Bow Tie Pasta Salad
*caution*
this recipe makes a lot of pasta I normally 1/2 the recipe
• 16 oz. pkg. bowtie pasta
• 16 oz. pkg. spiral pasta
• 2 - 20 oz. cans crushed pineapple (drained)
• 3-4 cups chopped celery
• 4 bunches chopped green onions
• 3-4 cups red grapes (halved)
• 16 oz. chicken (cooked and chopped)
• 1 cup shredded parmesan cheese
• 1 1/2 cups cashews (I usually leave these out as a topping)
Dressing:
• 1 cup mayonnaise - do not use Miracle Whip (I have used olive oil mayonnaise)
• 1 16 oz. bottle of Hidden Valley Ranch Coleslaw dressing
Directions:
1. Cook pasta in water that has 2-4 Tablespoons of salt
2. Drain pasta, but do not rinse (the starch and the salt water add flavor)
3. Let pasta cool on waxed paper (I normally put waxed paper on the table, and then
spread the pasta out. It gets stuck together, but when the dressing is added, the
pasta separates.)
4. When pasta is cool, put all salad ingredients in a large bowl
5. Mix the mayonnaise and coleslaw dressing in a smaller bowl
6. Add the dressing to the salad.
7. Stir and serve
It is even good to make it a day ahead. It keeps well in the refrigerator.