Conference turris::cooks

Here's a great summer macaroni salad:

Boil one 16 oz package macaroni or rigatoni til al dente.
Add about 1 cup or so of mayo and one package of Knorr Vegetable Soup
mix and 1 or 2 chopped tomatoes.  That's it!  You won't believe how
good and easy it is!

Sue

My Mom's Macaroni salad:

1 box 16 oz macaroni		1 large onion
3 lg. stocks of celery		1 can tuna fish
1 can of shrimp			1 cup mayo
1 can of black olives		1 tsp. galic salt
1 tsp. pepper

Boil macaroni as pre direction on box.  Drain and let cool for approx. 1
hr.  In the meantime dice celery, and onion.  When macaroni cools, add
cerely, onion, tuna (flaked) and shrimp.  NOTE:  when drainning the shrimp
and tune leave a tiny amount of juice in with them. This adds a little bit
more flavor.  Next add olives.  Mix in mayo, galic salt, and pepper.  Garnish
with parsley.

This is a big hit when I am "volenteered" to make it for parties.

Hope you like it.

Candy

I have a macaroni salad recipe which is good for when you are tired of the
same old mayo flavor.

I usually make macaroni salad and potato salad to taste without measuring
so I don't have exact measurements 

cook elbow or shell macaroni to taste.
while still hot add lots of grated parmesian cheese and bottled italian
salad dressing.  Add pieces of pepperoni.

Refrigerate and serve cold.  I usually add a bit more dressing after the
macaroni cools since it really drinks it up.  You'll be able to tell if it
needs extra dressing.

I occasionally add a bit of diced black olives or onion to this.

                                      Judie

	I don't know the exact recipe for this, but it came with a dinner
guest recently and boy was it good! 

	There were lots of veggies in it - carrots cut in a small dice,
		green peppers also diced, a small amount of onion, and
		**** pea pods **** trimmed and cut in half cross ways.
		The pea pods were wonderful - crisp and sweet - and just
		the right touch.
	The noodles used were those twisty ones that look like cork-screws.
	There was much mayo and some lemon juice and, I think, a touch
		of some herb - maybe parsley?  I think fresh parsley or
		other herb would be good.

At any rate, some experimentation with other types of raw veggies would
probably give you some new rave combinations.  Don't miss trying the pea
pods, though.

	My brother-in-law is a professional chef, I went over his
house for dinner and he made a pasta salade that was fabulous. Here
is what it was like.

	He used the curly type of pasta, it was spinach, tomatoe, and
regular white pasta (I found it in the bulk section of purity supreme)
The different colors in the pasta really added to the appearance.

	Cut up whatever vegetables you like or have handy. Make sure that
they are cut into small pieces.

	The recepie for the dressing 
		2 Cups Mayonaise  
		1/2 Cup yellow mustard
		1/4 Cup Dijon Mustard
		2 Tsp tarragon
		1 Tbs white wine  
		white pepper to taste
	whisk together until mixed thoroughly 

	Mix vegetables, pasta and enough dressing to make the salade moist.

	The recepie for the dressing is enough for a couple of pounds of
pasta. You can either cut down the recepie or use it for garden salades.

Linda

1 lb	cheese filled tortellini (I mix half white, half green)
1 head	broccoli, trimmed into florets
1 pint	cherry tomatoes, halved
1 jar	roasted red peppers (small size, or one red pepper roasted, peeled, 
	stemmed, and seeded)
1 jar	Marie's Creamy Garlic salad dressing

Cook the tortellini until al dente, strain and run under cold water to stop 
the cooking.

Steam or microwave the broccoli florets for about 90 seconds, then run under 
cold water to stop the cooking.  (Should still be crunchy.)

Drain the peppers and slice into strips about 1/2" wide.

Toss all ingredients into a bowl, and mix in as much dressing as you like (I 
like the whole jar).

    I make pasta salads whenever I have leftover pasta.  I just toss
    the pasta with whatever vegetables I happen to have around.  Sometimes
    I blanch the veggies first.  Sometimes I add meat.  I usually use
    commercial salad dressing, chosen on the basis of my ingredients.
    
    Last time I made a pasta salad I used leftover spinach linguini,
    red peppers, shitake mushrooms, blanched snow peas, and scallions.
    I used Blanchard and Blanchard's sesame seed dressing.
    
