Pesto Chicken and Farfalle (Bow Tie Pasta) Salad with Vegetables

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Pesto Chicken and Farfalle (Bow Tie Pasta) Salad with Vegetables
Serves 6
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  1. 2 cups Farfalle Pasta (Bow Tie)
  2. 8 cups Salted Water (to cook pasta)
  3. 2 Tbsp. Extra Virgin Olive Oil
  4. 1⁄2 ea. Medium Sweet Onion
  5. 1 ea. Medium Red Bell Pepper, cut matchstick
  6. 12 spears Fresh Asparagus, cut in 1" bias pieces
  7. 8 ea. Mushrooms, Med/Lg. White, quartered
  8. 1⁄2 cup Grape Tomatoes, halved
  9. 3 cups Pulled, cooked Meat from 1 Rotisserie Chicken
  10. 3⁄4 cup Basil Pesto (Cibo Brand, DeLallo Brand or homemade)
  11. - Salt & Pepper, To Taste
  12. 1⁄4 cup Toasted Pinenuts
  1. Cook Farfalle Pasta in boiling salted water until al dente. Drain, rinse in cold water until well chilled, drain once again then place in a medium large bowl and chill.
  2. In a medium saute pan, heat olive oil then saute onion, red bell pepper, mushrooms and asparagus approximately 3 to 4 minutes or until slightly softened and glazed but still crisp and al dente. Remove vegetables from the heat, spread out on a plate or platter and immediately chill.
  3. Toss the pasta with the sauteed vegetables, grape tomato halves, pulled chicken meat and basil pesto. Season additionally with salt & pepper and garnish with toasted pine nuts.
  4. Serve.
Nino Salvaggio