This year I’ve been allll about those pasta salads! I didn’t fully appreciate them until the last few years so I guess I’m just catching up. And now I’m thinking of fun pasta salad flavors I’ve never tried before, like this perfectly delicious Poppy Seed Chicken and Grape Pasta Salad! I’ll always go for a good poppy seed dressing when it’s an option so I knew it would be good added to a pasta salad, I also really love this Poppy Seed Chicken Salad recipe of mine. So I combined those two ideas together and here you are left with a perfectly summery super tasty pasta salad! It’s such a great side dish to serve at all your summer cookouts. I served this with baby back ribs and my husband couldn’t have been happier!
One of the main highlights of this pasta salad is the sliced almonds, so don’t leave them out! They add just the right crunch and flavor, and isn’t it nice to have some nuts in a pasta salad for a change?? For this recipe I used Fisher Sliced Almonds. They are a trusted go-to brand for me. I love that they are preservative free and I also love the resealable packaging that helps them stay fresh! My family likes to snack on them plus we add them to so many things. My husbands favorite way to use them is in his protein smoothies, they blend up easily and they give it a creamy texture and make it more filling. And one of my favorite way to use them is in salads, like so. I love that they are thinly sliced so you get that perfect thin bite with each piece for multiple layers of crunch!
If you aren’t generally a big fan of the sweetness of poppy seed dressing then you can reduce the sugar or even omit it in this recipe. But I liked the unique sweetness it gave this pasta salad, plus it gives it that traditional flavor of poppy seed dressing. Once you add the dressing there will seem like there’s too much, there’s not, it just needs time to rest and allow the pasta to absorb some of the dressing. So be sure to give it at least 30 minutes to rest. You can even make this a day an advance and it’s still delicious. Also, I recommend using crisp grapes here, none of those gross squishy ones. Yes I’m that weird lady at the grocery store that is squeezing grapes to make sure I get a fresh crisp batch :). I know I can be too picky about things but why pay money for mediocre food?
Add this poppy seed pasta salad to your summer menu! I’m guessing it will be a hit at your next barbecue. I know I’m in love!
Poppy Seed Chicken and Grape Pasta Salad
- 10 oz. bow tie pasta (about 4 cups)
- 2 cups cooked and cooled, diced chicken breasts (I used rotisserie)
- 12 oz. red grapes halved (about 2 cups)
- 1 cup diced celery
- 3/4 cup Fisher Sliced Almonds
- 1/2 cup sliced green onions green portion
- 1/3 cup dried cranberries (optional)
- 1/2 cup fat free plain Greek Yogurt
- 1/2 cup full fat mayonnaise
- 3 Tbsp white wine vinegar or apple cider vinegar
- 3 Tbsp honey
- 2 Tbsp granulated sugar
- 1 1/2 Tbsp poppy seeds
- 1/2 tsp salt then more to taste
Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
For the dressing:
In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.
Add drained pasta to a salad bowl. Add in chicken, grapes, celery, almonds, green onions and cranberries then pour dressing over top and toss to evenly coat. Season with more salt to taste and toss. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.
Recipe source: Cooking Classy
This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.