Cashew Chicken Pasta Salad: Easy Crunchy Recipe for Parties

The first time I made cashew chicken pasta salad, I was standing in my tiny kitchen with a half-empty pantry and a craving for something crunchy, savory, and just a little bit different. The aroma of roasted cashews mixing with tender chicken and fresh veggies—honestly, it’s the kind of scent that makes you stop what you’re doing and just breathe it in. This recipe didn’t come from a cookbook. Nope, it started as a mash-up of leftovers and a little creative panic before a family barbecue. Now, it’s my secret weapon for parties, potlucks, and those days when you need a meal that’s as satisfying as it is simple.

Cashew chicken pasta salad isn’t just a dish—it’s a whole mood. It’s crunchy, creamy, loaded with flavor, and, let’s face it, way more exciting than your average salad. I’ve made this recipe at least a dozen times, tweaking it for different crowds and occasions. Sometimes I swap the pasta shape, sometimes I toss in dried cranberries, but one thing never changes: the addictive crunch and the way it disappears from the bowl faster than you can say “seconds, please!”

If you’re looking for an easy way to impress a crowd or just want a high-protein, veggie-packed lunch that keeps you full, this cashew chicken pasta salad is the ticket. It’s great for busy families, picky kiddos, and anyone who loves a little texture in their meal. You don’t need fancy ingredients or chef skills—just a bit of chopping and mixing. Trust me, after you make it once, you’ll find yourself craving it again and again. So grab your favorite pasta, some juicy chicken, and a handful of crunchy cashews, and let’s get cooking!

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 35 minutes (if you’ve got cooked chicken ready), so it’s perfect for busy schedules or last-minute party prep.
• Simple Ingredients: No wild goose chases at the grocery store. Pasta, chicken, cashews, and some crisp veggies—most of which you probably have hanging out in your kitchen already.
• Perfect for Parties: Whether it’s a backyard barbecue, a potluck, or a baby shower, this salad has never let me down. It’s always a hit—people scoop it up fast and ask for the recipe.
• Crowd-Pleaser: Kids go nuts for the crunchy cashews (pun intended), adults love the savory-sweet combo, and picky eaters don’t even realize how many veggies they’re eating.
• Unbelievably Delicious: The creamy dressing ties everything together, but it’s the combo of tender chicken and crunchy cashews that makes each bite a little celebration. It’s comfort food with a twist.

What sets this cashew chicken pasta salad apart? For starters, I use a blend of mayo and Greek yogurt for a creamy dressing that isn’t too heavy. Roasted salted cashews give you that satisfying crunch (not just a soft texture like so many pasta salads). And I always toss the salad with the dressing just before serving, so nothing gets soggy. When you bite into it, you get fresh, crunchy, creamy, and savory all at once. It’s the kind of recipe that makes you close your eyes after the first bite—seriously!

This isn’t your average pasta salad. It’s the kind you bring to a party and people hover around, scoop after scoop, until the bowl is empty. It’s the kind you make for lunch and end up eating for dinner, too. And it’s flexible—swap veggies, add more protein, change the pasta shape. But the soul of the recipe is always the same: a perfect balance of flavor, texture, and fun!

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and there’s plenty of room for swaps if you’re out of something. Here’s what you’ll need for your cashew chicken pasta salad:

• Pasta (12 oz / 340 g, any short shape like rotini, penne, or bowties)
• Cooked chicken breast (2 cups / 300 g, diced or shredded; rotisserie chicken works great for extra flavor)
• Roasted salted cashews (1 cup / 120 g, roughly chopped; use unsalted if you’re watching sodium)
• Red bell pepper (1 large, diced; adds sweetness and color)
• Celery (2 stalks, thinly sliced; for crunch)
• Green onions (4, sliced; both white and green parts)
• Carrots (1 large, peeled and grated; optional, but adds great texture and color)
• Fresh parsley (2 tablespoons, chopped; for brightness)
• Mayo (1/2 cup / 120 g; I love using avocado mayo for a lighter taste)
• Greek yogurt (1/2 cup / 120 g; brings tang and extra protein)
• Rice vinegar (2 tablespoons / 30 ml; for zing)
• Honey (1 tablespoon / 20 g; balances out the acidity)
• Dijon mustard (1 teaspoon / 5 g; for depth of flavor)
• Salt & pepper (to taste)

Ingredient tips:

• If you prefer gluten-free, swap in your favorite GF pasta—rice pasta or chickpea pasta work well.
• No Greek yogurt? Use plain regular yogurt or even sour cream.
• If you’re nut-free, try sunflower seeds for crunch (my friend’s kid has a cashew allergy, so we tested this swap—it works!).

