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

Cashew Turkey Pasta Salad Recipe

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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
Contest Winning Test Kitchen Approved
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.

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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."

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!"

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."

Reviewed May. 28, 2012

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

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."

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