Adapted from The 15-Minute Gourmet, by Paulette Mitchell

for the pasta:
6 oz penne rigate

for the dressing:
1/4 cup pesto (she recommends her pesto, I used store-bought)
1/4 cup sour cream
1/4 cup red wine vinegar
1 teaspoon sugar
salt and pepper to taste

for the salad:
1 1/2 cups shredded, cooked chicken (I used 1 cup)
1 cup coarsely shredded carrots (I used store-bought matchstick)
1 cup halved seedless red grapes
2 green onions, coarsely chopped (I used three, about 1/4-inch sliced)
salt and pepper to taste
8 leaves red leaf lettuce (I used cut red lettuce)
freshly ground pepper
freshly shredded Parmesan cheese

1. Cook the penne according to the package directions. Drain it well, rinse it with cold water, and drain it well again.

2. Meanwhile, whisk together the dressing ingredients in a large bowl.

3. Add the penne, chicken, carrots, grapes, and green onions to the dressing. Toss gently until everything is evenly combined.

4. Serve the salad with the lettuce, and garnish with the pepper and Parmesan cheese.

Makes 4 servings
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