Moms Homestyle Barilla® Gluten Free Macaroni Salad

Nothing beats a good macaroni salad–except maybe one that’s gluten free and with chunks of grilled chicken breast and chopped tomatoes.

INGRIDIENT

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

DIRECTION

Step: 1

Bring a large pot of water to a boil.

Step: 2

Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.

Step: 3

Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces.

Step: 4

Cook pasta according to package directions.

Step: 5

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.

Step: 6

Drain the pasta and toss with 1 tablespoon olive oil.

Step: 7

Once the pasta has slightly cooled, toss with the sauce and vegetables.

Step: 8

Top with grilled chicken & serve immediately - do not chill.

NUTRITION FACT

Per Serving: 751 calories; protein 28.5g; carbohydrates 90.1g; fat 30.8g; cholesterol 70.4mg; sodium 200mg.

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