Everyone brought something to the potluck. I tried out two different salad recipes.
CHICKEN PASTA SALAD
16 oz package bow tie pasta
2 cups cooked, diced chicken
1 cup diced celery
1 large can pineapple tidbits, drained
2 cups red grapes
3 green onions, chopped
6 oz package Craisins
1 cup cashews
1 large can mandarin oranges, drained
16 oz bottle coleslaw dressing
1 cup mayonnaise
Cook pasta according to package directions. Drain and rinse with cold water. In a large bowl combine pasta with chicken, celery, pineapple, grapes, green onions, Craisins and mandarin oranges. in a small bowl whisk together dressing and mayonnaise. Add to pasta and toss to coat evenly. Chill at least one hour. Add cashews immediately before serving.
GREEN BEAN PASTA SALAD
1 cup chopped pecans (toasted in the oven)
12 oz bacon, cooked and crumbled
1 pound thin fresh green beans, trimmed and cut in half
8 oz package penne pasta
2 cups seedless red grapes, cut in half
1/3 cup red onion, diced
1 cup mayonnaise
1/3 cup sugar
1 3/ cup red wine vinegar
Dash salt
Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet and bake for 5-7 minutes or until lightly toasted. Cook the bacon in a skilled until crisp. Remove bacon and drain on paper towels. Cook beans in boiling salted water 5 minutes or until crisp-tender; drain. Plunge the beans into ice water to stop the cooking process so they stay crisp. Prepare the pasta according to package directions. Drain and rinse in cold water. Mix together the pasta, beans, grapes, onion, past and bacon in a large bowl. Whisk together the mayonnaise, sugar, vinegar and salt. Pour over the salad and toss well. Cover and chill 3 hours.
