Some of you might have had this great pasta salad in your gluten filled days because there are a lot of versions out there. It is usually a great summer salad, but we needed variety and this really hit the spot!
Chicken Pasta Salad
1 pkg. Tinkyada pasta(I usually use the fusiliini, but use what you like)
Cook according to pkg. directions, rinse and set aside. I usually don't use all the pasta, just add how much you want.
2-3 chicken breasts, cooked and diced
4-6 gr. Onions, diced
1 ½ c. red grapes, cut in half
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
1 ½ c. diced celery
cashews
Mix everything together and add sauce, I use two different sauces, both work great. Salt and pepper to taste, cover and refrigerate. This is a great meal but the pasta starts going hard after 24 hours, so only make what you can eat for dinner and lunch the next day. You really don’t have to follow the directions, just use the list of ingredients and put in what you like!
1: Brianna’s poppy seed dressing or 2: 1/2 c. mayo + 1/2 c. Kraft coleslaw dressing
Gluten free pasta seems to soak up more sauce/dressing than other pasta, you might have to add more dressing after it sits for a while.
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