Bow Tie Pasta Salad | Lisa Stevens

Lisa scatters sunshine wherever she goes. She and her husband, Jeff, moved to St. George, UT in 2021 and someday Russ and I hope to go visit them. We loved our time living in St. George when we were fresh out of college, such happy memories. 

INGREDIENTS

6 cups cooked chicken, salt & pepper to taste, chopped 

12 ounces bow tie pasta, cooked al dente, drained, and rinsed with cold water

1/2 bunch of green onions, chopped

large can pineapple tidbits, well drained 

1 cup large seedless red grapes, halved 

1 cup celery, thinly sliced 

4-5 diced apples, with skins on (optional)

1 package (2-4ounces) slivered almonds 

DRESSING 

2 cup mayo 

1/2 cup sugar 

1/4 cup vinegar 

DIRECTIONS 

• Mix ingredients for dressing and set aside in fridge. 
• Mix first 3 ingredients (chicken, pasta, and onions) in big bowl and put in fridge. 
• Prepare other ingredients as directed. 
• Mix all together no more than an hour before serving as juice from fruit will settle at the bottom.