Shelly's Recipe

CHICKEN AND SPRING VEGETABLE PASTA SALAD

Category: Pasta Salads

Salad
7 oz tube-shaped pasta
8 oz fresh asparagus spears, trimmed, cut into 1 inch pieces
1 1/2 cups fresh baby carrots, quartered lengthwise
1/2 cup frozen baby sweet peas
2 cups cubed cooked chickenDressing
1/2 cup lemon yogurt
1/4 cup mayonnaise
2 tbsp chopped fresh chives
1/4 tsp salt
1/8 tsp pepper
1 clove garlic, minced

Cook pasta in boiling water, add asparagus and carrots during 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, combine cooked pasta and vegetables and chicken; mix well.

In a small bowl, combine dressing ingredients; mix well. Pour dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving. Garnish with chives. Serves 4