Chicken-Pasta Salad with Pesto

 

2 1/4

cups uncooked multicolored farfalle (bow-tie) pasta (6 ounces)

1 1/2

cups cut-up cooked chicken

1/4

cup oil-packed sun-dried tomatoes, drained and chopped

1

medium bell pepper, cut into 1/4-inch strips

1

small zucchini, thinly sliced

1/2

small red onion, sliced

1/3

cup prepared pesto

• 1 Cook pasta as directed on package; drain. Rinse with cold water; drain.
• 2 Mix pasta, chicken, tomatoes, bell pepper, zucchini and onion in large bowl. Stir in pesto.