Pasta throughout the years; a pasta salad recipe dating from 1916 calls for macaroni, horseradish, salt, sugar and whipped cream. In 1962 a recipes calls for macaroni, mayonnaise, hard-boiled eggs, capers, olives and pimento strips. More modern recipes call for whatever your imagination can conjure up, which can include anything from Greek to Asian and everything in between with many flavors and variety.
Modern pasta salads can be made from mayonnaise or oil and vinegar based dressings. Additions of herbs, fruit, seafood, poultry, vegetables such as broccoli, carrots, cucumbers, olives, garbanzo beans, peppers, exotic cheeses and spices can be added. Avocados, cheese, nuts, raisins, fruit, lemon, mayonnaise, tuna, seafood, veggies, pesto, chicken, chilies or anything else you might think would make a great addition. The first pasta salad recipes in American can be traced back to the early 1900s. These would have been dressed with mayonnaise and served chilled in molded presentations, which we don't seem to do much any more except maybe for jello salads. Pasta salads became very popular in the early 1980s when Nouvelle Cuisine (if you don't know what that is you don't even want to know, glad that phase was phased out!) Pasta salads were considered an upscale cuisine and a great way to use up all your interesting leftovers. This is also when American food companies introduced the pasta salad box kits that you can still get in grocer's today. I would not use them, but that is just my opinion.Macaroni pasta salad is one of the most widely made pasta salad recipes we know today and descends from a long line of dressed macaroni dishes. Personally I have never cared for the basic sweet tasting elbow macaroni salad. In the early 20th century macaroni salad recipes began appearing in American cookbooks. Just think of all the macaroni salads you have been served in diners and delis to potlucks and picnics, some really good and many just ho-hum or very bad. I do love a good tuna elbow macaroni salad with lots of crisp celery, scallions, Albacore tuna, fresh dill, capers and just a light mayonnaise based dressing, served nice and chilled. In the United States macaroni salad is very popular from picnics, backyard barbecues, potlucks and church gatherings. Elbow macaroni is the most traditional and popular, until all the wonderful shapes such as penne, bow-tie, and shell started to dominate the grocery/speciality food store shelves and I think we can thank the Italians for that.
Do you recall the wonderful Yuppie Era, yes that is my era. Sorry, but I will not apologize for the Yuppie Era, I personally LOVED IT! We promoted pasta salads to an upscale and perfect way to be creative using wonderful ingredients. Every "cool" area of cities/towns had a perfect cheese shop/speciality food/wine store with the addition of gourmet pasta salads, and other delicious and expensive take home delights you could impress your family and friends with after a long day at work. Lisa, if you are reading this do you recall the amazing cheese/gourmet shop in downtown San Diego? I think both of our husbands got their fill of that place because we always shopped there.
As I said, the pasta salad was the darling of the carry-out shop and is officially here to stay. Especially in warm weather, the idea of tossing vegetables, seafood, poultry or meat along with fresh herbs and veggies with a dressing and anchoring the mixture with cooked and cooled pasta makes an easy dinner particularly appealing. The inspiration is limitless and can be inspired by Italian, French, Asian, Mexican or Thai, as well as other artful freedom that only a contemporary kitchen and innovative mind can provide. Asian sesame oil to unusual wine vinegars from China/France/Italy, etc., are now found on almost every American pantry shelf. Whereas, in my mothers era, those ingredients were considered quite exotic. Something maybe Julia Child might have tried cooking with on her infamous PBS cooking shows that all my mothers generation watched religiously thinking, hmmmm I wonder if my family would eat those ingredients?
Some great pasta salad tips are; you can toss your pasta salad while either hot or cold. If you are using a vinegar based dressing tossing a little on hot pasta will help set the flavors in the hot pasta. When you make pasta salad recipes be sure your pasta is cooked al dente, you don't want to bite into a piece of soft soggy pasta. Since pasta has a mild flavor, it suites all kinds of additions so be daring and try out new ingredients for your homemade pasta salads and remember to always season well with salt and freshly ground black pepper, even if you don't use any other seasonings. Please always keep your pasta salads chilled, especially when going on a picnic, or outdoor barbecue, etc., you don't want to get food borne illness, no we certainly don't want that!
I happen to love leftover pasta salad so that is the reason why in most of the recipes listed below I use 1 lb. of pasta. If you want to use less pasta, just adjust ingredients accordingly, after all you can be a little more free form when making pasta salads. Another helpful hint is after cooking pasta always refresh in ice water and pat dry with paper towels so you don't have any excess moisture in the salad.
Important Tips; The Danger Zone - bacteria and other harmful organisms need time, food and moisture to grow; but they do not grow well when the temperature of the food is colder than 41 degrees or hotter than 135 degrees. The temperatures between 41 degrees and 135 degrees are considered The Danger Zone! Please, please, please keep potentially hazardous food out of The Danger Zone. For example, when food is left out in The Danger Zone bacteria can grow fast and make toxins that can make you very sick. You always take a chance when you have to cool food down. The best way to have safe food is to make it fresh just before you serve it. When making cold food use cold ingredients. If you have food that is leftover or made in advance you must cool it and store it safely. The first rule to remember about cooling; cool hot food as fast as you can to below 41 degrees and store it safely. For cold holding, DO NOT let food stand at room temperature because that will allow harmful organisms to grow. Store food in a refrigerator or on ice. Always hold cold foods at 41 degrees or less. Using a thermometer to check cold holding temperatures. If you use ice to keep the food cold be sure that the ice comes up to the level of the food, and as it melts add more fresh ice. This especially applies when you are on a picnic/camping or outdoor party. Common sense is really important. There are times I've seen cold food left out for hours or people have wanted to save it and any time I've said something many people get upset and they think you don't know what you are talking about. But, if you've ever gotten sick you know what I'm talking about. Another thing to remember is always keep those hands clean and washed especially when preparing chilled foods. I am a fanatic about these issues and this is very important to me and anyone who eats my food, as it should be to you too.
When I taught culinary arts, students who had been there before I got hired wanted to retake my class just so they could be creative in the art of chilled foods which I found to be quite a compliment. One thing about pasta salads, especially in catering is they are a great imaginative and innovative way to use products. When I used to cater clients always requested my pasta salads! I have been told my imagination runs wild, but then again I've always been a very creative person, taking after my wonderful mother.
