Chicken Pasta Salad with Cashews and Dried Cranberries

Ingredients

• 3 cups bow tie pasta farfalle
• 10 ounce water chestnuts drained quartered canned
• 2 cups cashew halves 
• 2 cups celery thinly sliced
• 16 ounce bottled coleslaw dressing 
• 4 cups meat from a rotisserie chicken cubed cooked
• 2 cups cranberries dried
• 1.5 cups grapes green seedless halved
• 0.5 cup green onions thinly sliced
• 0.5 cup mayonnaise 
• 1.5 cups grapes red seedless halved
• 0.5 cup creamy salad dressing such as Miracle

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
3. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
4. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well.
5. Place the salad in the refrigerator to marinate for 2 hours, or overnight.
6. Mix in cashews and dried cranberries just before serving.
7. Serve cold.