Chicken Pasta Salad

Chicken Pasta Salad

• 1 pound medium pasta shells
• 3 cups cooked chicken, diced or shredded and cooled — diced or shredded and cooled
• 2 cups mayonnaise, plus more as needed after chilling — plus more as needed after chilling
• 1 ½ cups celery, diced — diced
• ½ cup white onion, finely chopped — finely chopped
• 1 ½ cups cheddar or Colby cheese, diced — diced
• 3 hard-boiled eggs, chopped — chopped
• 1 tablespoon apple cider vinegar
• 2 teaspoons prepared yellow mustard
• 1 teaspoon salt, or to taste (optional) — or to taste
• ½ teaspoon black pepper, or to taste (optional) — or to taste

Garnish

• ground paprika, optional (optional) — optional
• chopped parsley, optional (optional) — chopped, optional
• coarsely ground black pepper, optional (optional) — coarsely ground, optional

1. Cook and Cool the Pasta: Bring a large pot of water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, according to the package directions until just tender but not mushy, usually 8 to 12 minutes. Drain the pasta in a colander and rinse under cold running water until completely cool. Shake the colander well and allow the shells to drain for 5 minutes.1 pound medium pasta shells
2. Combine the Base Ingredients: Place the cooled, well-drained pasta in a large mixing bowl. Add the cooked chicken, celery, onion, cheese, and chopped eggs. Toss gently with a large spoon or silicone spatula until evenly distributed.1 pound pasta shells, 3 cups chicken, 1½ cups celery, ½ cup onion, 1½ cups cheese, 3 eggs
3. Make and Add the Dressing: In a medium bowl, whisk the mayonnaise, apple cider vinegar, yellow mustard, salt, and black pepper for about 30 seconds, or until smooth and evenly blended. Pour the dressing over the pasta mixture. Fold gently for 1 to 2 minutes, scraping from the bottom of the bowl, until all the ingredients are evenly coated.2 cups mayonnaise, 1 tablespoon apple cider vinegar, 2 teaspoons yellow mustard, 1 teaspoon salt, ½ teaspoon black pepper
4. Chill: Cover the mixing bowl tightly and refrigerate for at least 1 hour, preferably 2 to 4 hours, so the salad becomes thoroughly chilled and the flavors have time to settle together.
5. Finish and Serve: Stir the salad gently from the bottom of the bowl. Taste and adjust the salt and pepper. If the pasta has absorbed enough dressing to make the salad seem dry, fold in a small spoonful of additional mayonnaise. Transfer to a serving bowl, garnish as desired, and serve cold.mayonnaise as needed; paprika, parsley, and coarsely ground black pepper, optional