Hey there, fellow food lovers! Summer’s here, and that means one thing in my kitchen: delicious, refreshing salads that are perfect for picnics, potlucks, or just a quick lunch on a hot day. Today, I’m absolutely thrilled to share one of my all-time faves: a fantastic Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes that’s so easy, you won’t believe it! It’s a creamy, dreamy combination of tender pasta, juicy chicken, crunchy veggies, and a zesty dressing that’ll have you coming back for seconds (and thirds, let’s be honest!).
I’ve been making this pasta salad for years—it’s a family favorite! My kids practically beg for it whenever the weather warms up. The best part? It’s super versatile. You can tweak it to your heart’s content, using whatever veggies you have on hand or adding a little extra something-something to make it your own. Trust me, this is the perfect dish to bring to a gathering. Everyone always raves about how delicious and refreshing it is!
Ingredients to Make the Perfect Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes
Pasta Selection
Okay, first things first: the pasta! You’ll want about a pound of your favorite. I always say, use what you love, but some shapes work better than others. My personal tip? Avoid anything that’s too small, because it can get lost in the mix.
Recommended Pasta Shapes
I suggest using rotini, penne, or farfalle (bow tie) pasta. They hold the dressing beautifully!
Chicken: The Heart of Your Salad
Next up, the chicken! You’ll need about 2 cups of cooked chicken, and you can totally do this any way you like. I often grill chicken breasts or use a rotisserie chicken for ease. Just dice it up into bite-sized pieces. Easy peasy!
Fresh Vegetables and Fruits
Now, for the yummy stuff! You’ll need 1/2 cup of chopped celery, 1/4 cup of chopped red onion, and 1 cup of halved grapes. The grapes add that delightful sweetness. Prep your veggies while the pasta is cooking. It’s all about that fresh crunch and pop of flavor, you know?
The Dressing: Binding it all together
Then we have the dressing. In a small bowl, whisk together 1/2 cup of mayonnaise and 2 tablespoons of lemon juice. Season it with salt and pepper to taste. The lemon juice brightens everything up, and you can adjust the amount to your liking. I like it a little tangy!
Nuts and Seasoning
Don’t forget the crunch! I adore adding 1/2 cup of chopped walnuts. They give it a lovely texture. You can totally sub in your fave nuts here, like pecans or almonds. A little salt and pepper is all you need for seasoning.
Step-by-Step Instructions: How to Create Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes
Cooking the Pasta to Perfection
Alright, let’s get cooking! First, cook your pasta according to the package directions. You want it al dente—that means it should still have a little bite to it. Don’t overcook it! Once it’s ready, drain it and immediately rinse it under cold water. This stops the cooking process and keeps the pasta from getting mushy. Trust me, it’s a game-changer!
Combining the Ingredients
Next up, grab a big bowl (I’m talking HUGE!). Throw in your cooked pasta, the diced chicken, celery, red onion, grapes, and walnuts. Now, gently toss everything together. Make sure all the ingredients are evenly distributed, so you get a little bit of everything in each bite. Yum!
Crafting the Dressing
In a smaller bowl, whisk together the mayonnaise and lemon juice. Add a pinch of salt and pepper. Taste it! You might want a little more lemon juice, depending on your preference. Season to taste—that’s the key to making it perfect for you.
Chilling and Serving
Pour that beautiful dressing over the pasta salad and toss it all together. Now comes the hard part: the wait! Pop it in the fridge for at least 30 minutes, or even better, an hour. This allows all those flavors to meld together. Before serving, give it another toss and enjoy! This Chicken Salad Pasta is perfect for a side or a light meal!
Why You’ll Love This Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes
- Quick & Easy: Seriously, it comes together in a flash—perfect for busy weeknights!
- Flavor Explosion: The combination of creamy dressing, tender chicken, and fresh fruits and veggies is a total party in your mouth!
- Totally Versatile: You can swap ingredients to match what you’ve got on hand or your mood!
- Crowd-Pleaser: Everyone always loves this salad. It’s the perfect dish to bring to a potluck!
- Makes a Great Leftover: It tastes even better the next day!
