Chicken Pasta Salad with Cashews and Dried Cranberries

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups bow tie (farfalle) pasta
• 1 (16 ounce) bottle bottled coleslaw dressing
• 1/2 cup mayonnaise
• 1/2 cup creamy salad dressing (such as Miracle Whip™)
• 4 cups cubed cooked chicken
• 1 1/2 cups seedless green grapes, halved
• 1 1/2 cups seedless red grapes, halved
• 2 (5 ounce) cans water chestnuts, drained and quartered
• 2 cups thinly sliced celery
• 1/2 cup thinly sliced green onions
• 2 cups cashew halves
• 2 cups dried cranberries

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the bow tie pasta, and cook for about 10 minutes until tender. Drain and rinse under cold water until cool.

2. Stir together the bottled coleslaw dressing, mayonnaise, and Miracle Whip in a large bowl until smooth.

3. Add the cooked chicken, cooled pasta, halved green grapes, and halved red grapes to the dressing and toss well to coat.

4. Fold in the quartered water chestnuts, sliced celery, sliced green onions, cashew halves, and dried cranberries.

5. Cover the bowl and refrigerate for at least 30 minutes so the flavors blend and the salad chills thoroughly before serving.

6. Give the salad a final stir before serving cold.