Chicken Cashew Pasta Salad

A tangy ranch-mayo dressing ties together sweet fruit, savory chicken and buttery cashews in this chicken cashew pasta salad.

📝 Ingredients

• 1 package (16 ounces) spiral or rotini pasta
• 4 cups cubed cooked chicken
• 1 can (20 ounces) pineapple tidbits, drained
• 1-1/2 cups sliced celery
• 3/4 cup thinly sliced green onions
• 1 cup seedless red grapes
• 1 cup seedless green grapes
• 1 package (5 ounces) dried cranberries
• 1 cup ranch salad dressing
• 3/4 cup mayonnaise
• 2 cups salted cashews

👨‍🍳 Instructions

1. 1Cook the pasta according to the package directions. Editor's Tip: For the integrity of the salad, the pasta should be al dente. I always like to taste the pasta a few minutes before the box's suggested cooking time to make sure I get it right.
2. 2Combine the salad ingredients: Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Strain the pasta and rinse it in cold water. Then, stir the pasta into the chicken mixture.
3. 3Make the dressing: In a small bowl, whisk the ranch dressing and mayonnaise. Pour the dressing mixture over the salad, and toss to coat it. Cover and refrigerate the salad for at least one hour. Just before serving the salad, stir in the cashews.