1 (1 lb.) pkg. bow-tie or large shell macaroni pasta
9 cups cubed cooked chicken
2 cups sliced celery
1/2 cup sliced green onions
1/4 cup pimento, drained and chopped
1 tsp. salt
1 (1 lb.) pkg. frozen sweet peas, thawed and drained
2 (4 oz. ea.) cans sliced mushrooms, drained
2 cups prepared Ranch dressing (I use HIDDEN VALLEY® buttermilk flavor)
1 1/2 cups whole cashews
lettuce leaves

Cook pasta according to package directions. Drain; rinse with cold water.

Place cooked pasta in 7-quart bowl or plastic container. Add remaining ingredients except cashews and lettuce; toss gently; refrigerate until serving time.

Add cashews; toss gently. Serve in lettuce lined bowl.

Makes 25 servings.

Submitted by: Elaine W.