Thursday, January 23, 2014

Radiator Pasta Salad

This pasta salad is a favorite at any big party. I'm always asked for the recipe. It's not exact amounts, mostly done to taste. It's better after it's sat for a day, but can be served once it's assembled. It's called "Radiator Pasta Salad" because of the noodles. You could use any type of noodle, but these are the best for this salad.
This is what they look like once they are cooked.
The best part about this salad is the candied slivered almonds. You make these by toasting slivered almonds in a small amount of butter, about a tablespoon, with some sugar, about 3 tablespoons. 
One bag of cooked pasta will make a very large amount of salad. I always ALWAYS use Kraft Coleslaw. Any other brand is not as good. It's hard to find. For one bag of pasta, I use about 3/4 a bottle of dressing. I also add a can of pineapple tidbits, and two cans of mandarin oranges, drained.
The chicken is cooked on a grill, outside in the summer, inside on a griddler in the winter. I season with Montreal Steak Seasoning. I know this sounds strange, but this is what makes the salad taste really good. 
Once the chicken has browned I let it sit for 10 or 15 minutes to cool. 
Once cool, add to the salad. I know these examples look super burnt, but they were really good in the finished product. 
Finally, add some cut up grapes. I use green and red, but only had red on hand for the picture. If you make this a day in advance, only use half the almonds and cover the top of the salad with the remaining almonds just prior to serving. 

Radiator Salad: 
1 16oz bag of Radiator noodles boiled to al dente (still firm, but not crunchy)
1 bottle of Kraft Coleslaw dressing
1 Tbs. Mayo
1 can Pineapple Tidbits
1 cans mandarin oranges
2-3 cups green and red grapes, cut in half
1-3 chicken breasts grilled with Montreal Steak Seasoning
2 Cups sliced almonds cooked in 1 Tbs butter and 3 Tbs Sugar until brown
      *Add half of the almonds with the salad, the other half on top when you serve. 

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