Every Monday, Twin Cities Live wants to start your week off strong with a simple dinner ideas that’s easy to make and will impress your family. It’s called Monday Night Meal. Emily Dingmann is the creator of “My Everyday Table” which is full of recipes and meal plans… plus it’s great for busy parents on-the-go. She stopped by to make Cherry Chicken Pasta Salad.
16 oz. gemelli pasta (or fusilli)
1 1/2 cups chopped celery (about 6 stalks)
1/2 cup chopped white onion (about 1/2 onion)
2 cups chopped leftover chicken (about 4 thighs)
3/4 cup mayonnaise
3/4 cup poppyseed dressing
8 oz. dried cherries (about 1 1/2 cups)
salt and pepper to taste
5 oz. salad greens
Cook pasta according to package instructions. Rinse with cold water and set aside.
Chop onions. (Try to get them small, without stressing.)
Chop chicken into small, bite-sized pieces.
Mix together mayonnaise and poppyseed dressing.
Combine all ingredients in a large bowl and toss together.
Refrigerate if you can for at least an hour. Season with salt and pepper to taste.
Serve over salad greens.