Peppery Chicken Pasta Salad

Peppery Chicken Pasta Salad Recipe
Karry Hosford
Serve this soon after you dress the salad so the pasta stays moist.


6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional 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


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
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


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.

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


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

Carla Fitzgerald Williams,

Cooking Light

June 2004
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