Chicken Pasta Salad
Ingredients
Salad:
• 3 stalks of celery, chopped
• 3–4 cups cooked small shell pasta (about ½ of a 16 oz box)
• 4 green onions, chopped (including tops)
• 4–5 red radishes, thinly sliced
• 1 small zucchini or cucumber, thinly sliced and halved
• 1 cup frozen peas, thawed
• 1–2 medium carrots, shredded
• 3 cups rotisserie chicken, chunked
Dressing:
• ¾ cup mayonnaise
• 4 tbsp red wine vinegar
• 2 tsp sugar
• ⅜ tsp dry dill
• 2 heaping tbsp Blackwater Mustard
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Instructions:
1. In a large bowl, combine pasta, chicken, vegetables, and peas.
2. In a separate bowl, whisk together mayonnaise, vinegar, sugar, dill, and Blackwater Mustard.
3. Pour dressing over salad and toss until well-coated.
4. Season with salt & pepper to taste.
5. Top with honey-roasted slivered almonds.
6. If the salad seems dry, make extra dressing using **½ the original measurements**.
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Serving Notes:
• Best chilled for **at least 1 hour** to blend flavors.
• Great for **cookouts, lunches & potlucks**.
• Pairs beautifully with **Blackwater Original or Hot + Sweet Mustard**.