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Honey Mustard Chicken Pasta Salad
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Description
Quick, easy and tasty on a hot summer day.
Ingredients
- 3 cups Pasta, Cooked And Drained
- 2 Tablespoons Balsamic Vinegar
- ½ cups Sweet Onion, Diced
- 1 Tablespoon Sugar
- ⅓ cups Olive Oil
- 3 Tablespoons Cranberry Honey Mustard
- 1 Tablespoon Sherry
- 2 whole Chicken Breasts, Cooked and Cubed
- ½ pints Grape Or Cherry Tomatoes
- 1 cup Cucumber, Cubed
- 1 cup Celery, Chopped
- ¼ cups Kalamata Olives
- ⅓ cups Slivered Almonds
- ½ cups Shredded Carrots
Preparation
Cook pasta and drain. Run cold water over it to cool it, this also keeps it from sticking together. I suggest small shells, rotini or bow tie pasta.
In a bowl, mix together the balsamic vinegar, onion, sugar, olive oil, cranberry honey mustard, and sherry to emulsify and set aside. Combine all remaining ingredients in a large bowl and gently toss together. Add the dressing gently tossing to combine and coat everything.
Cover and refrigerate until ready to serve.
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