I hope you enjoy the recipes listed and be creative when making your pasta salads. You will note there are certain types of pasta I never use as I think they fall apart and rotini is one of them. If you are gluten free and looking for great GF pasta the brands I have used and love are; Tinkyada, Barilla, DeBoles and Glutino. Many of the others we have tried are mushy and fall apart.
Basic, Simple and Delicious Macaroni Salad
1 lb. large elbow macaroni
salt and freshly ground black pepper
4 celery stalks, sliced including leafy part
3 Tbl. dill pickle relish
1/2 cup parsley, chopped
4 scallions, thinly sliced including green part
Dressing
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 Tbl. Dijon or yellow mustard (optional)
1/2 tsp. sugar
Dressing; into a bowl whisk the mayonnaise and sour cream together then whisk in remaining dressing ingredients, taste and adjust flavorings. Into a large pot of boiling salted water add pasta and cook al dente, drain well and refresh in an ice bath, drain well again and pour into a large bowl, pat dry with paper towels. Season with salt and pepper. Pour some of the dressing onto cooked and cooled pasta, tossing to combine, then add remaining salad ingredients, more dressing and cover and refrigerate until well chilled. When ready to serve add more dressing if needed as sometimes when the salad chills it absorbs dressing into pasta.
Pasta Salad with Coleslaw
16 oz. penne pasta
1 (14 oz.) package coleslaw mix
1/2 small red onion, julienned
3 celery stalks, sliced
1 medium green bell pepper, seeded and julienned
1 (8 oz.) can water chestnuts, drained and chopped
Dressing
1/2 cup mayonnaise
1/4 cup Miracle Whip
1/4 cup white wine vinegar
salt and freshly ground black pepper
1 tsp. celery seeds
Dressing; into a bowl whisk dressing ingredients and set aside in refrigerator. Into a large pot of boiling salted water add pasta and cook al dente, drain well and refresh in ice water, drain well again and pour into a large bowl. Add remaining salad ingredients and toss with some of the dressing to desired texture. Pile onto a serving platter.
Strawberry Chicken or Shrimp Pasta Salad
1 lb. bow tie pasta
3 cups chicken breast, bone in and skin on OR 1 lb. medium fresh shrimp, cleaned
2 cups fresh strawberries, hulled and sliced
2 (11 oz.) cans mandarin oranges, drained
3 celery stalks, thinly sliced
1/2 cup pecan halves, lightly toasted
1 cup goat cheese, crumbled
6 strips bacon, sliced
4 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, rough chopped
salt and freshly ground black pepper
Dressing
1/2 cup fresh strawberries, rough chopped
1/4 cup champagne vinegar
1/4 cup vegetable oil
1/4 cup strawberry preserves
2 Tbl. honey
2 tsp. Dijon
1 Tbl. poppy seeds
salt and freshly ground black pepper
If you are using chicken place chicken into a pot of boiling salted water then reduce to simmer and cook about 20 minutes or until done, remove and rinse in cold water and cool. Remove skin/bones then chop into chunks. If using shrimp, clean and peel and poach shrimp or grill on grill. Salad; into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in ice water, drain well again and place into a bowl patting dry with paper towels. Dressing; into a blender add ingredients and pulse to combine, taste and adjust flavorings. Pour a little of the dressing over pasta and toss. Cook bacon in a saute pan until browned and crisp, remove to paper towels. Add remaining ingredients (except bacon and pecans) to pasta and toss lightly adding more dressing as needed. Cover and chill until service, then pile onto serving platter and garnish with pecans and bacon.
Spicy Sichuan Chicken Pasta Salad
Pasta
1 lb. thick Chinese noodles
3 cups poached chicken, shredded (or you can use thinly sliced pork)
1 large red bell pepper, seeded and julienned
3 celery stalks, sliced on diagonal including leafy part
1 small Diakon radish, peeled and julienned
1 large mango, peeled and julienned, I really like the sweet taste of the mango
2 cups snow peas
1 cup bean sprouts
2 large carrots, peeled and julienned
5 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
2 Tbl. fresh mint, sliced
1/2 cup peanuts, rough chopped (garnish)
Fresh cilantro sprigs (garnish)
Dressing
3 Tbl. toasted sesame oil
3 Tbl. soy sauce
4 Tbl. rice vinegar
2 Tbl. balsamic vinegar
1 Tbl. hoisin
1 Tbl. vegetable oil
1 tsp. chili oil - note if you like it spicier add more chili oil
1 tsp. fresh ginger, grated
2 garlic cloves, finely finely minced
2 Tbl. honey
1 Tbl. tahini
Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Into a pot of boiling salted water add noodles and stir with chopsticks so they don't stick, cooking al dente, drain well, rinse in cold water and drain well again. Pour into a bowl adding a drizzle of dressing and stirring to combine. Add in remaining salad ingredients (except garnishes) and add more dressing tossing to combine. Cover and refrigerate for about 2 hours, then pile onto serving platter garnishing with peanuts, cilantro sprigs and some pretty chop sticks.
Roasted Red Pepper Pasta Salad
1 lb. rigatoni pasta
4 large red bell peppers
2 cups bocconcini
1 cup sun-dried tomatoes packed in oil, sliced into strips
1 bunch fresh basil, torn
oil
salt and freshly ground black pepper
Garlic Vinaigrette
1 large head of garlic, do not peel
3 Tbl. cider vinegar
1 Tbl. Dijon
1 Tbl. honey
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/2 cup olive oil
Dressing; when garlic* is cool enough to handle (see cooking instruction below) squeeze out cloves into a blender, add vinegar, mustard, honey, lemon juice, salt and pepper and pulse to combine. With motor running slow pour in olive oil and blend to combine into creamy consistency, taste and adjust flavorings. Peppers; preheat oven to 500 degrees. Place whole peppers onto sheet pan and roast for about 40 minutes until skins are charred, turning occasionally. Remove from pan and place in bag and set aside and continue. *Garlic; turn oven down to 400 degrees and place the whole garlic onto cutting board and slice off just about 1/4-inch of the top of bulb and place into a foil pouch and drizzle with olive oil and place in oven for about 40 to 45 minutes, remove and open foil pouch, cool enough to handle then squeeze out all the delicious garlic into a blender. Pasta; into a pot of boiling salted water add pasta and cook to al dente, drain well and refresh in cold water, drain again and place into large bowl and drizzle with some dressing tossing to combine. Add remaining ingredients to bowl and toss with more dressing. Pour onto serving platter.
