Name: Chicken Bow Tie Pasta Salad with Grapes and Cashews recipe
Ingredients: For the Salad: 8 oz (about 2.5 – 3 cups dry) bow tie pasta (farfalle); 2 cups cooked chicken, shredded or diced (about 2 boneless, skinless chicken breasts); 1.5 – 2 cups seedless red or green grapes, halved or quartered if large; 1/2 cup cashews, toasted and roughly chopped (or left whole/halved); 2-3 celery stalks, finely diced; 3-4 green onions (scallions), thinly sliced (both white and green parts); Optional: 1/4 cup finely chopped red onion for extra bite; For the Creamy Dressing: 3/4 cup good quality mayonnaise; 1/4 cup plain Greek yogurt or sour cream (optional, can use all mayo); 2 tablespoons fresh lemon juice (or apple cider vinegar); 1 tablespoon honey or sugar (optional, adjust to taste); 1/2 teaspoon Dijon mustard (optional); 1/4 teaspoon garlic powder (optional); Salt and freshly ground black pepper to taste; Optional: 1 tablespoon chopped fresh parsley or dill

Ingredients

Scale

- For the Salad:
  - - 8 oz (about 2.5 – 3 cups dry) bow tie pasta (farfalle)
  - - 2 cups cooked chicken, shredded or diced (about 2 boneless, skinless chicken breasts)
  - - 1.5 – 2 cups seedless red or green grapes, halved or quartered if large
  - - 1/2 cup cashews, toasted and roughly chopped (or left whole/halved)
  - - 2–3 celery stalks, finely diced
  - - 3–4 green onions (scallions), thinly sliced (both white and green parts)
  - - Optional: 1/4 cup finely chopped red onion for extra bite

- For the Creamy Dressing:
  - - 3/4 cup good quality mayonnaise
  - - 1/4 cup plain Greek yogurt or sour cream (optional, can use all mayo)
  - - 2 tablespoons fresh lemon juice (or apple cider vinegar)
  - - 1 tablespoon honey or sugar (optional, adjust to taste)
  - - 1/2 teaspoon Dijon mustard (optional)
  - - 1/4 teaspoon garlic powder (optional)
  - - Salt and freshly ground black pepper to taste
  - - Optional: 1 tablespoon chopped fresh parsley or dill

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the Pasta:
  - - Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until al dente (firm to the bite).
  - - Drain the pasta well and rinse under cold running water to stop the cooking process and cool it down. Drain thoroughly again.

1. Toast the Cashews (if not already toasted):
  - - Spread cashews on a baking sheet and toast in a preheated 350°F (175°C) oven for 5-10 minutes, or toast in a dry skillet over medium heat for 3-5 minutes, until lightly golden and fragrant. Let cool completely, then roughly chop if desired.

1. Prepare Other Salad Ingredients:
  - - Ensure your cooked chicken is shredded or diced into bite-sized pieces.
  - - Wash and halve/quarter the grapes.
  - - Finely dice the celery.
  - - Thinly slice the green onions.
  - - If using, finely chop the red onion.

1. Make the Dressing:
  - - In a small bowl, whisk together the mayonnaise, Greek yogurt/sour cream (if using), lemon juice, honey/sugar (if using), Dijon mustard (if using), garlic powder (if using), salt, and pepper.
  - - If using fresh herbs like parsley or dill, stir them in.
  - - Taste and adjust seasonings as needed. The dressing should be creamy, tangy, and slightly sweet.

1. Combine the Salad:
  - - In a large mixing bowl, combine the cooked and cooled pasta, shredded/diced chicken, halved/quartered grapes, diced celery, and sliced green onions (and red onion, if using).
  - - Pour the prepared dressing over the salad ingredients.
  - - Gently toss everything together until well combined and all ingredients are evenly coated with the dressing.

1. Add Cashews (Timing is Key for Crunch):
  - - For maximum crunch: Stir in the toasted cashews just before serving.
  - - If making ahead for later: You can stir in about half the cashews when mixing the salad and reserve the other half to sprinkle on top before serving. Or, keep all cashews separate and add them at serving time.

1. Chill (Recommended):
  - - Cover the pasta salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully. It can be made several hours ahead or even the day before (adding cashews just before serving is still best).

1. Serve:
  - - Gently stir the salad again before serving. If it seems a bit dry after chilling (pasta can absorb dressing), you can add a touch more mayonnaise or a splash of milk/lemon juice to loosen it up.
  - - Garnish with extra toasted cashews or fresh herbs if desired.

Nutrition

Serving Size: one normal portion
Calories: 350-450