Cashew Chicken Pasta Salad recipe

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Ingredients

3 cups uncooked tri-color rotini pasta
4 cups cubed cooked chicken breast
½ cup diced green bell pepper
¼ cup diced green onions
1 ½ cups mayonnaise (such as Hellman's®)
¾ cup packed brown sugar
1 tablespoon cider vinegar
1 ½ teaspoons lemon juice
1 ½ teaspoons salt
2 cups salted cashew halves

Nutrition Info

546.9 calories
carbohydrate: 38 g
cholesterol: 45.5 mg
fat: 36.2 g
fiber: 1.5 g
protein: 19.4 g
saturatedFat: 6.4 g
servingSize: -
sodium: 627.7 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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 with cold water.

  2. Mix pasta with chicken, green pepper, and green onions in a large bowl.

  3. Mix mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well blended. Pour dressing over the pasta mixture and stir well to coat.

  4. Cover and refrigerate until flavors are combined and dressing is thickened, 8 hours to overnight. Stir in cashews just before serving, or no more than 2 hours ahead.

Recipe Yield

12 servings

Recipe Note

This dish is asked for everywhere I go, it is so good. Easily doubles for a large party or group. Please note that this recipe needs to be made the day before;it has to sit in the fridge overnight.

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