Chicken Pasta Salad

• 1 (16-oz) package farfalle (bow tie) pasta*
• 2 cups cooked, diced chicken
• 1 cup diced celery
• 1 large can pineapple tidbits, drained
• 2 cups red grapes
• 3 green onions, chopped
• 1 (6-oz) package Craisins cranberries
• 1 cup cashews (halves & bits)
• 1 (16-oz) bottle coleslaw dressing
• 1 cup low-fat mayonnaise

Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water to chill.
2. In a large bowl combine pasta with chicken, celery, pineapple, grapes, green onions, Craisins and mandarin oranges.
3. In a small bowl whisk together dressing and mayonnaise. Add to pasta and toss to coat evenly.
4. Chill at least an hour. Add cashews immediately before serving. Garnish with more cashews.

Notes

* If doubling, use one box farfalle and one box rotini pasta to change things up a bit.
* Cooking the pasta and chicken the day before cuts down on prep work. Simply toss the pasta with a bit of olive oil to prevent sticking. Refrigerate overnight.

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