South of the Border Pasta Salad
1 lb. penne pasta
1 lb. ground turkey or beef
1 white onion, diced
2 garlic cloves, finely minced
2 Tbl. taco seasoning
1/4 cup water
1 container pear tomatoes, sliced in half
1 (15 oz.) can black beans, drained and rinsed well in cold water and drained
1 1/2 cups frozen or fresh corn
1/2 red onion, diced
1/2 cup fresh cilantro, chopped
1/2 cup plain black olives, sliced
3 scallions, sliced including green part
1 1/2 cups sharp Cheddar cheese, shredded
Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup pico de gallo
2 Tbl. fresh lime juice
1/2 tsp. cumin
Tabasco
salt and freshly ground black pepper
Dressing; into a bowl add ingredients and whisk to combine, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in ice water drain again and place into large bowl. Pour some of the dressing over and toss to combine. Into a large saute pan add drizzle of oil then add meat/white onion/garlic and cook until meat is browned, drain. Add taco seasoning and water and cook simmering until almost all of the liquid is absorbed. Cool the meat in refrigerator. When meat is cooled add to pasta and add remaining ingredients tossing with more dressing. Cover and refrigerate until service. Pile onto serving platter lined with green leaf lettuce.
Easy Thai Chicken Pasta Salad
1 large deli-roasted chicken (easy from the grocers)
3 packages ramen noodles, remove seasoning packet and toss
1 large English cucumber, sliced in half lengthwise, lightly seeded and sliced into half moons
1 large red bell pepper, seeded and julienned
1/2 small head white cabbage, shredded
2 large carrots, peeled and julienned
6 scallions, sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
1/2 cup roasted peanuts, rough chop for garnish
Dressing
3/4 cup creamy peanut butter
3/4 cup coconut milk
2 tsp. fish sauce
2 tsp. honey
1/4 cup fresh lime juice
Sriracha sauce
salt and freshly ground black pepper
Remove skin and bones from chicken and shred. Into a large saucepan of boiling salted water, break up noodles and add to boiling water, remove from heat, cover and let stand 5 minutes. Dressing; into a bowl whisk the peanut butter, coconut milk, lime juice, honey, Sriracha sauce, salt, pepper until smooth. Drain noodles and rinse with cold water, drain again and place into large bowl. Add a drizzle of dressing and toss. Stir in remaining salad ingredients and toss with more dressing. Cover and chill. To serve; pile onto serving platter and garnish with peanuts.
Kind of Like Baked Potato Salad (no potatoes involved just pasta)
1 lb. penne pasta
1 1/2 cups sharp Cheddar cheese, shredded
7 thick strips apple wood smoked bacon, sliced
5 scallions, sliced on diagonal including green part
1 small head broccoli, cut into small florets
4 hard boiled eggs, boiled, peeled and chopped
2 Tbl. fresh dill, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Dressing
1 cup sour cream
1/4 cup mayonnaise
2 Tbl. white vinegar
Tabasco
salt and freshly ground black pepper
1 to 2 Tbl. dry ranch dressing mix
Dressing; into a bowl add ingredients and whisk to combine, taste and adjust flavorings, chill. Into a large pot of boiling salted water add pasta and cook al dente, remove with sieve and drain well, rinse in cold water and drain again, placing into large bowl and patting dry with paper towels. Toss with some of the dressing. Into the same pot of boiling water add broccoli and cook just a few minutes so it's still crisp and tender. Drain well and refresh in an ice bath, drain and again and pat dry with paper towels. Into a saute pan, add bacon and cook until browned and crisp, remove to paper towels. Place into bowl with pasta and add remaining ingredients tossing with more dressing. Pour onto serving platter and garnish with some fresh parsley sprigs or dill sprigs.
Greek Crab and Pasta Salad
1 lb. cavatappi pasta
3 cups lump crab meat
2 heads broccoli, chopped into small florets
1 red bell pepper, seeded and julienned
1 orange bell pepper, seeded and julienned
2 large zucchini, sliced
2 cups grape tomatoes, halved
1/2 red onion, julienned
3 scallions, sliced including green part
1 1/2 cups feta cheese, large crumbles
A few long fresh chives (garnish)
Vinaigrette
1/2 cup olive oil
1/2 cup red wine vinegar
1 garlic clove, finely minced
1 tsp. dried oregano
1 tsp. dried basil
salt and freshly ground black pepper
1 tsp. Dijon
1 tsp. honey
Dressing; into a jar with lid add ingredients and shake well to combine. Taste and adjust flavorings. Pasta; into a pot of boiling salted water add pasta and cook to al dente, drain and refresh in cold water drain again and pat dry with paper towels, place into large bowl and drizzle with some dressing tossing to combine. Add other ingredients to salad with extra dressing adding and mixing in crab last (gently add in and do not break up). Cover and chill. T0 serve; place into large low sided pretty glass serving bowl and garnish with chives overlapping each other.
Chicken Cilantro Pasta Salad
Dressing
1/2 cup fresh lime juice
1 tsp. fresh lime zest
1/2 cup fresh cilantro
1/4 cup canola oil
1 Tbl. honey
salt and freshly ground black pepper
1 tsp. cumin
Tabasco
Salad
16 oz. penne pasta
3 large boneless, skinless chicken breasts
2 cups grape tomatoes, halved
1 small red onion, thinly julienned
1 large mango, peeled, and cut into chunks
2 large avocados, peeled, seeded and cut into chunks (spritz with fresh lime juice)
1 red bell pepper, seeded and cut into chunks
1 yellow bell pepper, seeded and cut into chunks
1 jalapeno, seeded and finely chopped
Lime wedges, garnish
Rinse chicken in cold water, pat dry with paper towels. Heat grill or grill pan. Brush chicken with a little oil, then season with salt and pepper on both sides. Grill to nicely brown and charred (love it charred) on both sides, then remove to work surface. Into a pot of boiling salted water add pasta and cook al dente, drain well and plunge into ice bath, drain and pour into a large bowl. Dressing; into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings. Pour a little of the dressing over pasta and toss to combine. Cut chicken into bite size chunks and place into bowl with pasta, add remaining ingredients and pour over more dressing, taste and adjust flavorings. Cover and chill. To serve; pile onto a lettuce lined platter and garnish with lime wedges. Serve with hot corn tortillas with butter and refreshing margaritas.
