3 Cup Bow Tie (Farfalle) Pasta
1 (16 oz) Bottle Coleslaw Dressing
1/2 Cup Mayonnaise
1/2 Cup Salad Dressing
4 Cup Freeze Dried Chicken*
1 1/2 Cup Seedless Green Grapes, Halved
1 1/2 Cup Seedless Red Grapes, Halved
2 (5 oz) Cans Water Chestnuts, Drained and Quartered
2 Cup Freeze Dried Celery*
1/2 Cup Thinly Sliced Green Onion
2 Cup Cashew Halves
2 Cup Dried Cranberries
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until firm and not hard. Drain. Set aside.
2. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and salad dressing.
3. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place salad in refrigerator to marinate for 2 hours. or overnight. Mix in cashews and dried cranberries just before serving. Serve cold.