3 cups uncooked mini lasagna (mafalda) noodles (6 oz)
2 cups fresh sugar snap peas, trimmed, halved
3/4 cup creamy Caesar dressing
2 tbsp chopped fresh mint
1 tbsp red wine vinegar
1/2 tsp salt
2 cups rotisserie chicken
1/4 cup chopped red onion
Instructions
In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
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.
Originally Submitted
9/9/2010
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