Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1 (16-ounce) box farfalle pasta
- 1/2 cup sour cream
- 1 (16-ounce) bottle salsa
- 1/2 cup plain yogurt
- 2 (9-ounce) packages cooked chicken strips
- 1 red bell pepper, chopped
- 1 cucumber, peeled and chopped
- 1 yellow bell pepper, chopped
- 2 cups frozen edamame or baby peas
- 1 pint grape tomatoes
- 2 cups cubed Pepper Jack cheese
Preparation:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until tender; drain.Meanwhile, in large bowl combine sour cream, salsa, and yogurt and blend well. Stir in remaining ingredients. When pasta is cooked, add it to the salad and stir to coat. Cover salad and refrigerate for 2-4 hours before serving. Serves 10
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