Rotini pasta is tossed with pineapple, mandarin oranges and tender chicken, then mixed in a slightly sweet and savory dressing in this popular potluck salad.
If you’ve been invited to any neighborhood potlucks are backyard barbecues this summer, I highly recommend bringing this Orange Pineapple Chicken Pasta Salad.
My mom first introduced me to this salad, but way of a sweet neighbor who brought it over when she was having cancer treatments.
Her and my dad both loved it, and when I heard about it, I knew I needed the recipe!
I know it the ingredient list is a bit unique, but trust me, it works. In fact, this recipe was included in a cookbook of family favorites that my mom’s neighbor put together.
So we’re not the only ones who love this pasta salad!
Tips for making this recipe
- Like many pasta salad recipes, you don’t need to stick to the ingredient list exactly. Feel free to add more of the things you like, and less of the things you don’t.
- I cut the recipe in half from the original (which used 32 ounces of pasta!), so if you plan to feed a small army, you can definitely double the recipe.
- For quick and easy prep, I usually opt to use a supermarket rotisserie chicken in this recipe.
Anytime I take this pasta salad anywhere, it always disappears. You should probably be prepared to get plenty of requests for the recipes.
One note: This is not a great make ahead recipe–the fruit creates a lot of liquid, so you don’t want to mix this up more than an hour ahead.
But you can mix up the dressing, cook the pasta, and chop up all the other ingredients ahead of time, so all you have to do is toss the salad together when you’re ready to eat.
I love having this salad recipe in my repertoire, because it’s always a welcome change from the usual, and everyone who tries it loves it.
This Orange Pineapple Chicken Pasta Salad is perfect for a potluck, and filling enough for a light meal. It’s sure to become a favorite!
What should I serve with Orange pineapple chicken pasta salad?
I love serving this salad as a side dish when we’re grilling or having friends over for a summer barbecue.
Here are some of our favorite main dishes to serve with this hearty pasta salad.
FAQS
Can I use a different pasta in this salad?
Yes. I recommend a short pasta that will hold onto the dressing well. If you don’t have rotini, try penne, shells, or regular elbow macaroni.
Can I make this salad ahead of time?
I don’t recommend. The fruit in this salad contains a lot of water, which will make the salad runny after several hours. It’s best to mix everything up just before serving. But you can prep most of the ingredients ahead of time.
What is Bon Appetit seasoning?
Bon Appetit is a sweet and savory blend of celery salt, onion powder and sugar. If you can’t find it at the grocery store, just substitute a blend of those ingredients.
Can I make this recipe vegetarian?
Absolutely! Just leave out the chicken.
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what do I need to make this recipe?
- Pasta – I like rotini for this recipe
- Chicken – a rotisserie chicken is a great time saver
- Canned pineapple tidbits – drained
- Canned mandarin oranges – drained
- Grapes – red or green
- Slivered almonds – toasting them adds great flavor
- Green onions
- Celery
- Dried cranberries – golden raisins are dried cherries work too
- Mayonnaise – light mayo is fine
- Spices: Bon Appetit, celery salt, onion powder, salt and pepper
- Sugar – granulated white sugar
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Orange Pineapple Chicken Pasta Salad
Ingredients
For the dressing:
- 1 1/2 cups mayonnaise
- 1 tablespoon Bon Appetit seasoning
- 2 teaspoons sugar
- 1 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1 tablespoons cider vinegar
- Salt and pepper to taste
For the salad:
- 16 ounces rotini pasta
- 2 cups chicken cooked and diced
- 1 15 oz. can pineapple tidbits drained
- 1 15 oz. can mandarin oranges drained
- 1 cup grapes halved
- 1/4 cup slivered almonds
- 1/4 cup green onions sliced
- 1 cup celery diced
- 1/2 cup dried cranberries
Instructions
- For the dressing, combine the 1 1/2 cups mayonnaise, 1 tablespoon Bon Appetit seasoning, 2 teaspoons sugar, 1 teaspoon celery salt, 1/2 teaspoon onion powder, 1 tablespoons cider vinegar, and Salt and pepper in a small bowl. Refrigerate until ready to use.
- Cook 16 ounces rotini pasta according to package directions. Rinse with cool water and drain.
- In a large bowl, toss together pasta, 2 cups chicken,1 15 oz. can pineapple tidbits, 1 15 oz. can mandarin oranges, 1 cup grapes, 1/4 cup slivered almonds, 1/4 cup green onions, 1 cup celery and 1/2 cup dried cranberries. Add dressing and stir gently to combine.
- Serve immediately.
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Nutrition
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Who Dished It Up First: My mom’s neighbor
