Fruited Chicken-Pasta Salad

Source: Better Homes and Gardens

1 cup packaged dried medium shell macaroni or elbow macaroni 
1-1/2 cups chopped cooked chicken or turkey (8 ounces) 
1 11-ounce can mandarin orange sections, drained 
1 cup seedless red grapes or green grapes, halved 
1/2 cup sliced celery 
1/2 cup buttermilk ranch salad dressing 
1/8 teaspoon pepper 
Milk 
Leaf lettuce 
1 8-ounce can sliced water chestnuts, drained 

Cook pasta according to package directions. Drain pasta. Rinse with cold water. Drain again. 

In a large mixing bowl combine pasta, chicken or turkey, mandarin orange sections, grapes, water chestnuts, and celery. 

For dressing, in a small mixing bowl combine buttermilk ranch dressing and pepper. Pour dressing over chicken mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. 

Before serving, if necessary, stir in a little milk (1 to 2 tablespoons) to moisten. Serve on lettuce-lined salad plates. Makes 4 or 5 servings. 

Nutritional Information 
Nutritional facts per serving
calories: 387, total fat: 22g, saturated fat: 4g, cholesterol: 37mg, sodium: 302mg, carbohydrate: 31g, protein: 16g