A great all round pasta salad. I used tri-color rotini for more color. I also used white wine vinegar and light-flavored olive oil instead of the regular vinegar and vegetable oil. I used left-over rotisserie chicken meat. The flavors combined nicely. I had to add a little more mayo the next day, as it became a little dry, but the flavor was a little stronger, and better, the next day. I want to try it with ham, too. Definitely a keeper recipe.
This pasta salad was quick and easy to make and delicious. I must say that it tasted better the next day as the flavors had blended. I did not use the celery (personal preference) but did use some celery salt. Thank you!
This was a delicious lunch, Karen. Very easy to throw together. I used left-over chicken and tossed in a few mushrooms that I needed to use up. The peas make it so Spring-y. Thanks for sharing this great recipe.
Karen, this salad is so good! It's mild and creamy, with a subtle flavor. I ommitted the meat cause I don't eat it, and it is wonderful. I will be making this again!
This salad is very tasty. I substituted 1/2 cup chopped onions for the minced onion and added 2 cups of frozen peas directly to my salad instead of cooking them. The salad turned out great.
This salad was perfect for my dinner today. I did everything the recipe suggested except I left out the meat and celery. I also ate mine warm.
Was easy to put together and the kids even liked it.
Took this to a cook out yesterday and there is maybe a serving left! I did add a few more veggies, like chopped carrots, and sliced radishes and also had some fresh cilantro sprinkled that in as well. Kids and adults loved it. Thanks for posting.
Very good, mild flavour. The peas were a nice addition. I made it with ham I wanted to get out of the fridge. Thanks for sharing!