Chicken Pasta Salad

Several months ago I purchased a book called Food Cures. It lists out several ailments a person might have, and then details all the foods you should eat (and those you should avoid) to help with the health issues. It is an intriguing book that really focuses on the healing powers of food and your diet. There are also about 50 different recipes provided for breakfast, lunch, dinner, dessert and snacks. I have slowly been cooking my way through the book and have been loving the recipes! Most of them are practical, easy and surprisingly tasty! Recently I was craving something comforting (but still healthy) and I found this recipe. It proved to be just that and was even good as we ate it for leftovers through the week!

Chicken Pasta Salad
- 6 oz whole wheat pasta (I used shells)
- 2 tablespoons canola mayo
- 2 tablespoons low-fat plain yogurt
- 2 tablespoons red wine vinegar
- 2 tablespoons parmesan cheese
- 1 clove garlic, minced
- 3 cups shredded cooked chicken
- 1 cup cherry tomatoes halved
- 1/4-1/2 cup kalamata olives, chopped (or halved)
- 2 cups arugula

Cook the pasta until al dente. Meanwhile, in a large bowl whisk together the mayo, yogurt, vinegar, cheese and garlic. Add the chicken, tomatoes, olives and arugula and toss gently to coat. When the pasta has drained, let it cool slightly then gently toss with chicken mixture. Chill and serve.

This is a great addition to any summer cookout or luncheon. It's a much healthier pasta salad option with whole-wheat pasta and nutrient dense tomatoes, arugula and garlic.

Happy Eating!