Cashew Turkey Pasta Salad

• 2 bone-in turkey breast (5 to 6 pounds each)
• 3 cups uncooked tricolor spiral pasta
• 2 celery ribs, diced
• 6 green onions, chopped
• 1/2 cup diced green pepper
• 1-1/2 cups mayonnaise
• 3/4 cup packed brown sugar
• 1 tablespoon cider vinegar
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons lemon juice
• 2 cups salted cashew halves

1. Grill turkey, covered, over medium heat for 25-30 minutes on each side or until a thermometer reads 170u0b0. Cool slightly. Cover and refrigerate until cool. Meanwhile, cook pasta according to package directions; drain and rinse in cold water.
2. Remove skin from turkey; chop turkey and place in a large bowl. add the pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat.
3. Cover and refrigerate for at least 2 hours. Just before serving, stir in cashews.

turkey, pasta, celery, green onions, green pepper, mayonnaise, brown sugar, cider vinegar, salt, lemon juice, cashew halves

Taken from www.tasteofhome.com/recipes/cashew-turkey-pasta-salad/ (may not work)