Ingredients
Cooked and cooled pasta; bow ties, shells, macaroni, whatever suits you
Sliced carrots
Finely chopped celery
Chopped red onion
Any other vegetable desired, chopped into site sized nibbles
Cooked chicken (we use Costco or Haggens roasted cooked chicken) remove and discard skin, chop into bite size nibbles
Bite size chunks of cheese (we like Havarti)
Dried cranberries
Blue Cheese Vinaigrette (we mix together Maries and Litehouse)
Preparation
In a large bowl mix together first 7 ingredients. Combine with Blue Cheese Vinaigrette. Cover and refrigerate at least 4 hours or overnight.
In a small separate bowl place dried cranberries and add Blue Cheese Vinaigrette just to cover the cranberries. Cover and refrigerate at least 4 hours or overnight.
Just before serving sprinkle the cranberries and the dressing over the salad and serve.
Refrigerate covered leftovers for up to 3 days.
