Grilled Honey Mustard Chicken Pasta Salad

1 lb of whole grain pasta (I used Eden Organic Kamut Vegetable Spirals)
1.5 grilled organic chicken breasts, cubed
3 slices of coarsely chopped and cooked uncured bacon (I use applewood smoked)
6 hardboiled, coarsely chopped organic eggs

Handful of organic grape tomatoes, halved
Few cups of fresh organic baby spinach
1 organic red bell pepper, chopped coarsely
1 organic green bell pepper, chopped coarsely
2 large stalks of organic celery, chopped coarsely
1/2 organic yellow onion, chopped coarsely
1 can organic pineapple chunks (drain & save juice for dressing)
1 cup shredded organic cheddar cheese

Dressing:
1 cup light mayo
2 tbsp yellow mustard
2 tbsp raw organic honey
Organic pineapple juice (from above)
1 tbsp organic extra virgin olive oil
1/2 cup of organic fat free milk
Black pepper to taste
2 tbsp dried basil
2 tbsp dried onion flakes
1 tbsp garlic powder
2 tbsp dried parsley

You can add or subtract any of the vegetable ingredients to your taste. I recommend using organic ingredients whenever possible to get the most nutrients out of your food.

Cook the bacon and set aside to cool. Grill the chicken and set aside to cool. Cook the pasta al dente and run under cold water until cool. Hard boil the eggs and cool under cold water.

In a large bowl, whisk all of the dressing ingredients until thoroughly mixed and emulsified. Add in all the vegetables and pineapple. Lightly mix in the cooled chicken, bacon, eggs, and cheese. Lightly fold in the pasta. Cool in refrigerator until ready to serve.

Serving Size: Makes 24 1/2 cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user KEL_MB.