Cashew Turkey Pasta Salad Recipe
Cashew Turkey Pasta Salad Recipe photo by Taste of Home
Next Recipe

Cashew Turkey Pasta Salad Recipe

Read Reviews
5 8 11
Publisher Photo
Cashews add a nice crunch to this grilled turkey and spiral pasta combo. I first tasted this salad at a baby shower and asked the hostess for her recipe. Since then, I've served it for many occasions. -Karen Wyffels, Lino Lakes, Minnesota
TOTAL TIME: Prep: 20 min. + chilling Grill: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Grill: 50 min. + cooling
MAKES: 12 servings


  • 2 bone-in turkey breast (5 to 6 pounds each)
  • 3 cups uncooked tricolor spiral pasta
  • 2 celery ribs, diced
  • 6 green onions, chopped
  • 1/2 cup diced green pepper
  • 1-1/2 cups mayonnaise
  • 3/4 cup packed brown sugar
  • 1 tablespoon cider vinegar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons lemon juice
  • 2 cups salted cashew halves

Nutritional Facts

1 serving (1 each) equals 766 calories, 37 g fat (6 g saturated fat), 176 mg cholesterol, 732 mg sodium, 37 g carbohydrate, 2 g fiber, 68 g protein.


  1. Grill turkey, covered, over medium heat for 25-30 minutes on each side or until a meat thermometer reads 170°. Cool slightly. Cover and refrigerate until cool. Meanwhile, cook pasta according to package directions; drain and rinse in cold water.
  2. Remove skin from turkey; chop turkey and place in a large bowl. add the pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat.
  3. Cover and refrigerate for at least 2 hours. Just before serving, stir in cashews. Yield: 12 servings.
Originally published as Cashew Turkey Pasta Salad in Taste of Home June/July 2003, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cashew Turkey Pasta Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ehlertn 254567
Reviewed Sep. 24, 2016

"Does this recipe REALLY call for 10-12 lbs of turkey??? That's a Thanksgiving meal and 1 pound per serving according to the recipe. Since most serving suggestions are for 1/4-1/2 lb of meat protein, I'm wondering if this is a typo in the recipe. Thanks in advance for suggestions/revisions."

Happygma 48312
Reviewed Aug. 16, 2013

"I've made this for parties, family reunions etc since it was first published in ToH magazine. I always get rave reviews and come home with an empty bowl. Easy, but special."

ereichardt 139667
Reviewed Jun. 24, 2013

"I use the meat from one rotisserie chicken from the deli for a box of pasta. I sub yellow peppers, and sometimes make 1 1/2 times the sauce. I always get asked for this recipe! Love it!"

mbandboys 89012
Reviewed Apr. 11, 2013

"I've substituted chicken for this salad and have made it several times. It's always a big hit even with people who don't normally like pasta salad."

CLBM 55188
Reviewed May. 28, 2012

"Every time I make this, someone asks me for the recipe."

jnb1011 139595
Reviewed Aug. 8, 2011

"Great recipe, I rarely have any leftovers. I usually just buy a pre-cooked rotisserie chicken from the grocery store. It's also great with shrimp instead of turkey/chicken."

Cheryl1964 205582
Reviewed Jun. 7, 2011

"It is a nice change on regular mayo macaroni salad with the brown sugar and vinegar. I substitute cooked chicken. It is a keeper at our house."

kgibbs 48311
Reviewed May. 19, 2010

"Sounds delicious, but does it really call for 10-12 "pounds" of turkey? Shouldn't it be 10-12 "ounces"?"

Loading Image