Chicken-Pasta Salad

Cooking Light
Any kind of short pasta can be substituted for farfalle.
6 servings (serving size: 1 1/3 cups)


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4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
2 cups diced ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
3/4 cup sliced carrot
3/4 cup sliced celery
1/2 cup frozen petite green peas, thawed
1/2 cup diced red bell pepper
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
1 teaspoon grated lemon rind
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper


Combine the first 6 ingredients in a large bowl. Combine the olive oil and remaining ingredients, and stir mixture well with a whisk. Drizzle vinaigrette over salad, and toss gently. Cover salad and chill.

Created date

October 2003

Nutritional Information

Calories 270
Caloriesfromfat 28 %
Fat 8.5 g
Satfat 1.4 g
Monofat 5.4 g
Polyfat 1.1 g
Protein 14.6 g
Carbohydrate 33.5 g
Fiber 2.4 g
Cholesterol 23 mg
Iron 2.1 mg
Sodium 401 mg
Calcium 31 mg