Vegetable & Cashew Chicken Pasta

Barbara Oseland


This is a recipe that I make through the summer out of veggie I always have on hand and leftover chicken, grilled or baked. I happened to think of it while reading the ingredients on this "adopt a recipe". This is slightly adapted as I usually eyeball it I have come as close as possible.This is a great base recipe that you can really use any leftover veggies or chicken that you may have leftovers of, and for one of those "for two" recipes.

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15 Min
10 Min


8 oz
rotini pasta (about 2 cups)
2 can(s)
cooked cubed chicken
2 c
whole or halved cherry or grape tomatoes
1/4 c
red onion halved and thinly sliced
1/2 c
celery, crescents (about 1 stalk)
1/2 c
peeled or unpeeled cucumber in chunks (about 1/2 cucumber)
1 c
ranch salad dressing
1/4 can(s)
parmesan cheese
1/4 c
1 c
1/2 can(s)
pineapple chunks, drained
1 c
red and green seedless grapes
1/2 c
(just under) dried cranberries


1Cook pasta according to directions and the desired cooking method of choice for the chicken. Meanwhile, scrub and cut up vegetables.
Turn off heat and drain. Rinse pasta immediately with cold water to stop cooking process. Shake off any excess water and set aside in the storage container.
2In a small bowl, whisk the ranch dressing and mayonnaise. In a large bowl, combine the chicken, pineapple, grapes, cranberries and veggies. Pour dressing over salad and toss to coat. Reserve cheese and nuts to sprinkle on prior to serving.
Cover and refrigerate at least 1 hr for best flavor.
3Just before serving, stir in cashews and Parmesan Cheese.

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