Chicken Pasta Salad with Cashews & Cranberries

This is a fabulous pasta salad dish for a large group of people.  I made a single recipe of this and took it over for a dinner of 13 people and had to BEG them to all take some leftovers home.  It was a ton, but Oh So Yummy!

SALAD:
1 lb Potpourri Pasta (or whatever you have on hand), cooked, drained & cooled
1 bunch green onions, sliced thin
5 stalks celery, sliced thin
15 oz. water chestnuts, drained & diced
1 1/2 cups dried cranberries
2 cups red grapes cut in half
1 – 20 oz. can pineapple tidbits
15 oz. can Mandarin oranges
1 cup cashews, coarsely chopped
2 cups chicken, cooked, cooled & diced

DRESSING:
12 oz. sour cream
3/4 cup sugar
1 tsp. celery seed
1 tsp. pepper
1/2 cup apple cider vinegar
1 1/2 cups mayonnaise

Combine salad ingredients. Top with dressing. & Fold together. Let chill in fridge for at least 1 hour before serving to allow flavors to marry together. Serve and enjoy!


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Hawaiian Dream Cake

This is a yummy cake that blends coconut, pineapple and lemon for a nice tropical taste.  Let this one chill for at least 5 hours so the flavors can blend.  Makes for a really moist and yummy dessert!

1 yellow cake mix
1 small box (3 oz.) instant lemon pudding
2 cups cold milk
8 oz. cream cheese, softened
1 – 20 oz. can crushed pineapple, drained really well
1 – 8 oz. Cool Whip
coconut

  1. Bake cake according to box directions in a 9″ x 13″ glass dish.  Allow to cool.
  2. Beat together pudding mix, milk and cream cheese, then fold in pineapple.
  3. When cake has cooled, spread with mixture.
  4. Spread Cool Whip over mixture and sprinkle with coconut (amount to your desire)
  5. Refrigerate for at least 5 hours, or overnight.