Chicken-Pasta Salad

• 4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
• 2 cups diced ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
• 3/4 cup sliced carrot
• 3/4 cup sliced celery
• 1/2 cup frozen petite green peas, thawed
• 1/2 cup diced red bell pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon grated lemon rind
• 1 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Combine the first 6 ingredients in a large bowl. Combine the olive oil and remaining ingredients, and stir mixture well with a whisk. Drizzle vinaigrette over salad, and toss gently. Cover salad and chill.

pasta, readyto, carrot, celery, frozen petite green peas, red bell pepper, extravirgin olive oil, lemon juice, parsley, mustard, lemon rind, tarragon, salt, black pepper

Taken from www.myrecipes.com/recipe/chicken-pasta-salad-0 (may not work)