Asian Pasta Salad
Dressing
1/3 cup rice vinegar
1 Tbl. fresh lime juice
1/3 cup vegetable oil
1 Tbl. Sriracha
1 Tbl. toasted sesame oil
Salad
16 oz. Japanese style noodles
8 cups matchstick veggies; carrots, Dikon radishes, English cucumbers, red bell peppers, green bell peppers
salt and freshly ground black pepper
1 cup fresh cilantro rough chopped
4 scallions, thinly sliced on diagonal including green part
1 Tbl. black sesame seeds
Dressing; into a jar with lid combine dressing ingredients and shake well to combine, taste and adjust flavorings. Pasta; into a large pot of boiling salted water add pasta and cook per instructions, drain well and run under cold water to cool, drain again and add to large bowl. Pour over a little dressing and toss to combine, add vegetables, scallions and cilantro to bowl and pour over more dressing tossing to combine. Pile salad onto serving platter and garnish with sesame seeds.
Chicken Caesar Pasta Salad
Dressing
1 cup mayonnaise
1/2 cup sour cram
2 large garlic cloves, finely minced
2 Tbl. fresh lemon juice
2 anchovies fillets, finely minced
1 tsp. Worcestershire sauce
Salad
1 lb. penne pasta
2 cups grape tomatoes, halved
4 scallions, thinly sliced including green part
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
4 chicken breasts, bone-in and skin on
Croutons, homemade
Dressing; into a bowl whisk ingredients, taste and adjust flavorings and set aside. Chicken; bring a pot of boiling salted water to a boil, add chicken and reduce to simmer cooking for about 20 minutes or until chicken is done. Remove and let cool, remove bones and skin then cut into chunks. Pasta; into a pot of boiling salted water add pasta and cook al dente, drain well and plunge into an ice bath, drain again and place into a large bowl, pour over some dressing and toss. Add chicken, cover and chill. Remove from refrigerator and add remaining ingredients, stirring gently to combine, add more dressing if needed. Pour into a pretty large serving bowl or onto a platter and garnish with croutons.
Simple Orzo Pasta Salad
Dressing
1/4 cup red wine vinegar
2 Tbl. Dijon
1 tsp. dried oregano
1/2 cup olive oil
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Salad
2 cups dry orzo pasta
1 large English cucumber, sliced in half lengthwise, lightly seeded and sliced in half moons
1/2 bunch fresh asparagus, tough ends removed and then sliced into 2-inch pieces
2 Tbl. fresh mint, chopped
1/4 cup fresh parsley, chopped
2/3 cup feta cheese, large crumbles
1/2 cup Kalamata olives, pitted and sliced in half
1 cup cherry tomatoes, sliced in half
1/4 cup pine nuts, lightly toasted
Cook orzo according to package directions, when pasta is almost cooked toss in asparagus and cook about 3 minutes. Drain and run cold water over orzo and asparagus and drain again, place into a large bowl. Dressing; into a jar with lid add ingredients and shake well, taste season with salt and pepper and adjust flavorings, pour some of the dressing over pasta. Add remaining ingredients to salad, tossing to combine, pour over more dressing, toss, cover and chill. To serve; pile onto a serving platter lined with red leaf lettuce and serve with grilled pita bread, tzatziki sauce and hummus.
Broccoli Pasta Salad
16 oz. farfalle pasta
1/2 cup pecans, chopped and lightly toasted
4 cups fresh broccoli florets, chopped
1/2 red onion, chopped
1/4 cup fresh parsley, chopped
2 cups seedless red grapes, sliced in half
7 slices thick cut bacon, sliced
salt and freshly ground black pepper
Dressing
1 1/4 cups mayonnaise
2 Tbl. honey
1/4 cup red wine vinegar
salt and freshly ground black pepper
Into a pot of boiling salted water add pasta and cook al dente, plunge into ice water, drain again and pour into a large bowl. Dressing; into a bowl combine dressing ingredients, season with salt and pepper whisking to combine. Pour some of the dressing over pasta and toss to combine. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Add remaining ingredients except bacon and nuts to bowl and toss with more dressing, cover and chill. To serve; stir in bacon and pecans then pile onto a serving platter.
Asian Beef Pasta Salad - don't like beef use pork or chicken
Dressing
3 garlic cloves, finely minced
1/4 cup soy sauce
1/4 cup vegetable oil
pinch of red pepper flakes
3 Tbl. seasoned rice vinegar
1 Tbl. honey
1 Tbl. toasted sesame oil
1 tsp. fresh ginger, grated
Salad
1 lb. penne pasta
salt and freshly ground black pepper
3 cups broccoli florets
2 carrots, peeled and grated
2 cups bean sprouts, rinsed in cold water
1 large red bell pepper, seeded and julienned
2 cups sugar snap peas
1 lb. cooked roast beef, sliced into strips
4 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
1/2 cup roasted peanuts
3 Tbl. sesame seeds, toasted (garnish)
Fresh cilantro sprigs, garnish
Dressing; into a large jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; into a large pot of boiling salted water add pasta and cook al dente, drain and refresh in ice bath, drain well again and pat dry with paper towels. Place pasta into a large bowl, add a good drizzle of dressing and toss to combine. Add remaining salad ingredients with more dressing and toss. Cover and chill. To serve; place salad onto serving platter and garnish with toasted sesame seeds and sprigs of fresh cilantro.
Amish Macaroni Salad - I had this in Iowa at an Amish restaurant with my husband and daughter and we all loved it.
Dressing
1 cup mayonnaise
1/4 cup sour cream
2 Tbl. white vinegar
2 Tbl. honey
1/2 tsp. celery seeds
2 Tbl. yellow mustard or grainy mustard
3 Tbl. dill relish
Salad
1 lb. large elbow macaroni
1 tsp. paprika, extra for garnish
4 stalks celery, sliced thinly on diagonal
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 large carrot, peeled and grated
1/2 red onion, diced
6 hard boiled eggs, chopped (2 sliced for garnish)
Into a pot of boiling salted water add pasta and cook al dente, drain and refresh ice water, drain well again and pour into a bowl. Dressing; into a bowl combine dressing ingredients and whisk to combine, taste and adjust flavorings seasoning with salt and pepper. Pour some of the dressing over pasta. Combine remaining ingredients into salad, add more dressing, stir, cover and refrigerate. Pour into a pretty bowl and garnish with egg slices, sprinkling more of paprika and serve.
