About this recipe:A summer pasta salad that is perfect for picnics or garden barbecues. It has a slightly sweet, creamy dressing, and is loaded with chicken, cashews and crunchy veg. Pack the leftovers for lunch!
175g pasta shells
4 tablespoons dark brown soft sugar
300g mayonnaise or salad cream
2 teaspoons lemon juice
1 tablespoon vinegar
1 pinch salt
8 sticks celery, chopped
1 small green pepper, chopped
1 onion, chopped
3 skinless chicken breast fillets, cooked and cut into bite-sized pieces
120g cashew halves
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Method Prep:15min › Cook:10min › Ready in:25min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine dark brown soft sugar, mayonnaise, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.