Peppery Chicken Pasta Salad

Peppery Chicken Pasta Salad
Photo by Karry Hosford


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

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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