Chicken Pasta Salad
Chicken Pasta Salad
- 6 – 8 ounces gluten free or regular pasta, cooked to package directions, elbows, shells, spirals, you choose
- 5 ounce can white chicken, completely drained of the liquid
- 2 hard boiled eggs, diced
- 1/3 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup thawed frozen peas
- 1/2 cup sliced celery
- 1/4 cup onion diced, optional
- Salt and pepper to taste
Mix the mustard and mayonnaise together in a mixing bowl.
Add all the ingredients and stir until everything is completely blended together.
Refrigerate to chill and salt and pepper to taste, serve.
