To make sure the walnut pesto ingredients are evenly minced, stop the food processor halfway through processing, and scrape down the sides. Total time: 26 mins
Yield: 4 servings
Ingredients
- Salad:
- 2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
- 2 cups cubed cooked skinless, boneless chicken breast
- 1 cup quartered cherry tomatoes
- 2 tablespoons chopped pitted kalamata olives
- Walnut Pesto:
- 1 cup basil leaves
- 1/2 cup fresh parsley leaves
- 3 tablespoons coarsely chopped walnuts, toasted
- 1 1/2 tablespoons extravirgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1 garlic clove
- Remaining ingredient:
- 4 curly leaf lettuce leaves
Preparation
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.
Nutritional Information
- Calories:
- 374
- Fat:
- 12.5g (sat 2g)
- Protein:
- 29.4g
- Carbo:
- 36.3g
- Fiber:
- 3g
- Chol:
- 60mg
- Iron:
- 3.6mg
- Sodium:
- 393mg
- Calcium:
- 62mg
