Poppy Seed Chicken Pasta Salad

Cook pasta according to the package instructions. Drain and rinse with cold water to cool. 2. Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. 3. Stir almonds after 5 minutes. Allow to toast about 5 minutes longer or until the almonds are golden and fragrant. Remove from oven and allow almonds to cool then chop. Set aside. 4. While pasta is cooking and almonds are roasting, make dressing by whisking together all ingredients in a small bowl. Refrigerate until ready to use. 5. In a large bowl, combine the pasta, chicken, grapes, celery, onion and chopped almonds. 6. Pour the dressing over the pasta salad and gently toss to combine. Taste for and add more salt and pepper, if needed. Serve right away or refrigerate in a container with a lid for 1-2 hours or until ready to serve.