Gluten-Free Egg-Free Soy-Free Curried Chicken Pasta Salad

It is July in Chicago which means it is hot. Hot weather means that I do not have any interest in cooking or even eating hot food. It means that I am planning more events and activities like picnics in the parks that require chilled portable foods. This means that I am looking to increase my portfolio of pasta salads.

What I like about a salad like this one is that it can be a side dish on its own, or a main dish when put over lettuce. You can make it vegan by swapping chick peas for the chicken. Just about everybody likes it and the bright yellow color is festive and summery.

This recipe came about as I was trying to put something together for our annual 4th of July celebration. I needed something fast that preferably did not use any ingredients not currently in my refrigerator. I used spirals because they hold the sauce better and because they are available as a fresh pasta at my grocery store.

Ingredients
4 cups cooked gluten free pasta
2/3 to 3/4 cup Earth Balance Mindful Mayo brand Mayonnaise (it is the only one I have found that is free of all the allergens)
4 teaspoons curry powder
2/3 cup sliced grapes
2/3 cup celery (chopped into about a 1/4 inch dice)
1 cup chopped onion
1 1/2 cups shredded cooked chicken thighs

Equipment
Paring knife and cutting board
Measuring cups and spoons
Large bowl, preferably with a lid, for mixing

Instructions
Cook pasta if necessary and chill with ice cubes or cold water
While pasta is cooking slice the grapes in half
Chop celery, onions, and chicken
Mix everything except the pasta in a large bowl.
Add the pasta
Chill and serve

Note that the longer it sits the more the flavors blend and also the more that the mayonnaise gets absorbed by the pasta. If you want a creamier salad you can add either more mayo or a little water to the final product.