Ingredients:
4 cups shredded roasted chicken breast
1 pint grape tomatoes, halved
1 (10 ounce) packages frozen green peas, thawed
2 stalks celery, chopped
1/4 cup chopped green onions
3 cups wagon wheel macaroni
1 tablespoon extra virgin olive oil
1/2 cup freshly grated parmesan cheese
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
fresh ground black pepper
1/2 cup extra virgin olive oil
Directions:
Add the shredded chicken to a large bowl.
Add in the tomatoes, peas, celery, and green onion (if not serving immediately, add the peas just before serving).
Cook pasta per package directions; drain pasta and toss with oil.
Add parmesan to the pasta; toss to coat.
When the pasta is cooled to room temperature, add it to the chicken mixture.
To make the dressing: whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl.
Add in the olive oil, whisking until it is incorporated.
Pour the dressing over the salad; toss gently but thoroughly.
Cover and refrigerate for up to 8 hours; serve chilled.
Servings: 6-8
Time preparation: 30 min.
Time total: 40 min.