    Another favorite is cold tortellini, cubed chicken, blanched broccoli
    florets, and any other vegetables I have around, tossed with pesto
    sauce.
    
    Hope this helps,
    
        Susie

    

    Cook 2 small packages of the multi-colored corkscrew pasta and drain.
    Dump in bowl and immediately shake on a TON of parmesan cheese,
    I mean lots and lots!  (This way the cheese melts and sticks on
    the pasta.)  Chop up and add the following:
    
    Cherry tomatoes
    Mushrooms
    Green Pepper
    Red Pepper
    Olives
    Mozarella Cheese
    Artichoke Hearts
    Pepperoni (I usually leave it out)
    Garlic Salt (to taste)
    Italian Seasoning (to taste)
    
    Mix with Bernsteins bottled Creamy Italian Garlic Dressing

Here are recipes for two *quick* pasta salads, the kind I like to
whip up for dinner when I don't feel like cooking anything elaborate.
One is cold, one is warm.  


(Sorry for the lack of exact amounts, but I rarely use a recipe. I
list amounts to make about 2-3 servings (?))


                     COOL CUCUMBER PASTA SALAD

1-1/4 c. spiral pasta
2 cucumbers, peeled, seeded, and cut into 1/2" cubes
1 lb. baked ham (get it at the supermarket deli as one thick slice); cut
  into 1/2" cubes
Creamy Cucumber dressing (bottled)
2-3 Tbsp grated Romano cheese
black pepper to taste

Boil pasta until soft (I don't like pasta that is to be chilled cooked
al dente --- it firms up as it cools). Drain and chill (I just run it 
under cold tap water until cool, then shake  the colander fiercely to 
get out excess water.  Add remaining ingredients and toss.  Serves 2.

Alternately, I sometimes use medium shrimp in place of the ham.  Poach
2 minutes, shell and devein.  


    
                      WARM TORTELLINI SALAD


1 pkg (1/2lb?) fresh cheese tortellini 
1 small red onion, diced
1 sweet red or yellow pepper, julienne
Dijon Vinaigrette (bottled or homemade)
Chopped fresh herbs (whatever turns you on, or omit)
Black pepper


1. Boil tortellini in salted water until tender (this takes just a few
   minutes for fresh pasta).
2. Place onion and red pepper in a bowl.  Make vinaigrette if using 
   homemade.
3. Drain tortellini and toss with onion and pepper.  Stir in enough
   vinaigrette to moisten and coat tortellini.  Add herbs and season 
   with black pepper.
4. Serve warm or at room temp.

     			REALLY QUICK PASTA SALAD

     Pasta of choice, cooked al dente (rotini is good)
     fresh chive, chopped fine
     cucumber, skin on, diced
     fresh tomato, seeded and drained, diced
     fresh yellow or green or red sweet pepper, chopped and seeded
     radish, sliced thin

Mix veggies and pasta, make hidden valley ranch salad dressing
(buttermilk and lite-mayonaise) and add the chopped chives.
Put in fridge for at least 3 hours for flavors to blend.

This is ALWAYS the most praised food at my barbecues!

    Found this in a magazine and brought to a picnic - everyone liked
    it!
    
                       GARDEN PASTA SALAD
    
        1 pkg. Bird's Eye frozen veggies, broccoli, cauliflower & carrots
        2 pkg. Good Seasons Italian dressing mix
        1 lb. Rotelli or other pasta
        half cup grated Parmesan cheese
        small can of pitted black olives
    
    Cook pasta, drain.  Put frozen vegetables in strainer and rinse
    with cold water until thawed.  Follow directions on salad dressing
    mix and use 1 and a half cups for salad.  Mix everything together...
    that's it!
    
    Theresa.

    I have very simple recipe for macaroni salad.  A friend of mine
    who HATES macaroni salad, loves this one!!
    
    (I also don't really measure, I just wing it)
    
    Macaroni (or any other pasta you wish)
    1/4" thick slice of honey ham   (from deli)
    2   1/4" thick slices of Slicing Sharp Cheddar Cheese  (also from
    								deli)
    
    mayonnaise
    hard boiled eggs
    salt and pepper
    
    
    Cook macaroni and chill until cold
    
    Dice honey ham and cheese.  Cut boiled eggs into fairly small
    pieces.
    
