Date: Wed, 1 Sep 93 11:58:31 +0200
Cross Indexed Pasta, Salad
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From: mamiller@magnus.acs.ohio-state.edu (Marilyn J Miller)
AUNT RUBY'S MACARONI SALAD
==========================
Ingredients:
------------
1 1/2 boxes of creamettes macaroni (this makes a huge dish full -
unless you have a large family you may want to use less
macaroni)
1 medium-sized onion, chopped up
Cut up vegetables:
------------------
celery
carrots
cucumber
green peppers
radishes
tomatoes
any other fresh vegetable you want to add
miracle whip (to taste)
sweet pickle relish (to taste)
Instructions:
-------------
Cut up vegetables.
Cook macaroni according to instructions on package EXCEPT cook it LONGER
than package says so that pieces of macaroni are soft (not mushy but
good and soft).
Cool macaroni a tiny bit so that it is warm, not hot. (I do this by
repeatedly pouring cool water on it and draining it)
Drain macaroni. Pour into a large dish. Add cut up vegetables - the
more vegetables the better. Add chopped onion to taste. Add Miracle
Whip to taste.
Add sweet pickle relish to taste (for 1 1/2 packages of macaroni my
family likes it best when I use about 1/2 jar of relish)
Mix ingredients (I mix each ingredient immediately after adding it)
Refrigerate until it is cold and serve.
Again, I stress that the amounts of everything are to taste.
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*From: scarletbegonias+@cmu.edu (Mary Jane Kelly) BAJA CHICKEN PASTA SALAD ======================== (Servings: 6) Ingredients: ------------ 3/4 lb chicken breast; * 6 oz dried mixed fruit; ** 1 cup ring macaroni or orzo; raw 1 cup jicama; cubed 2 green onions/tops; sliced 1/2 cup mayonnaise or salad dressing 1 tsp red chiles; ground 1/4 tsp salt 2 tblsp sour cream or plain yogurt * The chicken breast should be boneless, skinless and weigh about 3/4 ** You should use 1 6-oz package of diced mixed fruit. Instructions: ------------- Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Forte)
BANGKOK NOODLE SALAD
====================
Ingredients:
------------
4 oz cappellini or other thin pasta
4 green onion, whites only, sliced thinly
1/2 cup carrots, thinly sliced or julienned (i like to blanch them for a
bit in a pot of boiling salted water - i just do not like
that raw flavor)
1/2 cup cucumber, cut into thin strips
1 cup cooked chicken, cut into thin strips
1/2 cup cilantro, chopped
chopped peanuts to garnish
Dressing:
---------
1/4 cup peanut butter, chunky style
2 tblsp soy sauce
1 tsp dijon mustard
1/4 tsp red pepper flakes
2 tblsp rice wine vinegar
2 tsp sesame oil
Instructions:
-------------
Mix all ingredients for dressing in a small bowl until smooth. Break
pasta in half and cook according to package directions, rinse with cold
water and drain well. Toss with dressing in a large bowl and then add
the carrots, cucumber, onion and chicken. Toss to combine. Refigerate
for 1 hour before serving. Garnish with cilantro and peanuts.
