Chicken and Farfalle Salad With Walnut Pesto

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

Additonal ingredient

• 4 curly leaf lettuce leaves

Directions

1. 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. 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. 3

   Serve over lettuce leaves.