Chicken and Sugar Snap Pea Pasta Salad

Thanks Pillsbury for this recipe!

INGREDIENTS

• 3 cups uncooked mini lasagna (mafalda) noodles (6 oz)
• 2 cups fresh sugar snap peas, trimmed, halved
• 3/4 cup creamy Caesar dressing
• 2 tablespoons chopped fresh mint
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 2 cups chopped deli rotisserie chicken (from 2-lb chicken)1/4 cup chopped red onion

DIRECTIONS

1. In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
2. In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

HINTS

• Any short curly pasta can be substituted for the noodles, and shrimp can be substituted for the chicken.
• Feel free to use reduced-fat Caesar dressing.