Monday, September 15, 2014

Pasta Salad

1 24 fl oz jar of dill pickles
1 16 fl oz jar of mayonnaise
2 6.5 oz cans sliced olives
3 5 oz cans chicken (you can also use turkey or tuna)
1 lb noodles (rotini, elbow, etc)
1/8 tsp dry mustard
1/4 tsp garlic powder
1/8-1/4 tsp black pepper
Cook noodles according to package directions, drain when done
While noodles are cooking quarter pickles lengthwise, then cut in slices
Open and drain olives, set aside
Open and drain chicken, put in small bowl and separate chunks with fork
Put mayo and seasonings in a large mixing bowl and mix together
Once noodles are done, add them to the mayo mixture and stir to coat evenly
Add the olives, pickles and meat, mix thoroughly.
Refrigerate to blend flavors for 2 hours.

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