Chicken Cashew Pasta Salad

Start with a pile of pasta and toss it with juicy chunks of chicken, crisp celery and grapes that burst with every bite. Add sweet pineapple tidbits and chewy dried cranberries, and you’ve built a salad that’s as much about texture as it is about flavor: cool and creamy, but with enough crunch to keep things interesting. The dressing? A tangy, rich blend of ranch dressing and mayonnaise that envelops every noodle like a cozy coat.

What seals the deal, though, are the salty, buttery cashews. Added at the last minute, they don’t just complement the sweetness of the fruit; they snap against the softness of the pasta. Chicken cashew pasta salad might sound retro, but this version is smartly balanced, satisfyingly hearty and practically designed for second helpings.

Chicken Cashew Pasta Salad Ingredients

• Pasta: Spiral or rotini pastas are best for pasta salad recipes. They hold onto lighter sauces and dressings easily, and their smaller shape allows them to be arranged nicely with vegetables, meat and cheese.
• Cubed cooked chicken: I love to buy the best rotisserie chicken from the grocery store to make this recipe super quick and easy. This is a great leftover chicken recipe, too!
• Pineapple tidbits: Sweet, juicy and slightly crunchy, pineapple tidbits is the unexpected ingredient that brings a lot of flavor. Be sure you’re buying tidbits. If only canned pineapple rings or fresh pineapples are available, cut them into little pieces.
• Sliced celery: Sliced celery adds a lovely crunch and green hue to this pasta salad. Wash the celery well first, then slice it for the salad.
• Thinly sliced green onions: Chopped scallions add a pretty pop of green and a lovely pungency to the salad, keeping it from leaning too sweet.
• Seedless red and green grapes: It’s imperative you use seedless grapes here. The seeds would totally throw off the texture and make the pasta salad unpleasant to eat. Also, wash the grapes properly—they’re on the dirty dozen list!
• Dried cranberries: Dried cranberries add a nice pop of sweetness and sticky, chewy bite. Feel free to give them a quick chop if you think they need it.
• Ranch salad dressing: Store-bought ranch dressing is easiest here, but homemade always tastes best. Prep a ranch dressing mix to have on hand whenever, or make a full ranch dressing for the fridge.
• Mayonnaise: With the ranch dressing, mayonnaise creates a tangy richness while moistening and binding the salad.
• Salted cashews: Salted cashews cut some of the sweetness from the grapes, pineapple and cranberries. I love the crunchy texture they add.

Directions

Step 1: Cook the pasta

Cook 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.

Step 2: Combine 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.

Step 3: Make 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.

Recipe Variations

• Toast the nuts: I love to toast the nuts beforehand to bring out their nutty sweetness and make them a little crunchier. Keep an eye on them, though; they’ll turn before you know it. Be ready!
• Use almonds instead: Almonds are a little milder than cashews, but still pair with the sweet and savory flavors really well. Use them here instead if you prefer.
• Try another dried fruit: Worried that cranberries are a little too wintery for your summery pasta salad? Trade them for juicy golden raisins.
• Make it gluten free: If you’re feeding someone who maintains a gluten-free diet, use the best gluten-free pasta brand instead, and make sure all other packaged ingredients are gluten free. Whenever I cook gluten-free pasta, I always do a quick taste test two minutes sooner than the box’s suggested cooking time. You want the pasta to be al dente!

How to Store Chicken Cashew Pasta Salad

Store any leftover chicken cashew pasta salad in a food storage container in the refrigerator. It will stay fresh for up to four days. Give the salad a good stir before dishing it out again.

Can you make chicken cashew pasta salad ahead of time?

Chicken cashew pasta salad will be safe to eat for up to four days, though for the best texture you should limit yourself to making it a day in advance. To keep the cashews crisp, wait until right before serving the salad to stir them in.

Chicken Cashew Pasta Salad Tips

Can you use rotisserie chicken in chicken cashew pasta salad?

Yes, you can use store-bought rotisserie chicken in chicken cashew pasta salad to save time; just remove the skin and cube the meat before adding it to the mix.

What can you serve with chicken cashew pasta salad?

Serve chicken cashew pasta salad with a slice of crusty bread, a cup of homemade soup or a simple green salad to round out the meal. It’s also the perfect potluck side for burgers, ribs, hot dogs and grilled steak.