Penne Vegetable Chicken Salad

6 ounces Barilla Plus Enriched Multigrain Penne
¼ cup balsamic vinegar
¼ cup light mayonnaise
8 snow-pea pods
¼ cup chopped scallions
¼ cup chopped cilantro
½ cup chopped red bell pepper
¼ cup chopped celery
¼ cup crumbled light feta cheese
4 black olives, sliced
4 green olives, sliced
3 cups chopped or shredded cooked chicken breast
½ cup frozen green peas
2/3 cup frozen white shoepeg corn
½ to 1 tablespoon sliced jalapeño chiles
Cook the pasta according to the package directions without adding any salt or oil to the water.

While it is cooking, mix the vinegar and mayonnaise.

About 2 minutes before the pasta is ready, add the snow peas to the boiling water. When the pasta is al dente, drain in a colander. Combine the drained pasta and snow peas with the mayonnaise mixture and the remaining ingredients. Mix.