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Confetti Pea Salad
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1 cup cooked small pasta shells
1/2 cup cubed cooked chicken breast
1/3 cup frozen peas, thawed
1/4 cup shredded Colby-Monterey Jack cheese
1/4 cup chopped celery
1/4 cup chopped sweet yellow pepper
1/4 cup chopped red onion
2 tablespoons mayonnaise
2 tablespoons prepared ranch salad dressing
1 tablespoon plain yogurt
1/8 teaspoon pepper
1/4 cup chopped red apple
1/4 cup chopped walnuts, toasted
In a small bowl, combine the first seven ingredients. In another bowl, combine the
mayonnaise, salad dressing, yogurt and pepper. Pour over pasta mixture and toss
to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in
the apple and walnuts.
Yield: 2 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |