Chicken Pasta Salad

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until al dente. Drain and rinse immediately with cold water to stop the cooking process.

2. Make the Dressing: In a very large mixing bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth and well-combined.

3. Combine: To the bowl with the dressing, add the cooled pasta, shredded chicken, grated cheddar cheese, chopped celery, and red onion. Gently fold everything together until all ingredients are evenly coated in the dressing.

4. Season: Taste the salad and season generously with salt and pepper. Mix once more to incorporate.

5. Chill: For best flavor, cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.

6. Serve: Enjoy cold straight from the fridge!

Chef’s Notes:

• Protein: A store-bought rotisserie chicken is a perfect, time-saving choice for the shredded chicken.

• Pasta: Any small pasta shape works well, such as elbow macaroni, ditalini, or orecchiette.

• Customize: Feel free to add in other veggies like diced bell pepper, broccoli florets, or peas.

• Make Ahead: This salad can be made a day in advance. Store covered in the refrigerator