Chicken Pasta Salad with Grapes and Pecans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love this salad. Actually, I adore this salad and make it often during the summer months.  Tender bites of chicken, sweet grapes and pecans are combined and tossed with pasta and a homemade creamy dressing that make this absolutely delicious.  What makes this one special?  Those sweet grapes and pecans and of course pasta!

 Chicken Pasta Salad with Grapes and Pecans

 

8 ounces elbow pasta

2 cups cooked chicken, chopped into bite-size pieces

2 cups red or green grapes, halved

1/2 cup chopped pecans

1/4 cup green onions, sliced thin

2 tablespoons fresh Italian parsley, chopped small

 

 

 

 

 

 

 

 

 

 

 

 

 

Poppy Seed Dressing

    ¾ cup mayo

¼ cup milk

¼ cup sugar

¼ cup white wine vinegar

2 tablespoons poppy seeds

½ teaspoon dry mustard

⅛ teaspoon kosher salt 

 

Bring a large pot of water to a boil along with 1 tablespoon salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.

 

 

 

 

 

 

 

 

 

 

While the pasta is cooking, prepare the dressing. Combine the mayonnaise, milk, vinegar, mustard, sugar, and poppy seeds in a small bowl or jar. Whisk until smooth. Refrigerate until ready to use.

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine the cooled pasta, chicken, grapes, pecans, onions, and parsley in a large mixing bowl. Toss to combine. Taste and add more salt as needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the dressing over the salad and stir well to coat. Serve immediately or refrigerate until ready to serve.

 

 

 

 

 

 

 

 

 

 

 

 

Store in the refrigerator for up to 3 days.  This pasta gets better every day. 

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