Zesty Chicken Pasta Salad with Tangy Mayo Dressing

1.Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

2.In a large mixing bowl, combine the cooked and cooled pasta, shredded chicken, and halved cherry tomatoes.

3.In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, black pepper, and salt until smooth and well combined.

4.Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.

5.Add the chopped parsley and toss again to incorporate.

6.Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.