Ingredients:
8 ounces penne, cooked and drained
1 tablespoon vegetable oil
2 cups shredded cooked chicken ( or cubed cooked chicken)
1/2 cup sliced celery
1/2 cup chopped red bell peppers
3 tablespoons diced red onions
1/4 cup chopped fresh parsley
1 cup fresh blueberries, rinsed and drained
1/4 cup slivered almonds, toasted
3/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 green onions, coarsely chopped ( white and green parts)
1 garlic cloves, minced
2 tablespoons tarragon vinegar
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Directions:
To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
Cover and chill several hours to allow flavors to blend.
Just before serving, fold in blueberries and sprinkle with almonds.
Servings: 6
Time preparation: 30 min.
Time total: 45 min.