From the kitchen of AnnMarie Barkwell
Cook:
1 c small pasta shells
Steam:
1 c peas
Chop:
1/8 c onion
1/8 c celery
Grate:
1/6 c carrot
Dice:
1/2 c cooked chicken
Combine ingredients.
Season with salt & pepper.
Stir in:
1/4 c mayo or less
NOTES
- On a trip to Frankenmuth, Michigan we ate at a fabulous German restaurant. There was a pasta salad with chunks of chicken that we all loved. I went home & tried to replicate it. This is what I came up with. Also good with ham.
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