As in Utah's. As in Kristina, my dear friend. Her blog is private, or I would refer you to it.
This is her salad. It is divine. Nothing says spring or summer to me like this salad, although it is delicious any time. It makes a HUGE bowl (like a Tupperware thatsabowl) and my family can eat in a day. In a meal. It's that good. I actually double the recipe to get a full day's use out of it.
I am posting it now for Amy, my oldest friend (not the same Amy as the one who makes the pumpkin pancakes). Ahhh, we had such good times back in the day....
UTAH'S CHICKEN PASTA SALAD
4 cups chicken, cooked and cubed
2 cups chopped celery
2 cups pineapple tidbits
1 - 2 cups salted cashew halves
1 bunch green onions, chopped
1 bag Rotini noodles, cooked and cooled (we like the tricolored ones)
1 bag Bowtie noodles, cooked and cooled
3 cups green apples, cubed, skins on
1 bunch of red grapes, halved (I use a ton of grapes - so pretty and so tasty!
2 cans water chestnuts, drained
Mix it all together, except the cashews.
For the dressing: Mix 2 cups mayonnaise and 2 cups LIGHTHOUSE brand Coleslaw dressing (it won't be as good if it's not Lighthouse brand). Stir it into the schtuff in the bowl. Chill for several hours. Right before serving add the cashews.