Sunset Pesto Salad

• 2 can Canned chicken (you can also use fresh chicken)
• 1 box Pastas (you can use Catelli gluten free!)
• 1 Orange bell pepper
• 1/2 packages Fresh mushrooms
• 1 Red onion
• 1 cup Diced cauliflower
• 1/2 packages Cherry tomatoes
• 3 tbsp Pesto
• 1 tbsp Italiano spices
• 1/2 cup Mayonaise
• 1 tbsp Relish

1. Cook the pastas as directed.
2. Meanwhile, slice the mushrooms, bell pepper, tomatoes and cauliflower.
3. Dice the onion.
4. Put all the vegetables into a large salad bowl.
5. Drain your pastas and rince them with cold water until they're cold.
6. Add to the bowl.
7. Dice your canned chicken.
8. Add to the salad.
9. Mix throughly and add mayo and pesto, then spices.
10. Let sit into the fridge for about 2 hours and enjoy :)

chicken, orange bell pepper, fresh mushrooms, red onion, cauliflower, tomatoes, pesto, mayonaise, relish

Taken from cookpad.com/us/recipes/338966-sunset-pesto-salad (may not work)