Pasta

• 2 cups wheat free pasta (bow tie, rotini etc. )
• 2 cups cubed cooked skinless, boneless chicken breast
• 1 cup quartered cherry tomatoes
• 2 tablespoons chopped black olives or chopped artichoke hearts
• 4 curly leaf lettuce leaves

1. To prepare salad, cook pasta according to package directions.

2. Drain; rinse with cold water.

3. Combine pasta, chicken, tomatoes, and olives in a large bowl.

4. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.

Pesto

• 1 cup basil leaves
• 1/2 cup fresh parsley leaves
• 3 tablespoons coarsely chopped walnuts, toasted
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1 garlic clove

1.combine basil and next 6 ingredients in a food processor; pulse until finely minced.