Kidney Bean and Corn Pasta Salad
1 lb. large seashell pasta
2 (15 oz.) cans kidney beans, drained and rinsed
2 (14 oz.) cans whole kernel corn, drained or use fresh if desired
1/2 cup fresh cilantro, chopped
5 scallions, sliced including green part
1 red bell pepper, seeded and chopped
3 ruby red tomatoes, seeded and chopped
1/2 cup Cotija cheese, crumbled
Vinaigrette
1/4 cup freshly squeezed lime juice
1/2 cup vegetable oil
1 tsp. fresh lime zest
2 tsp. cumin
salt and freshly ground black pepper
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
Tabasco
Vinaigrette; into a jar add ingredients and shake well to combine, taste and adjust flavorings. Note; if you want a creamier dressing you can always add about 1/4 cup of sour cream. Salad; into a pot of boiling salted water add pasta and cook al dente, drain and refresh in cold water, drain well again and pat dry with paper towels, add to a large bowl and drizzle with some dressing tossing to combine. Add remaining salad ingredients and more dressing. Cover and chill. When ready to serve pile onto a lettuce lined platter.
Curried Chicken Pasta Salad - one of my very favorites
5 large chicken breasts with bones and skin or turkey breast
1 lb. radiatori pasta - fat, ridged, roundish pasta (if you can't locate it find something similar)
5 celery stalks, sliced on diagonal including leafy green tops
1 cup golden raisins
2 cans water chestnuts, drained and sliced
5 scallions, thinly sliced on diagonal including green part
1 cup slivered almonds, lightly toasted or cashews
1/4 cup fresh parsley, chopped (extra sprigs for garnish)
Dressing
1 cup mayonnaise
1/2 cup sour cream
1/4 cup mango chutney
1/4 cup heavy whipping cream
3 Tbl. curry powder (or per your taste)
1 Tbl. honey
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Preheat oven to 375 degrees. Rinse the chicken breasts in cold water and pat dry. Place onto a roasting pan and rub with some oil and season with salt and pepper on both sides. Roast about 40 minutes or until juices run clear, remove and allow to cool. When chicken is cool, remove skin and bones and dice chicken into chunks. Dressing; into a bowl add ingredients and whisk to combine, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook until al dente, drain and refresh in cold water, drain well again and pat dry with paper towels, placing into a large bowl. Stir in some of the dressing onto pasta. Add remaining salad ingredients and toss to combine with more dressing. Cover and chill. To serve; line a platter with green leaf lettuce and pile on salad. Garnish with parsley sprigs. Note; if desired you can also add about 1 cup red seedless grapes, sliced in half.
Autumn Apple and Blue Cheese Pasta Salad
1 (16 oz.) package Ditalini pasta
7 strips thick cut apple smoked bacon, sliced
3 apples, crisp and sweet, peeled, cored and sliced thinly
1 cup pecans halves, lightly toasted
1/2 cup dried cherries
1 cup green grapes, sliced in half
5 celery stalks, thinly sliced including green leafy tops
1/2 red onion, diced
1 1/2 cups blue cheese, cut into chunks (I like Maytag, mmmm)
Dressing
1 cup mayonnaise
1 Tbl. Dijon
2 tsp. cider vinegar
1 Tbl. pure maple syrup
salt and freshly ground black pepper
Into a saute pan, add bacon and cook until brown and crisp, remove to paper towels. Dressing; into a bowl whisk the ingredients, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook al dente, drain and refresh in cold water, drain again and pat dry with paper towels. Place pasta into a large bowl and mix in some dressing. Add remaining salad ingredients except nuts and bacon tossing with more dressing. Cover and chill. To serve; mix in pecans and bacon place into a pretty crystal serving bowl.
Cellophane Pasta Salad
12 oz. cellophane noodles
1/2 lb. ground pork
salt and freshly ground black pepper
1 English cucumber, sliced in half lengthwise, lightly seeded and slice in half moon shapes
2 shallots, sliced in half then thinly julienned
1 red bell pepper, seeded and julienned
3 Tbl. fresh mint, chopped
1/4 cup fresh cilantro, chopped
1 jalapeno, seeded, sliced in half lengthwise and then thinly sliced
1 stalk of fresh lemon grass
1/2 cup unsalted peanuts, toasted and chopped
Dressing
1/4 cup fresh lime juice
3 Tbl. fish sauce
2 tsp. sugar
2 Tbl. water
1/4 cup canola oil
Soak the noodles in warm water for 30 minutes. Also, soak the mushrooms in water water covered for 30 minutes. Drain mushrooms and remove and discard the stems, cut the tops of mushrooms into fine julienne slices. Using only the pale bottom part of the lemongrass stalk, peel away the tough outer layer and smash the stalk with the side of your chef knife and thinly slice on diagonal. Season pork with salt and pepper, and place into a saute pan cooking until browned, remove to a sieve and drain. Place into a large bowl. Drain the noodles and place into bowl with pork. Dressing; into a saucepan combine lime juice, fish sauce, sugar and water, stirring to dissolve sugar and place into a bowl and whisk in canola oil. Pour some of the dressing over noodles/pork and toss. Add to the bowl the cucumber, bell pepper, mushrooms, shallots, lemon grass and jalapeno, tossing to mix with more dressing. Line a platter with green leaf lettuce and top with salad garnishing with peanuts, mint and cilantro.
Brittany's Huntington Beach Pasta Salad - my daughter and I created this salad one evening when Jerry and I were visiting her and Derek's home
Dressing - this makes more than you will need, but it's great on tossed garden salad
2 large avocados, peeled and pitted
1 large fresh lime, juiced (we got it directly from their lime tree)
3 Tbl. seasoned rice vinegar
1/4 cup vegetable oil
2 garlic clove, minced
2 tsp. honey
1 tsp. cumin
1/4 to 1/2 cup water
salt and freshly ground black pepper to taste
Salad
1 lb. large shell pasta (after all we are in Huntington Beach by the ocean!)
