Chicken-Pasta Salad

Ingredients

• 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

Preparation

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.