Our colorful pasta salad is so satisfying it qualifies as dinner.
Ingredients
8 ounces farfalle pasta, prepared according to package directions for al dente
1 (1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
1 medium zucchini (about 5 oz.), thinly sliced
2 small yellow squash (about 5 oz.), thinly sliced
2 nectarines, coarsely chopped
1/3 cup coarsely chopped fresh flat-leaf parsley
Lime Vinaigrette
1/4 cup toasted sliced almonds
Preparation
Rinse prepared pasta with cold water, and drain well. Gently stir together pasta, chicken, and next 5 ingredients in a large bowl. Add salt and pepper to taste. Sprinkle with almonds, and serve immediately.