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• For extra flavor, toss in a handful of dried cranberries or chopped pineapple (this is especially good if you like a sweet-salty vibe).
• If you’re making this for a big crowd, double up on the veggies and cashews—trust me, nobody complains!

I like to use Kirkland brand cashews (they’re super fresh and crunchy), and Barilla pasta for consistent texture. Fresh veggies are key—don’t skimp on the bell pepper for color and freshness. If you’re in a hurry, pre-shredded rotisserie chicken makes prep even faster. The dressing comes together in seconds, and you can adjust seasonings to your taste. That’s the beauty of this salad—it’s flexible and foolproof.

Equipment Needed

• Large pot (for boiling pasta; any sturdy pot will do)
• Colander (to drain pasta; a mesh strainer works if you don’t have a classic colander)
• Large mixing bowl (for tossing everything together; I use a stainless steel bowl for easy cleanup)
• Chef’s knife (for chopping veggies and chicken; a sharp blade makes all the difference)
• Cutting board (go for a large one to keep things tidy)
• Measuring cups and spoons (for accuracy; eyeballing is fine if you’re a seasoned cook, but I always measure for consistency)
• Small bowl and whisk (for the dressing; a fork works in a pinch!)
• Spatula or salad tongs (for mixing; silicone spatulas are easy to wash and gentle on ingredients)

If you’re prepping for a party and need extra muscle, a stand mixer with a paddle attachment can shred chicken in seconds (I learned this after a marathon meal prep session!). For budget-friendly options, thrift stores often have awesome mixing bowls and utensils—don’t be afraid to mix and match. Just keep your knives sharp, and you’re good to go!

Preparation Method

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta (12 oz / 340 g) and cook according to package directions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking. Set aside. Tip: Rinsing cools the pasta and keeps it from sticking.
2. Prep the chicken and veggies: Dice or shred cooked chicken breast (2 cups / 300 g). Dice the red bell pepper, slice the celery, thinly slice green onions, and grate the carrot. Chop parsley if using. Prep note: If using rotisserie chicken, remove skin and bones first!
3. Make the dressing: In a small bowl, whisk together mayo (1/2 cup / 120 g), Greek yogurt (1/2 cup / 120 g), rice vinegar (2 tbsp / 30 ml), honey (1 tbsp / 20 g), Dijon mustard (1 tsp / 5 g), salt, and pepper. Whisk until smooth. If dressing seems too thick, add 1-2 teaspoons of water.
4. Combine the salad: In your large mixing bowl, add the cooled pasta, chicken, bell pepper, celery, green onions, carrots, and parsley. Pour the dressing over the top.
5. Add the cashews: Sprinkle in roasted cashews (1 cup / 120 g). Warning: Add cashews just before serving for max crunch!
6. Toss everything: Using a spatula or salad tongs, gently toss until everything is coated evenly. Taste and adjust seasoning if needed (sometimes I add a pinch more salt or a dash of vinegar).
7. Chill (optional): If you have time, cover and chill in the fridge for 30 minutes. This lets the flavors meld. But honestly, I’ve eaten it right away and it’s still awesome!
8. Serve: Transfer to a serving bowl or platter. Garnish with extra cashews and parsley if you like.

Troubleshooting: If the salad seems dry after chilling, stir in a spoonful of mayo or Greek yogurt. If it’s too tangy, add a little more honey. Pasta sticking together? Rinse again with cool water before mixing.

Sensory cues: The pasta should be firm, not mushy. Veggies should be crisp. Chicken should be tender—not rubbery. Cashews should crunch, not sog. If you’ve got all that, you’re set!

