This Chicken Pasta Salad is made with rotini pasta, shredded chicken, dried cherries, crunchy celery, and California walnuts, topped with a sweet and tangy dressing.
10 minutes, 6 Servings
| ½ lb (Dry) | Rotini pasta noodles (tri-color if available) |
| ½ cup | Celery, finely chopped |
| 1 cup | Shredded chicken |
| ½ cup | Walnuts, finaly chopped |
| ½ cup | Dried cherries |
| ½ cup | Mayonnaise |
| 3 Tbsp | Apple cider vinegar |
| 1 tsp | Onion salt |
| ½ tsp | Garlic powder |
| 1 tsp | Ground mustard |
| 4 Tbsp | Sugar |
| ½ tsp | Salt |
| ½ Tbsp | Poppy seeds |
| 1. Cook rotini pasta (½ lb) in salted water until al dente. Drain and thoroughly rinse with cold water. |
| 2. In a large bowl, combine the pasta, celery (½ cup), shredded chicken (1 cup), walnuts (½ cup), dried cherries (½ cup), mayonnaise (½ cup), apple cider vinegar (3 Tbsp), onion salt (1 tsp), garlic powder (½ tsp), ground mustard (1 tsp), sugar (3 Tbsp), salt (½ tsp), and poppy seeds (½ Tbsp). |
| 3. In a separate smaller bowl, mix together the dressing ingredients: mayonnaise (½ cup), apple cider vinegar (¼ cup), onion salt (1 tsp), garlic powder (½ tsp), ground mustard (1 tsp), sugar (3 Tbsp), salt (½ tsp), and poppy seeds (½ Tbsp). |
| 4. When ready to serve, pour the dressing over the pasta salad and mix well. |
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