30-Minute Pesto Chicken Pasta Salad
A vibrant make-ahead pasta salad combining tender bowtie pasta, shredded chicken, and creamy mozzarella in a garlicky pesto vinaigrette. Fresh basil, parsley, and a mix of black and green olives add briny complexity, while halved cherry tomatoes and bell peppers bring sweetness and crunch. The emulsified dressing coats each element evenly, making this ideal for summer picnics, potlucks, and casual entertaining. This version prioritizes fresh herbs and quality pesto to balance the richness of olive oil and cheese, setting it apart from mayo-heavy alternatives.
Ingredients
- ⅓ c red wine vinegar
- ½ c pestobasil-walnut puree1:1vegetarianadds tree_nuts
store-bought pesto varies; adjust salt accordingly
Full guide → - 2 garlic cloves, grated
- 2 tsp sugar
- 1 tsp salt
- ½ tsp black pepper, ground
- 1 ¼ c extra-virgin olive oil
- 1 lb bowtie pasta, cooked and cooled
- 1 pt cherry tomatoes, halved
- 2 ½ c cooked chicken, diced
- 8 oz mozzarella balls, small, preferably marinated
- 1 c black olives, sliced
- 1 c green olives, sliced
- 1 c baby bell peppers, thinly sliced
- ½ c red onion, diced
- ½ c parmesan cheese, gratednutritional yeast1/4 c = 1/2 cvegandairy-free
omit mozzarella too; use cashew-based creamy salad dressing
Full guide → - ½ tsp salt
- ½ c fresh basil, chopped
- ¼ c fresh parsley, chopped
Instructions
- 1
Cook pasta according to package directions until one minute before al dente. Cool completely.
- 2
Reserve a small portion of basil, parsley, and parmesan for garnish.
- 3
Whisk together vinegar, pesto, grated garlic, sugar, salt, and pepper in a small bowl.
- 4
Gradually add olive oil while whisking constantly until dressing emulsifies. Set aside.
- 5
Combine cooled pasta, tomatoes, chicken, mozzarella, olives, peppers, onion, parmesan, salt, chopped basil, and parsley in a large bowl.
- 6
Pour dressing over salad and stir to combine evenly.
- 7
Before serving, toss again to redistribute any settled dressing from the bottom.
- 8
Top with reserved basil, parsley, and parmesan.
Tips
Cool pasta completely before mixing to prevent the dressing from breaking and the cheese from melting. Chilling the salad for 30 minutes before serving lets flavors meld.
Whisk the dressing vigorously when adding oil slowly to create an emulsion that coats ingredients evenly rather than pooling at the bottom.
Use marinated mozzarella balls if available; the brine adds extra flavor and keeps them tender in the salad.
Good to Know
Cover and refrigerate up to 3 days. The salad absorbs dressing over time; toss before serving and add extra dressing if dry.
Prepare all components separately the day before. Assemble salad up to 4 hours ahead; add dressing no more than 2 hours before serving to prevent sogginess.
Serve chilled or at room temperature as a side dish, main course for lunch, or potluck contribution. Pairs well with grilled vegetables, crusty bread, or a simple green salad.
Common Mistakes
Do not skip cooling the pasta completely; warm pasta will cause mozzarella to separate and dressing to break.
Do not add dressing hours ahead; the pasta continues absorbing liquid and the salad becomes soggy.
Do not forget to re-toss before serving; dressing settles to the bottom and leaves top ingredients dry.
Substitutions
Dairy-Free Swaps
omit mozzarella too; use cashew-based creamy salad dressing
Full guide →Vegan Options
General Alternatives
store-bought pesto varies; adjust salt accordingly
Full guide →FAQ
Can I make this ahead for a picnic?
Yes. Prepare components separately the night before and keep in airtight containers. Assemble no more than 4 hours before serving. Pack dressing separately and toss just before eating to prevent sogginess.
What if I don't have fresh basil and parsley?
Use 1 tsp dried basil and 1/2 tsp dried parsley in the dressing instead of fresh. Reduce amounts by two-thirds since dried herbs are more concentrated. Skip the fresh garnish or substitute with microgreens.
How long does this salad keep in the fridge?
Three days maximum. The pasta continues softening and absorbing dressing over time. Re-toss before each serving. If dressing separates or salad dries out, whisk dressing and add a splash more to refresh.