Farfalle Salad
- 1 cup dried tomato halves, packed without oil
- Boiling water
- 1 (1-pound) bunch fresh asparagus
- 8 ounces uncooked farfalle (bow tie pasta)
- 1 (2.8-ounce) jar pesto (such as Pesto Sanremo)
- 1 (6-ounce) package Italian-style chicken breast strips (such as Louis Rich Carving Board)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Cut dried tomato halves into strips; place in a liquid measuring cup. Cover with boiling water; let stand 15 minutes or until soft. Drain, reserving 1/4 cup liquid; set aside.
- Snap off tough ends of asparagus spears; remove scales with a vegetable peeler, if desired. Cut asparagus into 2- inch pieces; set aside.
- Cook pasta in boiling water 10 minutes, omitting salt and fat. Add asparagus to boiling pasta; boil 2 minutes or until pasta and asparagus are tender. Drain and rinse under cold water until cool; drain again.
- Combine pasta, dried tomato strips, reserved tomato liquid, asparagus, pesto, and remaining 3 ingredients in a large bowl; toss well. Chill.
tomato halves, boiling water, fresh asparagus, pasta, pesto, chicken, salt, freshly ground pepper
Taken from www.myrecipes.com/recipe/farfalle-salad (may not work)