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*From: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Forte) BASIC PICNIC MACARONI SALAD =========================== Ingredients: ------------ 2 cups macaroni, cooked 2 eggs, hard boiled and chopped 1 tblsp green onion, minced 1/4 cup sweet pickle, minced or 2 tblsp relish 1/4 cup celery, finely diced 1 tblsp capers 1 cup cooked green peas (use frozen, not canned!) 2 tblsp pimento, chopped Dressing: --------- 1/2 cup mayonnaise 2 tblsp pickle juice (do not use if relish is used) 1 tsp mustard, prepared 1/4 tsp pepper 1 tsp salt 2 tblsp sour cream 2 tblsp parsley, chopped Instructions: ------------- Place macaroni in large bowl. Add the egg, onion, pickle, celery, capers, peas, and pimentos. Combine dressing ingredients and add to macaroni mixture. Toss lightly with 2 forks to combine. Chill before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Forte) BLUE CHEESE PASTA SALAD ======================= Ingredients: ------------ 8 oz pasta, dried 4 oz blue cheese, crumbled 2 cups walnuts, toasted and chopped 1 cup celery, chopped 4 tblsp mayonnaise 1/8 tsp white pepper and salt 3 tblsp parsley, minced Instructions: ------------- Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayo, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refigerate until serving. You may need to add a little more mayonnaise if the salad seems dry. Sprinkle with the parsley and serve slightly chilled. Note: ----- This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. Keep in the refigerator. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mary@steve.analog.ingr.com (Mary Stevenson) FAJITAS RAMEN SALAD =================== Ingredients: ------------ 1 tblsp chili powder 1 tblsp oil 2 half chicken breasts, boned and skinned 1 red or green pepper, cut in strips 1/2 red onion, thinly sliced assorted greens 1 pkg maruchan chicken ramen, broken or crushed. avocado and tomato wedges. Dressing: --------- 4 tblsp lime or lemon juice 2 tblsp soy sauce ramen seasoning packet 1 tsp sugar 2 tblsp oil 2 tblsp chopped cilentro (1 tsp dried) Instructions: ------------- Pat chili powder onto chicken breast; brown in hot oil. Cover, cook until done. Remove and cut into strips. Saute pepper strips in pan. Whisk dressing ingredients together. Toss with chicken, pepper strips, onion and broken ramen noodles. Serve on greens, Garnish with avocado and tomato. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: scarletbegonias+@cmu.edu (Mary Jane Kelly)
Source: "The Garlic Lovers' Cookbook", Volume II. The Gilroy Garlic
Festival.
GARLICKY PASTA CHICKEN SALAD
============================
(Makes 6 servings)
Ingredients:
------------
6 whole heads of fresh garlic
3/4 cup olive oil
4 rosemary sprigs (optional)
1/4 cup fresh basil leaves
1 tblsp fresh rosemary leaves or 1 tsp dried
8 oz corkscrew pasta, cooked and drained
2 cups cooked chicken, cut in strips
1/2 cup sliced green onion
1/2 cup freshly grated parmesan cheese
2/3 cup chopped walnuts
salt and pepper to taste
lettuce leaves
Instructions:
-------------
Separate cloves of garlic and drop into boiling water for 1 minute.
Drain and peel. Place peeled cloves in small saucepan with oil and
optional rosemary sprigs. Cook gently, covered, stirring occasionally,
for about 25 minutes or until garlic is tender. Discard rosemary sprigs
and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary
leaves.
Place pasta in large bowl and add garlic puree, chicken, onion,
Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if
needed to moisten salad.
Let salad sit for 1 hour a room temperature (provided its not a hot room
that will invite bacteria to go nuts!) or refrigerate, returning mixture
to room temperature before serving. Toast walnuts in 375-degree oven
for 10 minutes. Stir into the salad and serve over a mix of crisp,
chilled lettuces.
Note:
-----
The large amount of garlic, cooked slowly in rosemary-scented olive
oil, develops superb flavor.
