3 cups uncooked bowtie pasta (8 oz.)
2 cups uncooked rainbow Pasta (6 oz.)
1 can (8 oz.) pineapple tidbits, drained
1 can (8 oz.) sliced water chestnuts, drained
3/4 cup chopped celery
3/4 cup cashews
2 cups cooked diced chicken (about 2-3 breasts)
1 can (11 oz.) mandarin oranges, drained
1 cup halved green or red grapes
1 cup dried cranberries (Craisins)
Salt and pepper to taste
3/4 cup milk
1 1/2 cups salad dressing (Miracle Whip style, not mayonnaise)
1/4 teaspoon celery seed (optional)
2 tablespoons sugar
Cook pasta according to package directions, rinse with cold water until pasta is chilled; drain well. Add drained pineapple and water chestnuts, celery, cashews, cooked chicken, oranges, halved grapes, and dried cranberries. Pour dressing over salad and toss to coat; salt and pepper to taste. Cover and chill for 4-6 hours to blend flavors. Serve with fruit and a cheese and cracker tray.
Combine milk, salad dressing, optional celery seed, and sugar; whisk until smooth. Add more or less milk to create desired consistency to dressing.
NOTE: Dressing may be substituted with a 16 oz. bottle of coleslaw dressing thinned with 2-4 tablespoons milk.