A refreshing and flavorful pasta salad combining tropical fruits, tender chicken, and a creamy dressing.
Cook the pasta according to the package instructions, then drain and let it cool completely.
Rinse the pasta under cold water to stop the cooking process and cool it quickly.
Chop the celery, grapes, eggs, pineapple, and water chestnuts into bite-sized pieces.
Ensure uniform sizes for even distribution in the salad.
In a large bowl, combine the pasta with the chopped ingredients.
Gently toss to avoid breaking the ingredients.
In a separate bowl, whisk together the mayonnaise, sour cream, whipped topping, sugar, lemon juice, and salt until smooth.
Taste the dressing and adjust the sweetness or tanginess as desired.
Pour the dressing over the salad base and toss gently to coat evenly.
Ensure all ingredients are well coated for consistent flavor.
Chill the salad in the refrigerator for at least one hour.
This allows the flavors to meld together beautifully.
Just before serving, fold in the toasted cashews.
Adding the cashews last keeps them crunchy.
Serve the salad in a decorative bowl and enjoy.
Garnish with a sprig of parsley for a touch of elegance.
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