Efficiency tip: Prep veggies while pasta cooks. Use a food processor for quick chopping if you’re short on time. Always taste as you go—it’s the secret to getting the balance just right.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks that take this cashew chicken pasta salad from good to “can I have the recipe?”

• Don’t overcook the pasta: Al dente is key. Mushy pasta makes the whole salad heavy and soggy—learned that the hard way at my first potluck.
• Toss dressing with cooled pasta: Hot pasta absorbs dressing too quickly and can make the salad dry. Always cool it down first.
• Add cashews at the end: Mixing them in too early means they lose their crunch. Wait till just before serving for that addictive texture.
• Taste and adjust: Every batch of chicken and veggies is a little different. Taste before serving, and don’t be shy about adding a pinch more salt or splash of vinegar if it needs a lift.
• Multitasking trick: While pasta cooks, chop all your veggies and chicken. It saves time and keeps the process smooth.
• Consistency matters: Cut veggies to similar sizes so every bite is balanced—nothing worse than a forkful of just pasta or just chicken!

I’ve had batches turn out bland when I skipped vinegar or under-seasoned. Don’t be afraid to go bold with flavor. If you want a creamier salad, add an extra tablespoon of mayo or yogurt. If you love tang, up the vinegar. And always add cashews last—seriously, it makes all the difference. Even if you’re making this ahead, keep cashews separate until the final toss.

Party tip: Double the recipe and keep half in the fridge as backup. It disappears fast, and you’ll thank yourself for being prepared!

Variations & Adaptations

This cashew chicken pasta salad is crazy customizable—here are a few of my favorite twists:

• Gluten-Free Version: Use your favorite gluten-free pasta. Chickpea or lentil-based pastas add extra protein and hold up well in salads.
• Vegetarian Swap: Skip the chicken and use cubed tofu or chickpeas for protein. Or toss in extra veggies like roasted sweet potato or butternut squash.
• Tropical Flavor: Add a handful of chopped pineapple or mango for a sweet, juicy twist. I tried this for a summer picnic and it was a huge hit!
• Low-Carb Adaptation: Use spiralized zucchini or hearts of palm pasta in place of traditional noodles. It’s lighter but still gives that pasta salad vibe.
• Allergy-Friendly: Swap cashews for roasted pumpkin seeds or sunflower seeds if nuts are an issue.
• Spicy Kick: Toss in a chopped jalapeño or a teaspoon of sriracha to the dressing for a little heat.

One time I added dried cranberries and diced apple for extra crunch and sweetness—turned out awesome! Feel free to play with the veggies too: snap peas, broccoli florets, or shredded cabbage all work. The dressing is forgiving, so swap out yogurt for sour cream or mayo for a vegan alternative. There’s really no wrong way to make this salad your own.

Serving & Storage Suggestions

Cashew chicken pasta salad is best served chilled or at cool room temperature. For parties, I like to heap it in a big bowl and sprinkle extra cashews and parsley on top for that “wow” factor. It pairs perfectly with iced tea, lemonade, or a crisp sauvignon blanc if you’re serving adults.

As a main, it’s hearty enough to stand alone, but it also works as a side to grilled meats, sandwiches, or fresh fruit platters. For lunchboxes, pack it in airtight containers—kids love the crunchy cashews!

Storage is easy: Cover leftovers and refrigerate for up to 3 days. If you know you’ll have extras, keep cashews separate and stir them in just before eating. You can also freeze the salad without cashews for up to a month (though texture is best fresh). To reheat, let it come to room temp or microwave briefly; then toss in fresh cashews for crunch.

Honestly, the flavors develop even more overnight—the dressing soaks in, and everything gets extra savory and delicious. Just give it a gentle toss before serving to refresh the texture.

Nutritional Information & Benefits

This recipe packs a nutritional punch: Each serving (about 1.5 cups) has roughly 420 calories, 23g protein, 18g fat, and 38g carbs. Cashews bring heart-healthy fats and magnesium, while chicken boosts protein for staying power. The veggies add fiber, vitamins, and crunch (bell pepper alone gives you a solid dose of vitamin C).

It’s naturally high-protein and can be made gluten-free or nut-free with easy swaps. The dressing is lighter thanks to Greek yogurt. Watch out for cashew allergies, and if you’re dairy-free, sub in coconut yogurt. I love knowing I’m feeding my family something that’s not just tasty, but genuinely nourishing!

