Chicken Rotini Salad - cooking recipe

Ingredients

SALAD
2 eggs
4 ounces uncooked rotini pasta
2 cups frozen baby peas
2 cups cooked chicken, cubed
1 cup sliced carrot
DRESSING
3/4 cup mayonnaise
1/4 cup milk
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Place eggs in small saucepan; cover with cold water, bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
Meanwhile, cook rotini to desired doneness as directed on package, adding peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool.
In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
Serve immediately, or cover and refrigerate until serving time.