Name: Chicken Cranberry Pasta Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 pound of pasta, cooked to al dente and then cooled under cold water, drained and reserved; 1 rotisserie chicken, shredded; 1½ cups of dried cranberries (or more if you’d like!); 1½ cups of pecan pieces (or more if you’d like!); 8 green onions, chopped; 1 cup of mayonnaise (maybe more depending on how much you like); about 2 tablespoons of Extra Virgin Olive Oil (EVOO); ½ teaspoon sugar; a big pinch of both salt and pepper

Description

My CHICKEN CRANBERRY PASTA SALAD is full of color, flavor and crunch. Plus, I made it easy by using a store-bought rotisserie chicken. And just like any other pasta salad, the earlier you make it, the better it is. Enjoy!

Ingredients

Scale

1 pound of pasta, cooked to al dente and then cooled under cold water, drained and reserved
1 rotisserie chicken, shredded
1½ cups of dried cranberries (or more if you’d like!)
1½ cups of pecan pieces (or more if you’d like!)
8 green onions, chopped
1 cup of mayonnaise (maybe more depending on how much you like)
about 2 tablespoons of Extra Virgin Olive Oil (EVOO)
½ teaspoon sugar
a big pinch of both salt and pepper

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Instructions

After you’ve cooked and cooled your pasta under cold water, drain it well and add it in a big mixing bowl.
Next, add in your cranberries, pecans, and green onions.
In a small bowl, whisk together your mayo, EVOO, sugar and a big pinch of both salt and pepper. Toss this with your other ingredients. At this point, you can add in more of anything if you feel like it needs a touch more (more mayo, more cranberries, etc).
Cover and refrigerate at least four hours before serving. Toss it one more time before you serve.

Notes

This is easy to make gluten-free. Simply swap the pasta for a gf variety! Use as much (or as little) of each ingredient to make as much (or as little) as you would like. Easy!