Nothing surpasses a delicious macaroni salad, unless it happens to be gluten free, contain grilled chicken breast chunks, and have chopped tomatoes.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) box Barilla® Gluten Free Elbows
- 2 boneless, skinless chicken breast halves
- salt and pepper to taste
- 2 tablespoons olive oil, divided
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon celery seed
- ½ cup diced celery
- 3 large tomatoes, diced
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.
- Grill the chicken about 4 minutes per side or until fully cooked – set aside to cool. Cut into bite-size pieces.
- Cook pasta according to package directions.
- In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed – stir to combine. Then, season with salt and pepper to taste.
- Drain the pasta and toss with 1 tablespoon olive oil.
- Once the pasta has slightly cooled, toss with the sauce and vegetables.
- Top with grilled chicken & serve immediately – do not chill.
Nutrition Facts
| Calories | 751 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 200 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |