Recipe - Bistro Chicken Pasta Salad

2 cup Cooked rotini
1 cup Quartered cherry tomatoes
1 cup (4 oz.) Feta cheese;
crumbled
One half cup Prepared low fat honey
mustard or Caesar salad
dressing
1/3 cup Lightly packed fresh basil
leaves; cut into strips
One fourth cup Chopped red onion
One fourth cup Sundried tomatoes; drained,
chopped
One fourth teaspoon Pepper
2 Boneless skinless chicken
breasts halves; grilled or
broiled, cut into 1/4inch
slices

Mix all ingredients except chicken.

Top pasta mixture with chicken.

Serve warm or chilled.

Makes 4 servings. Variation:substitute 1 cup (4 oz.) sharp Cheddar cheese,
cubed for Feta cheese.

Posted to EATLF Digest by Katherine Rodman levya@mindspring.com on Apr
12, 1998