Let me warn you, dearest readers: This pasta salad recipe I am about to share with you may cause you to over-eat. It may even cause you to be deceitful to your family, and tell them the pasta salad is all gone...when really you have saved a big bowl of it for yourself to eat when everyone's gone.
Now, I do not condone over-eating, and I do not condone deceit. I do, however, condone THIS RECIPE.
My big sister (who is actually my sister-in-law, but we're from Arkansas--so it's all the same, anyway) made this pasta salad for us on vacation. I am here to confess that I kind of made a spectacle of myself by the way I kept having 2nds...and 3rds, and calling it "that heavenly pasta salad."
But, my family already knows I'm a little crazy about beautiful food, and they pretty much ignored my spectacle.
All right, all right--I'll get on with the recipe. Ya'll know I cannot say anything quickly.
Here are the ingredients: (minus the chicken)
Here's what you need to do:
4 cups cooked and chopped chicken
3 cups cooked pasta (I love the bowtie pasta for this!)
2 cans water chestnuts, chopped
1 1/2 cups green grapes, halved
1 1/2 cups red grapes, halved
2 cups celery, chopped
16 oz. coleslaw dressing
1 cup mayo (not Miracle Whip)
1 can broken cashews
2 pkgs. Craisins
Mix a few hours before serving and add the nuts and Craisins just before serving. Even with the nuts and Craisins this refrigerates well for a couple of days.
Also, this makes a BIG amount. This could easily serve 10-15 hungry people, and at least 2 dozen dainty women at an uppity brunch.