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Peppery Chicken Pasta Salad

Karry Hosford
Yield 6 servings (serving size: 1 2/3 cups)
Serve this soon after you dress the salad so the pasta stays moist.


  • Salad:
  • 3 cups uncooked farfalle (about 8 ounces uncooked bow tie pasta)
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 2 cups chopped skinless, boneless rotisserie chicken breast meat
  • 2/3 cup (1/8-inch-thick) diagonally cut celery
  • 1 red bell pepper, chopped
  • 1/2 small red onion, thinly sliced
  • Dressing:
  • 2 tablespoons water
  • 3 tablespoons light mayonnaise
  • 4 teaspoons fresh lemon juice
  • 4 teaspoons commercial pesto
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 279
  • caloriesfromfat 20 %
  • fat 6.3 g
  • satfat 1.4 g
  • monofat 2.3 g
  • polyfat 1.8 g
  • protein 21.1 g
  • carbohydrate 34 g
  • fiber 3.5 g
  • cholesterol 43 mg
  • iron 2.2 mg
  • sodium 232 mg
  • calcium 66 mg

How to Make It

  1. To prepare salad, cook pasta in boiling water 11 minutes or until al dente. Add green beans during final 5 minutes of cooking. Drain and rinse pasta mixture under cold water. Place pasta mixture, chicken, celery, bell pepper, and onion in a large bowl; toss gently to combine.

  2. To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit