FEED THE 5000 PASTA SALAD

Got a crowd to feed? Here ya go.... I've made this for all sorts of gatherings, from showers to family picnics. I often scoop it onto Costco croissants, though I usually cut them in half to make them more manageable. It will store covered in the fridge for days. FEED THE 5000 PASTA SALAD   3 - 8 oz. pkgs. Medium or large shell pasta (cooked) 1/4 c. chopped green onion 1 small can water chestnuts, drained 6 c. cooked and cubed chicken breast 2 c. chopped celery 2 large cans crushed pineapple, drain juice and reserve in a separate bowl 2 c. diced red apples (soak apples in reserved pineapple juice for a few minutes, then drain - to help avoid browning) 2 c. red grapes, halved 1/2 c. cashews (optional. Add just before serving) salt and pepper to taste

Cook pasta in a large pot of boiling salted water until slightly tender. Drain water and cool pasta. Put in large mixing bowl and add remaining ingredients. Toss together then add dressing and mix well. Dressing:  2 c mayo 3T vinegar (or lemon juice)  3 T  sugar ½ t celery seed (optional)  Salt and pepper.  Mix well   Or 1 c. mayonnaise 1 - 8 oz. bottle of Kraft coleslaw dressing Mix together salad and dressing. Will keep a few days. After a day or so, add more dressing to moisten it up a bit. Add nuts only before serving or they will get soft.   Chill in refrigerator before serving. Serve either on leaf lettuce or on croissant as sandwiches.