Creamy Chicken Pasta Salad
sweet and tangy; perfect for a crowd–half it for a more manageable amount
Ingredients
For salad:
- 1 pound farfalle (bowtie) pasta
- 1 pound rotini pasta tricolor
- 2-4 cups chicken, cooked and diced optional, but makes it heartier
- 2 cups red grapes, halved
- 1 cup celery, diced
- 1 cup carrots, shredded or diced
- 4-6 green onions, sliced. Include both white and green parts.
- 20oz can pineapple tidbits (reserve juice for the apples)
- 1-2 apples, unpeeled and diced toss in pineapple juice so they don't brown
- 1/2-1 cup craisins or golden raisins
- 1-2 cups cashews (Add these in just before serving so they don't get slimy)
For dressing:
- 1/2 – 1 cup mayonnaise (or sub in Greek Yogurt)
- 2 TBS apple cider vinegar
- 2 TBS sugar
Add to taste:
- granulated garlic
- dried dill
- salt & pepper
Instructions
- Cook and drain pasta.
- Place on cookie sheet to cool.
- Mix dressing ingredients together until smooth. Adjust seasonings as needed.
- Mix chilled pasta and remaining ingredients together.
- Return to fridge
For serving:
- The pasta absorbs the dressing as it sits so I often hold back a portion of the dressing to add just before serving.
- Sprinkle in some cashews for extra crunch. If you make the full recipe, only mix the nuts into the portion you will consume immediately.
Notes
You can use Greek yogurt or sour cream in place of some (or all) of the mayo. You may want more dressing depending on how saucy you want it. You can increase the dressing, just keep the ratio the same for the vinegar and sugar. The original recipe called for 1 bottle of coleslaw dressing plus 1-2 c mayonnaise. It was very good but VERY high in calories. This version is healthier and still very good! In my family, we debate whether this or the Perfect Pasta Salad is better. I prefer a savory pasta salad, but this one IS really good. I like to serve this with a fresh roll and some fruit. Enjoy!