Ingredients
1
package (16 oz) uncooked bow-tie (farfalle) pasta
7
cups cubed cooked chicken
5
cups cubed cantaloupe
3
cups thinly sliced celery
2
cups dried cherries
1
cup sliced green onions
2
containers (8 oz each) low-fat lemon yogurt
1/2
cup reduced-calorie mayonnaise or salad dressing
1
to 2 tablespoons chopped fresh mint
1
tablespoon grated lemon peel
1 1/2
teaspoons salt
1/2
teaspoon pepper
1/4
cup sliced almonds, toasted
Preparation
Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
In medium bowl, mix dressing ingredients. Add dressing to salad; mix well. Cover; refrigerate 3 hours to blend flavors. Just before serving, sprinkle with almonds.
