| Name: | Classic Macaroni Salad |
| Submitted By: | Mimi H. |
| Ingredients: | 3/4 Cup Hellmann's Real, Light or Low-fat
Mayonnaise Dressing 2 Tbsp. Cider Vinegar 1 Tbsp. Prepared mustard (optional) 1 tsp. Sugar 1 tsp. Salt 1/4 tsp. Pepper 8 oz. Elbows (about 1_ cups), cooked, rinsed with cold water and drained 1 Cup Sliced Celery 1 Cup Chopped Green and/or Red Pepper 1/4 Cup Chopped Onion |
| 1.In large bowl combine first 6 ingredients. 2.Add elbows, celery, green/red pepper and onion; toss to coat. 3.Cover; chill to blend flavors. Makes 5 Cups | |
| Note: I did not add the mustard. I did measure 2 full cups of uncooked elbows; chopped half of each red and green pepper (for color); and added a tad more of all the other stuff. The above info is the original recipe. | |
| Name: | Pasta & Broccoli Salad |
| Submitted By: | Donna H. |
| Ingredients: | Cook 1 cup Penne or Ziti in boiling salted
water, 7 minutes. Add 2 cups Broccoli Florets; cook until both pasta and broccoli are tender; about 5 minutes. |
| Drain pasta and broccoli; rinse under cold water. In a small bowl, combine pasta, broccoli, 1/4 cup grated Parmesan and 1/8 tsp. each salt and pepper, add 2 Tbs. olive oil and toss. If desired, squeeze a lemon wedge over salad just before eating. | |
| Name: | Supreme Pizza Pasta Salad |
| Submitted By: | Donna H. |
| Ingredients: | 2 plum tomatoes, seeded
and chopped 1/2 medium red onion, chopped 8 fresh white button mushrooms, sliced 1 small green bell pepper, seeded and chopped 1 stick pepperoni, casing removed and cut into a small dice 1 pound ball fresh mozzarella or fresh smoked mozzarella, diced 20 leaves fresh basil, torn or thinly sliced 1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained Dressing: 1 teaspoon garlic salt 1 teaspoon dried oregano leaves or Italian dried seasoning 1 rounded tablespoon tomato paste 2 tablespoons red wine vinegar, eyeball it 1/3 cup extra-virgin olive oil, eyeball it Freshly ground black pepper |
| Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day! | |
| Prep Time: 15 minutes Cook Time: 10 minutes Yield: 8 servings as a side (seconds | |
| Name: | Potato Watercress Salad |
| Submitted By: | Donna H. |
| Ingredients: | 1 1/2 pounds small, white skinned waxy
potatoes, like Yukon Gold's A drizzle extra-virgin olive oil Dressing: 1/2 cup plain yogurt 1/4 cup extra-virgin olive oil 2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder 1 bunch watercress, washed Coarse salt |
| Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out. Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature. | |
| Prep Time: 10 minutes Cook Time: 10 minutes Inactive Prep Time: 5 minutes Yield: 4 servings |