8 c. dried tri-colored spirals pasta, cook, drain, rinse and cool 6 half chicken breasts, grilled, cooled, sliced or shrimp and/or scallops or tuna
1/2 lb. pea pods, cleaned, stringed, blanched and cut in bite sized pieces 1/2 red pepper sliced
English cucumber, sliced
1 c. toasted slivered almonds

Combine pasta, chicken and dressing. Cover and chill. Just before serving toss pasta mixture with red pepper strips, cucumber and toasted almonds. 8 servings.

LEMON/DILL DRESSING:

4 tbsp. toasted slivered almonds
1 1/3 c. almond or olive oil
1/2 c. fresh lemon juice
2 tbsp. grated lemon peel
4 tbsp. fresh or 2 tsp. dried dill
2 tsp. Dijon style mustard
Salt and pepper to taste
1/4 c. +or- honey to taste or 2-3 pkgs. Equal to taste

Whirl almonds in blender or processor until finely ground. Add remaining ingredients and blend until smooth. Add sweetener to taste.