Chicken, Spring Vegetables, and Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pillsbury 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 |
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:
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.
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