Chicken and Farfalle Salad With Walnut Pesto

• 2 cups uncooked farfalle pasta (bowtie pasta)
• 2 cups cubed cooked boneless skinless chicken breasts
• 1 cup quartered cherry tomatoes
• 2 tablespoons chopped pitted kalamata olives
• 1 cup basil leaves, packed
• 12 cup fresh parsley leaves, packed
• 3 tablespoons coarsely chopped walnuts, toasted
• 1 12 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 12 teaspoon salt
• 1 garlic clove
• 4 curly leaf lettuce leaves

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain, rinse with cold water.
3. In a large bowl, combine pasta, chicken, tomatoes, and olives.
4. To prepare pesto, combine basil and next 6 ingredients in food processor.
5. Pulse until finely minced.
6. Add pesto to pasta mixture and toss gently to coat.
7. Serve over lettuce leaves.

pasta, chicken breasts, quartered cherry tomatoes, olives, basil, parsley, walnuts, olive oil, white wine vinegar, salt, garlic, curly leaf

Taken from www.food.com/recipe/chicken-and-farfalle-salad-with-walnut-pesto-320354 (may not work)