    When macaroni is cold add mayonnaise.  Then combine the rest of
    the ingredients with the macaroni.  Add salt and pepper to taste.
    
    

			Macaroni Salad.


	1 lb package elbow macaroni
	     cooked and chilled.

	2 Cups chopped celery
	2 Cups chopped raw carrots
	2 Cans baby shrimp
	2 small chopped green peppers
	1 chopped hard boiled egg
	1 small onion, grated.
	dash of salt & pepper
	1/2 tsp Frenches mustard
	
	Mix all with mayonaise.
	Use two hard-boiled eggs for garnish.

    This is a fairly simple one:
    
    Cook some Rotini macaroni (the twist shape is pretty, and you might
    try the three-colored collections).  Cool.  Mix with chopped onion,
    chopped green pepper, chopped celery, and pour Catalina salad dressing
    over all.  Makes for a quick and slightly different macaroni salad. 

    
    I, too, use tri-colored Rotini macaroni.  Cook and Cool.  Mix with
    chopped onion, green pepper, thinly sliced cucumber (half each slice),
    and sliced black olive, sometimes I put in a can of tuna or a can
    of shrimp.  For the dressing I mix equal parts of mayo and catalina
    salad dressing, and a little sweet pickle relish.  Sometimes I
    hard boil a couple eggs and chop 'em up and throw 'em in.  It's
    real tasty and sometimes on a hot day this salad fills us up just
    right!

    This is a quick, easy one from somewhere in the notesfile.  I just
    tried it last week--it's great.
    
    Mix one 16-oz. box of cooked macaroni with an envelope of Knorrs
    Vegie Soup mix and about 1 C of mayo.  Add some chopped up tomato.
    (I even used a Knorrs-knock off and it was still good!)

	Throughout the summer we have a tuna/macaroni salad that seems to be
just what you asked for (although it may not be what you're looking for).

	1 lb elbow macaroni
	2 6 oz cans chunk light tuna ( the cheap stuff )
	3/4c - 1c mayo
	small onion diced ( 1/4 cup or so -- more if you like onion)

	While the macaroni is cooking, mix the tuna, onion and mayonaise in a
LARGE bowl .  When the elbows are tender rinse them under COLD water to cool.
That done, slowly mix the pasta in with the tuna stuff (doing it slowly keeps
everything in the bowl and off the floor).  Garnish with parsley if you like.

	NOTE: We prefer to use no salt in anything.  If you find this a little
	      bland, you might try adding some salt.

	We have substituted Miracle Whip for the mayonaise to zing it up some.

				Al

An unusual salad which my friends and I enjoyed one summer weekend for
lunch and then breakfast the next morning.  From the Pillsbury "Anytime
pasta and pizza" cookbook.

The caption below the picture says" The oranges add color and the cream cheese 
dressing and pineapple juice make a unique dressing for this scrumptious salad".


Ham and Pineapple Salad
-----------------------
7 and 1/4 oz (2 and 1/2 cups) uncooked mostaccioli (narrow hollow tube pasta)
8 oz pkg cream cheese, softened                            
20 oz can crushed pineapple, drained, reserving liquid
1 tablespoon sugar
1 teaspoon salt
1 and 1/2 cups sliced, cooked ham
1 cup sliced celery
16 oz can mandarin orange segments, drained
Sliced almonds, if desired
 
 
Cook mostaccioli to desired doneness as directed on package.  Drain; rinse
with cold water.
In large bowl, beat cream cheese, reserved pineapple liquid, sugar and salt
until smooth.  Stir in cooked mostaccioli, pineapple, ham, celery and orange
segments.
Refrigerate 2 to 3 hours before serving.
Garnish with sliced almonds.

8 (1-cup) servings.
         
Hint: I suggest adding the liquid a little at a time to the cheese initially.
I didn't and found it hard to get the dressing really smooth.  It still
tasted good though.

    

This salad was very tasty when I made it.  Also from the Pillsbury "Anytime
pasta and pizza" recipe book.

