Friday, December 4, 2009


This is the salad from Stake Women's Conference

16 oz. Rotini pasta, cooked al dente
16 oz. Bow Tie pasta, cooked al dente
1 cup diced celery
1/2 cup chopped green onions
12 oz. fresh green beans (or substitute fresh snow peas)
2 cups red grapes, halved
1 can 12-20 oz. pinneapple tidbits, drained reserving juice
1 cup sliced toasted almonds
1 bag baby spinach (10-11oz.)
1 & 1/2 lbs cooked, shredded chicken breast
1 cup mayonaise
1 cup Miracle Whip salad dressing
2 tlbs finely minced fresh ginger root
1 tsp garlic salt
3 tbls reserved pinneapple juice
1 tbls soy sauce
2 tbls honey
Cook pasta as directed on package. Drain, rinse and cool.
In a large bowl, combine pasta and salad ingredients except for almonds and spinach. In a small bowl mix dressing ingredients. Add 1/2 of almonds to salad along with dressing and toss gently to incorporate. Layer salad and spinach to serve. Sprinkle spinach and the rest of almonds on top.
Recipe serves 12 1 1/3 cup servings.

To roast almonds preheat oven to 350. Spread almonds on a cookie sheet and roast for 5-7 min.

1 comment:

  1. This was one of the yummiest pasta salads ever! Thanks for the recipe.