Chicken Pasta Salad

1 lb. pasta, cooked according to package directions
*2-3 C. cooked chicken, shredded
1 1/2 C. peas
1C. bell pepper, diced
1C. celery, diced
1C. dill pickle, diced
1/2 C. radish, diced
1/2 C. green onions, sliced

Dressing:
1 C. Mayonnaise
2 TBSP vinegar
2 tsp. sugar
1 1/2 tsp. salt
1 tsp. pepper

Cook pasta according to package directions, drain, and rinse well with cold water to stop the noodles from cooking.

Add all dressing ingredients, mix well, and set aside.

Add chopped vegetables and chicken to pasta and mix.

Add the dressing mixture to the pasta and mix well to coat.

Refrigerate at least two hours before serving.

*Try using leftover BBQ chicken.  The tangy BBQ sauce from the chicken gives it an amazing flavor punch.


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