Fruity Pasta Salad

2 cups mayonnaise

1 tsp. minced garlic (I used 1/4 tsp. garlic powder)

1/2 tsp. celery seed

1/2 cup honey

1 tsp. salt

1/2 tsp. pepper

2 to 3 chicken breasts, cooked & diced OR 1 large can well-drained chicken

1 (16-oz.) pkg. tri-colored pasta

2 (15-oz.) cans mandarin oranges, drained (I only used one & for us that was enough)

1/4 lb. sugar snap peas, sliced diagonally

1/2 cup chopped green onions

chow mein noodles (I didn't use these either because I've never liked these things)

In a medium-sized bowl, mix the mayonnaise, garlic, celery seed, honey, salt and pepper together.  Cover and place in the refrigerator.  Cook the chicken in a pan, then dice and place in a large bowl.  While the chicken is cooking, cook the pasta, then drain and add to chicken.  Add the mandarin oranges, sugar snap peas, green onions, and mayonnaise sauce to the bowl.  Gently mix together until everything is covered with the sauce.  Refrigerate for one hour before serving.  Top with chow mein noodles.  Serves 12.

Just as a heads-up, this is one of the least kid-friendly recipes I've tried lately.  I made this for dinner one night last week & my kids both said they hated it, and even Tyler said it was just OK.  But I thought it was really great.  The next time I make this I'll most likely take it to a family or ward get-together so that more adults can try it.  :)  I got this recipe from a book by Josi S. Kilpack called Key Lime Pie.  I've been loving her culinary mystery series, not just because they're fun to read but because of all the recipes she includes in each novel.