I love making pasta salads during the summer; they’re cool and refreshing…and those two are musts when you’re in the thick of a Phoenix summer. This would be a great recipe for luncheons or showers and it comes together in a flash and it’s very tasty.
Cook’s Note: Some leftover rotisserie chicken would be perfect in this recipe, but I didn’t have any on hand so I just cooked up some chicken tenders in the oven that were seasoned with salt and pepper.
Chicken Poppy Seed Pasta Salad
1 box (12-16 oz) of your favorite shaped pasta
2 C chopped cooked chicken
1 bunch chopped green onion
1/2 C toasted and then chopped almonds
1 (6 oz) package dried cherries or cranberries
1 1/2 C of your favorite creamy poppy seed salad dressing
Cook pasta according to the package directions. Drain and rinse the pasta under cold water to cool it down. Add the remaining ingredients and stir until mixed.
Chill for at least 4 hours before serving.
Makes 6-8 servings
Source: Adapted from Heat Oven to 350