Printable | Taste of Home

Pasta Fruit Salad

1-1/3 cups uncooked spiral pasta
1-1/2 cups cubed cooked chicken breast
1-1/2 cups chopped celery
1 cup green grapes, halved
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green pepper
1/4 cup chopped red onion
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat ranch salad dressing
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup slivered almonds, toasted

Printed from tasteofhome.com Sep 7, 2008

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Pasta Fruit Salad cont.

Cook pasta according to package directions; drain and rinse with cold
water. In a large bowl, combine the pasta, chicken, celery, grapes,
oranges, water chestnuts, green pepper and onion. In a small bowl,
combine the mayonnaise, ranch dressing, salt and pepper. Pour over
pasta mixture and toss to coat. Cover and refrigerate for 2 hours or
until chilled. Sprinkle with almonds just before serving.

Yield: 6 servings.