This pasta salad serves a small army so it’s great if you have a potluck coming up or simply have a huge family! I brought it to the marching band’s family potluck earlier this month and it was a big hit.
The recipe won first place in the Minnesota Turkey Growers Association’s annual Turkey Taste-Off and comes from a turkey farming family in Roseau, Minnesota. Linda Hedlund and her husband, Doug, have been wowing folks with their turkey recipes and preparation expertise for many years so you know this is a good one!
Enjoy!
Turkey Cashew Pasta Salad
Ingredients
- Dressing
- 1 gallon Miracle Whip dressing
- 2 Tablespoon mustard
- 1/4 cup sugar
- 1/4 cup salt
- Pasta Salad
- 4-5 pound turkey breast cooked and cubed
- 4 pounds spiral macaroni cooked and cooled
- 1/2 cup onion chopped
- 8 cups celery chopped
- 15 cups grapes green and/or purple, halved
- 1 can cashews
- Parsley chopped (if desired)
Instructions
To make the dressing
- In a small bowl, combine the Miracle Whip, mustard, sugar, and salt. Mix well.
- Cover and refrigerate.
To make the salad
- Mix all pasta salad ingredients together in a large bowl.
- Pour the dressing on the salad and mix well.
- Just before serving, garnish with cashews and chopped parsley, if desired.
Notes
I halved the recipe when I made it for marching band. I found that I didn't use a full half-gallon of Miracle Whip, which is approximately 8 cups. I would say I used about 6 cups and that kept the salad moist. You may need to experiment a little to find the right consistency for you.
Tried this recipe?Let us know how it was!