Little Nancy's Pasta Salad with Fruit and Chicken recipe
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Ingredients
- 1 pound uncooked tri-color rotini pasta 1 pound cooked chicken, diced 1 pound seedless red grapes, halved 2 stalks celery, thinly sliced horizontally 2 (8 ounce) cans mandarin oranges, drained and liquid reserved 1 (8 ounce) can water chestnuts, drained and sliced 1 cup chopped cashews 1 sprig fresh mint leaves, chopped, or to taste 1 pinch cinnamon, or to taste 2 (8 ounce) containers mandarin orange-flavored whipped yogurt 1 cup mayonnaise 1 tablespoon chicken bouillon granules
Nutrition Info
- 638.4 caloriescarbohydrate: 55.9 gcholesterol: 59.3 mgfat: 36.8 gfiber: 3.1 gprotein: 23.5 gsaturatedFat: 7.1 gservingSize: -sodium: 473.9 mgsugar: 28.6 gtransFat: : -unsaturatedFat: : -
Directions Little Nancy's Pasta Salad with Fruit and Chicken
Directions
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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.
Combine cooked pasta, chicken, grapes, celery, oranges, water chestnuts, cashews, mint leaves, and cinnamon in a large bowl.
Mix yogurt, mayonnaise, and chicken bouillon for dressing together in a bowl until well blended. Pour dressing over pasta salad and toss lightly until all ingredients are coated. Refrigerate at least 15 minutes.