Chicken and Sugar Snap Pea Pasta Salad
★★★★★ 1 vote5
3 ccooked mini lasagna noodles (mafalda noodles about 6 oz dry)
2 cfresh sugar snap peas, trimmed, halved
3/4 ccreamy caesar dressing
2 Tbspchopped fresh mint
1 Tbspred wine vinegar
·sea salt to taste
·freshly ground black pepper to taste
1/4 cthinly sliced red onion
3 cchopped cooked deli rotisserie chicken
How to Make Chicken and Sugar Snap Pea Pasta Salad
- In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
- In large bowl, mix dressing, mint, vinegar, salt, and pepper. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.