Fresh Fruity Chicken Pasta Salad Recipes

FRUITED CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, oranges and grapes. Drain and rinse pasta with cold water; add to chicken mixture. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour before serving.Easy Asian Noodles: Substitute 8 ounces uncooked thin spaghetti for bow tie pasta, adding a 10-ounce package of julienned carrots and 1/2 pound sugar snap peas during last minute of cooking. Drain; add chicken, oranges and 1/2 cup stir-fry sauce.

FRESH FRUITY CHICKEN PASTA SALAD

Steps:

• Cook the bowtie pasta to al dente according to package directions. Drain and rinse with cold water. Set aside.
• Mix the egg, orange juice, honey, lemon juice and nutmeg in a small saucepan. Cook, stirring constantly, over medium heat until slightly thickened, about 4 minutes. Remove from heat and set aside.
• Combine the melon, chicken, celery, grapes, walnuts, and bowtie pasta in a large bowl. Toss until well mixed. Pour the dressing over the salad and toss until evenly distributed.
• Cover and chill in the refrigerator for at least 2 hours. Serve cold.

FRUITY PASTA SALAD WITH HERBS

Steps:

• 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 set aside.
• Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
• Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
• Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.

LITTLE NANCY'S PASTA SALAD WITH FRUIT AND CHICKEN

Steps:

• 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.

CHICKEN ALFREDO PASTA SALAD

Steps:

• In 3-quart saucepan, cook pasta as directed on box. Drain; rinse with cold water to cool.
• In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumber and basil in serving bowl. Add Alfredo mixture; toss to evenly coat. Sprinkle with topping from packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.