Chicken and Farfalle Salad With Walnut Pesto

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: 25 mins
• Serves: 4

Ingredients

• 2  cups  uncooked farfalle pasta (bowtie pasta)
• 2  cups  cubed  cooked boneless skinless chicken breasts
• 1  cup  quartered cherry tomatoes
• 2  tablespoons  chopped pitted kalamata olives

• Walnut Pesto

• 1  cup basil leaves, packed
• 1⁄2 cup fresh parsley leaves, packed
• 3  tablespoons  coarsely chopped walnuts, toasted
• 1 1⁄2 tablespoons olive oil
• 1  tablespoon white wine vinegar
• 1⁄2 teaspoon 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.