Ingredients:
1 cup mayonnaise
1 cup plain yogurt
1 (9-ounce) package refrigerated prepared pesto
1 (3.5-ounce) jar prepared pesto
1/4 cup milk
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 pint grape tomatoes
1 (12-ounce) can chicken, drained
1 (12-ounce) package Havarti cheese, cubed
1 (16-ounce) package campenelle pasta
1/2 (16-ounce) package frozen baby peas
Preparation:
Bring a large pot of water to a boil. Meanwhile, in large bowl combine mayonnaise, yogurt, pesto, and milk and mix well. Add bell peppers, tomatoes, chicken, and cheese and mix well; set aside.
Cook pasta in water until al dente according to package directions. Meanwhile, place peas in colander in sink.
When pasta is done, drain over peas in colander; shake off excess water and stir into bowl with remaining ingredients. Cover and chill for 4-5 hours before serving.
