Bowtie Pasta Salad with Chicken, Grapes and Peas

1 box (12 ounces) bowtie-shaped pasta

1 cup light mayonnaise

1 tablespoon #8220;country Dijon mustard (see note)

frac12; teaspoon celery salt

frac12; teaspoon ground black pepper

2 cups cooked chicken cubes (about 6 ounces)

frac12; cup thinly sliced celery

1 cup frozen green peas, rinsed under cool water and drained

1 cup red grapes, sliced in half

Cook the pasta according to package directions.

While the pasta cooks, in a large mixing bowl, whisk together the mayonnaise, mustard, celery salt and black pepper. Add the chicken, celery, peas and grapes. When the pasta is done, drain and rinse under cool water. Shake the colander to remove as much water as possible. Add to the bowl, and mix until all the ingredients are well coated with sauce. Taste and adjust seasoning according to preference.

Serve immediately or refrigerate until ready to serve, up to two days. (After refrigerating, you may need to add a tablespoon or two more mayonnaise, as pasta tends to soak up sauce.)

Serves six.

Cook's note: Country Dijon mustard is course-ground Dijon-style mustard. Grainy brown mustard or regular Dijon can also be used.

Nutrtion values per serving: 408 calories (34 percent from fat), 15 g fat (2.5 g saturated), 51 g carbohydrates, 3 g fiber, 17 g protein, 36 mg cholesterol, 467 mg sodium.