A tangy ranch-mayo dressing ties together sweet fruit, savory chicken and buttery cashews in this chicken cashew pasta salad, an upgraded take on a potluck classic.
Chicken Cashew Pasta Salad
Updated on Jul. 23, 2025
Start with a pile of pasta and toss it with juicy chunks of chicken, crisp celery and grapes that burst with every bite. Add sweet pineapple tidbits and chewy dried cranberries, and you’ve built a salad that’s as much about texture as it is about flavor—cool and creamy, but with enough crunch to keep things interesting. The dressing? A tangy, rich blend of ranch dressing and mayonnaise that wraps around every noodle like a cozy coat.
What seals the deal, though, are the cashews. Salty, buttery and added at the last minute, they don’t just complement the sweetness of the fruit—they snap against the softness of the pasta in a way that’s borderline addictive. Chicken cashew pasta salad might sound retro, but this version is smartly balanced, satisfyingly hearty and practically designed for second helpings.
Chicken Cashew Pasta Salad Ingredients
- Spiral or rotini pasta
- Cubed cooked chicken
- Pineapple tidbits
- Sliced celery
- Thinly sliced green onions
- Seedless red and green grapes
- Dried cranberries
- Ranch salad dressing
- Mayonnaise
- Salted cashews
Directions
Step 1: Cook the pasta
Cook the pasta according to the package directions.
Step 2: Combine the salad ingredients
Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries.
Drain the pasta and rinse it in cold water.
Then, stir it into the chicken mixture.
Step 3: Make the dressing
In a small bowl, whisk the ranch dressing and mayonnaise.
Pour the mixture over the salad, and toss everything to coat. Cover and refrigerate for at least one hour. Just before serving, stir in the cashews.
How to Store Chicken Cashew Pasta Salad
Store any leftover chicken cashew pasta salad in a food storage container in the refrigerator. It will stay fresh for up to three days. Give the salad a good stir before dishing it out again.
Can you make chicken cashew pasta salad ahead of time?
You can make chicken cashew pasta salad up to a day in advance. For the best texture, wait to stir in the cashews until right before serving so they stay crisp.
Chicken Cashew Pasta Salad Tips
Can you use rotisserie chicken in chicken cashew pasta salad?
Yes, you can use store-bought rotisserie chicken in chicken cashew pasta salad to save time—just remove the skin and cube the meat before adding it to the mix.
What can you serve with chicken cashew pasta salad?
Serve chicken cashew pasta salad with a slice of crusty bread, a cup of homemade soup or a simple green salad to round out the meal.
Ingredients
- 1 package (16 ounces) spiral or rotini pasta
- 4 cups cubed cooked chicken
- 1 can (20 ounces) pineapple tidbits, drained
- 1-1/2 cups sliced celery
- 3/4 cup thinly sliced green onions
- 1 cup seedless red grapes
- 1 cup seedless green grapes
- 1 package (5 ounces) dried cranberries
- 1 cup ranch salad dressing
- 3/4 cup mayonnaise
- 2 cups salted cashews
Directions
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.
- In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.
Loading Popular in the Community
I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews—and ( always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah
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