3 cups farfalle, cooked and rinsed 16-oz pkg broccoli slaw 1/2 cup dried cranberries 3 green onions, sliced 1 cup mayo with olive oil 1 tbs apple cider vinegar 2 tsp sugar 1/2 cup coarsely chopped slivered almonds
Combine pasta, slaw, cranberries and onions in large bowl.
Whisk mayonnaise, vinegar and sugar until blended. Add to pasta mixture. Mix lightly.
Refrigerate 1 hour. Top with nuts before serving. Serves 10