8 slices thick cut smoked bacon, sliced
2 cups pear tomatoes, sliced in half
2 1/2 cups Monterey jack cheese, cubed
2 cups fresh baby spinach, torn
3 turkey tenderloins, skin on and bone in
salt and freshly ground black pepper
2 large avocados, peeled, pitted and thick sliced (garnish)
Green leaf lettuce (lining platter)
Into a blender add dressing ingredients and pulse to combine, add in water a little at a time to get a nice thick, but pourable dressing, taste and adjust flavorings. Salad; preheat oven to 350 degrees. Rinse turkey with cold water, pat dry and rub with some oil and season both sides with salt and pepper. Place onto a baking sheet and bake for about 30 to 45 minutes until cooked through. Remove and allow to cool. When cooled remove bone and skin and cut into 1-inch pieces. Into a pot of boiling salted water add pasta and cook al dente, remove to drain and rinse in cold water, drain again pat dry with paper towels place into a large bowl, tossing with some of the dressing. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Into bowl with pasta add remaining ingredients and toss with some more dressing. Cover and chill for about 1 hour then pile on to lettuce lined platter and garnish with extra avocado slices.
Pesto and Green Bean Pasta Salad
Pesto
3 cups fresh basil leaves
1 Tbl. fresh lemon juice
1/4 cup pine nuts, lightly toasted (extra for garnish on salad)
2 garlic cloves, rough chop
salt and freshly ground black pepper
Extra virgin olive oil
1/2 cup Parmesan cheese, grated
Salad
Salad
1 lb. penne pasta
1/2 lb. small red potatoes, sliced 1/2-inch thick
1 lb. haricot vert, trimmed
4 scallions. sliced including green part
2 1/2 cups goat cheese or feta, large chunks
Pesto; into a food processor add basil, nuts, garlic, salt, pepper and pulse, steam in olive oil to get a loose consistency, add lemon juice and cheese and pulse a couple of times to combine, taste and adjust flavorings. Into a pot of boiling salted water pasta and cook al dente, drain well and add to a large bowl drizzle with a touch of oil. Bring water back to boil and add potatoes and cook a few minutes, test and see if they are almost tender, then add beans and cook about 5 minutes. Using a slotted spoon remove from pot and place into bowl with pasta. Gently add some pesto to bowl and using a rubber spatula toss pasta and vegetables to coat, add scallions pour onto serving platter, adding cheese on top and sprinkling extra pine nuts for garnish.
Lobster Pasta Salad - how could you not love this!!
1 lb. penne pasta
3 to 4 cups cooked lobster meat (in my opinion, the more lobster the better)
1 large red bell pepper, seeded and chopped
1 lb. large shrimp, peeled, cleaned and cooked
4 stalks celery, sliced thinly including leafy tops
1/2 cup fresh parsley, chopped
2 cans artichoke hearts, drained and sliced
5 scallions, sliced including green part
paprika, garnish
Dressing
1/2 cup sour cream
1/4 cup olive oil
1/2 tsp. dry mustard powder (I like Coleman's)
1/4 cup freshly squeezed lemon juice
Tabasco, to taste
3 Tbl. fresh dill, chopped
2 garlic cloves, finely minced
salt and freshly ground black pepper
Dressing; into a bowl whisk the dressing ingredients, taste and adjust flavorings. Into a pot of boiling salted water add pasta and cook al dente, drain and refresh in cold water, drain again and place into large bowl, tossing with some dressing. Add remaining salad ingredients and toss with more dressing. Cover and refrigerate. To serve; line platter with red leaf lettuce or Boston lettuce and pile on salad. Dust with a touch of paprika.
Pea and Pesto Pasta Salad (say that 3 times)
Pesto
1 cup fresh basil
1 large garlic cloves, chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts, lightly toasted
3 Tbl. fresh lemon juice
1/3 cup extra virgin olive oil
salt and freshly ground black pepper
Salad
1 lb. gemelli pasta, love this pasta if you can't find it use another twisted pasta
2 cups green peas, fresh or frozen (thawed)
3 celery stalks, thinly sliced
1 1/2 cups Feta cheese, crumbled
2 Tbl. fresh dill, chopped
Fresh dill sprigs, garnish
Pesto; into a food processor add herbs, garlic, cheese, nuts, lemon juice and pulse several times with machine running slowly add olive oil and pulse to combine, season with salt and pepper. Into a pot of boiling salted water add pasta and cook al dente, drain, refresh in ice bath, drain again and add to large bowl patting dry with paper towels. Drizzle over some of the pesto on pasta and toss to combine, stir in peas, celery, feta and dill tossing and adding more pesto. Taste and season with salt and pepper. Pour salad onto serving platter and garnish with dill sprigs.
Spicy Pasta Salad with Delicious Peanut Dressing
1 lb. penne pasta
1 bag mixed slaw with cabbage, broccoli and carrots
1 bunch of fresh cilantro, chopped
1 large red bell pepper, seeded and julienned
1 large orange bell pepper, seeded and julienned
2 cups button mushrooms, sliced (not too thin)
1 bunch scallions, thinly sliced on diagonal including green part
1 1/2 cups whole salted cashews
1 (15 oz.) can garbanzo beans, drained and rinsed
Dressing (my favorite part)
1/4 cup creamy peanut butter
2 Tbl. hoisin sauce
2 Tbl. soy sauce
3 Tbl. rice vinegar
2 Tbl. honey
3 Tbl. Sambal Oelek
salt and freshly ground black pepper
3 garlic cloves, finely finely minced
1/4 cup water
2 Tbl. mango chutney (purchased at grocers or make your own)
Dressing; into a food processor add ingredients and pulse to combine, adding water a little at a time to desired consistency, you don't want it too watery though. Taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in cold water, drain again and pat dry with paper towels, place into a large bowl and drizzle over some dressing and toss. Add remaining ingredients except cashews and toss with more dressing, cover and refrigerate. When ready to serve stir in cashews and garnish with sprigs of fresh cilantro, piling onto a serving platter.
Seafood Pasta Salad
Dressing
1 cup mayonnaise
1/2 cup sour cream
2 to 3 Tbl. fresh lemon juice, I like a real lemony taste
1 tsp. fresh lemon zest
1 tsp. honey
Tabasco
2 Tbl. fresh dill, chopped
Salad
1 lb. large shell pasta
2 cups smoked salmon, large chunks
1 lb. medium shrimp, cleaned, peeled and cooked
2 cups lump crab meat
5 scallions, sliced including green part
3 celery stalks, sliced including leafy tops
salt and freshly ground black pepper
1 green bell pepper, seeded and diced
1/2 cup fresh parsley, chopped
Dressing; into a bowl add ingredients and whisk to combine, taste an season with salt and pepper. Salad; into a pot of boiling salted water add pasta and cook al dente, drain and refresh in cold water, drain well again, pat dry with paper towels and place into large bowl. Pour some of the dressing over pasta and toss to combine. Add remaining salad ingredients and stir gently to combine, adding more dressing as you go, taste and adjust flavorings. Cover and chill. To serve; pile onto serving platter lined with green leaf lettuce.
