Salads - Chicken and Farfalle Salad with Walnut Pesto

Salad:
2 cups uncooked farfalle (6 oz)
2 cups cubed cooked chicken breast
1 cup quartered cherry tomatoes
2 T chopped pitted kalamata olives
Walnut Pesto:
1 cup basil
1/2 cup parsley leaves
3 T coarsely chopped walnuts, toasted
1 1/2 T evoo
1 T white wine vinegar
1/2 t salt
1 garlic clove
Also: 4 curly leaf lettuce leaves

Cook pasta, omitting salt and oil. Drain, rinse with cold water. Combine with chicken, tomatoes, olives in large bowl. PESTO: combine basil and next 6 ingreds (through garlic) in food processor, pulse 6 times until finely minced. Add pesto to pasta, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates, top with salad. Serves 4.