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Pasta Fruit Salad
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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
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |