Peppery Chicken Pasta Salad

Serve this soon after you dress the salad so the pasta stays moist.

Yield: 6 servings (serving size: 1 2/3 cups)

Ingredients

• Salad:
• 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
• 
  Dressing:
• 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

Preparation

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.

To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat.

Nutritional Information

Calories:

279 (20% from fat)

Fat:

6.3g (sat 1.4g,mono 2.3g,poly 1.8g)

Protein:

21.1g

Carbohydrate:

34g

Fiber:

3.5g

Cholesterol:

43mg

Iron:

2.2mg

Sodium:

232mg

Calcium:

66mg