Peppery Chicken Pasta Salad

• 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

1. 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.
2. To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat.
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salad, pasta, green beans, skinless, celery, red bell pepper, red onion, dressing, water, light mayonnaise, lemon juice, commercial pesto, freshly ground black pepper, salt

Taken from www.myrecipes.com/recipe/peppery-chicken-pasta-salad (may not work)