Thursday, April 8, 2010

River Chicken Pasta Salad

from Mary Jo

2 c. shell macaroni (measured uncooked)
1 c. mayo
1 c. coleslaw dressing
2 c. diced water chestnuts (I am not a fan, so I never use them)
1 qt. cooked chicken pieces
1/2 c. chopped green onions
1/2 c. diced green peppers
2 can pineapple tidbits
2 c. grapes cut in half
2 c. diced apples (any kind)
2 c. diced celery
1 c. cashews
salt and pepper to taste
Works well to cut up most of the items ahead of time and keep refrigerated in ziploc bags. Add more or less of anything you like! Start by mixing the mayo and dressing with the cooked macaroni. Then add each of the other ingredients. Serve cold.

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