Honey Mustard Chicken Pasta Salad

• 3 cups Pasta - Cooked And Drained
• 2 Tablespoons Balsamic Vinegar
• 1/2 cups Sweet Onion, Diced
• 1 Tablespoon Sugar
• 13 cups Olive Oil
• 3 Tablespoons Cranberry Honey Mustard
• 1 Tablespoon Sherry
• 2 whole Chicken Breasts, Cooked and Cubed
• 1/2 pints Grape Or Cherry Tomatoes
• 1 cup Cucumber, Cubed
• 1 cup Celery, Chopped
• 1/4 cups Kalamata Olives
• 13 cups Slivered Almonds
• 1/2 cups Shredded Carrots

1. Cook pasta and drain.
2. Run cold water over it to cool it, this also keeps it from sticking together.
3. I suggest small shells, rotini or bow tie pasta.
4. In a bowl, mix together the balsamic vinegar, onion, sugar, olive oil, cranberry honey mustard, and sherry to emulsify and set aside.
5. Combine all remaining ingredients in a large bowl and gently toss together.
6. Add the dressing gently tossing to combine and coat everything.
7. Cover and refrigerate until ready to serve.

balsamic vinegar, sweet onion, sugar, olive oil, honey, sherry, chicken breasts, pints, cucumber, celery, olives, carrots

Taken from tastykitchen.com/recipes/main-courses/honey-mustard-chicken-pasta-salad/ (may not work)