This beautiful salad can be made without the chicken for a nice vegetarian main dish.
Prep Time: 25 minutes
Cook Time: 8 minutes
Ingredients:
- 16 oz. box farfalle pasta
- 10 oz. container refrigerated pesto
- 2 cups frozen cut leaf spinach, thawed and drained
- 2 Tbsp. lemon juice
- 1 cup mayonnaise
- 1 cup plain yogurt
- 1/4 cup milk
- 16 oz. pkg. frozen baby peas
- 1 (12 oz.) can white and dark meat chicken, drained
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 pint grape tomatoes
- 1 cup cashew halves
Preparation:
Cook pasta according to package directions and drain.
Meanwhile, in food processor, combine pesto, thawed spinach and lemon juice. Process until blended.
In large bowl, combine pesto mixture, mayonnaise, plain yogurt and milk and whisk until combined. Stir in chicken, bell peppers, and grape tomatoes. Pour peas on top. Add hot cooked drained pasta and cashews and stir to combine (the hot pasta will thaw the peas). Refrigerate at least 2 hours before serving, stirring once. Serves 8-10
