Chicken and Farfalle Salad with Walnut Pesto

           Easy, Entrees, Recipes
Chicken and Farfalle Salad with Walnut Pesto
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farfelle pasta



2 cups uncooked brown rice farfalle (bowtie) or other gluten free pasta

2 chicken breasts, cooked and cubed

1 cup quartered cherry tomatoes

2 Tablespoons chopped pitted Kalamata olives

4 cups mixed greens

Walnut Pesto:

1 cup basil leaves

½ cup fresh parsley leaves

3 Tablespoons coarsely chopped walnuts, toasted

1 ½ Tablespoons extra-virgin olive oil

1 Tablespoon white wine vinegar

½ teaspoon salt

1 garlic clove


Cook pasta according to package directions. Drain and rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.

To prepare walnut pesto, combine all ingredients in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 cup of greens on each plate and top with chicken mixture to serve.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes