Crunchy Cashew Chicken Salad with Tangy Sesame Dressing

Creamy, bright Cashew Chicken Salad tossed in a homemade dressing — an ideal salad for summer gatherings.

Chicken salad is always tempting, and when you add pasta and cashews it becomes even better. This Cashew Chicken Salad is a great summery dish to bring to showers and barbecues, offering a balance of creamy dressing, tender chicken, crunchy cashews, and fresh produce.

A favorite pasta salad

At parties, get-togethers, and showers we often see at least one salad or pasta dish that everyone wants to try. This recipe was shared by a family member and became a hit at a wedding—people kept asking for the recipe. It’s a reliable crowd-pleaser that disappears quickly when served.

If you enjoy pasta salads, this one is worth trying. It’s filling, colorful, and coated in a creamy dressing that complements the mix of textures and flavors.

How to Make Cashew Chicken Salad

This recipe is simple and quick to assemble.

Prep pasta: Bring a large pot of water to a boil. If desired, season the water with salt (about ¾ tablespoon per 8 ounces of pasta). This recipe uses about 3 cups cooked (roughly 6 ounces dry) of bow tie pasta, so ½–¾ tablespoon of salt is sufficient. Cook the pasta to al dente following package directions, then drain and rinse with cold water.

Combine: In a large bowl, mix the cooked pasta with chopped celery, sliced green onions, cubed cooked chicken, and halved grapes.

Dress: Whisk together the dressing ingredients and pour over the pasta mixture. Refrigerate for at least one hour to let flavors meld. Add the cashews just before serving to keep them crunchy.

Change it up:

This pasta salad is attractive and versatile. Try these easy variations to suit your tastes or what you have on hand:

• Substitute almonds for cashews
• Add thinly sliced red onion
• Sprinkle toasted sesame seeds
• Mix in raisins or craisins for extra sweetness
• Swap the pasta: penne, rotini, or medium shells work well — choose shapes with grooves so the dressing clings
• Season with salt, black pepper, and garlic salt to taste
• Add shredded carrots or small broccoli florets
• Stir in diced red bell pepper or shredded red cabbage
• Replace some or all of the mayonnaise with Greek yogurt for a lighter dressing
• Finish with a sprinkle of fresh cilantro if you like a bright herb note

Making Ahead + Storing

Make ahead: This salad is best when prepared a few hours before serving. If you make it too far in advance, the pasta can absorb too much dressing and become dry. For longer prep windows, store components separately—pasta, vegetables, chicken, and dressing—and combine them shortly before serving. Add the cashews at the last minute to preserve their crunch.

Store: Leftovers keep well in an airtight container in the refrigerator for 3–5 days.

For more pasta salad ideas, try:

• Asian Pasta Salad
• Easy Pasta Salad
• Greek Pasta Salad
• Layered Pasta Salad
• Taco Pasta Salad