2cupsuncooked farfallebow tie pasta, about 6 ounces
2cupscubed cooked skinlessboneless chicken breast
1cupquartered cherry tomatoes
2Tbschopped pitted kalamata olives
Walnut Pesto:
1cupbasil leaves
1/2cupfresh parsley leaves
3Tbscoarsely chopped walnutstoasted
1 1/2Tbsextravirgin olive oil
1Tbswhite wine vinegar
1/2tspsalt
1garlic clove
Remaining ingredient:
4curly leaf lettuce leaves
Instructions
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.