Chicken Pasta Salad with Cashews and Dried Cranberries Recipe

Chicken Pasta Salad with Cashews and Dried Cranberries Recipe

  • 3 cups bow tie (farfalle) pasta
  • 1 (16 ounce) bottle bottled coleslaw dressing
  • 1/2 cup mayonnaise
  • 1/2 cup creamy salad dressing (such as Miracle Whip™)
  • 4 cups cubed cooked chicken
  • 1 1/2 cups seedless green grapes, halved
  • 1 1/2 cups seedless red grapes, halved
  • 2 (5 ounce) cans water chestnuts, drained and quartered
  • 2 cups thinly sliced celery
  • 1/2 cup thinly sliced green onions
  • 2 cups cashew halves
  • 2 cups dried cranberries
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
  2. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
  3. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold.
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