- 7 ounces [200 mL] small shells
- 1 1/2 cups [375 mL] cooked chicken, without skin, diced
- 1/2 cup [125 mL] small peas
- 1/2 cup [125 mL] tomatoes, diced
- 1/2 cup [125 mL] zucchinis, cut into thin strips
- 1/4 cup [60 mL] red onion, finely chopped
- 2 tablespoons [30 mL] fresh parsley, chopped
Vinaigrette
- 1/4 cup [60 mL] red wine vinegar
- 1/4 cup [60 mL] unflavored yogurt, light or skim
- 1/4 cup [60 mL] light mayonnaise
- 1/2 teaspoon [2.5 mL] dry tarragon
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
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- Cook pasta according to package instructions.
- Rinse and drain; set aside.
- Mix together all vinaigrette ingredients.
- In a salad bowl, mix together pasta, vinaigrette, chicken, peas, tomatoes, zucchinis and onion.
- Cover with a plastic wrap.
- Refrigerate.
- Before serving, garnish with parsley.
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