Autumn Pasta Salad


1 (8-ounce) package elbow macaroni
1 cup chopped cooked rotisserie chicken
1 cup chopped apples
1 cup chopped pears
1/2 cup dried cranberries
1/2 cup chopped celery
1/2 cup chopped candied walnuts
1 cup mayonnaise
3 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon salt


In a medium pot of boiling salted water, cook pasta to desired doneness; drain well and cool. (Rinse with cold water to cool quickly; drain well.)

In a large bowl, combine cooled pasta, the chicken, apples, pears, cranberries, celery, and candied walnuts; mix well.

In a small bowl, combine mayonnaise, maple syrup, vinegar, and salt; blend well. Pour mayonnaise mixture over pasta mixture; toss lightly then serve immediately.