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!
- Prep Time: 15 mins
- Cook Time: 7 mins
- Total Time: 22 mins
- Yield: 8 1x
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)
- 1/4– 1/2 t. curry powder
Instructions
- Mix first six ingredients in a large bowl.
- Combine mayo and curry powder well, add to bowl and stir til all ingredients are well coated. Cover and refrigerate.
- Just before serving, mix in cashews, taste, and add salt if needed.
- 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!
