Chicken and Cashew Pasta Salad

This Chicken and Cashew Pasta Salad is an easy, crowd-pleasing recipe made with simple ingredients and a creamy dressing. It's perfect for potlucks, gatherings, or anything in between.

Course lunch, Main Course, Side Dish

Cuisine American

Keyword cashews, chicken, chicken salad, pasta salad

Prep Time 15

Cook Time 25

Total Time 30

Servings

Calories 480kcal

Ingredients

16 ounces rotini pasta
4 cups cooked chicken cut into bite-sized pieces
20 ounces pineapple tidbits well drained
1½ cups sliced celery
¾ cup thinly sliced green onions
1 cup seedless red grapes halved
1 cup seedless green grapes halved
5 ounces dried cranberries
1 cup ranch dressing
¾ cup mayonnaise
2 teaspoons sugar
2 cups salted cashews
Salt and pepper to taste

Instructions

Cook the rotini in well-salted water according to the package directions until tender. Drain and rinse with cold water to stop the cooking process, then set aside to cool completely.
In a large bowl, add the chicken, pineapple, celery, green onions, grapes, and dried cranberries. Once the pasta has cooled, gently fold it into the chicken mixture until everything is evenly combined.
In a small bowl, whisk together the ranch dressing, mayonnaise, and sugar until smooth. Pour the dressing over the pasta salad and toss gently until everything is coated.
Cover and refrigerate for at least one hour to allow the flavors to come together. Right before serving, stir in the cashews and season with salt and pepper to taste.

Nutrition