Ingredients:
- Salad
- - 2 cups uncooked gluten-free pasta
- - 1 cup pea pods, cut into 1-inch pieces
- - 2 (10 ounce) cans VALLEY FRESH® 100% Natural White Chicken, drained and shredded
- - 1 cup sliced celery
- - 1/2 small red bell pepper, cut into 1-inch pieces
- - 1/2 cup red onion, chopped
- - 1/2 cup carrots, shredded
- - 1 cup whole, salted cashews
- Dressing
- - 1 cup reduced-fat mayonnaise
- - 1/2 cup brown sugar
- - 1 tablespoon cider vinegar
- - 1 teaspoon salt
Instructions:
Prepare pasta as directed on package, adding pea pods during last 2 minutes of cooking time. Drain and cool pasta and pea pods. In bowl, combine pasta, pea pods, chicken, celery, bell pepper, red onion and carrots. Combine dressing ingredients and toss with salad. Refrigerate several hours or overnight. Before serving, stir in cashews.