1 (16 oz.) pkg. spiral pasta, cooked and drained
2 c. cubed cooked chicken
1 c. chopped celery
1/3 c. chopped onion
1 (10 oz.) pkg. frozen peas, thawed

Dressing:

1 (1 oz.) envelope Ranch dressing mix
2 c. (16 oz.) sour cream
1 c. mayonnaise
1 c. milk
3 tbsp. minced fresh dill or 1 tbsp. dill weed
1/2 tsp. garlic salt

In a large bowl, combine the first 5 ingredients. Mix well.

Combine dressing ingredients. Whisk until smooth. Pour over salad. Toss to coat. Cover and refrigerate for at least 2 hours.

Yield: 10 to 12 servings.