3 c. (8 oz.) tricolor macaroni spirals
2 tbsp. salt
3 qts. boiling water
1 c. finely diced celery
1 (6 oz.) can green peas, drained
6 cherry tomatoes, halved
2 tbsp. minced onion
3/4 c. plain yogurt
2 tbsp. prepared mustard
1/4 tsp. dried basil, crumbled
1/2 c. diced cooked chicken
2 red peppers, halved lengthwise, seeded, and rinsed
Parsley sprigs to garnish

Gradually add macaroni and salt to rapidly boiling water in a large saucepan or pot. Cook uncovered, stirring occasionally until tender. Drain in colander. Rinse with cold water, then drain again. While macaroni is cooking, combine, celery, peas, tomatoes and onions in large bowl. Then add macaroni, yogurt, mustard, basil and chicken. Toss or stir lightly until well mixed. Season to taste with pepper. Spoon mixture into pepper halves. Garnish with parsley sprigs. Makes 4 servings.