Chicken and Farfalle Salad with Walnut Pesto

6  ounces		farfalle
4  ounces		cubed cooked skinless, boneless chicken breast
1  cup		quartered cherry tomatoes
2  servings		chopped pitted kalamata olives
1		basil Leaf
1/2		fresh parsley Leaf
3  tablespoons		coarsely chopped walnuts, toasted
1-1/2  tablespoons		extra virgin olive oil
1  tablespoon		white wine vinegar
1/2  teaspoon		salt
1		garlic clove

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken and Farfalle Salad with Walnut Pesto ingredients. The serving size for any ingredient in Chicken and Farfalle Salad with Walnut Pesto may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat.