chinese turkey pasta salad

I clipped this recipe out of a magazine a long time ago and happened to run across it shortly before Thanksgiving and thought it would be good to try with some of the leftover turkey meat. I didn't realize that we actually used up all of the turkey meat in the Turkey Stew and Dumplings that my Grandma made while she was here (Thanks Grandmary!) so I substituted shredded chicken instead. It was pretty good...nothing that made you keep saying 'mmm' over and over but a nice change of pace from the heavier comfort foods that I've been overindulging on lately! Thomas and Elle ate it without complaints too so I would call it a success! Julie at According to His Power was curious about the recipe so here it is.

2 cups uncooked spiral pasta
2 cups shredded cooked turkey
1 1/2 cups fresh snow peas
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup thinly sliced green onions
1/4 cup diced celery
1/2 cup mayonaisse
1 Tbsp soy sauce
1 tsp sugar
1/4 tsp hot pepper sauce
1 cup salted cashews

Put a pot of water on to boil. When boiling, blanch the snow peas for 1 - 2 minutes in the boiling water and then shock them in very cold water to help maintain their color. Return the pot of water back to boiling and cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the turkey and vegetables.

In a small bowl, combine mayonaisse, soy sauce, sugar and hot sauce. Pour over pasta mixture and toss to coat. Sprinkle individual servings with cashews.

Yield: 6 - 8 servings