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Pesto Pasta Salad

Yield Serves 6


  • 8 ounces penne rigate
  • 1/2 cup fresh basil leaves
  • 1/2 cup green pepper, diced
  • 1/2 cup pine nuts, toasted (optional)
  • 1 clove garlic
  • 1 cup cherry tomatoes, quartered
  • 2 cups cooked chicken breast, cubed
  • 2 tablespoons red wine vinegar
  • 3/4 cup low-fat mayonnaise dressing

How to Make It

  1. Cook penne according to package directions. Drain, cover and set aside. In blender or food processor combine mayonnaise, basil, vinegar and garlic; blend or process until smooth. In large bowl combine pasta, chicken, tomatoes and green pepper. Add dressing; toss to coat. Cover; chill to blend flavors. If desired, sprinkle with pine nuts just before serving. Recipe provided by National Pasta Association.