Fruity Cashew Chicken Pasta Salad

A glass bowl of pasta salad with chicken grapes and pineapple

Fruity Cashew Chicken Pasta Salad

If you're looking for a refreshing twist on classic pasta salad - this Fruity Cashew Chicken Pasta Salad is about to become a new favorite. Packed with spiral pasta, tender chicken, juicy fruit, crunchy cashews, and a creamy sweet pineapple juice dressing.

Course Salad

Cuisine American

Keyword chicken pasta salad with fruit, fruity cashew chicken pasta salad

Prep Time 30

Cook Time 8

Total Time 38

Servings

Calories 438kcal

Author Jessica

Ingredients

Fruity Cashew Chicken Pasta Salad

1 box (16 oz) rotini pasta
3 cups cooked chopped chicken
1 can (20 oz) pineapple tidbits (drained, reserve the juice from the can)
1 cup finely diced celery
1 cup halved red seedless grapes
1 cup halved green seedless grapes
1 cup thinly sliced green onions (about 2 bunches green onion)
2 cups lightly salted cashew halves & pieces

Creamy Pineapple Dressing

1 cup ranch dressing
1 cup mayonnaise
1/3 cup reserved pineapple juice
½ teaspoon kosher salt (more or less to taste)

Instructions

Bring a large pot of salted water to a boil over hight heat. Cook the pasta according to the package instructions, to your desired texture; either al dente or softer (I prefer softer). When the pasta is done, drain the pasta in a colander and rinse it under cold water. Set aside for later.
1 box (16 oz) rotini pasta
In a large mixing bowl, add the chopped chicken, drained pineapple tidbits (reserve the juice from the can), celery, grapes, green onions, and cashews. Stir together to combine.
3 cups cooked chopped chicken, 1 can (20 oz) pineapple tidbits, 1 cup finely diced celery, 1 cup halved red seedless grapes, 1 cup halved green seedless grapes, 1 cup thinly sliced green onions, 2 cups lightly salted cashew halves & pieces
In a separate smaller mixing bowl, whisk together all the ingredients for the creamy pineapple dressing.
1 cup ranch dressing, 1 cup mayonnaise, 1/3 cup reserved pineapple juice, ½ teaspoon kosher salt
Add the dressing into the larger bowl along with the drained and slightly cooled cooked rotini pasta. Stir everything together until it's well combined.
The salad can be served right away, but for best results, cover the bowl with a lid or plastic wrap and refrigerate for up to 4-6 hours before serving. The salad is best served chilled once it has had time to chill and the flavors to blend together.

Notes

This recipe makes about 16 cups. The nutrition information is for 1 cup of the pasta salad.
Make sure you use a ranch salad dressing that you love the taste of - I really like the Olive Garden Parmesan Ranch or the refrigerated ranch dressings that you will find in the refrigerated produce area.
Coleslaw dressing is another option instead of ranch dressing. Look for the cold refrigerated coleslaw dressing in the produce area for the best taste.
I prefer full-fat mayonnaise for the best taste and thick creamy texture; however, any mayo can be used such as lite, olive oil, etc.
Use the cashews halves and pieces and if you want them chopped up smaller, you can, but I wouldn't make them into crumbs. You want some texture and chunks from the cashews.
As with any pasta salad the longer it's in the fridge the more the pasta will soak up the dressing, which can cause it to dry out. Either add addiotnal mayo, ranch dressing, or reserve the remaining pineapple juice to moisten back up the leftovers.
This pasta is best served chilled after it has had time to get cold and the flavors to blend. I recommend refrigerating it for up to 4-6 hours before serving, give it a good stir, and add additional pineapple juice, mayo, or dressing if needed. I like to make the morning of and then let it refrigerate all day until that evening.

Nutrition