Meghan’s Corner: The Best Pasta Salad


Meghan's Corner at Mustard Seed Sentinel

The Best Pasta Salad

by Meghan E. White

Have you ever been to a potluck where you took a scoop of some random person’s pasta salad, and it was mushy and flavorless? I have, and it was not a good experience. You take a bite, and then move on to whatever else is on your plate. The days of boring pasta salad are over. Today is an exciting day for pasta salad fans everywhere.

Even if you are not a fan of pasta salad, you will be after having this incredible one. This salad has no official name, so I have named it The Best Pasta Salad. It has wonderful flavors and texture. Cashews and celery add some delightful crunch. Red grapes, pineapple, and mandarin oranges create bursts of sweetness. The tangy dressing is subtle.

There are ten ingredients, not including the dressing, for The Best Pasta Salad. It is a lot, but they all work together beautifully to create a flavorful salad. The chicken makes this recipe hearty. It really should be called a main dish because it’s so filling.

This pasta salad has been used for baby showers, bridal showers, potlucks, barbeques, parties, and family meals. The original recipe I was given makes enough for at least twenty people. Cut the recipe in half if you do not want to eat pasta salad for a month. If you need a large dish for an event, make the full recipe. It can feed an army, and there will still be leftovers.

I am so pleased to share one of my all-time favorite recipes with you. When I bring The Best Pasta Salad to any party I always get asked for the recipe. Now you can do the same and pass it on to your friends and family. We are changing lives here, one delicious recipe at a time.

Happy Eating!

For where your treasure is, there your heart will be also. (Matthew 6:21)

Meghan's Corner at Mustard Seed Sentinel

The Best Pasta Salad

Ingredients:


Meghan's Corner at Mustard Seed Sentinel

1 (16 oz.) farfelle pasta

1 (16 oz.) rotini pasta

Cook and drain well

20 oz. can pineapple tidbits, drained

2 cups finely chopped celery

4 green onions chopped

1(5 oz.) package dried cranberries

2 cups red grapes cut in half

1 (10 oz.) package whole cashews

1 large can mandarin oranges, drained

6 cooked chicken breasts shredded or chopped


Meghan's Corner at Mustard Seed Sentinel

Dressing:

1 (16 oz.) Kraft Coleslaw Dressing and 1 cup mayonnaise mixed together.

There’s no exact order when making the pasta salad. The simplest thing to do is add the pasta and dressing first. Then add all the other ingredients and mix well.


Notes:

  • This recipe makes about 7 quarts.

  • Use a large bowl when making the full recipe.

  • Add the oranges last since they are the most fragile.

  • Cut this recipe in half for a smaller group.


Meghan's Corner at Mustard Seed Sentinel


About the Author

Meghan E. White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.

You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.


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