Chicken and Farfalle Salad with Walnut Pesto

Ingredients

• Salad:
• 2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
• 2 cups cubed cooked skinless, boneless chicken breast
• 1 cup quartered cherry tomatoes
• 2 tablespoons chopped pitted kalamata olives
• Walnut Pesto:
• 1 cup basil leaves
• 1/2 cup fresh parsley leaves
• 3 tablespoons coarsely chopped walnuts, toasted
• 1 1/2 tablespoons extravirgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1 garlic clove
• Remaining ingredient:
• 4 curly leaf lettuce leaves

Preparation

1. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
2. To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.