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Cashew Turkey Pasta Salad

 Cashew Turkey Pasta Salad
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
12 ServingsPrep: 20 min. + chilling Grill: 50 min. + cooling


  • 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


  • 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.
  • 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.
  • Cover and refrigerate for at least 2 hours. Just before serving, stir
  • in cashews. Yield: 12 servings.

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Cashew Turkey Pasta Salad (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.