Chicken and Grape Pasta Salad
Creamy make-ahead pasta salad with chicken, grapes, celery and almonds. Uses leftover poultry and chills well for summer gatherings.
My mother passed this recipe for pasta chicken salad on to me. It's a cold salad that's perfect for summer gatherings. It's also an excellent use of leftover chicken and turkey.
Submitted by: Jennifer from Chicago, IL
Yield: 4-6 servings
- Uses leftover chicken or turkey and cooks up quickly for potlucks and summer meals.
- Creamy dressing is a mix of Miracle Whip and Cool Whip; you can swap for low-fat or mayo alternatives.
- Make ahead and chill, add nuts or fruit last when possible, and keep refrigerated until serving.
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Preparation Instructions:
- Cook pasta, and chicken (or turkey). Cool and chill.
- Mix salad dressing and Cool Whip.
- Toss the pasta, chicken, grapes, nuts, celery and onion together in a large bowl.
- Add the salad dressing and Cool Whip mixture.
- Toss to coat the salad evenly. Sprinkle the top with paprika.
- Refrigerate until serving time.
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More About This Recipe
You can adjust the amount of Miracle Whip and Cool Whip using equal amounts of both. Fat-free and low-fat versions of both are available to bring down the fat and calorie content.
Frequently Asked Questions
How long does this pasta salad keep in the fridge?
Store in an airtight container for 3 to 4 days. Keep the salad chilled and do not leave it out at room temperature for more than 2 hours. If the room is hotter than 90 F, limit that to 1 hour.
Can I use mayonnaise instead of Miracle Whip?
Yes. Use equal parts mayonnaise if you prefer a less sweet, less tangy flavor. For lower fat, use low-fat mayo or plain Greek yogurt, but expect a change in taste and texture.
Can I make the salad ahead of time?
Yes. You can prepare it 4 to 24 hours ahead. To keep texture fresh, consider adding grapes and nuts shortly before serving. Chill thoroughly after mixing.
What can I use instead of grapes or almonds?
Swap grapes for halved strawberries, diced apples, or dried cranberries. Replace almonds with walnuts, pecans, or sunflower seeds for a nut-free option.
How do I prevent the pasta from getting soggy?
Cook pasta to al dente, rinse with cold water to stop cooking, and chill it well before tossing. Toss pasta with a small splash of dressing or oil to keep pieces separate.
Can I make this salad vegetarian?
Yes. Replace the chicken with chickpeas, cubed firm tofu, or a plant-based chicken alternative. Adjust seasoning and dressing to taste.
How many people does this recipe serve and can I scale it?
The recipe makes about 4 to 6 side-dish servings. Double or triple the ingredients to serve larger groups, keeping dressing quantities proportional to pasta and mix-ins.
Any tips to brighten the flavor?
Add chopped fresh herbs like parsley or dill, a squeeze of lemon juice, or a teaspoon of Dijon mustard to the dressing. Use smoked paprika or a bit of cracked black pepper for more depth.
How long does this pasta salad keep in the fridge?
Store in an airtight container for 3 to 4 days. Keep the salad chilled and do not leave it out at room temperature for more than 2 hours. If the room is hotter than 90 F, limit that to 1 hour.
Can I use mayonnaise instead of Miracle Whip?
Yes. Use equal parts mayonnaise if you prefer a less sweet, less tangy flavor. For lower fat, use low-fat mayo or plain Greek yogurt, but expect a change in taste and texture.
Can I make the salad ahead of time?
Yes. You can prepare it 4 to 24 hours ahead. To keep texture fresh, consider adding grapes and nuts shortly before serving. Chill thoroughly after mixing.
What can I use instead of grapes or almonds?
Swap grapes for halved strawberries, diced apples, or dried cranberries. Replace almonds with walnuts, pecans, or sunflower seeds for a nut-free option.
How do I prevent the pasta from getting soggy?
Cook pasta to al dente, rinse with cold water to stop cooking, and chill it well before tossing. Toss pasta with a small splash of dressing or oil to keep pieces separate.
Can I make this salad vegetarian?
Yes. Replace the chicken with chickpeas, cubed firm tofu, or a plant-based chicken alternative. Adjust seasoning and dressing to taste.
How many people does this recipe serve and can I scale it?
The recipe makes about 4 to 6 side-dish servings. Double or triple the ingredients to serve larger groups, keeping dressing quantities proportional to pasta and mix-ins.
Any tips to brighten the flavor?
Add chopped fresh herbs like parsley or dill, a squeeze of lemon juice, or a teaspoon of Dijon mustard to the dressing. Use smoked paprika or a bit of cracked black pepper for more depth.
I used green and purple grapes for color,pumpkin seeds for salty crunch! It was wonderful!