Chicken Pesto Pasta Salad

I make this all the time in the spring and summer.  I've made it for my in-laws, parents, friends, and children.  Everyone likes it.  It's great to stick in a cooler and have for a picnic, and it can easily be doubled to feed a crowd.  In the time it takes you to cook the pasta, you can chop up the rest of the ingredients, so it's really quick.  It's pretty too, with the red tomatoes, yellow peppers and green pesto sauce.

Chicken Pesto Pasta Salad

Serves 4

2 chicken breasts, cooked and diced into bite-size pieces

2C uncooked penne pasta (I use Barilla Multigrain)

1/8lb-1/4lb pepperoni slices

1 pint grape tomatoes

1 yellow pepper

1 ball fresh mozzarella

1 7 oz. tub prepared pesto (reduced fat works great here)

1.  In a large pot, bring water to a boil.  Generously salt the water and cook the penne according the box's instructions.  When cooked, drain the pasta and cool it by running cold water over it in the strainer.

2.  Meanwhile, slice the pepperoni slices and grape tomatoes in half.  Dice the pepper and mozzarella into bite-size pieces.

3.  Place the pasta, chicken, pepperoni, vegetables and mozzarella in a big salad bowl.  Mix in the entire tub of pesto.  Serve with nice loaf of bread.