Chicken, Spring Vegetables, and Pasta Salad

Name: Chicken, Spring Vegetables, and Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by ratherbeswimmin

"Pillsbury"

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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.