Conclusion

So there you have it—cashew chicken pasta salad, the ultimate party dish that’s crunchy, creamy, and just plain fun to eat. Whether you’re feeding a crowd or just treating yourself to a killer lunch, this recipe is endlessly adaptable and always a hit. I love how easy it is to toss together, and how it makes me feel like a kitchen genius every time someone asks for seconds.

Don’t be afraid to mix things up: swap veggies, try new dressings, add your favorite protein. This salad is all about making it your own. Honestly, I make it for every family get-together, and it’s become a little tradition around here.

Ready to try it? Drop a comment below with your own twist, share this recipe with friends, or post your version on social media. Can’t wait to hear how you make it yours—happy cooking!

FAQs

Can I make cashew chicken pasta salad ahead of time?

Absolutely! Prep everything a day in advance, but keep the cashews separate until just before serving for max crunch.

What’s the best pasta shape for this salad?

Rotini, penne, or bowties hold dressing and mix-ins really well. But honestly, any short pasta works!

Can I use leftover chicken?

Yes! Leftover grilled, roasted, or rotisserie chicken all work perfectly. Just dice or shred it.

How do I make this nut-free?

Swap cashews for roasted pumpkin seeds or sunflower seeds—they give a similar crunch.

How long does this salad keep in the fridge?

Stored in an airtight container, it stays fresh for up to 3 days. Add cashews fresh each time for best texture.

Cashew Chicken Pasta Salad: Easy Crunchy Recipe for Parties

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• Author: Isabella Russo
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

This cashew chicken pasta salad is a crunchy, creamy, and flavor-packed dish perfect for parties, potlucks, or a satisfying lunch. Loaded with tender chicken, fresh veggies, and roasted cashews, it’s a crowd-pleaser that’s easy to customize and comes together quickly.

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Ingredients

Scale 1x2x3x

• 12 oz short pasta (rotini, penne, or bowties)
• 2 cups cooked chicken breast, diced or shredded
• 1 cup roasted salted cashews, roughly chopped
• 1 large red bell pepper, diced
• 2 stalks celery, thinly sliced
• 4 green onions, sliced (white and green parts)
• 1 large carrot, peeled and grated (optional)
• 2 tablespoons fresh parsley, chopped
• 1/2 cup mayonnaise (avocado mayo recommended)
• 1/2 cup Greek yogurt
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt & pepper, to taste

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Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8-10 minutes). Drain and rinse under cold water to stop cooking. Set aside.
2. Dice or shred cooked chicken breast. Dice red bell pepper, slice celery, thinly slice green onions, and grate carrot. Chop parsley.
3. In a small bowl, whisk together mayonnaise, Greek yogurt, rice vinegar, honey, Dijon mustard, salt, and pepper until smooth. If dressing is too thick, add 1-2 teaspoons of water.
4. In a large mixing bowl, combine cooled pasta, chicken, bell pepper, celery, green onions, carrots, and parsley. Pour dressing over the top.
5. Sprinkle in roasted cashews just before serving for maximum crunch.
6. Gently toss everything with a spatula or salad tongs until evenly coated. Taste and adjust seasoning if needed.
7. Optional: Cover and chill in the fridge for 30 minutes to let flavors meld.
8. Transfer to a serving bowl or platter. Garnish with extra cashews and parsley if desired.

Notes

Add cashews just before serving to maintain crunch. For gluten-free, use GF pasta. For nut-free, swap cashews for sunflower or pumpkin seeds. Taste and adjust seasoning before serving. Chill for 30 minutes for best flavor. Double the recipe for large gatherings. If salad seems dry after chilling, stir in a spoonful of mayo or yogurt.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: About 1.5 cups
• Calories: 420
• Sugar: 7
• Sodium: 480
• Fat: 18
• Saturated Fat: 3
• Carbohydrates: 38
• Fiber: 4
• Protein: 23

Keywords: cashew chicken pasta salad, party salad, crunchy salad, chicken salad, pasta salad, potluck recipe, easy lunch, high protein salad, creamy dressing, crowd pleaser