My friend Steph sent this recipe which is from Cooking Light
Salad:
2 c. farfalle (bowtie pasta)
2 c. grilled/sliced chicken
1 c. quartered cherry tomatoes
2 T. chopped pitted kalamata olives (I DON’T USE)
Remaining Ingredient:
4 curly leaf lettuce leaves
Pesto:
1 c. basil
3 T. chopped walnuts
1 ½ T. Olive oil
1 T. white wine vinegar
½ t. salt
1 garlic clove
Combine cooked pasta, tomatoes and olives in large bowl. Blend all pesto ingredients together in food processor. Toss pesto with Pasta mixture. Serve on lettuce leaves. Top with grilled chicken.
Salad:
2 c. farfalle (bowtie pasta)
2 c. grilled/sliced chicken
1 c. quartered cherry tomatoes
2 T. chopped pitted kalamata olives (I DON’T USE)
Remaining Ingredient:
4 curly leaf lettuce leaves
Pesto:
1 c. basil
3 T. chopped walnuts
1 ½ T. Olive oil
1 T. white wine vinegar
½ t. salt
1 garlic clove
Combine cooked pasta, tomatoes and olives in large bowl. Blend all pesto ingredients together in food processor. Toss pesto with Pasta mixture. Serve on lettuce leaves. Top with grilled chicken.
1 comment:
Great recipe Heather! I took this dish to my recipe group (the theme was salads). Everyone loved it. It was very tasty and easy to make.
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