Chicken and Sugar Snap Peas Pasta Salad

 

3

cups uncooked mini lasagna (mafalda) noodles (6 oz)

2

cups fresh sugar snap peas, trimmed, halved

3/4

cup creamy Caesar dressing

2

tablespoons chopped fresh mint

1

tablespoon red wine vinegar

1/2

teaspoon salt

2

cups chopped deli rotisserie chicken (from 2-lb chicken)

1/4

cup chopped red onion

• 1 In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
• 2 In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.