Cashew Chicken Pasta Salad
Tired of plain old pasta salad? This creamy chicken pasta salad recipe is a must try! Loaded with chunks of chicken breast and the subtle crunch of cashew halves, this creamy pasta salad is easy to make and perfect for all your summer get togethers.
Pasta salad recipes bring back so many wonderful memories of backyard barbecues with family. Who doesn’t remember big bowls brimming with a creamy flavour packed macaroni salad? This version takes it up a notch with hearty chicken and crunchy cashews for a fresh twist.
Why You’ll Love This Recipe
- easy to make ahead (perfect for prepping the day before)
- ideal for potlucks, bbq’s, picnics, or a light summer dinner
- the perfect balance of creamy, crunchy and savoury
- a delicious twist on classic chicken pasta salad
Ingredients You Will Need
- seashell or other short pasta such as elbow macaroni
- brown sugar
- whipped salad dressing such as Miracle Whip or plain mayo
- lemon juice
- white vinegar
- celery
- green bell pepper
- onion
- cooked chicken breasts
- cashew halves
- paprika, salt and pepper
How to Make Cashew Chicken Pasta Salad
Be sure to check out the full printable recipe card at the end of this post!
This simple salad comes together with just a few simple steps.
- Cook pasta according to package directions, bake and chop chicken
- In a large bowl whisk together Miracle whip or mayo, brown sugar, lemon juice, vinegar, and salt.
- Add chopped chicken, onions, celery and green pepper. Stir until fully mixed.
- Stir in cashews just before serving, and sprinkle with paprika.
Tips for the Best Pasta Salad
- don’t over cook the pasta – I usually cook 1 minute past the al dente stage
- let the pasta and the chicken cool before mixing in
- chill the finished salad in the fridge before serving for best flavour
- toss in cashews just before serving to keep their crunch
- top up leftovers with a little extra dressing (Miracle Whip) if needed
Time Saving Tips
Need to save time on prep day? Here are a few of my favourite tips:
- cut all the veggies the day before and store in an airtight container in the fridge until ready to use
- use rotisserie chicken from the grocery store and eliminate the need to heat up the kitchen to bake the chicken breasts
Variations
Want to make this salad your own? Try adding some crumbled cooked bacon, diced red onion instead of yellow onion or add a bit of dijon mustard for a bit of tang. Add halved grapes for a hint of sweet contrast!
Storage Tips
Keep this pasta salad chilled until ready to serve, and refrigerate any leftovers promptly in an airtight container in the refrigerator for up to 3 days. Stir and refresh with a bit of dressing. When packing it for a picnic or pot luck, place it on top of a large ice pack to keep it cold.
Whether you plan to serve this delicious chicken pasta salad as a side dish alongside grilled meats, sandwiches or wraps like this Cilantro Lime Veggie Wrap, it’s one of those easy, flavourful recipes that fits right into summer. It’s simple, satisfying, and just the kind of dish that brings everyone back for seconds.
More Summer Recipes
Cashew Chicken Pasta Salad
Equipment
- 1 large serving bowl
- 1 large pot for boiling pasta
- 1 Wooden Spoon or Spatula
- 1 whisk
Ingredients
- 2 cups seashell pasta, uncooked
- ¼ cup brown sugar, lightly packed
- 1 cup whipped salad dressing or mayonnaise ie: Miracle Whip
- 2 teaspoons lemon juice
- 1 tablespoon white vinegar
- pinch salt
- 2 cups chopped celery
- ½ cup chopped green bell pepper
- 1 medium onion, chopped
- 3 boneless, skinless chicken breasts, cooked and chopped into bite size pieces
- 1 cup cashew halves
- 1 teaspoon paprika (optional)
Instructions
- Bring a large pot of water to boil, add pasta and cook slightly longer than al dente, about 8-10 minutes; drain and rinse with cold water.
- In a large serving bowl whisk together brown sugar, salad dressing, lemon juice, vinegar and salt.
- Add cooked pasta, chopped celery, green pepper, onion and chicken pieces; toss to coat. Chill until ready to serve; add cashew halves right before serving and sprinkle with paprika.
Notes
