3 cups uncooked bowtie pasta (about 8 ounces)
2 cups (1-inch) cut asparagus
2 cups chopped boneless skinless rotisserie chicken breast meat
2/3 cup diced celery
1 red bell pepper, diced
1/4 small red onion, very thinly sliced
3 tablespoons water
4 1/2 tablespoons light mayonnaise
6 teaspoons fresh lemon juice
6 teaspoons commercial pesto
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
To prepare salad, cook pasta in boiling water 11 minutes or until al dente. Add asparagus during final 5 - 8 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.
To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat.