Chicken Pasta Salad

I may come up with a better or different name for this later. Just something I threw together yesterday that I’m told I need to remember exactly how I made it to be able to make it again because the family loves it. It tastes even better today than it did yesterday now that the flavors have had time to meld further overnight.

1 package or box Rotini pasta

1 pat unsalted butter

1 cup shredded fully cooked chicken

1 cup sliced baby carrots

1 cup dried cranberry raisins

1/4 to 1/2 cup small cut broccoli florets

1 can sliced black olives, drained

1/4 cup crushed pecans

1/4 cup diced green onion

1/4 teaspoon celery seed

1/4 to 1/2 teaspoon ground black pepper, to taste

2 teaspoons onion powder

1 teaspoon garlic powder

1 Tablespoon paprika

1/2 cup mayo or Miracle Whip

4 tablespoons spicy brown mustard

Cook pasta per package directions, drain, and toss with butter.

Add ingredients ingredients in order given tossing after each addition.

Allow to cool for about half an hour, toss again, cover, and refrigerate 4 hours to overnight before serving.