Cashew Chicken Pasta Salad
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 apple cider vinegar
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons salt
- 2 cups salted cashew halves
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Instructions
- 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.
- Combine rotini, chicken, bell pepper, and green onions in a large bowl.
- 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.
- 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.
Source
Original recipe: View Original