California Pasta Salad

8 oz Mostaccioli
2 c Chicken; cooked, in small pieces
3/4 c Gouda cheese; diced
1 sm Endive; torn in pieces
1 c Seedless red grapes; halved
3/4 c Plain yogurt
1 1/4 c Heavy whipping cream
1 ts Dried basil
2 tb Dried chives
Salt & pepper to taste
ds Paprika
1/2 Lemon; juice of

Cook pasta in boiling, salted water until tender crisp; drain. Combine chicken, cheese, endive, pasta and grapes together in salad bowl. Mix yogurt, cream, and herbs together. Add salt, pepper, paprika, and lemon juice, mixing well. Pour yogurt dressing over pasta and mix well. Cover and refrigerate for at least 45 minutes before serving.

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