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*From: cindi@brownvm.brown.edu LELA'S MACARONI SALAD ===================== Ingredients: ------------ 1 lb. box elbow macaroni Hellman's mayonaise (to taste) 1 6 oz can of tuna fish 1 6 oz can of tiny shrimp chopped onions chopped green pepper chopped celery dash of garlic 1/4 cup of Catlina salad dressing green relish Instructions: ------------- All of the vegetables you measure to your taste delights. Cook macaroni, after it is cooled, mix other fixings and chill. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jamie.wernitznig@his.com (Jamie Wernitznig) LINGUINE TUNA SALAD =================== Ingredients: ------------ 7 oz linguine, broken in half 1/4 cup vegetable oil 2 tsp sugar 1 tsp seasoned salt 10 oz (1 package) frozen peas, thawed 1/4 cup lemon juice 1/4 cup chopped green onions 1 tsp Italian seasoning 12 1/2 oz (1 large can) tuna, drained 2 medium firm tomatoes, chopped Instructions: ------------- 1. Cook linguine according to package directions, drain. 2. In large bowl, combine lemon juice, oil, onions, sugar, Italian seasoning, and salt; mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. 3. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Makes 6 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mary@steve.analog.ingr.com (Mary Stevenson) MARUCHAN ROMANO RAMEN SALAD =========================== Ingredients: ------------ 2 pkg maruchan ramen chicken flavor (break noodles into pieces) 4 cups water 1/4 cup prepared italian salad dressing 1/2 cup sliced mushrooms 1 green, yellow or red bell pepper, sliced 1/4 cup black olives 2 medium fresh tomatoes, chopped assorted greens Garnish: -------- romano cheese, shredded Instructions: ------------- Cook broken noodles in water with flavor packets for 3 minutes. Drain and toss with remaining ingredients except cheese. Serve on assorted greens, garnished with cheese. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: scarletbegonias+@cmu.edu (Mary Jane Kelly) MEXICALI PASTA SALAD ==================== (Servings: 6) Ingredients: ------------ 8 oz tri-color pasta spirals; * 6 tomatillos; small, ** 1/2 jalapeno chile; *** 20 oz pineapple chunks; **** 1/2 tsp lime peel; grated 1/4 tsp salt 1 tblsp cilantro; fresh, snipped 2 tblsp vegetable oil * 3 Cups of uncooked pasta should be used. ** Each tomatillo should be cut into 8 wedges. *** The jalapeno should be seeded and finely chopped. **** The pineapple chunks should be the ones canned in their own juice. Instructions: ------------- Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining ingredients. Pour over the pasta mixture and toss. Cover and refrigerate until chilled, at least 2 hours. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: scarletbegonias+@cmu.edu (Mary Jane Kelly) OK CORRAL SALAD =============== (Servings: 6) Ingredients: ------------ 4 cup cooked pasta wheels 1 raw carrot * 1 medium onion, chopped 1 rib celery, sliced thin 1/2 green pepper, chopped 5 radishes, sliced thin 6 1/2 oz can drained tuna, water pack 3/4 cup dressing (see recipe) * Scrubbed and sliced into thin matchsticks. Instructions: ------------- This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it Seashell Salad, etc. Toss all the ingredients in a large salad bowl and chill. The salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor. Basic Dressing: --------------- 1 cup extra-virgin olive oil 2 tsp honey 2/3 cup brown rice vinegar available at health store) 1 tsp salt 1 garlic clove, mashed freshly ground black or cayenne pepper (opt) Instructions: ------------- Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. Makes a little less than 2 cups. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: scarletbegonias+@cmu.edu (Mary Jane Kelly) Source: "Cold Pasta" by James McNair. PASTA RINGS IN SPICY CUCUMBER RAITA =================================== (Serves 10-12 as side dish) Ingredients: ------------ 2 medium-sized cucumbers, peeled, seeded, and coarsely grated 2 tblsp minced or grated yellow or white onion 2 cups plain yogurt (use the low-fat; the non-fat is chalky tasting) 1 clove garlic, minced or pressed 2 green onions, chopped 1 small tomato, finely chopped 2 tblsp freshly squeezed lemon or lime juice 2 tblsp finely minced fresh mint or parsley 2 tsp ground cumin 1 lb anellini or other small pasta rings fresh ground black pepper salt fresh mint or parley sprigs (garnish) cucumber slices (garnish) Instructions: ------------- Combine grated cucumber and onion in a small non-metallic bowl. Sprinkle with salt and let stand for 10 minutes. Drain and squeeze dry. Whisk yogurt until creamy smooth. Add cucumber mixture, garlic, green onions, tomato, lemon or lime juice, minced mint or parsley, cumin. Salt and pepper to taste and mix thoroughly. Chill as long as overnight. Cook pasta in 4 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and cool to room temperature, stirring occasionally to keep pasta from sticking together. Combine pasta with yogurt mixture. Garnish with mint or parsley sprigs and cucumber slices. Note: ----- In addition to being very good, this cold side dish is "heart-healthy". Excellent served with spicy meats. