CHICKEN PASTA SALAD

For sunny, lazy days, I make a loaded macaroni salad that’s like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo.

—Nancy Heishman, Las Vegas, NV

Prep: 25 min. + chilling • Makes: 16 servings

• 1 ½ cups uncooked elbow macaroni
• 1 rotisserie chicken, skin removed, shredded
• ¾ cup fresh or frozen peas
• 5 green onions, finely chopped
• 2 celery ribs, thinly sliced
• ⅓ cup loosely packed basil leaves, thinly sliced
• ¼ cup lemon juice, divided
• 1 tsp. kosher salt
• ¾ tsp. coarsely ground pepper
• ¾ cup plain yogurt
• ¾ cup reduced-fat mayonnaise
• 3 medium peaches, peeled and sliced
• 1 cup sharp cheddar cheese, shredded
• ½ cup crumbled Gorgonzola cheese
• ¾ cup pistachios

1. Cook macaroni according to package directions. Meanwhile, mix the chicken, peas, onions, celery, basil, 2 Tbsp. lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture.

2. Mix yogurt, mayonnaise and remaining lemon juice. Add to the salad and mix well. Add the peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.

¾ cup: 312 cal., 16g fat (5g sat. fat), 85mg chol., 379mg sod., 13g carb. (5g sugars, 2g fiber), 29g pro.

WHY YOU’LL LOVE IT:

“This salad was very cool and refreshing. It is the perfect summer recipe! I switched the peaches and pistachios with grapes and walnuts.”

—RLEWIS7, TASTEOFHOME.COM