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Garden Pasta Salad with Chicken

Submitted by Pam Norby of Amery, Wis.

"Very easy and quick to make," writes Pam. "It's great year round."


  • 1 Tbsp. vinegar
  • ½ cup mayonnaise
  • 7 Tbsp. extra virgin olive oil
  • 4 Tbsp. fresh lemon juice
  • 3 Tbsp. brown mustard
  • 2 tsp. lemon zest
  • 8 oz. pasta, bowtie
  • 2 cups cooked chicken, cubed
  • 2 cups tomatoes, diced
  • ½ cup basil, chopped
  • ½ cup green onions, chopped
  • 1 cup walnuts, toasted, chopped
  • 1 cup feta cheese, crumbled
  • Salt and pepper, to taste


In a large bowl, mix the first 6 ingredients with salt and pepper to taste. Cook the pasta to al dente in boiling, salted water, about 12 minutes. Drain under cold running water. Add pasta to combined ingredients and toss well. Add the remaining ingredients and mix until well combined. Salt and pepper to taste.

Serves 6.