Cherry Chicken Pasta Salad

Today seems like a good day for a recipe. I've been making this pasta salad like crazy all summer. It is so tasty! Ryan is getting sick of it but I keep craving it. Cut it in half unless you are making it for a scrapbooking crowd like me! And for those of you who don't care for mayo...neither do I but the poppyseed dressing covers up the mayo. Make this salad, grab a glass of lemonade and eat it on the patio with your family this weekend...you'll be so glad you did!

Cherry Chicken Pasta Salad

Serves 16

2 ¼ pound uncooked boneless, Skinless chicken breasts (1 ¾ cooked)
1 pound uncooked pasta (gemelli or rotini)
5 ounces of dried cherries (found in fruit dept at grocery store - or Craisins are easiest!)
¾ cup celery
¾ cup red onions
1 cup chopped walnuts (I use slivered almonds)
12 oz naturally fresh poppyseed salad dressing
1 tsp table salt
¼ tsp black pepper
1 ¼ cup reduced calorie mayo

Directions-
Cut cooked chicken into cubes
Cook pasta according to instructions, rinse and drain well…do not overcook!
Mix dressing- Mayo, Poppyseed dressing, salt and pepper
In a large bowl- combine Chicken, pasta, dried cherries, celery, red onion
Set aside (3/4 cup of dressing)
Add remaining dressing to salad in large bowl
Refrigerate for several hours/ or overnight
Just before serving add toasted Walnuts (chop & cook with butter in frying pan), and extra dressing