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10 minutes
10 minutes
20 minutes
- 1 (16 ounce) package rainbow rotini pasta
- 2 cups shredded cooked chicken meat
- 2 stalks celery, diced
- 1 red onion, diced
- 2 cups mayonnaise
- Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 to 10 minutes. Drain and rinse with cold water to cool.
- In a large bowl, combine chicken, celery, onion, and mayonnaise. Gently mix in cold pasta, then season with salt and pepper to taste. Chill in the refrigerator for an hour before serving.
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