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Karry Hosford Photo by: Karry Hosford

Peppery Chicken Pasta Salad

Serve this soon after you dress the salad so the pasta stays moist.

Cooking Light JUNE 2004

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


  • 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


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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 20%
  • Fat: 6.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 21.1g
  • Carbohydrate: 34g
  • Fiber: 3.5g
  • Cholesterol: 43mg
  • Iron: 2.2mg
  • Sodium: 232mg
  • Calcium: 66mg

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Peppery Chicken Pasta Salad Recipe