Chicken, Craisin, and Cashew Bow-Tie Pasta Salad

This is my favorite chicken pasta salad! The tangy dried cranberries and crunchy cashews combine wonderfully in a creamy pasta salad that is substantial enough for a main dish or perfect as a summer side dish. It is pretty enough for company and can be made up to a day a head. We served this as a side dish at our summer wedding reception five years ago and I still get compliments.

• Ready In: 12 hrs 30 mins
• Yields: 20 main dish servings

Ingredients

• Salad

• 4  cups  cooked chicken breasts, diced
• 6  cups bow tie pasta, cooked al-dente
• 1 1⁄2 cups green grapes, sliced in half
• 1 1⁄2 cups red grapes, sliced in half
• 2 (5 ounce) cans water chestnuts, drained and quartered
• 1 (10 ounce) can pineapple tidbits, drained
• 2  cups celery, thinly sliced
• 1⁄2 cup scallion, thinly sliced (green onions)
• 2  cups cashews, whole and halves
• 2  cups craisins (dried cranberries)

• Dressing

• 1 (16 ounce) bottle  hidden valley brand  coleslaw dressing
• 1⁄2 cup mayonnaise
• 1⁄2 cup Miracle Whip

Directions

1. In a large bowl mix all salad ingredients together, except cashews and Craisins.
2. Whip together Dressing ingredients. Toss dressing with the mixture in the large bowl.
3. Let this mixture marinate in the fridge for 12-24 hours.
4. Mix in cashews and Craisins just before serving. Serve cold.
5. *Note: You could use almonds instead of cashews, but I prefer the cashews. You could also use a different brand of coleslaw dressing, but I've had the best results with Hidden Valley brand. *.