Recipe Variations for Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes
Okay, so you’ve got the basic recipe down, but want to jazz things up? Awesome! That’s the best part, in my opinion! This Pasta Fruit Salad is a blank canvas. Don’t be afraid to get creative and make it your own. You’ll be amazed at how many different ways you can go with this!
Vegetarian Options
Want to go meatless? No problem! Just skip the chicken and add some chickpeas or cannellini beans for protein. Or, try some crumbled feta cheese! I’ve even added a handful of edamame for a pop of color and extra goodness. Trust me, it’s delish!
Spice it Up!
If you like a little heat, add a pinch of red pepper flakes to the dressing. Or, for a bigger kick, dice up a jalapeño and toss it in. You can also add a dash of your favorite hot sauce. Careful, it splatters! Experiment and find your perfect level of spice.
Tips for Success: Mastering Your Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes
So, you want to make this pasta salad PERFECT, huh? Well, I’ve got a few tricks up my sleeve! First off, don’t overcook that pasta! Mushy pasta is a total no-go. Always, always rinse the pasta with cold water after cooking to stop it from cooking any further. Next, give it a good chill in the fridge before serving. This lets the flavors really meld together. You can even make the dressing a day ahead to let the flavors deepen! Finally, taste and adjust! Seasoning is key, so don’t be shy about adding more salt, pepper, or lemon juice to get it just right.
Serving Suggestions for Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes
Okay, so you’ve whipped up this amazing pasta salad, now what? Well, it’s pretty versatile, so you’ve got lots of options! I love it as a main course on its own, especially on a warm day. But if you want to make it a meal, it pairs beautifully with grilled chicken or fish. For a lighter touch, try serving it with some crusty bread and a glass of iced tea or a crisp white wine. Yum!
Storage and Reheating Instructions
So, you’ve got leftovers? Awesome! This Pasta Salad With Fruit is even better the next day, in my opinion! Store it in an airtight container in the fridge. It should last for about 3 to 4 days. But the pasta does absorb the dressing, so it might get a little less saucy. Give it a stir before serving to redistribute the flavors.
I don’t recommend reheating this salad. It’s best served cold. The texture and flavors are just right that way! Trust me, it’s perfect straight from the fridge!
Frequently Asked Questions About Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes
Got questions? I’ve got answers! Here are a few things I get asked all the time about my favorite Pin by Marilyn VanHaitsma on Salads | Chicken salad recipes, Pasta salad, Dinner recipes. Hopefully, this helps you out!
Can I make this *Chicken Salad Pasta* ahead of time?
Absolutely! This salad is even better when the flavors have had a chance to mingle. I usually make it at least a few hours ahead of time, or even the day before. Just keep it in the fridge until you’re ready to serve. Easy!
What can I substitute for the walnuts in this *Pasta Salad With Nuts*?
If you’re not a walnut fan, no worries! You can use pecans, almonds, or even sunflower seeds. Toasted nuts add a lovely flavor, but feel free to experiment with what you have on hand. It’s all good!
How long does this *Pasta Fruit Salad* last in the fridge?
This salad is great for about 3-4 days in the fridge. The pasta does tend to soak up the dressing over time, so you might need to add a little extra mayonnaise or lemon juice when you serve it again. But trust me, it’s still delicious!
Nutritional Information Disclaimer
Just a quick heads-up: the nutritional info is just an estimate. It can totally change based on the specific ingredients and brands you use. I’m not a nutritionist, so take it with a grain of salt!
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Get Ready: 1 Salad, 3 Ways with Marilyn VanHaitsma!
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Halal
Description
A delicious and refreshing pasta salad.
Ingredients
- Pasta: 1 pound
- Cooked chicken: 2 cups, diced
- Celery: 1/2 cup, chopped
- Red onion: 1/4 cup, chopped
- Grapes: 1 cup, halved
- Walnuts: 1/2 cup, chopped
- Mayonnaise: 1/2 cup
- Lemon juice: 2 tablespoons
- Salt: to taste
- Pepper: to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, chicken, celery, red onion, grapes, and walnuts.
- In a small bowl, whisk together mayonnaise and lemon juice. Season with salt and pepper.
- Pour dressing over pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- You can add other vegetables, like bell peppers.
- Feel free to use different types of nuts.
- For a vegetarian option, skip the chicken.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
