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.