Cashew Chicken Pasta Salad
A creamy and flavourful chicken pasta salad made with tender chicken, crunchy cashews, and crisp vegetables, all tossed in a lightly sweet and tangy dressing. Perfect for potlucks, summer barbecues, or an easy make-ahead meal.
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
Keep refrigerated until ready to serve, and store any leftovers promptly in the refrigerator.
Add additional dressing to leftovers if required.
Tried this recipe?Please consider Leaving a Review!
https://www.redcottagechronicles.com/recipe/cashew-chicken-pasta-salad/