~Submitted by Larry Holmes, Toronto, Canada
8 ounces cavatappi, fusilli, farfalle or other
short pasta (about 2 1/2 cups
3 cups shredded cooked chicken
1 cup red grapes, halved
1 cup slice celery
1/4 cup thinly sliced red onion
1 cup crumbled Havarti, Colby or Gouda cheese
salt and pepper
1/4 cup chopped toasted walnuts or almonds
Dressing:
1 cup milk
1 clove garlic, minced
2 tablespoon liquid honey
1 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon each dried thyme and rosemary, crumbled
1/4 cup freshly squeezed lemon juice
1/4 cup plain yogurt
Dressing: In a large bowl whisk together milk, garlic, honey, mustard, salt, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 minutes or until slightly thickened. Whisk in yogurt.
Salad: Meanwhile, in large pot of boiling, salted water, cook pasta until tender but firm; drain. Rinse under cold running water until cool; drain well. Add to dressing in bowl with chicken, grapes, celery, onion and cheese and stir gently to coat. Season with salt and pepper; sprinkle with nuts.
Yield: 4 to 6 servings