Cashew chicken pasta salad is one of those recipes that will have everyone begging you to share it with them. While most salads of this variety are swimming in a mayo based sauce, this recipe keeps things light with an oil and vinegar based dressing that packs a sweet and tart punch. The juicy rotisserie chicken along with all the colorful, fresh veggies like broccoli, peppers, carrots, and green onions pair well with the tender rotini pasta. And of course to add that extra bit of crunch and unique element, we don’t skimp on the cashews! I love to make a big batch of this throughout the summer to break up the classics like traditional macaroni or potato salads. But be careful, bring this to the potluck once, and you’ll be making it every time!
Looking for more bold pasta salad recipes to bring to the backyard soiree? I’ve got you covered! Try my creamy Shrimp Boil Pasta Salad or flavorful Italian Tortellini salad for a side dish, appetizer, or meal!
Can this salad be made ahead of time?
It sure can! In fact, I recommend making it at least a few hours prior to serving it, if not the night before. Allowing this pasta salad to sit in the dressing really melds all the flavors together. Although I suggest making it only a day in advance. If it sits more than three days the crunchy elements tend to get soggy.
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