12 ounces rotini pasta

    1 1/2 pounds skinless, boneless chicken breast halves – cut into strips

    1/4 teaspoon lemon pepper

    1/4 teaspoon garlic powder

    4 ounces crumbled feta cheese

    4 roma (plum) tomato, diced

    1/4 cup Italian-style salad dressing

Directions

 

    12 hard boiled egg, cooled and peeled

    1/2 cup mayonnaise

    2 teaspoon dijon mustard

    1/2 teaspoon kosher salt

    1/4 teaspoon cayenne pepper

    1 pinch sugar

    1 red bell pepper

    1 yellow bell pepper

    1 green bell pepper

    1/2 teaspoon paprika, for garnish

Directions

1. Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.

2. In a medium bowl, combine yolks, mayonnaise, mustard, salt, cayenne pepper and sugar using a fork; stir to thoroughly combine.

3. Place the yolk mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.

4. For the boat sails, cut each bell pepper into 1-inch wide strips. Cut each strip into 1-inch squares and slice each square diagonally to make a triangle. Stick each sail upright into yolk mixture and sprinkle with paprika.

5. Chill for at least 1 hour in the refrigerator before serving.

    1 (8 ounce) package uncooked elbow macaroni

    3/4 cup mayonnaise

    2 tablespoons cider vinegar

    1 teaspoon sugar

    1 teaspoon kosher salt

    1/4 teaspoon white pepper

    1/4 cup green onions, sliced

    2 jalapeno peppers, seeded and chopped

Directions