Peppered Chicken Pasta Salad

Peppered Chicken Pasta Salad

  • Prep: 15 min
  • Cook Time: 11 min
  • Total: 26 min
  • Serving: Serves 6 people

Not your ordinary pasta salad, Peppered Chicken Pasta Salad is a filling, one-dish meal perfect for dinner. 


  • 8 ounces uncooked bow tie pasta
  • 2 cups of cut green beans (about 1/2 pound and cut into 1-inch pieces)
  • 2 cups of skinless, boneless rotisserie chicken breast meat (chopped)
  • 2/3 cup of cut celery (cut into about 1/8-inch pieces)
  • 1 red bell pepper, chopped
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons of water
  • 3 tablespoons of fat-free mayonnaise
  • 4 teaspoons of fresh lemon juice
  • 4 teaspoons of prepared pesto
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of salt


  1. For the salad: Cook the pasta in boiling water until it is al dente. Add the green beans to the pasta in the final 5 minutes of cooking. Drain and rinse the pasta mixture under cold water.
  2. In a large bowl, combine the pasta mixture, chicken, celery, bell pepper and onion and toss to combine.
  3. For the dressing: Whisk together the 2 tablespoons of water and the remaining ingredients. Drizzle the dressing over the pasta mixture and toss gently to coat.


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