A fantastic pasta salad that has no limits. Everything in this recipe can be substituted for whatever you have laying around! Hearty pieces of chicken, sweet grapes, crisp celery and crunchy pecans tossed in a sweet poppy seed dressing! So yummy!
Servings: 8
Prep: 15 minutes
Cook: 10 minutes
Chill time: 30 minutes
Total:: 55 minutes
Ingredients
10 oz. small shells pasta (any small pasta you have laying around)
2 cups cooked and cooled, diced chicken breasts
12 oz. red or green grapes, halved (whatever you have in your fridge)
1 cup diced celery
3/4 cup chopped pecans
1/3 cup dried cranberries
Dressing
1/2 cup fat free plain Greek Yogurt
1/2 cup full fat mayonnaise
3 Tbsp white wine vinegar or apple cider vinegar
3 Tbsp agave
2 Tbsp granulated sugar
1 1/2 Tbsp poppy seeds
1/2 tsp salt then more to taste
Instructions
Cook pasta to al dente in salted boiling water according to directions on package.
Drain then rinse with cold water and let drain completely. Set aside and let cool.
In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, agave, sugar, poppy seeds and 1/2 salt.
Add drained pasta to a salad bowl along with chicken, grapes, celery, pecans, and cranberries.
Pour dressing over top and toss to evenly coat. Season with more salt to taste and toss.
Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.
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