- 1 (16 ounce) package rainbow rotini pasta
- 2 cups shredded cooked chicken meat
- 2 stalks celery, diced
- 1 red onion, diced
- 2 cups mayonnaise
- salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
- Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.