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Cashew Chicken Pasta Salad

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If the name of the game is “make-ahead” for your summer meals, then add this Cashew Chicken Pasta Salad to your meal list! It has a sweet and tangy flavor that is yummy! The prep involves cooking the pasta, and while it cooks, you’ll need to chop up the green onion, celery and peppers (if you want them). Once that is done, simply toss everything in a large bowl, mix up the dressing and stir in with the pasta. Be sure to refrigerate at least 2 hours to get the pasta cold before serving.  Add in the cashews and you have your meal ready to eat!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10
Course: Pasta
Ingredients Equipment Method

Ingredients
  

  • 3 cups cooked, cubed chicken
  • 12 oz. box uncooked tri-color spiral pasta
  • 2 celery ribs, diced
  • 6 green onions, chopped
  • ½ cup diced green or red pepper (optional)
  • 1½ cup mayonnaise
  • ¾ cup brown sugar
  • 1 TBSP. cider vinegar
  • 1½ TSP. salt
  • 1½ TSP. lemon juice
  • 2 c. salted cashew halves

Equipment

  • 1 1.5-quart stainless steel saucepan with lid
  • 1 Collapsible silicone colander (5-quart)
  • 1 Measuring cups and spoons set
  • 1 Plastic cutting board mats (set of 3)
  • 1 Silicone whisk set
  • 1 Stainless steel mixing bowl set
  • 1 Stainless steel prep knife

Method
 

  1. Cook pasta according to package directions, drain, place in large bowl and add chicken, celery, onions an peppers.
  2. In a small bowl combine mayo, sugar, vinegar, salt and lemon juice, Pour over pasta and toss to coat.
  3. Cover and refrigerate at least 2 hours.
  4. Just before serving, add in cashews.

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