Italian Pasta Salad
-------------------

1/3 cup oil
3 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon salt
1/2 teaspoon basil leaves
3 drops hot pepper sauce
1 garlic clove, minced
6 oz uncooked linguine, broken into thirds
2 cups cooked roast beef strips
1 cup sliced celery
2 medium tomatoes, peeled, seeded andise and thinly sliced
1 large cucumber, cut in half lengthways and thinly sliced
2 (2.5 oz) jars whole mushrooms, drained
 
 
In a jar with a tight-fitting lid, combine oil, vinegar, salt, basil, hot
pepper sauce and garlic.  Shake well to blend.
Cook linguine to desired doneness as directed on package.  Drain.  Rinse
with cold water.  In large bowl, combine cooked linguine with remaining
ingredients.  Pour dressing over salad. Toss gently.  Cover.  Refrigerate
several hours or overnight to blend flavors.
 
8 (1-cup) servings.

    

    This is quick and easy - good for a hot summer night.
                                               
    Mix up a packet of Good Seasons Garlic & Herb Dressing mix.
    
    1 lb box pasta (e.g., rotini, shells, etc.)
    1 head broccoli, chopped large
    1 grated carrot
    1 scallion, sliced
    
    Cook the pasta as directed, during the last 2 or 3 minutes of cooking,
    add the broccoli to the water. (This will just barely cook the
    broccoli, and they'll be one less pan to wash).
    Drain, rinse with cold water, toss with the Good Seasons
    mix, the carrot and the scallion, and generous (1/2 cup or more)
    sprinkling of parmesan cheese.
    
    ----------
    
    This is also good with any crisp vegetable you like, chopped celery,
    pea pods, onions, fresh peas, etc.  The more the merrier.
    You can also add tuna, or sliced chicken, turkey, ham, etc. - 
    whatever's in the fridge,  and it makes a great cold main dish.
    
    Takes about 15 minutes from start to finish, and looks like you've
    been working for hours.  Enjoy.
    
    
                                                     

It seems that lots of these recipies have a common base!

16oz spiral noodles
1/2 cup milk
1/2 cup mayo
1/2 cup sour cream
2 tomatoes, seeded and diced
1 green pepper(LARGE!) diced
1/2 Bermuda onion
dill, salt, pepper

Cook & drain noodles.  Add milk, stir, refrigerate 1 hour.  Add mayo and 
sour cream, stir, chill another hour.  Add veggies and dill (about
2tablespoons fresh, 2 teaspoons dried), add salt an pepper to taste.

You MAY want more mayo, cream, or dill, depending on consistancy and flavor.

/harv

And for the fastest mac salad in the west:

mix cooked pasta (size and shape to your taste), diced cucumber, sliced
radishes with hidden valley ranch dressing (make it with light mayo
and buttermilk and the packet).  This is the basic salad.  Now, to make
variations, add any of the following:

	chunk white tuna
	diced onion
	hard boiled egg (sliced)
	bite sized lettuce chunks
	black olive slices
	cooked, shredded ham
	cooked schreded chicken
	crisp cooked and chilled broccoli
	crisp cooked and chilled cauliflour
	diced, seeded, drained tomato
	various pickled things of choice

I make my salad dressing with the proportions of mayo to buttermilk changed
from equal amounts to 1 and 1/2 cup buttermilk and 1/2 cup light mayo...
still tastes wonderful, and is LIGHT when you eat it.  A friend makes her
hidden valley ranch with 1/2 cup light mayo, 1/2 cup non-fat yogurt, and
1 cup buttermilk for one packet of seasoning mix.

			Try it!

re .5

>    Cook the pasta as directed, during the last 2 or 3 minutes of cooking,
>    add the broccoli to the water. (This will just barely cook the
>    broccoli, and they'll be one less pan to wash).

Gee, I thought I invented this method! I HATE to wash dishes.

re .6 Another cosmic wimpout fan? I'm a CW addict.




Here's my version of pasta salad. 

1 lb of tricolor pasta (twists or wagon wheels, it's got to be a fun
shape)

a handful of broccoli, separated into small flowerettes

a handful of cauliflower, separated into small flowerettes

1 can black olives, sliced 

a carrot, sliced into thin rounds

a cucumber, sliced

a few tomatoes, chunked

a handful of fresh italian parsley, chopped

some scallions or red onion, chopped

one or two red peppers, sliced

a few radishes, sliced


Cook the pasta, add the carrots, broccoli, and cauliflower a few
minutes before the pasta is done. Drain and rinse with cold water. Add
the other veggies and parsley. Mix well. Mix up about 1-1/2 cups of oil and
vinegar dressing. (I use 2/3 vinegar to 1/3 oil, but I really like
vinegar. Make the dressing in the proportions that you like.) Add a
few tablespoons of dijon mustard to the dressing. Season it with fresh
ground pepper. Pour the dressing over the pasta. Add some Spike (a
vegetable seasoning) to the salad. Toss well.

