Pasta Salad With Chicken

By june

Ingredients

• Dressing:
• 3 tbsp white vinegar
• 2 tbsp light mayonnaise
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup loosely packed fresh dill, chopped
• Pasta Salad:
• 8 oz mini wagon wheel, bowties or fusilli pasta
• 2 cups white meat from rotisserie chicken, cut into bite-size pieces
• 1 sweet red pepper, cored and diced
• 2 celery ribs, trimmed and chopped
• 1/2 cup crumble feta cheese

Preparation

Step 1

Dressing: In a medium-size bowl, whisk together vinegar, mayonnaise, honey, salt and pepper. Whisk in olive oil and dill and set aside.
Pasta Salad: Heat a medium-size pot of lightly salted water to boiling. Add pasta and cook as per package directions, about 8 minutes. Drain and rinse with cool water; let cool until room temperature.
In a large bowl, combine cooled pasta, chicken, red pepper, celery and crumbled feta. Drizzle with dressing and toss to coat. Serve immediately, or refrigerate until read to serve; toss to blend dressing and ingredients before serving.

Per serving: 338 cal; 17g fat; 17g pro; 30g carbs; 2g fib; 454mg sod; 68mg; chol.