I started with mayo (which I do not use very much) and Ken's Honey Mustard salad dressing, available at the local Woodman's supermarket. When I make a pasta salad, I mix all of the more durable ingredients with the dressing before tossing in the pasta and fragile items. It starts out looking gloppy and not particularly appetizing. Here it is with only chopped Vidalia, fresh cilantro, cracked pepper, and celery (which I also use rarely, but my partner likes it):
Oh, yeah. Ask me about wooden cutting boards versus any others to date!
This is the glop with the addition of chicken, water chestnuts, and halved red seedless grapes (sounds awful? tastes great!)
And, finally, plated with leaf lettuce, tomatoes, a handful of cashews and a few grissini. Shown here on Pinzon pasta bowls (as if you could tell).