This is what I make when I don't want to spend any time in the kitchen
or it need to clean all the bits of leftover veggies out of the
refrigerator. To me, the parsley, olives, and red peppers are a must.
Pasta salad is a fun food. If it isn't bright and colorful and it
doesn't have to have a little zing, it doesn't appeal to me. I just
keep adding things until I like the color combination. Any other
veggie can be added. Peapods and peas are a good addition to this. If I
have a bunch of fresh basil, I substitute it for the parsley or use
both parsley and basil.

Enjoy! 

In a big pot of boiling water, blanch 1 cup broccoli florets (1 min).  Skim 
these out and run under cold water.  Dump 1 cup dried tortellini into the 
water.  Cook till done, drain, and run under cold water.  In a large bowl, mix 
the broccoli, tortellini, 2 jars of Marie's Creamy Garlic Dressing, about 20 
halved cherry tomatoes, and one jar of roasted red peppers, drained and 
sliced.

						     
							- JP

    Here's a macaroni salad that I really like because it has no mayonaise.
    It was given to me by a friend's wife. Thus the weird name.
    
              LINGUINE SALAD ALA MRS. REDO
    
    1 lb. box of linguine
    1 lg. bottle of Italian Salad Dressing (I use Seven Seas Viva Italian)
    � bottle McCormick's Salad Supreme (Found in spice area of store)
    1 med. onion, diced
    1 green pepper, diced
    Cherry tomatoes, cut in half or quarters, or a couple of med. tomatoes
           diced. (I like the cherry tomatoes)
    
    
    Boil the linguine as directed on box, or however you like it cooked.
    Drain it and rinse it on cold water. Place linguine in a fairly
    large air tight container. (Tupperware's large marinating container
    is ideal) 
    
    Add the veggies, and slowly add the salad dressing and salad supreme
    mixing after adding a little. (You may only need a small bottle of
    salad dressing)  
    
    After it as all mixed, cover tightly and refrigerate for 24 hrs.
    or overnight. Flip the container a few times while chilling to allow
    the liquid to be absorbed by the pasta. 
    
    Everytime I have made this salad, it has disappeared quickly. Even
    in the winter!
    
    If anyone tries it, please comment as to whether you enjoyed it.
    

    
The tricolored pasta is about 4 times as expensive, and tastes the same   
as white.  If you add enough of a variety of ingredients, it will be
just as beautiful.  I don't measure ingredients, but I just made this
today and here's the general recipe:
    
    Elbows (cooked)
    Fresh chopped broccoli
    Grated carrots
    sliced scallions
    cut up salami
           ham
           Hoffman's sharp cheddar
    chopped tomatoes
    Italian dressing
    
Macaroni salad is a good way to clean out the fridge.    
                
    
       

    I think what you're referring to is called Indonesian Rice Salad.
    
    The easiest thing to do is go to your local gourmet shop or oriental
    food store and buy a mix (like nasi goreng, for example.)  Make
    the rice, add some vegetable or sesame oil, whatever extra veggies
    you like (peas, pea pods, blanched broccoli florets, cooked shrimp,
    whatever) and declare victory.
    
    This may sound too easy to be true.  I've made it both ways--from
    scratch and from a mix.  The mix is better and LOTS easier.
    
    P.S. The yellow color comes from turmeric.  If you decide to try
    this from scratch, be sure to put the turmeric (about 1/2 teaspoon
    for every cup of raw rice) into the pot with some oil and saute
    it very briefly with whatever vegies (onions, garlic, ginger) you
    want, then add the rice, then the water or stock, then cook.  DON'T
    add turmeric to already-cooked rice.  "Raw" turmeric has a very
    harsh taste.  It has to cook.
    
    Good luck.  
    

    Here's my version, and its off the cuff:
    
    Pasta:  One bag of the different colored type; you know, tomato,
    spinach, egg combo.  I like the curly kind.  Be careful not to
    overcook!
    
