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Summer Pasta Salad with Lime Vinaigrette

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 30 mins
Total time 40 mins
Yield

Makes 6 servings

Our colorful pasta salad is so satisfying it qualifies as dinner.

Ingredients

  • 8 ounces farfalle pasta, prepared according to package directions for al dente
  • 1 (1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
  • 1 medium zucchini (about 5 oz.), thinly sliced
  • 2 small yellow squash (about 5 oz.), thinly sliced
  • 2 nectarines, coarsely chopped
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • Lime Vinaigrette
  • 1/4 cup toasted sliced almonds

How to Make It

  1. Rinse prepared pasta with cold water, and drain well. Gently stir together pasta, chicken, and next 5 ingredients in a large bowl. Add salt and pepper to taste. Sprinkle with almonds, and serve immediately.