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This Cashew Chicken Pasta Salad is a flavor-packed crowd pleaser that brings together creamy dressing tender pasta sweet fruit and salty crunch. It is the perfect dish for potlucks lunchboxes or an easy weeknight dinner
I have made this for so many family events and it always disappears fast. The contrast of sweet grapes and salty cashews keeps everyone coming back for seconds
Ingredients
- Rotini pasta adds shape and texture that holds dressing well
- Ranch dressing creamy base that gives it tang and richness
- Mayonnaise binds all ingredients and adds smooth mouthfeel
- Cooked chicken hearty protein base try rotisserie for convenience
- Pineapple tidbits add juicy sweetness canned or fresh work
- Celery brings a fresh crisp bite and balances the rich dressing
- Scallions offer mild onion flavor and brightness
- Red and green grapes provide color and natural sweetness
- Dried cranberries chewy and tart they enhance flavor layers
- Roasted and salted cashews give the perfect crunch and salt hit
Step-by-Step Instructions
- Boil the Pasta:
- Cook rotini in salted water until just al dente then drain and rinse under cold water to stop the cooking and cool it down for salad
- Prep the Produce and Chicken:
- Dice the cooked chicken halve the grapes slice celery and scallions and drain the pineapple so all components are ready to mix
- Make the Dressing:
- Whisk together the Ranch dressing and mayonnaise in a large mixing bowl until fully combined and smooth
- Combine Ingredients:
- Add chicken pineapple celery scallions grapes cranberries and cooked pasta into the dressing and gently toss until everything is well coated
- Chill the Salad:
- Cover and refrigerate the salad for one to two hours to allow flavors to meld and the salad to slightly firm up
- Add Cashews and Serve:
- Just before serving stir in the roasted cashews to maintain their crunch and give one final toss
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I always smile when I add the cashews right before serving. It reminds me of my aunt who used to sneak a handful before anyone else could get to them
Storage Tips
Keep leftovers refrigerated in an airtight container for up to three days. If it starts to dry out just stir in a spoonful of dressing before serving
Ingredient Substitutions
Try almonds if you are out of cashews or swap in Greek yogurt for some of the mayo if you want a lighter dressing. Golden raisins are also a sweet twist if cranberries are unavailable
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Serving Suggestions
Serve chilled with warm rolls or as a side to grilled meat. It pairs beautifully with lemon iced tea or a light chardonnay
Cultural Context
Pasta salads gained popularity in American picnics and potlucks in the 1980s for their convenience and versatility. This version blends Midwestern comfort food vibes with tropical fruit flair
Frequently Asked Questions About Recipes
- → Can I make cashew chicken pasta salad ahead of time?
Yes, you can prepare it ahead, but it's best served within 1-2 hours for maximum creaminess. Stir in cashews just before serving.
- → What type of chicken works best?
Diced cooked chicken breast or rotisserie chicken both work great. Just ensure it’s well-chilled before mixing.
- → Can I substitute cashews?
Yes, try almonds or chopped pecans as alternatives. Make sure they’re roasted and salted for best flavor balance.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to 4 days. Stir before serving as the dressing may settle or absorb.
- → Is this pasta salad sweet or savory?
It’s a perfect blend of both—sweet from the fruits and savory from the chicken and dressing. The cashews add a salty crunch.