Wagon Wheel Chicken Salad

• 4 cups shredded roasted chicken breast
• 1 pint grape tomatoes, halved
• 1 (10 ounce) package frozen green peas, thawed
• 2 stalks celery, chopped
• 14 cup chopped green onion
• 3 cups wagon wheel macaroni
• 1 tablespoon extra virgin olive oil
• 12 cup freshly grated parmesan cheese
• 14 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• 12 teaspoon salt
• fresh ground black pepper
• 12 cup extra virgin olive oil

1. Add the shredded chicken to a large bowl.
2. Add in the tomatoes, peas, celery, and green onion (if not serving immediately, add the peas just before serving).
3. Cook pasta per package directions; drain pasta and toss with oil.
4. Add parmesan to the pasta; toss to coat.
5. When the pasta is cooled to room temperature, add it to the chicken mixture.
6. To make the dressing: whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl.
7. Add in the olive oil, whisking until it is incorporated.
8. Pour the dressing over the salad; toss gently but thoroughly.
9. Cover and refrigerate for up to 8 hours; serve chilled.

chicken breast, grape tomatoes, green peas, stalks celery, green onion, wagon wheel macaroni, extra virgin olive oil, parmesan cheese, red wine vinegar, mustard, garlic, salt, fresh ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/wagon-wheel-chicken-salad-168431 (may not work)