Cheese Tortellini Pasta Salad
2 packages refrigerated cheese tortellini
1/2 cup salami, sliced into strips
1/4 cup sun dried tomatoes in oil, chopped
3 scallions, thinly sliced on diagonal including green part
1/2 red onion, thinly julienned
1/2 cup black olives, sliced
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (14 oz.) can artichoke hearts, drained and sliced
1 cup mozzarella cheese, sliced and then sliced into strips
1 cup Provolone cheese, sliced and then sliced into strips
1/4 cup fresh parsley, chopped
Dressing
1/3 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 garlic clove, finely minced
2 tsp. Dijon
1 tsp. Italian seasoning
salt and freshly ground black pepper
Dressing; into a jar with lid add ingredients, shake well to combine, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook until they float, drain well and refresh in cold water. Pour into a large bowl adding a little dressing, tossing to combine. Add remaining salad ingredients and more dressing. Cover and refrigerate and when ready to serve, pile onto a large serving platter lined with red leaf lettuce.
BAT Pasta Salad
1 lb. ziti pasta or large elbow macaroni
10 slices thick cut bacon, sliced
2 large avocados, peeled, pitted, cubed and spritzed with fresh lemon juice
4 scallions, thinly sliced including green part
2 cups pear tomatoes, sliced in half
1 cup sharp Cheddar cheese, cubed
1 cup Swiss cheese, cubed
1/4 cup fresh parsley, chopped
Dressing
1 cup mayonnaise
1/4 cup sour cream
3 Tbl. dry ranch dressing mix
Tabasco
1 Tbl. fresh lemon juice
1 garlic clove, grated
salt and freshly ground black pepper
Dressing; into a bowl whisk ingredients, taste and adjust flavorings. Bacon; into a saute pan add bacon cooking until crisp and brown, remove to paper towels. Salad; into a pot of boiling salted water add pasta and cook al dente, drain and refresh in ice water, drain well again and pat dry with paper towels. Place cooked pasta into a large bowl and drizzle over some dressing tossing to combine. Gently stir in remaining ingredients, cover and refrigerate. Place into a large pretty serving bowl and garnish with extra parsley sprigs.
Shrimp Pasta Salad
1 (16 oz.) package gemelli pasta
1 1/2 lbs. medium shrimp, cleaned, cooked and peeled
5 slices thick cut bacon, sliced
2 large avocados, peeled, pitted and chopped
4 scallions, thinly sliced on diagonal including green part
2 tsp. fresh dill, chopped
4 celery stalks, sliced
1 medium green pepper, seeded and chopped
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
Vinaigrette
1 small shallot, minced
1/2 cup olive oil
1/4 cup fresh lemon juice
2 tsp. fresh lemon zest
1 Tbl. Dijon
2 tsp. honey
salt and freshly ground black pepper
Vinaigrette; into a jar with lid add ingredients shaking well to combine, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook al dente, drain well refresh in cold water and drain again, pat dry with paper towels and place into a bowl drizzling on some dressing and tossing to combine. Add remaining salad ingredients and gently toss. Cover and chill. To serve; pile onto a large serving platter. Note: you can garnish with chopped fresh ruby red tomatoes.
Ham Pasta Salad
1 lb. cavatappi (corkscrew) pasta
3 cups black forest ham, cubed
5 hard boiled eggs, sliced (save a few for garnish)
1 cup frozen peas, thawed
1 1/2 cups cheddar cheese, cubed
1 large red bell pepper, seeded and cut into medium chunks
1 large green bell pepper, seeded and cut into medium chunks
1 red onion, diced
15 cornichons, chopped
1 cup cherry tomatoes, halved
Dressing
1 cup mayonnaise
1/2 cup sour cream
salt and freshly ground black pepper
1 small shallot, minced
1 Tbl. white vinegar
1 tsp. honey
1 Tbl. Dijon
Dressing; into a bowl whisk the ingredients, taste and adjust flavorings. Into a pot of boiling salted water add pasta and cook al dente, drain and refresh in cold water, pat dry with paper towels and place into large bowl. Drizzle over some dressing and toss to combine. Add remaining ingredients to pasta and add more dressing cover and refrigerate. To serve; pile onto a serving platter and garnish with a few sliced hard boiled eggs.
Taco Pasta Salad
1 lb. farfalle pasta
1 1/2 cups frozen corn, thawed
1 large green bell pepper, seeded and diced
2 1/2 cups cooked and shredded chicken (grocery rotisserie chicken works well here)
1 cup black olives, sliced
2 large avocados, peeled, pitted and cubed (spritz with fresh lemon juice)
1 (15 oz.) can kidney beans, drained and rinsed, pat dry with paper towels
4 scallions, sliced including green part
1 handful fresh cilantro, chopped
2 cups tear drop tomatoes
2 cups cheddar cheese, shredded
Dressing
1 cup pico de gallo, drained
1 cup sour cream
1/4 cup Ranch dressing
3 Tbl. taco seasoning
Tabasco or other hot sauce
Dressing; into a bowl whisk the dressing ingredients, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook to al dente, drain and refresh in cold water, drain again pat dry with paper towels and place into large bowl, drizzle and toss with a little dressing. Add remaining ingredients and toss with more dressing, cover and refrigerate. To serve; pile onto a large serving platter and garnish with extra cilantro.
Albacore Tuna Pasta Salad
1 (16 oz.) package large elbow macaroni or penne pasta
2 ( 12 oz.) cans albacore tuna, rinsed and drained
1 small white onion, diced
3 hard boiled eggs, peeled and mashed
5 celery stalks, sliced including leafy green part
1/4 cup fresh parsley, chopped
1/2 green bell pepper, seeded and diced
1/4 cup dill pickle relish, drained
1 Tbl. fresh dill, chopped
1/4 cup black olives, pitted and chopped
3 Tbl. capers, rinsed and rough chopped
Dressing;
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
1 (16 oz.) package farfalle
2 cups green grapes, halved
2 1/2 cups cooked diced ham
1 cup Swiss cheese, shredded
1 cup cheddar cheese, shredded
4 scallions, sliced including green part
1/2 cup fresh parsley, chopped
Dressing
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbl. cider vinegar
2 Tbl. Dijon
1 tsp. honey
salt and freshly ground black pepper
1 tsp. dill
Dressing; into a bowl whisk the ingredients, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook to al dente, drain and refresh in cold water, drain again and pat dry with paper towels. Place pasta into a large bowl and drizzle with a little dressing mixing to combine. Add remaining salad ingredients and toss, adding more dressing. Cover and chill until ready to serve.
