Cherry Chicken Pasta Salad

1 pound rotini pasta

2 cups diced cooked chicken, or more to taste

1 cup dried cherries

1 cup diced celery

1 cup toasted almonds

2 cups mayonnaise

¼ cup confectioners sugar

2 tablespoons cold water

1 tablespoon champagne vinegar

2 tablespoons poppy seeds

2 teaspoons kosher salt

½ teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.

Combine chicken, cherries, celery, almonds, and pasta together in a large bowl. Whisk mayonnaise, confectioners sugar, water, vinegar, poppy seeds, salt, and black pepper together in a separate bowl; fold dressing into chicken-pasta mixture.