Mom'S Homestyle Barilla® Gluten Free Macaroni Salad - cooking recipe

Ingredients

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

Preparation

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.