Peppery Chicken Pasta Salad

Peppery Chicken Pasta Salad
Photo by Karry Hosford

Ingredients

  • 2 tablespoons water
  • ½ small red onion, thinly sliced
  • 1 red bell pepper, chopped
  • ½ teaspoon freshly ground black pepper
  • 4 teaspoons commercial pesto
  • Salad:
  • 3 tablespoons light mayonnaise
  • + 7 more ingredients
    • 3 cups uncooked farfalle (about 8 ounces uncooked bow tie pasta)
    • 2 cups (1-inch) cut green beans (about 1/2 pound)
    • 4 teaspoons fresh lemon juice
    • ¼ teaspoon salt
    • 2/3 cup (1/8-inch-thick) diagonally cut celery
    • 2 cups chopped skinless, boneless rotisserie chicken breast meat
    • Dressing:

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,...

View full recipe at My Recipes

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