California Chicken Pasta Salad

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8 oz (250 g) cavatappi, fusilli, farfalle or other short pasta (about 2-1/2 cups / 625 mL)

3 cups (750 mL) shredded cooked chicken (about 12 oz / 375 g)

1 cup (250 mL) red grapes, halved

1 cup (250 mL) sliced celery

1/4 cup (50 mL) thinly sliced red onion

1 cup (250 mL) crumbled Havarti, Colby or Gouda cheese

Salt and pepper

1/4 cup (50 mL) chopped toasted walnuts or almonds


1 cup (250 mL) milk

1 clove garlic, minced

2 tbsp (30 mL) liquid honey

1 tbsp (15 mL) Dijon mustard

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) each, dried thyme and rosemary, crumbled

1/4 cup (50 mL) freshly squeezed lemon juice

1/4 cup (50 mL) plain yogurt

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