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Ingredients

1 (12 ounce) box Barilla® Gluten Free Elbows 2 boneless, skinless chicken breast halves salt and pepper to taste 2 tablespoons olive oil, divided ½ cup mayonnaise ½ cup sour cream 3 tablespoons red wine vinegar 2 tablespoons sugar 1 tablespoon celery seed ½ cup diced celery 3 large tomatoes, diced

Nutrition Info

751.3 calories carbohydrate: 90.1 g cholesterol: 70.4 mg fat: 30.8 g fiber: 2.5 g protein: 28.5 g saturatedFat: 6.9 g servingSize: - sodium: 200 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Bring a large pot of water to a boil.
Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.
Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces.
Cook pasta according to package directions.
In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste.
Drain the pasta and toss with 1 tablespoon olive oil.
Once the pasta has slightly cooled, toss with the sauce and vegetables.
Top with grilled chicken & serve immediately - do not chill.

6 servings

Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.