Dessert Pasta Salad - yes it's actually very good, I don't know where this originated from, but I recall making it back in the 80's.
1 (16 oz.) package acini de pepe pasta
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple tidbits, drained
1 (8 oz.) container Cool Whip, thawed
1 1/2 cups mini marshmallows
1 heaping cup shredded sweetened coconut
Dressing
1 cup sugar
2 Tbl. all purpose flour
2 tsp. salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 Tbl. fresh lemon juice
Dressing; into a saucepan whisk the flour, sugar, 1/2 tsp. salt, pineapple juice and eggs. Stir and cook over heat until thickened. Remove from heat and whisk in lemon juice and cool to room temperature. Into a large saucepan of boiling salted water add pasta and cook al dente, drain well and refresh in an ice bath, drain again and pat dry with paper towels. Place pasta into a large bowl and toss with the sauce. Stir in the oranges, pineapple and whipped topping. Cover and chill. Before serving stir in the marshmallows and coconut. Toss and serve in a pretty crystal bowl.
Bon Appetit
1 tsp. honey
1 Tbl. Dijon
Dressing; into a bowl whisk the ingredients, taste and adjust flavorings. Into a pot of boiling salted water add pasta and cook al dente, drain and refresh in cold water, pat dry with paper towels and place into large bowl. Drizzle over some dressing and toss to combine. Add remaining ingredients to pasta and add more dressing cover and refrigerate. To serve; pile onto a serving platter and garnish with a few sliced hard boiled eggs.
Taco Pasta Salad
1 lb. farfalle pasta
1 1/2 cups frozen corn, thawed
1 large green bell pepper, seeded and diced
2 1/2 cups cooked and shredded chicken (grocery rotisserie chicken works well here)
1 cup black olives, sliced
2 large avocados, peeled, pitted and cubed (spritz with fresh lemon juice)
1 (15 oz.) can kidney beans, drained and rinsed, pat dry with paper towels
4 scallions, sliced including green part
1 handful fresh cilantro, chopped
2 cups tear drop tomatoes
2 cups cheddar cheese, shredded
Dressing
1 cup pico de gallo, drained
1 cup sour cream
1/4 cup Ranch dressing
3 Tbl. taco seasoning
Tabasco or other hot sauce
Dressing; into a bowl whisk the dressing ingredients, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook to al dente, drain and refresh in cold water, drain again pat dry with paper towels and place into large bowl, drizzle and toss with a little dressing. Add remaining ingredients and toss with more dressing, cover and refrigerate. To serve; pile onto a large serving platter and garnish with extra cilantro.
Albacore Tuna Pasta Salad
1 (16 oz.) package large elbow macaroni or penne pasta
2 ( 12 oz.) cans albacore tuna, rinsed and drained
1 small white onion, diced
3 hard boiled eggs, peeled and mashed
5 celery stalks, sliced including leafy green part
1/4 cup fresh parsley, chopped
1/2 green bell pepper, seeded and diced
1/4 cup dill pickle relish, drained
1 Tbl. fresh dill, chopped
1/4 cup black olives, pitted and chopped
3 Tbl. capers, rinsed and rough chopped
Dressing;
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
salt and freshly ground black pepper
Dressing; into a bowl whisk the ingredients, taste and adjust flavorings. Salad; into a large pot of boiling salted water add pasta and cook al dente, drain well refresh in cold water and drain again. Pat dry with paper towels and place into a large bowl, tossing with a little dressing. Add remaining salad ingredients to bowl and mix in more dressing. Cover and chill until service.
Simple Pasta Salad1 (16 oz.) package farfalle
2 cups green grapes, halved
2 1/2 cups cooked diced ham
1 cup Swiss cheese, shredded
1 cup cheddar cheese, shredded
4 scallions, sliced including green part
1/2 cup fresh parsley, chopped
Dressing
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbl. cider vinegar
2 Tbl. Dijon
1 tsp. honey
salt and freshly ground black pepper
1 tsp. dill
Dressing; into a bowl whisk the ingredients, taste and adjust flavorings. Salad; into a pot of boiling salted water add pasta and cook to al dente, drain and refresh in cold water, drain again and pat dry with paper towels. Place pasta into a large bowl and drizzle with a little dressing mixing to combine. Add remaining salad ingredients and toss, adding more dressing. Cover and chill until ready to serve.
Dessert Pasta Salad - yes it's actually very good, I don't know where this originated from, but I recall making it back in the 80's.
1 (16 oz.) package acini de pepe pasta
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple tidbits, drained
1 (8 oz.) container Cool Whip, thawed
1 1/2 cups mini marshmallows
1 heaping cup shredded sweetened coconut
Dressing
1 cup sugar
2 Tbl. all purpose flour
2 tsp. salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 Tbl. fresh lemon juice
Dressing; into a saucepan whisk the flour, sugar, 1/2 tsp. salt, pineapple juice and eggs. Stir and cook over heat until thickened. Remove from heat and whisk in lemon juice and cool to room temperature. Into a large saucepan of boiling salted water add pasta and cook al dente, drain well and refresh in an ice bath, drain again and pat dry with paper towels. Place pasta into a large bowl and toss with the sauce. Stir in the oranges, pineapple and whipped topping. Cover and chill. Before serving stir in the marshmallows and coconut. Toss and serve in a pretty crystal bowl.
Bon Appetit
"Jesus said, "Blessed are the peacemakers for they will be called sons of God."
Matthew 5:9
"Though you have not seen him, you love him; and even though you do not see him now; you believe in him and are filled with an inexpressible and glorious joy, for you are receiving the goal of your faith, the salvation of your souls." - 1 Peter 1:8-9
"You make me glad by your deeds, O Lord; I sing for joy at the works of your hands."
Psalm 92:4
"Our citizenship is in heaven. And we eagerly await a Savior from there, the Lord Jesus Christ, who, by the power that enables him to bring everything under his control,
will transform our lowly bodies so that they will be like his glorious body."
Philippians 3:20-21
