Print

Florentine Pasta Salad with Red Grapes and Cashews

A wonderful recipe from my guest blogger, my Mom “Cookie”! Whether a tailgating event, or luncheon salad…your guests will rave about the delicious flavors!

Ingredients

Scale
  • 1/2 cup green onions, chopped
  • 1/2 cup celery, chopped
  • 1 1/2 cups (about 1/2 pound) red grapes, sliced in half (they must be sweet)
  • 1/2 cup sliced water chestnuts, roughly chopped
  • 2 cups (about 3 oz.) fresh spinach leaves, stacked and sliced thinly into julienne strips (like you julienne fresh basil), measured after slicing
  • 8 oz. Tailgate Pasta (about 1/2 bag, or sub any other short shape), cooked by package directions, to yield 3 to 4 cups cooked.
  • 1 or 2 cups salted cashews, hold and stir in just before serving for maximum crunch
  • Dressing:
  • 1/2 cup mayonnaise (light or canola oil mayo, just fine)
  • 1/41/2 t. curry powder

Instructions

  1. Mix first six ingredients in a large bowl.
  2. Combine mayo and curry powder well, add to bowl and stir til all ingredients are well coated. Cover and refrigerate.
  3. Just before serving, mix in cashews, taste, and add salt if needed.
  4. Transfer to serving dish. Dust top lightly with paprika – my kitchen “rouge” for almost any dish.

Notes

This recipe serves 8-10 and can be double or tripled easily!