How To Make Cashew Chicken Pasta Salad
Boil. Cook the rotini pasta according to the package directions. Drain the pasta and rinse it under cold water to quickly cool the noodles down.
Combine. In a large bowl combine the rotini, shredded chicken, broccoli, bell pepper, snow peas, shredded carrots, orange slices, cashews, and green onions. Stir to combine.
Whisk. In a separate bowl, whisk together the olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, and sriracha. Whisk until well combined.
Toss. Pour the dressing over the pasta salad and toss until everything is thoroughly coated.
four panel collage image showing how to make cashew chicken pasta salad
Ingredients Notes for Cashew Chicken Pasta Salad
For the pasta:
Rotini Noodles – I love the shape and texture of these noodles but any similar sized noodle will work here.
Rotisserie Chicken – I love using a rotisserie chicken to save time and prep work! Some grocery stores even have pre shredded chicken in the deli section.
Broccoli Florets – About 2 cups of chopped up florets. You could use the pre chopped, in bag, version to also save some time.
Bell Pepper – Any color pepper will work here. Use what you have on hand.
Snow Peas – Be sure to trim these and cut them in half.
Shredded Carrots – The texture and color they add are amazing.
Oranges – Sliced mandarin oranges are the perfect bite sized pop of citrus flavor.
Cashews – Halved for an easier crunch. Don’t forget to reserve some for a garnish
Green Onions – Roughly chopped. Chop enough of the onions to also use for a garnish.
For the Dresing:
Read more
ADVERTISEMENT
