppers
½c.diced red onion
½c.grated parmesan cheese, plus more for serving
½tsp.salt
½c.chopped fresh basil, plus more for garnish
¼c.chopped fresh parsley, plus more for garnish
Instructions
Make the pasta according to package directions (al dente is about 1 minutes less in cooking time). Allow to cool.
Set a tiny amount of basil, parsley and parmesan aside for final garnish.
Make the dressing: In a small bowl, mix together the vinegar, pesto, garlic, sugar, salt, and pepper. Gradually pour in the olive oil, whisking constantly until combined. Set aside.
Make pasta salad: Add the cooked, cooled pasta to a large bowl. Add the tomatoes, small chicken cubes, mozzarella, olives, bell peppers, onion, parmesan, salt, basil, and parsley. Shake the dressing and pour it over the salad, stirring to combine.
Just before serving, toss again to get any dressing that has gone to the bottom of the bowl. Sprinkle with chopped basil, parsley, and parmesan that was set aside. SERVE!