Monday, June 20, 2011

Chicken Pasta Salad

12-16 oz. bow tie noodles
12 oz. rainbow spiral noodles
3 c. chopped celery (or peeled, diced cucumbers)
1 c. mayonnaise
1 (16 oz.) bottle Kraft cole slaw dressing
3-4 chicken breast, cooked, cooled, and cubed
1 can cashew halves (added right before serving)
Sprinkling of salt, pepper, and sugar
2 green onions, chopped
2 c. red grapes, halved
1 large can pineapple tidbits, drained
1 large or 2 small cans mandarin oranges, drained

Cook all noodles until done.  Drain, cool, and place in a large bowl.  Add cut up chicken, celery, green onions, pineapple, oranges, and grapes.  Mix together.  Combine cole slaw dressing and mayonnaise until smooth.  Pour over salad and blend in till completely mixed.  Lightly sprinkle some salt, pepper, and sugar over salad.  Mix, cover, and refrigerate (it's better if it is refrigerated for 8 hours).  Add cashews before serving.  Serves 25-30.

From Sharon Kono

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