Sunday, January 3, 2016

Cashew Chicken Pasta Salad

I have made this pasta salad multiple times over the years and it always seems to be a hit.  I only made one minor tweak to the original recipe to help cut down on some of the sweetness.

For this recipe I made my own farfalle pasta...because that's just how I roll! If you are a little less ambitious feel free to use a box of dried farfalle...I won't judge you!

Toss the bulk of the ingredients into a bowl and mix it up!

Here is the recipe:

Toss the following into a large mixing bowl
  • 1 pound of cooked farfalle pasta
  • 4 Cups cooked chicken (cut into bite sized cubes)
  • 1 20 oz can of drained pineapple tidbits
  • 1 cup diced celery
  • 1/2 cup sliced green onions
  • 1 cup seedless grapes (any mix of color)
  • 1 6 oz package of dried cranberries

In a smaller bowl mix the following:
  • 1 cup ranch dressing
  • 1/3 cup miracle whip
  • 1/3 cup real mayonnaise

Now add the dressing mixture into the large bowl and stir to combine

If you are going to be eating the salad right away go ahead and 2 cups of cashews,  if not wait until just before serving to add them so they don't become soggy.

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