Ingredients
1-1/2 cups uncooked elbow macaroni1 rotisserie chicken, skin removed, shredded3/4 cup fresh or frozen peas5 green onions, finely chopped2 celery ribs, thinly sliced1/3 cup loosely packed basil leaves, thinly sliced1/4 cup lemon juice, divided 1 teaspoon kosher salt3/4 teaspoon coarsely ground pepper3/4 cup plain yogurt3/4 cup reduced-fat mayonnaise3 medium peaches, peeled and sliced1 cup sharp cheddar cheese, shredded1/2 cup crumbled Gorgonzola cheese3/4 cup pistachios
Preparation
Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture.
Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.
