Chicken Pasta Salad

Chicken Pasta Salad

12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)

Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.

Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.