    Veggies:  Different colors make the salad look more appetizing.
    I switch off sometimes; here are the usual:  Red pepper or pimentos,
    zucchini, summer squash, black olives, scallions, and last but not least,
    choped artichoke hearts (in water).  Amounts of each vary depending on
    what people will like.
    
    Marinade:  This is the easy part.  Just dump in a bottle of your
    favorite Italian dressing!  I use the "zesty" or "robusto" type.
                                          
    Toss the above and let sit in the fridge overnight.  Add parmesan
    cheese before serving.  It's a hit every time!!!
    
    
     

    My sister made a wonderful tortellini salad a few weeks ago, and
    I think I can give you an idea of what was in it.  I don't usually
    like tortellini cold, but this was delicious.
    
    Ingredients (in any amount you like )
    Tri-colored tortellini
    Genoa salami
    Provolone cheese
    Ripe olives
    Marinated artichoke hearts
    Red onions
    Capacolla (sp?) [Italian Hot Ham]
    MArinated mushrooms
    
    That's all that I can remember (I know she DID NOT put in bell peppers,
    because she said they are too strong for the pasta)
    
    For a dressing she used a bottle dressing, Tomato-Basil Vinaigrette
    or something like that.  Sorry to be so vague, but it was great!
    
    Sarah
    

With summer on our thresholds, here's a recipe for a rice salad.  I tried this
over the weekend and thought it was quite tasty.


French Quarter Rice Saled (Reprinted without permission from the Tabasco
                           Louisiana Cookin Cookbook)


Ingredients:

1 Package (6 ounces) long grain         2 cups diced cooked chicken or
  and wild rice mix                       turkey
2/3 cup vegetable oil                   1 large carrot shredded
1/3 cup WHITE wine vinegar              1/2 cup raisins
1 Tablespoon Dijon Mustard              1/3 cup chopped green onions
1 clove garlic minced                   1/2 cup pecans toasted
1/2 teaspoon Tabasco pepper sauce

Directions:

Cook rice according to package directions.  Cool slightly, in large bowl
combine oil, vinegar, mustard, garlic, and Tabasco sauce.  Add rice, chicken,
carrot, raisins, and green onions; mix well.  Cover;refrigerate 2 to 4 hours
to blend flavors.  Just before serving, stir in pecans.  

Sez it makes 4 servings, but they're rather large servings IMO. 
    

    Pasta salads are great for ad-lib cooking.
    
    1 lb pasta, shapes are best: wagon wheels, radiators, rigatoni, etc.
    some of your favorite chopped veggies: carrots, broccoli, cauliflower,
    peppers, onions, mushrooms.  Leave out any that you don't like add what
    you like.  Raw is fine, slightly steamed is ok, too.
    
    Depending on your preferences, add either a cup or two of mayonnaise;
    up to a pint of Italian dressing (any supermarket or other variety)-- or
    even non-Italian; or use a cup or two of oil (corn or olive) and a tbsp
    or two of lemon juice, and maybe a bit of vinegar.
    
    For spices: (all are optional, but you need something) pepper, red
    pepper, garlic, paprika, parsley.  You need a few more seasonings if you
    just use plain oil
    
    Something cheesy might help: perhaps some grated parmesan is an easy
    choice.
    
    Some chopped ham or chopped or shredded chicken, turkey, or tuna goes well.
    
    ed

    McCormick came out with an excellent, simple pasta salad recipe!
    
    Cook 1 lb. of Pasta
    
    Rinse and mix with 1 8oz. bottle of Italian Dressing (I used light),
    4 Tbsp. of McCormick Salad Seasoning and the Raw veggies of your
    choice!!!
    
    Couldn't be easier and I think it tastes fantastic!  Oh, I also
    sprinkle lots of Parmesan Cheese over it too!  Refridgerate it 
    overnight to let the spices soak in!
    
    Lesa
                                        
    Ps. The Salad Seasoning comes in a bottle just like all the other
    McCormick spices and you will find it with the rest.

This is my own invention which turned out to be quite delicious.



Start with:
	
	half box pasta cooked and drained.


To it add:

	1 can pink salmon

	1/2 cup chopped celery

	1/2 cup chopped snap peas

	1/2 cup chopped green onions


Make a dressing by wisking together:

	1/2 cup exta virgin olive oil

	1 Tbsp. fresh lemon juice

	2 Tbsp. white rice vinegar

	1/2 tsp. fresh dill

	1 tsp. dijon mustard

	pepper to taste


Toss the dressing into the salad and enjoy!!!!!!!!!!!!

