Cashew Chicken Pasta Salad
Description
This chicken pasta salad recipe with added crunch from cashews and bell peppers is a crowd-pleaser. But plan ahead, it needs to be made the day before.
Ingredients
•
3 cups uncooked tri-color rotini pasta
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4 cups cubed cooked chicken breast
•
1/2 cup diced green bell pepper
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1/4 cup diced green onions
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1 1/2 cups mayonnaise (such as Hellman's®)
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3/4 cup packed brown sugar
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1 tablespoon cider vinegar
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1 1/2 teaspoons lemon juice
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1 1/2 teaspoons salt
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2 cups salted cashew halves
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
Combine rotini, chicken, bell pepper, and green onions in a large bowl.
3
Whisk mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well combined; pour over pasta mixture and stir well to coat.
4
Cover and refrigerate until flavors are combined and dressing has thickened, 8 hours to overnight. Stir in cashews just before serving or no more than 2 hours ahead.