Summer Chicken Pasta Salad in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a boil. Add the rotini and cook for 2 minutes less than the package instructions.
2. Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process and remove excess starch.
3. Ensure your cubed chicken is cooled to room temperature.
4. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, mustard, and garlic powder until the mixture is smooth and pale.
5. Finely dice the celery, red onion, bell pepper, and carrots into sizes roughly the same as the pasta spirals.
6. Combine the chilled pasta, cooled chicken, and diced vegetables in a large mixing bowl.
7. Pour the dressing over the mixture and gently fold the ingredients together until every spiral is coated.
8. Stir in the fresh parsley and season with salt and black pepper to taste.