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Independence Day Pasta Salad


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  • 8 ounces elbow macaroni, uncooked
  • 1 cup celery, chopped
  • l small cucumber, seeded and sliced small
  • 10 cherry tomatoes, quartered
  • 1/3 cup radishes, sliced thin and quartered
  • 1/3 cup green bell pepper, chopped
  • 1/4 cup green onion, chopped (green part)
  • Chicken
  • 1 cup mayo
  • 1 Tbsp. Bills Best Chik-Nish seasoning
  • l tsp. prepared mustard
  • 1 tsp. seasoned salt
  • 1 tsp. dillweed


Servings 15
Adapted from


Step 1

Cook macaroni according to package directions; drain and rinse with cold water. Set aside in large mixing bowl. Prepare next six ingredients and add to macaroni.

In a medium bowl stir together chicken, mayo and seasonings, mixing well. Add to macaroni and toss evenly coating all. Serve cold.


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