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Leftovers >  Pasta >  Poultry >  Chicken Pasta Salad >

 

Chicken Pasta Salad

• 2 pkgs. Farfalle pasta (bow-tie)

• 4 C leftover cooked chicken, chopped

• 2 C celery, sliced

• 12 oz. can of Pineapple tidbits, drained

• 2 C grapes or raisins

• 1 C cashews

• 2 C green onions, sliced (greens included)

Dressing:

• 1 bottle (16 oz.) coleslaw salad dressing

• 1 C mayonnaise

Cook the pasta according to package directions; drain and rinse under cold water. Place cooked pasta in a large bowl; add remaining salad ingredients. Mix well. Stir in the dressing; mix well. Cover and refrigerate for several hours. Serve chilled.

 

*Recipe source: Justin Schumann.

 

Recipe featured in the Food Fare Cookbook.

 

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