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jagordon@agsm.ucla.edu (Jan) PASTA SALAD =========== Ingredients: ------------ 16 oz of pasta, shells or rotini 1/2 cup chopped red onion 1 cucumber, seeded and sliced cauliflower broccoli carrots grean beans asparagus some frozen peas a small can of sliced olives sliced celery various colors of bell pepper Instructions: ------------- Cook a 16 ounce of pasta, shells or rotini, whatever you prefer according to package directions Add about 1/2 cup chopped red onion, one cucumber, seeded and sliced, and if you like, some lightly steamed veggies such as: cauliflower, broccoli, carrots, grean beans, asparagus, some frozen peas, a small can of sliced olives, sliced celery and various colors of bell pepper. Dress with your favorite Italian dressing. Use any veggies you like, add small cubes of cheese if you eat dairy. The pasta really absorbs the dressing, check to make sure it isn't too dry. For an oilfree dressing use a 16 ounce can of recipe cut tomatoes, or dried basil and marjoram and rice or wine vinegar to taste. Oh, yes, freshly ground black pepper and minced garlic %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: scarletbegonias+@cmu.edu (Mary Jane Kelly) PASTA SALAD (1) =============== Ingredients: ------------ 2 large red peppers, 1 large green pepper, 1 large yellow pepper, 200 g cherry tomatoes, 250 g fetta cheese, 250 g green olives, 500 g pasta shells, bows or spirals Dressing: --------- 75 ml olive oil, 1 tblsp mayonaise 1 tsp mustard (coarse ground) 1 tsp salt 1 tsp sugar fresh oregano ground black pepper (as required) Instructions: ------------- Cook the pasta till done, wash well with cold water to cool, chop the peppers, tomatoes and cheese mix it all in a bowl along with the olives, cover with the dressing which is prepared by mixing the ingredients in a jar or bottle and shaking. Add more or less of anything as required or depending what is on hand. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: scarletbegonias+@cmu.edu (Mary Jane Kelly) PASTA SALAD (2) =============== (Servings: 6) Ingredients: ------------ 1 can ham 1 onion, diced (vidalias best) 3 carrots 1 can corn 1 cup peas 1 stalk celery 2 sweet pickles, minced (opt.) 1/2 pkg macaroni shells 1/4 cup salad dressing per serving Instructions: ------------- Start macaroni shells to cooking for 10 minutes in boiling water. Dice carrots and celery into small bite size pieces. Combine ham, onion, carrots, corn, peas, pickles and celery into bowl. When the noodles are cooked, add the macaroni. Mix thoroughly and place in refrigerator for 15 minutes. When ready to serve, add salad dressing to each individual serving. Do not add until ready to serve. If taking it along, carry the dressing separately and add when ready. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Forte) PATIO SHELL SALAD ================= Ingredients: ------------ 4 oz pasta shells or other small pasta 1 15 oz can red kidney beans, rinsed and drained well 1 12 oz can corn, well drained 4 to 5 green onions, finely chopped 4 to 5 canned green chilis, finely chopped 1/2 tsp cumin, ground 1 tsp oregano, dried 2 tblsp lemon juice 1/2 cup mayonnaise 1/2 tsp salt 1/4 tsp fresh ground pepper Instructions: ------------- Cook pasta according to package directions and rinse with cold water and drain well. Rinse and drain corn as well. Combine pasta, beans, corn, onions, chilis, cumin, oregano, lemon juice, mayo and salt and pepper. Toss gently with 2 forks. Chill in the refigerator for at least two hours before serving. Add more mayo if pasta seems dry. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: cjgg1584@uxa.cso.uiuc.edu (Cynthia J. Gibas)
RASTA PASTA SALAD
=================
Ingredients:
------------
1 lb 5-color rotini (or 3-color pasta if you can't find 5-color)
cooked and cooled.
