Chicken Pasta Picnic Bowl
|Elbow macaroni||8 Ounce|
|Frozen peas and carrots||10 Ounce|
|Diced cooked chicken||2 Cup (32 tbs)|
|Diced cheddar cheese||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||1⁄3 Cup (5.33 tbs)|
|Leaf marjoram||1⁄2 Teaspoon, crumbled|
|Dry mustard||1⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Chopped green onion||2 Tablespoon|
Cook macaroni following label directions; drain; rinse in cold water and drain again.
Cook peas and carrots, following package directions, until barely tender.
Drain; cool, then add to macaroni in large bowl.
Add chicken, cheese and celery.
Combine remaining ingredients in jar with tight fitting lid; shake vigorously until blended.
Pour dressing over macaroni mixture; toss well.
Chill several hours or overnight.
Serve with crisp lettuce and garnish with tomatoes, if you wish.