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Chicken-Pasta Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.