Creamy Poppyseed Pasta Salad

Today, I tried to shoot photos of the process of making this pasta salad... this is what I ended up with.  Hungry Jenna is not Patient Jenna.... And apparently hungry Jenna also speaks in the third person.  There are so many reasons I shouldn't be hungry.

How to make this pasta salad

Creamy Poppyseed Dressing

• 1/2 cup real mayonnaise
• 1/2 cup Greek yogurt
• 2 Tbs powdered sugar
• 1 Tbs apple cider vinegar
• 1/2 Tbs poppy seeds
• 1 Tbs water
• 1 tsp kosher salt

Pasta Salad

• 1 lb bow tie pasta
• 1 cup diced, cooked chicken or turkey
• 1/2 medium yellow onion, diced (I omit this because I passionately dislike raw onion... and more passionately dislike onion breath...)
•  2 stalks celery, chopped
• 1/3 cup pine nuts, toasted
• 1/2 cup dried cherries

1. Cook pasta according to package directions.  Drain, rinse with cool water, and set aside to cool.
2. In a small bowl, combine dressing ingredients, mix well.
3. Once pasta is cool, add turkey, onion, cherries, celery, and pine nuts.  Add dressing, stir well and serve.  Keeps well in the fridge for about a week.

Notes:

• Toasted slivered almonds can be subbed for pine nuts.
• To make the dressing dairy-free you can use 1 cup mayo and no yogurt.
• Champagne vinegar can be used in place of apple cider vinegar.