4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta) |
2 cups diced ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts) |
3/4 cup sliced carrot |
3/4 cup sliced celery |
1/2 cup frozen petite green peas, thawed |
1/2 cup diced red bell pepper |
3 tablespoons extra-virgin olive oil |
3 tablespoons fresh lemon juice |
2 tablespoons minced fresh parsley |
1 tablespoon dijon mustard |
1 teaspoon grated lemon rind |
1 teaspoon dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
