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Summer Rigatoni Salad

ChickenPastaStove-Top

Time: 1 hour 30 minutes

Yield: 12 servings

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About

Summer Rigatoni Salad walks a delicate line between sweet and savory, but it pulls out the high-wire act with aplomb! The tender pasta, the creamy and tangy ranch dressing, and the savory chicken are all pulling for the savory side of things, but the juicy grapes and tropical pineapple bits? That's all sweet, all the way! No matter whether you're a savory or a sweet person, you'll find something to love in this Summer Rigatoni Salad.

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Ingredients

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

Directions

Step 1 -In a large pot of salted, boiling water, add the pasta and cook it to al dente, according to the package directions.

Step 2 -In a large bowl, add the chicken, the pineapple, the celery, the green onions, the red grapes, the green grapes, and the cranberries and stir to combine.

Step 3 -Drain the pasta and rinse it under cold water.

Step 4 -Add the pasta to the chicken mixture and stir to combine.

Step 5 -In a small bowl, add the ranch dressing and the mayonnaise and whisk to combine.

Step 6 -Pour the ranch mixture over the pasta mixture and toss to coat.

Step 7 -Cover the bowl and refrigerate it for at least 1 hour.

Step 8 -Add the cashews to the pasta mixture just before serving and stir to combine.

Step 9 -Serve.

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