Sweet but with a zip, this pasta salad has hit the spot for me several times and is a dish often requested for birthdays and parties at my parents' house. (Note: My mom cut this recipe down from the very large amount she makes for our large family so that it would fit my little family better. Thus, it has a couple of weird measurements.)
Cashew Turkey Pasta Salad
Desired amount of diced, cooked turkey or chicken
10 c. uncooked spiral pasta
4 diced celery ribs
8 chopped green onions (or 1/2 white onion, thinly diced)
Cook pasta. Cool.
Pour sauce (see below) over pasta.
Add celery and onions.
Chill (preferably 2 hours).
Add cashews just before serving.
1 7/8 c. mayonnaise
5/8 c. honey
2 1/2 Tb. cider vinegar
2 1/2 tsp. salt (preferably Redmond's Real Salt)
4 Tb. (or more to taste) pineapple juice concentrate
2 c. salted cashew halves* (As these get soft if left in the salad, I prefer to sprinkle them on top just before serving or to allow people to add them to what they dish up as they go.)
*Note: cashews aren't shown in the picture.