This is the salad we served for the 2015 Summer Solstice event on the Pioneer Wine Trail.
Mayonnaise 1/2 c (plus extra for finishing if you aren't serving right away)
dried basil 1 t.
dried parsley 1 t.
pesto 1 T.
onion, chopped finely 1/2 c
salt to taste
Mix the above ingredients together in a bowl.
Add 3 cups of cooked and cooled pasta. I used farfala. Add 1 1/2 cups chopped cooked chicken. I used Costco's rotisserie chicken. Mix thoroughly.
If you are serving it later you will want to mix in some extra mayo just before serving as it tends to soak in and dry out.
This will make about 5 cups.