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Pasta Salad with Fruit and Chicken

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"This pasta salad with fruit and chicken has a sour cream, buttermilk, lemon, and poppy seed dressing. Great way to make use of leftover rotisserie chicken. Serve on a bed of mixed spring greens with crumbed feta or blue cheese and a crusty hot dinner roll. Sprinkle with any kind of toasted nuts or even candied nuts. Could also use the small crunchy Chinese noodles found in a can. This just adds extra texture to the salad."
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3 h 10 m servings 383
Original recipe yields 8 servings


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  1. Whisk together mayonnaise, sour cream, buttermilk, lemon juice, honey, poppy seeds, sugar substitute, dry mustard, salt, black pepper, cayenne pepper, and red pepper flakes in a bowl. Refrigerate dressing until flavors are blended, at least 30 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and run under cold water to stop the cooking. Drain again and transfer to a large bowl.
  3. Add pineapple, chicken, grapes, dried cranberries, green onions, and celery to the pasta and mix to combine. Add mandarin oranges and toss gently. Add just enough salad dressing to coat the pasta salad without soaking it, reserving remaining dressing for later use. Place pasta salad in the refrigerator to chill for 2 to 3 hours before serving. Add more dressing, if needed.


  • Cook's Note:
  • You can substitute 2 1/2 tablespoons white sugar for the sugar substitute, if desired.

Nutrition Facts

Per Serving: 383 calories; 15 54.8 12.1 33 358 Full nutrition

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