10 oz. dry pasta (rotelle or tortellini)
6 oz. diced or shredded cooked chicken
2 oz. grated or cubed Mozzarella cheese
1/2 c. sliced carrots
1/2 c. chopped tomatoes
1/4 c. sliced green onions
1/3 c. sliced green or red bell pepper
2 tbsp. olive oil
1 tbsp. Dijon style mustard
2 tbsp. plain low fat yogurt
Ground pepper to taste

Cook pasta until al dente. Drain very well and cool. Combine chicken, cheese and vegetables with pasta. Set aside.

Combine oil, mustard, yogurt and pepper. Mix well. Toss lightly with pasta. Chill and serve. Serves 4-6.