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St. Louis Horseradish Salad

(1 Votes)

We don't know why it's called St. Louis, but we do know that it has zip! What a nice touch of novelty!

What You'll Need:
  • 1 pound rigatoni or other medium pasta shape
  • 1 pound skinless cooked chicken, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar
  • 2 teaspoons dried dillweed
  • 3 celery stalks, chopped
  • 1 cup sliced mushrooms
  • 2 scallions, chopped
  • 3 tablespoons Dijon-style mustard
  • 2 tablespoons prepared horseradish
  • 5 tablespoons vegetable oil
  • 4 tablespoons white vinegar
What To Do:
  1. In a large pot of boiling salted water, cook pasta to desired doneness; drain and place in a large bowl.
     
  2. Add chicken to pasta, season with salt, pepper, sugar, and dillweed, and then combine with celery, mushrooms and scallions.
     
  3. In a small bowl, combine mustard, horseradish, vegetable oil, and vinegar.
     
  4. Add to pasta and toss gently.
     
  5. Serve immediately or refrigerate and serve chilled.
     

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