The rest of these ingredients can be added in any ratio--depends what
you like best.
1 can hearts of palm, sliced and/or
1 can water packed artichoke hearts, quartered
kalamata olives (or just plain old black olives) pitted and halved
fresh mushrooms, cut into chunks
red and yellow tomatoes, cut into chunks
red, yellow, green, (purple, orange?) peppers cut into strips
(asparagus? you be the judge)
Chunks of mozzarella cheese are optional.
Balsamic Vinegar Dressing:
--------------------------
Balsamic vinegar and olive oil in a ratio you can live with, plus dry
mustard, a little bit of honey, crushed rosemary leaves, and pressed
garlic. Mix it all together and let it stand for a while so the flavors
blend.
Put it on the salad and stir. No problem.
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*
From: scarletbegonias+@cmu.edu (Mary Jane Kelly)
Source: Better Homes And Gardens - for free recipe booklet, write Lea &
Perrins, P.O.Box 1579, Ridgely,
SEAFOOD PASTA SALAD
===================
(Servings: 4)
Ingredients:
------------
2 cups pasta, tri-colored spiral *
1 cup shrimp, cooked **
1/3 cup green pepper, diced
1/4 cup carrots, sliced
1/2 cup zucchini, sliced
1/3 cup white wine worcestershire ***
1/3 cup mayonnaise
salt and pepper to taste
* cook pasta according to package directions
** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce.
Instructions:
-------------
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss
lightly to combine. Refrigerate at least 30 minutes before serving.
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*From: arielle@taronga.com (Stephanie da Silva) SINGAPORE NOODLE SALAD ====================== Ingredients: ------------ 1/4 cup sesame seeds 1/2 lb dried chinese spaghetti-style noodles 2 tblsp vegetable oil 1 bunch broccoli, separated into 1 inch florets 1 lb asparagus, cut on the diagonal into 1 inch pieces 1/2 cup chicken stock 1/2 cup peanut butter 1/4 cup red wine vinegar 2 tblsp dark soy sauce 1 tblsp sesame oil 1 tblsp dry sherry 2 tsp sugar 1 1/2 tsp chinese chili sauce 1/4 cup minced scallions 2 tblsp finely minced fresh ginger 1 large garlic clove, minced 1 cup bean sprouts 1 cup thinly sliced button or shiitake mushrooms, or separated enoki 1 large red bell pepper, cut into thin julienne 2 tblsp minced chives Instructions: ------------- In a small dry skillet, toast the sesame seeds over moderately high heat, tossing, until fragrant and golden brown, about 1 minute. Set aside. In a large pot of boiling salted water, cook the noodles, separating them with a fork, until tender but still firm, about 2 1/2 minutes. Drain and rinse under cold running water, drain well and toss with the vegetable oil. Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl of ice water and chill until cold, about 5 minutes. Drain on paper towels. Repeat with the asparagus, cooking them for only 1 to 2 minutes. In a small saucepan, bring the stock to a boil over moderately high heat; remove from the heat. Stir in the peanut butter, vinegar, soy sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and toasted sesame seeds. In a large bowl, toss together the noodles, broccoli, asparagus, bean sprouts, mushrooms and red pepper. Add the dressing and toss to coat. Sprinkle the chives over the top just before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jsmith@cyote.dasd.honeywell.com (Janice Smith) SPAGHETTI SALAD =============== Ingredients: ------------ 1 lb. spaghetti, cooked 2 tomatoes, chopped 1 bell pepper, chopped 1 cucumber, chopped 1 can sliced mushrooms 1 8 oz. bottle Italian Dressing 1 bottle Salad Supreme (found in spice section) Instructions: ------------- Combine all ingredients and let stand. If salad stands for a long time, you may need to add more italian dressing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Forte) TORTELLINI AND ARTICHOKE PASTA SALAD ==================================== Ingredients: ------------ 1 10oz pkg cheese or chicken stuffed tortellini 4 whole marinated artichoke hearts 2 to 3 tblsp roasted red pepper or pimento, diced 4 tblsp reduced