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.