Peppery Chicken Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this soon after you dress the salad so the pasta stays moist. Ingredients:
3 cups uncooked farfalle (about 8 ounces uncooked bow tie pasta) |
2 cups (1-inch) cut green beans (about 1/2 pound) |
2 cups chopped skinless, boneless rotisserie chicken breast meat |
2/3 cup (1/8-inch-thick) diagonally cut celery |
1 red bell pepper, chopped |
1/2 small red onion, thinly sliced |
2 tablespoons water |
3 tablespoons light mayonnaise |
4 teaspoons fresh lemon juice |
4 teaspoons commercial pesto |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. To prepare salad, cook pasta in boiling water 11 minutes or until al dente. Add green beans during final 5 minutes of cooking. Drain and rinse pasta mixture under cold water. Place pasta mixture, chicken, celery, bell pepper, and onion in a large bowl; toss gently to combine.
2. To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat.
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