2 boxes bow tie pasta
3 containers DiGornio Pesto (approximate - may need 3 1/2 to 4)
6 chicken breasts
1 can sliced black olives
2 packages Damico and Sons Sun Dried tomatoes
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Bake or grill chicken breasts. Set aside to cool.
Julienne cut sun dried tomatoes.
Drain can of black olives.
Cube chicken breasts.
Cook bow tie pasta and drain.
In large bowl, mix pasta and pesto sauce. Add remaining ingredients. Refrigerate for several hours.
This is an approximation of ingredients -- I just do it and add pesto to coat all ingredients.
SERVING: I usually take the salad out of the fridge about 1/2 hour before serving. If necessary I add more pesto sauce (sometimes it gets soaked up into pasta and chicken.