Chicken and Farfalle Salad With Walnut Pesto

Submitted by LonghornMama

"From Cooking Light. Makes a great light dinner or packed lunch. I used grilled chicken and grape tomatoes. Magazine suggests serving with strawberries (4 c strawberries plus 2 t sugar, let stand 30 minutes) plus balsamic vinegar (add 2 T then let stand 15 minutes) over angel food cake for dessert."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 473.18 ml uncooked farfalle pasta (bowtie pasta)
• 473.18 ml cubed cooked boneless skinless chicken breasts
• 236.59 ml quartered cherry tomatoes
• 29.58 ml chopped pitted kalamata olives

• Walnut Pesto

• 236.59 ml basil leaves, packed
• 118.29 ml fresh parsley leaves, packed
• 44.37 ml coarsely chopped walnuts, toasted
• 22.18 ml olive oil
• 14.79 ml white wine vinegar
• 2.46 ml salt
• 1 garlic clove

• Additional ingredient

• 4 curly leaf lettuce leaves

directions

1. Cook pasta according to package directions, omitting salt and fat. Drain, rinse with cold water. In a large bowl, combine pasta, chicken, tomatoes, and olives.
2. To prepare pesto, combine basil and next 6 ingredients in food processor. Pulse until finely minced. Add pesto to pasta mixture and toss gently to coat.
3. Serve over lettuce leaves.