Ingredients
12
12 servings
- •1 (16 ounce) package rotini pasta
- •4 cups cubed cooked chicken
- •1 (20 ounce) can pineapple tidbits, drained
- •1 ½ cups sliced celery
- •1 cup seedless green grapes, halved
- •1 cup seedless red grapes, halved
- •½ cup Onions, spring or scallions (includes tops and bulb), raw
- •1 (6 ounce) package dried cranberries
- •1 cup ranch dressing
- •⅔ cup mayonnaise
- •2 cups cashews
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
- Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
- Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
- Refrigerate for at least 1 hour before serving.
Nutritional Facts
Per 12 servings
- Calories: 629
- Carbohydrate: 62g
- Fat: 33g
- Fiber: 4g
- Protein: 24g
- Sugar: 24g
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