Greek Chicken Tortellini Salad

• 4 oz. (1/2 of 8-oz. pkg.) refrigerated cheese tortellini, uncooked
• 1/4 cup plain nonfat Greek-style yogurt
• 1/4 cup KRAFT Greek Vinaigrette Dressing
• 1/4 tsp. zest and 1 Tbsp. juice from 1 lemon
• 2 cups shredded rotisserie chicken
• 1/2 cup Kalamata olives
• 1 cup grape tomatoes, halved
• 1/4 cup chopped fresh parsley

1. Cook pasta as directed on package, omitting salt.
2. Rinse with cold water; drain well.
3. Mix yogurt, dressing, lemon zest and juice until blended.
4. Place pasta in large bowl.
5. Add chicken, olives and yogurt mixture; mix lightly.
6. Refrigerate several hours or until chilled.
7. Add tomatoes and parsley; mix lightly.

refrigerated cheese tortellini, yogurt, vinaigrette, lemon, rotisserie chicken, olives, grape tomatoes, parsley

Taken from www.kraftrecipes.com/recipes/greek-chicken-tortellini-salad-179760.aspx (may not work)