Chicken, Spring Vegetables, and Pasta Salad
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
-
Dressing
- 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
directions
- 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.
- Drain, rinse with cold water to cool; drain well.
- In a large bowl, mix cooked pasta with vegetables and chicken.
- In a small bowl, mix dressing ingredients until well blended.
- Pour over salad; toss gently to coat.
- Serve immediately or cover and refrigerate until serving time.
- Garnish with additional chives.
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