Kitchen Sink Macaroni Salad (with zucchini)

Yes, I'm determined to prove zucchini (and you) deserves more than bread.

I took the original recipe from Mr. Food, and then totally substituted stuff I can/like to eat. The only thing I didn't change is the peas and I didn't actually add them to my first try because I don't have any at the moment. The original called for salami instead of chicken and that probably is why you only add a teaspoon of salt. I didn't salt the chicken, so I'll up that a bit next time, too. I also used more than 1 cup of everything, but I guarantee this Turtle will eat every bite. Nom-nom.

Serves: 10

Chilling Time: 2 hr

Cooking Time: 15 min

What You'll Need:

1 (16-ounce) package pasta, cooked according to package directions, rinsed, and cooled

1 cup diced chicken

1 cup diced mozzarella cheese

1 cup frozen peas, thawed

1 cup chopped zucchini

1 cup diced celery

1/2 cup diced red onion

1 cup greek yogurt

2 teaspoons seasoning (I used Pampered Chef's Chili Lime Rub but I might try onion soup mix or Hidden Valley Ranch packets next time)

1 teaspoon salt

1/2 teaspoon black pepper

What To Do:

In a large bowl, combine pasta, chicken, cheese, peas, olives, celery, and onion.

In a small bowl, combine mayonnaise, dry mustard, salt, and pepper; mix well.

Stir into pasta mixture; cover.

Refrigerate at least 2 hours, or until ready to serve.

Even Howard from the Mr. Food test kitchen allows that this recipe is made for substituting, so have fun and add what you like.