Chicken and Pesto Pasta Salad

Oxmoor House
4 servings (serving size: 1 1/2 cups)

Ingredients

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1 3/4 cups uncooked small seashell pasta
1 cup chopped cooked chicken breast
1/4 cup diced red bell pepper
1/4 cup pine nuts, toasted
1/4 cup sliced leek
2 tablespoons commercial pesto
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons preshredded Parmesan cheese

Preparation

Prep: 10 Minutes
Cook: 20 Minutes

Cook pasta according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.

Combine pasta and remaining ingredients in a large bowl. Serve immediately, or cover and chill.

Created date

March 2010

Nutritional Information

Calories 216
Fat 11.2 g
Satfat 3.0 g
Protein 15.1 g
Carbohydrate 14.1 g
Cholesterol 38 mg
Iron 1.5 mg
Sodium 381 mg
Caloriesfromfat 46 %
Fiber 2.0 g
Calcium 111 mg