Farfalla Salad with Arugula and Chicken

5.0/5 rating (3 votes)
Farfalla Salad with Arugula and Chicken


  • 1 pound box, farfalla pasta
  • 2 small zucchini, sliced
  • 1 bag arugula
  • 1/4 cup olive oil, divided
  • 1 1/2 tablespoons white wine vinegar
  • 2 clove garlic, minced
  • 1/2 shallot, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 4 ounces cherry tomatoes, halved
  • 2 breasts chicken, cooked and chopped (great use for leftovers or use a rotisserie)


  1. Take a large pot of water and bring to a boil.  Add a tablespoon or salt then the pasta.  Cook based on directions.  Take out 1 cup of the water prior to draining. Put pasta in a bowl

  2. While you are cooking the pasta.  Add 1 tablespoon to a large sauté pan over medium heat and cook zucchini for about 8-10 minutes.  Until it is fork tender and starts to brown. Add to the pasta bowl. Add arugula, tomatoes and chicken.

  3. In a small bowl add the remainder olive oil, white wine vinegar, garlic, shallot, salt and pepper then whisk together. Pour over pasta salad and toss together. Enjoy!

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