Christie's Chicken Pasta Salad

Today's promise for mom, from Psalm 112:
Light shines in the darkness for the godly. They are generous, compassionate, and righteous... They do not fear bad news; they confidently trust the Lord to care for them.

Thanks to all who have been lifting up Grandma Martha. She has begun daily radiation treatments (at 3:20 pm, mountain time, M-F) targeted on spots on her rib and vertebrae. Pray for the radiation to be effective, and according to mom's request, be praying that the Lord would heal her totally. That is our constant prayer.

(Pictured, Tooth Number Three!)
Life is getting busy again, as we're getting out the boxes and preparing for another move, on August 14, to the city near our village area. A vacant house rented by our colleagues will be available for our use (thank you, Lord!) and it looks like we may have a car to use in the short term.

Those of you who know me well know that packing is not my forte. You would think it would get easier with practice, but our lives seem to be getting more complicated (wonderfully complicated) as well. So pray for wisdom... this should be fun with a crawler, soon to be walker!

Today's recipe takes me back to special summer afternoons on the dock at the Miller's lake house. I hope it's still cantaloupe season!

I've had fun adapting it to meet the resources available here (honeydew works instead of cantaloupe, although not quite as sweet, and there is no ranch dressing to be found). So I've included our local adaptations. The chicken is really nice when sauted in a bit of garlic, ginger and soy sauce.

Grandma Christie's Stopwatch Pasta Salad
1 cup buttermilk dressing (you can use Dan’s dressing mix)
¼ cup mayonnaise
1 tsp. Beaumonde seasoning
½ tsp. salt
¼ tsp. pepper
2 cups corkscrew pasta (you can use a whole package, and increase dressing)
2 cups cooked chicken, cubed (Costco canned chicken breast are perfect)
1 ½ cups celery, sliced
¼ cup red onion, chopped
¼ cup green or red pepper, chopped (better yet, use the whole pepper)
1 cup seedless grapes, halved
1 cantaloupe, cut into chunks

Blend dressing ingredients and refrigerate overnight.

Cook pasta, drain and cool. Combine with remaining ingredients.
Add dressing, blending carefully. Refrigerate several hours to chill.

Rachel's dressing substitute (I use this instead of Beaumonde seasoning, dressing, and mayo in recipe:

Rachel's local adaptations: For dressing, use 3/4 c. yogurt, 3/4 c mayo, 1 T apple cider vinegar, 1 t Worschesire sauce, 1/4 t garlic powder, 2 t. mixed herb seasoning (I use Bragg's), 1/8 t pepper, salt to taste