Chicken, Spring Vegetables, and Pasta Salad

• 2 cups penne pasta (7 oz.) or 2 cups mostaccioli pasta (7 oz.)
• 8 ounces fresh asparagus, trimmed and cut into 1 inch pieces
• 1 13 cups baby carrots, quartered lengthwise
• 12 cup frozen baby sweet peas
• 2 cups cubed cooked chicken
• 1 (6 ounce) container lemon yogurt (Yoplait fat free Lemon Burst Yogurt)
• 14 cup mayonnaise or 14 cup salad dressing
• 2 tablespoons chopped fresh chives
• 14 teaspoon salt (to taste)
• 18 teaspoon pepper (to taste)
• 1 clove garlic, minced

1. Cook pasta according to package directions, adding asparagus, carrots, and peas during the last 5-7 minutes of cooking time; cook until asparagus is crisp-tender.
2. Drain, rinse with cold water to cool; drain well.
3. In a large bowl, mix cooked pasta with vegetables and chicken.
4. In a small bowl, mix dressing ingredients until well blended.
5. Pour over salad; toss gently to coat.
6. Serve immediately or cover and refrigerate until serving time.
7. Garnish with additional chives.

penne pasta, fresh asparagus, baby carrots, frozen baby sweet peas, chicken, lemon yogurt, mayonnaise, fresh chives, salt, pepper, clove garlic

Taken from www.food.com/recipe/chicken-spring-vegetables-and-pasta-salad-437136 (may not work)