Chicken, Spring Vegetables, And Pasta Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups penne pasta (7 oz.) or 2 cups mostaccioli pasta (7 oz.)
• 8 ounces fresh asparagus, trimmed and cut into 1 inch pieces
• 1 1/3 cups baby carrots, quartered lengthwise
• 1/2 cup frozen baby sweet peas
• 2 cups cubed cooked chicken
• 1 (6 ounce) container lemon yogurt (yoplait fat free lemon burst yogurt)
• 1/4 cup mayonnaise or 1/4 cup salad dressing
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt (to taste)
• 1/8 teaspoon pepper (to taste)
• 1 clove garlic, minced

Recipe

• 1 cook pasta according to package directions, adding asparagus, carrots, and peas during the last 5-7 minutes of cooking time; cook until asparagus is crisp-tender.
• 2 drain, rinse with cold water to cool; drain well.
• 3 in a large bowl, mix cooked pasta with vegetables and chicken.
• 4 in a small bowl, mix dressing ingredients until well blended.
• 5 pour over salad; toss gently to coat.
• 6 serve immediately or cover and refrigerate until serving time.
• 7 garnish with additional chives.