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Cook the bowtie pasta according to package directions - it should be al dente, or still a little firm.
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Whisk together the mayonnaise, Caesar dressing, honey mustard, garlic powder and the kosher salt and pepper.
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Combine the bowtie pasta with the mayonnaise mixture, add the cooked chicken and refrigerate the mixture.
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Just before you serve the salad, stir in the diced red bell pepper, the tomato and the shredded carrots.
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Refrigerate again before serving on chilled plates.