Start by boiling a large pot of salted water. Once the water reaches a rolling boil, add the 16 oz of rotini pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. This also helps to cool the pasta quickly, making it ready for the salad.
In a large mixing bowl, combine the cooled rotini, 4 cups of cubed cooked chicken, 1 cup of halved seedless green grapes, 1 cup of halved seedless red grapes, and 5 oz of dried cranberries.
In a separate bowl, whisk together 1 cup of ranch salad dressing and 3/4 cup of mayonnaise until smooth. This creamy mixture will add a rich flavor to your salad.
Pour the dressing over the pasta and chicken mixture. Gently fold everything together until all ingredients are coated in the dressing. Be careful not to break the pasta.
Finally, fold in the 2 cups of salted cashews for that delightful crunch. Give it one last gentle stir to mix everything evenly.
Cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature, and enjoy the delightful burst of flavors!
