Chicken salad and pasta salad combine to make this epic Summertime pasta salad! Chicken salad pasta salad pairs well with just about any main dish, and whips up in about 25 minutes.
2 cups dry macaroni noodles
2 cups chopped rotisserie chicken
3/4 cup halved or quartered red grapes, seedless or remove the seeds
2.25oz bag sliced almonds
1/3 cup finely diced celery
1/3 cup finely diced red onions
For the dressing
3/4 cup mayo
1/2 cup sour cream
2 teaspoons apple cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoons pepper
1. Cook the macaroni according to package directions. Strain and rinse well with cold water to cool. Set aside.
2. While the pasta is cooking, preheat the oven to 350 degrees. Add the sliced almonds to a baking sheet and bake 5 – 7 minutes until nice and toasted. Measure 1/2 cup to mix into the salad, any extra almonds can be used for garnishing.
3. In a small bowl, whisk together the mayo, sour cream, sugar, apple cider vinegar, salt, and pepper.
4. To the cool noodles, add the dressing, the diced celery and onions, the sliced grapes, and chopped chicken. Stir well to combine. Add the 1/2 cup of almonds and stir to blend throughout that pasta salad.
Garnish with any additional toasted almonds and serve immediately, or keep chilled until you’re ready to eat!
Keywords: chicken salad pasta salad