calorie mayonnaise 1 tblsp dijon mustard 1 tblsp parmesean cheese, grated 2 tblsp basil, chopped 2 tblsp parsley, chopped salt and pepper Instructions: ------------- Cook tortellini, rinse and drain well. Toss with 1 tblsp of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refigerate if not served immediately. Note: ----- Canned non-marinated artichokes can also be used - in that case, use some olive oil to keep the pasta from sticking together and a little bit of vinegar may be needed to give the salad a kick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) TORTELLINI-PESTO SALAD ====================== Ingredients: ------------ 1 cup lightly packed parsley sprigs with stems removed 1/4 cup fresh basil 1 clove garlic 1/3 cup grated Parmesan cheese 1/4 cup olive oil 8 oz broccoli 2 7-oz pkg cheese-filled tortellini 1 2 1/4-oz can sliced pitted ripe olives, drained 6 oz provolone cheese, cubed 2 medium tomatoes, seeded and chopped 1/3 cup pine nuts, toasted Instructions: ------------- For pesto, in food processor bowl or blender container combine parsley, basil and garlic. Cover and process or blend till finely chopped. Add parmesan cheese. Cover and process or blend until combined. With lid ajar, add oil a little at a time, processing or blending after each addition till well combined; set aside. Remove the outer leaves and tough parts of stalks from broccoli. Cut stalks crosswise into 1/4 inch thick slices and break flowerets into smaller pieces; set aside. In a large covered saucepan cook tortellini according to package diretions; add broccoli during the last 5 minutes of cooking. Drain. In a large salad bowl combine pesto, broccoli, tortellini and olives. Toss lightly. Cover; chill for 4 hours or overnight. To serve, add provolone cheese, tomatoes, and nuts to tortellini mixture, toss lightly. Note: ----- This recipe uses a pseudo-pesto. Feel free to substitute a more authentic one. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: gryphon@openage.openage.com (The Golden Gryphon) TURKEY PASTA SALAD ================== Ingredients: ------------ 1 cooked turkey breast cubed 1 lb. uncooked pasta 1 Shallot 1 handful of fresh Cilantro salt pepper dill sage garlic powder onion powder Instructions: ------------- I put in enough mayo to make it all hold together. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Forte) WAGONWHEEL PASTA SALAD ====================== Ingredients: ------------ 6 oz wagonwheel pasta 5 all-beef hot dogs, boiled and sliced in rounds 1/3 cup sweet pickle, thinly sliced 1/4 cup red or green pepper, finely chopped 2 green onions, thinly sliced 1/2 cup mayonnaise 1 tblsp prepared mustard 2 tsp cider vinegar salt and pepper parsley to garnish Instructions: ------------- Cook wagonwheels according to package. Drain and rinse well with cold water. Place hot dogs and pasta in large bowl and add remaining ingredients. Toss gently with two forks. Chill for at least two hours in refigerator. Note: This is a great pasta salad for picnics with lots of children. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: kathy@oasys.dt.navy.mil (Kathy Smith) WEIGHT WATCHERS CHINESE NOODLE SALAD ==================================== (Makes 2 Servings) Ingredients: ------------ 1 cup cooked thin spaghetti 3/4 tsp peanut oil 3 oz diced cooked chicken 1/2 garlic clove minced 1/2 cup bean sprouts 1/4 tsp each minced pared gingerroot and chinese sesame oil 1/4 cup each sliced green onions and diced red bell pepper dash ground red pepper 1/2 oz dry roasted peanuts 1 cup shredded lettuce 1 tblsp each water and creamy peanut butter 2 tblsp reduced-sodium soy sauce Instructions: ------------- In medium mixing bowl combine spaghetti, chicken, bean sprouts, green onion, bell pepper, and peanuts; set aside. In blender combine remaining ingredients except lettuce and process on high speed until throughly combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate until chilled, about 30 minutes. To serve; on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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