	Ceasar Pasta Salad
	------------------

	1 lb pasta (try tri-colored rotini)
	Choice of chopped raw vegetables 
	  - brocolli florets and/or cauliflour (sp?)
	  - zuchinni and/or summer squash
	  - green pepper
	  - mushrooms (they turn brown fast though)
	  - black olives sliced 
	  - spanish onion or scallions to taste
	  - peas
	  - celery
	  - carrots (grate these)
	1 bottle of Kens Lite Ceasar salad dressing

	Cook pasta, add at least 3 Cups raw vegetables, I prefer about
	5 cups.  Add salad dressing to taste (at least 1/2 bottle).

	You can also add diced ham, salami, pepperoni, cheese, etc.
	
	I might try adding chick peas next time!

	Karen

    
    I'd like to try the recipe in .0, but am having a hard time finding
    Bernstein's Creamy Italian Garlic Dressing.  Would anyone know where 
    I could find it in the Nashua area?  Shaw's has a small selection
    of Bernstein's dressings, but unfortunately they do not carry the
    Creamy Italian Garlic.  If worse comes to worse, I'll just substitute
    it with a similar dressing, but I'd like to find the Bernstein's
    if I can.
    
    Thanks!!
    

    MACARONI SALAD RECIPE
  THIS ONE IS A REAL HIT!!!
    1 BOX ELBOWS
    1 CAN CREAM OF MUSHROOM SOUP
    1 CAN TUNA (OPTIONAL) YOU CAN ALSO USE CUT-UP HAM
    MAYONNAISE TO TASTE
    HARD BOILED EGGS
    SALT AND PEPPER
    ONION CHOPPED UP ALSO OPTIONAL
  COOK MACARONI TILL ALMOST DONE. REFRIGERATE. I PLACE PAPER TOWEL ON
    TOP OF BOWL TO HELP PULL OUT ANY LEFTOVER WATER.ADD INGREDIENTS
    AND SERVE COLD. YOU CAN ALSO CUT RECIPE IN HALF FOR SMALLER SERVING.
    I HAVE ALSO PUT IN PEAS TO THIS RECIPE BUT I AM NOT A PEA LOVER.    

    For a little added flavor, try cooking the macaroni in chicken broth
    instead of water. I use the 32oz can of College Inn broth for 
    1 lb of macaroni, there isn't much to drain when it's done.

    Here's my family's recipe for macaroni salad, I'm its third or fourth
    generation.  
    
    People see it and say, yuck--it's orange!  
    
    And then they taste it and ask for the recipe.
    
    
    1 cup of mayonaisse (always Hellman's)
    1/2 cup of creamy french dressing (the more orange the better)
    1 can solid white tuna in oil--drain 1/2 the oil
    1/2 cup chopped celery
    1 tablespoon lemon juice
    2 cups macaroni (uncooked)
    
    Assemble all ingredients while cooking macaroni.  Then fold in hot
    macaroni.  Chill for a couple of hours and enjoy.
    
    All ingredients must be added--don't scrimp--the lemon juice and celery
    are imperative, and some tend to skip over them.
    
    I tried it the other day with chopped onions and green peppers.  I
    liked the onions (I don't like peppers anyways) but missed the celery
    it was substituted for.
    
    This is a great dish for "bring one thing" cookouts, or just to munch
    on for lunch.

    A quick cold salad I discovered is to boil one box of Mullers twist
    vegetable pasta's.  Cool off and strain well.  Mix in one bottle of
    italian dressing, 1 cup grated parmesian cheese, 3 table spoons of
    parsely, one can of those little, itty bitty shrimps and one can of
    crab meat.  Mix well and chill.  It is tasty, cool and quite filling. 
    
    Good luck!
    
    Lisa

    I'm looking for more recipes for rice salads, esp. wild rice salad.  (I
    know there is already one in the string.  Ones with meat ingredients
    would be extra-bono.)
    
    Thanks,
    Diana

    This is a very inactive note, and I was sure I had posted my favorite
    recipie for rice salad already, aparently not so here goes....
    
