Easter Salad

A simple favorite. This recipe has evolved from the basic tuna noodle salad, and now, after a few revisions, it has turned into a pasta salad worth eating!

Here is the base:
1/4 brown sugar (sometimes I substitute with agave)
1/c salad dressing (I like to use 1/2 c. Mayo & 1/2 c. Miracle Whip)
2 tsp. lemon juice
1 TB white vinegar
1/4 tsp. (or to taste) Spice Islands Beau Monde seasoning

Here is the rest:
2 c. cooked chicken, cut into chunks or 1 can tuna
2 c. shell noodles, cooked and chilled with cold water
1 c. celery, chopped
2 Tbls. sweet onion, chopped
1 c. cherry tomato's, sliced in half
1/2 c. frozen peas
1 c. chickpeas
2 c. spinach leaves, ripped and stems removed if desired

Try adding:
- Water chestnuts or cashews for crunch,
- Grapes for sweetness
- Shredded carrots for added color

Mix it all up and refrigerate for 1 hour.

Tips:
- Tastes best when made the day before.
- Add the spinach and cashews just before serving to avoid sogginess.
- Cook the chicken in chicken broth and season with lemon pepper.