Cashew Chicken Rotini Salad
A creamy, fruity pasta salad with chicken, grapes, cranberries, and crunchy cashews.
Servings: 16 servings
Ingredients
- 16 oz rotini pasta
- 4 cup cooked chicken, cubed
- 1 cup seedless green grapes, halved
- 1 cup seedless red grapes, halved
- 5 oz dried cranberries
- 1 cup ranch salad dressing
- 3/4 cup mayonnaise
- 2 cup salted cashews
Instructions
- Cook the rotini according to package directions until al dente; drain and rinse under cold water until cool.
- In a large bowl, combine the cubed cooked chicken, halved green grapes, halved red grapes, and dried cranberries.
- Add the cooled rotini to the bowl with the chicken and fruit and toss gently to combine.
- In a small bowl, whisk together the ranch dressing and mayonnaise until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Just before serving, stir in the salted cashews.
Equipment
- Large Pot
- Colander
- Large Bowl
- Small Bowl
- Whisk
- Measuring Cups
Notes
- Rinsing the cooked pasta cools it and keeps it from sticking.
- You can make the salad the night before, but it may absorb some dressing.
- If preparing ahead, toss pasta with a little olive oil after rinsing to prevent sticking.
- Refrigerate leftovers in an airtight container.
- Pasta salad stored properly will last 3–5 days in the fridge.