    2 cups cooked rice
    (any kind, minute works, the boil in the bag sucess rice works,
     although I haven't tried it, I'd bed the wild rice would work too)
    cook and cool to lukewarm.
    Add a chopped carrot, raw
    add 1/2 large green pepper
    1/2 onion red or regular   (I put the veggies in the food processor and
    spin for a couple seconds to make them small)
    mix together then...
    
    ADD:
    equal parts, depending on how much rice you have
    about 1/2 c of italian dressing;
    good seasons or Wish bone are great.
    Good seasons is "garlicy"
    and add 1/2 cup of real mayonaise.  Blend these together.
    
    Chill for at least 1/2 hour before serving.  the amounts can vary, more
    for large crowds, less for small families (we are 3 and cut the
    portions in half to cut down on leftovers)
    
    I have also added sliced musrooms as a last step, makes it interesting.
    
    Lyn
    
    Just a note, if you take this to a "pot luck" thing, let people know
    what it is.  Several times people have mistaken the rice salad for
    coleslaw, how insulting!
    (white rice& carrot pieces give the appearance of Coleslaw)
    

Chicken and Pasta Salad

Dressing
--------
1t Tarragon Dijon Mustard
1t Sugar
1t Garlic minced
1/8 cup Good Red Wine Vinegar
1/4 cup Good Olive Oil
Freshly ground Pepper and Salt to taste
Wisk together till mixed thoroughly, then add in
1/2 cup Miracle Whip
1/4 cup Grated Parm/Romano Cheese
Add crushed red pepper to taste and set aside

Blanch some Broccoli tops, a couple cut small and one small Summer Squash, 
add to dressing along sliced green pepper and two radishes that are raw.

Poach one chicken breast in water with a tablespoon of worcheshire sauce
and a teaspoon of poultry seasoning.  When cooked, rinse under cold water
and mush with hands to a consistency that you like.  Add to dressing.

Cook al dente' some ziti pasta, probably about 2 1/2 cups cooked.  Add
to dressing with vegetables and chicken.

Sprinkle with paprika and chill.

Enjoy,
cj

    Does anyone know where the crab and pasta salads have gone?
    
    thanks..
    cj

    note 3545 has a couple.
    
    ed

    Thanks ed, I couldn't figure out where I had put mine!
    
    cj

I've been refining this one for some time now. I think it's ready
for the public.

		TANGY MACARONI SALAD
		--------------------

To a few quarts of rapidly boiling water add -

   3 cups of uncooked Elbow Macaroni

Stir, return to a boil and cook uncovered for 7-8 minutes, after which,
turn into a colander, and rinse with plenty of cold water. Drain.

Add to the cold, drained, cooked pasta -

   1 Tablespoon prepared horseradish
   1 can pitted black olives, minced (mine say "Drained weight 6 oz.")
   3 whole Claussen (or another cold-pack brand) dill pickles, minced
   1 medium (2.5" diameter) onion, minced
   1/4 cup minced pickled pepper (vinegar pepper), preferably red
   3 tablespoons nonpareil capers (or 3 TB minced regular capers)
   1 1/2 teaspoons whole celery seed
   3/4 cup mayonaise
   2 Tablespoons Dijon mustard
   1 Tablespoon cider vinegar

Mix well with rubber spatula or large spoon. Chill for 30 minutes before
serving for flavors to blend.

    I'm looking for a Southwestern pasta salad recipe.  Any ideas?
    
    Rick
    

LAYERED SOUTHWESTERN PASTA SALAD

From: http://www.ilovepasta.org/ob/recipes/meatless/686.html

Serves 6 

8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape,
uncooked 
2 tsp. vegetable oil 
1/2 tsp. ground cumin 
Salt to taste 
1 15-oz. can black beans, rinsed and drained 
1 11-oz. can whole kernel corn, drained 
1 red bell pepper, seeds and ribs removed, cut into strips 
3/4 cup sliced green onions 
1 2 1/4-oz. can sliced black olives, drained 
3/4 cup non-fat mayonnaise 
1/2 cup non-fat sour cream 
1/4 cup plus 2 tbsp. hot or mild salsa 
2 tbsp. minced fresh cilantro 

Prepare pasta according to package directions. Drain and rinse under cold
water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. 

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to
3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour
cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to
edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight. 

Each serving provides: 426 Calories; 20.4 g Protein; 56 g Carbohydrates; 14.5