Ingredients
1 (16 ounce) package rainbow rotini pasta
2 cups shredded cooked chicken meat
2 stalks celery, diced
1 red onion, diced
2 cups mayonnaise
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.
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