Adapted from
National Pasta Association
-
16 ozs
small shells pasta, cooked and drained
-
14 ozs
chicken breast halves skinless, cooked and cubed
-
4 ozs
Swiss cheese, shredded
-
1 cup
celery, sliced
-
1 cup
onions, chopped
-
1 1/2 tsps
salt
-
1/4 tsp
black pepper
-
1/2 cup
yellow mustard
-
1 tbsp
olive oil
-
1/4 cup
white vinegar
In a mixing bowl, combine cooked pasta, cubed chicken, cheese, celery, onions, and salt. Mix well and set aside. In a liquid measure, whisk mustard, oil, and vinegar together. Add to pasta and mix well. Refrigerate for two hours or until ready to serve.