Chicken Pasta Salad

16 oz (7 cups) bow tie pasta

9 cups cooked chicken cubed

2 cups celery sliced

1/2 cup green onions sliced

1/4 cup pimento drained and chopped

1 package (16 oz) sweet green peas thawed

1 large can of sliced (or pieces) mushrooms drained

2 cups Hidden Valley Ranch dressing (buttermilk style)….I always make it from the package and make extra in case the pasta salad gets a little dry.

Salt and pepper to taste

1 1/2 cups of cashews (do not mix in until ready to serve)

Cook pasta and chicken and then combine all ingredients (except cashews) together in a VERY large bowl….add cashews when you are ready to serve.  This recipe can easily be cut in half if needed.

Shay Tidwell (Family Friend)

Richmond, Texas

Shay has made this for several baby showers.  It is so good that now she gets requests for it.

– Portia

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