Vegetable and Chicken Pasta Salad
Serve with large glasses of lemon iced tea.

Servings: 6 (about 1 2/3 cups per serving)

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.

Per Serving (1 2/3 cup): 276 Calories; 4g Fat (13.4% calories from fat); 1g Saturated Fat; 25g Protein; 34g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 191mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Low Fat Recipes Furnished by© - Copyright 2010