Ingredients
- 3 cups uncooked tri-color rotini pasta
- 4 cups cubed cooked chicken breast
- ½ cup diced green bell pepper
- ¼ cup diced green onions
- 1 ½ cups mayonnaise (such as Hellman's®)
- ¾ cup packed brown sugar
- 1 tablespoon cider vinegar
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons salt
- 2 cups salted cashew halves
Why This Recipe Is So Flavorful
Tips For Perfect Results
- Toast the cashews lightly to enhance their flavor and crunch.
- Use a sharp knife to dice the chicken evenly for consistent cooking.
Directions
Bring a large pot of salted water to a boil. Cook the rotini until it’s just tender but still has a bit of bite, about 8 minutes. Drain the pasta and rinse it under cold water to cool it down. In a big bowl, combine the pasta with the chicken, chopped green pepper, and sliced green onions. In a separate small bowl, whisk together the mayonnaise, brown sugar, vinegar, lemon juice, and a pinch of salt until smooth. Pour this dressing over the pasta mixture and give everything a good stir to make sure it’s all coated. Cover the bowl and pop it in the fridge for at least 8 hours or overnight so the flavors can really meld and the dressing thickens up. Just before you’re ready to serve, toss in the cashews for a nice crunch—try to add them no more than a couple of hours in advance so they stay fresh.
