Rice-a-Roni Salad

1 pkg Rice-a-Roni (chicken), cooked as directed
2 jars marinated artichoke hearts
1/3 cup mayonnaise
1/4 tsp curry powder
8 pimento stuffed olives, sliced thin
1 can water chestnuts, sliced
2 green onions, sliced

Drain artichoke hearts, save marinade.

Add artichoke hearts to the cooked rice.

Mix mayo and curry powder; add to the marinade and mix well.

Add remaining ingredients; toss together.

Chill.

Salmon Pasta Salad

1/4 cup dry white wine
juice from one lemon
3/4 pounds salmon fillet, bones removed
8 oz rotini pasta
1 small cucumber, peeled and diced

Dressing:
1/3 cup mayonnaise
3 Tbsp. buttermilk
2 tsp. horseradish
1 Tbsp. chopped dill
2 tsp. chopped chives
1 garlic clove, minced
salt & pepper for taste

In skillet, stir together water, wine and lemon juice and bring to a simmer over high heat. Reduce heat to low, place the salmon in the liquid and simmer for 5 minutes. Turn off heat and let the salmon cool in the liquid for 10 minutes. Lift the salmon from liquid. Cover and refrigerate until needed.

Dressing
In small bowl whisk together mayonnaise, buttermilk, horseradish, dill, chives and garlic.

Cook pasta, and drain with cold water and drain again. Transfer to large serving bowl. Add cucumber and toss gently. Break up the salmon into large chunks and add.

Pour dressing over pasta salad and toss until evenly coated. Season with salt and pepper.

Sombrero Pasta Salad

1 (16-ounce) package spiral pasta (rotini)
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded Cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 (2-1/4-ounce) cans sliced ripe olives, drained
1 (16-ounce) bottle Catalina or Western salad dressing

Cook pasta according to package directions.

Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain.

Add water and taco seasoning; simmer, uncovered, for 15 minutes.

Rinse pasta in cold water and drain; place in a large bowl.

Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well.

Add the dressing and toss to coat.

Cover and refrigerate for at least 1 hour.

Spaghetti Vegetable Salad

1 lb spaghetti
1 cup cucumber, diced
1 cup tomato, seeded and diced
1 cup onion, diced
1 cup celery, diced
1 cup green pepper, diced
1 pkg pepperoni (about a lb.)
12 oz Swiss cheese, grated fine
1/2 bottle Schilling Salad Supreme
1 bottle (12 oz) Italian dressing

Break spaghetti in thirds. Place in kettle of boiling water. Cook as directed.

Dice all vegetables. Combine vegetables, cooked spaghetti, pepperoni. cheese, salad seasoning, and Italian dressing. Toss lightly.

Refrigerate until ready to serve.

Makes 6 to 8 servings

Southwestern Pasta Salad

1 cup uncooked small pasta shells
1 (15 oz.) can red kidney beans, well drained
1 (12 oz.) can corn, drained
2 Tbsp. finely minced green onion
1 (4 oz.) can chopped green chilies, drained
1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup mayonnaise

Cook pasta according to package directions and drain well.

In large bowl combine all remaining ingredients. Stir in pasta and toss to mix well.

Cover and refrigerate until serving time or at least 2 hours.

Stir again at serving time.

Serves 6 to 8.

Stuffed Pasta Shell Salad

8 uncooked jumbo macaroni shells, cooked according to package directions and drained
2 T. reduced calorie Italian dressing (30 calories per tablespoon)
2/3 C cottage cheese
1/2 C part-skim ricotta cheese
2 T. minced green onions
2 tsp grated parmesan cheese
1 tsp lemon juice
1/8 tsp grated lemon peel
Dash each salt and pepper

In shallow glass or stainless-steel bowl combine macaroni shells and dressing; toss to coat. Cover with plastic wrap and let marinate in refrigerator until chilled.

In small bowl combine remaining ingredients. Using slotted spoon, remove shells from bowl, reserving dressing.

Spoon 1/8 of cheese mixture into each shell; set shells on serving platter and drizzle with reserved dressing.

Tabbouleh

1 cup bulgur
1 2/3 cups boiling water
1/3 cup olive oil
1/3 cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.

Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper.

Cover, and refrigerate for at least 1 hour.

Makes 8 servings

Tortellini Caesar Salad

1 pkg. (9 oz) frozen cheese tortellini
1/2 C. mayo
1/4 C. milk
1/4 C. plus 1/3 C. shredded Parmesan cheese, divided
2 T. lemon juice
2 garlic cloves, minced
8 C. torn Romaine
1 C. seasoned croutons
halved cherry tomatoes, optional

Cook Tortellini as directed

Meanwhile in a small bowl, combine the mayo, milk, 1/4 C. Parmesan cheese, lemon juice and garlic. Mix well.

Drain tortellini and rinse in cold water. Place in a large bowl. Add the romaine and remaining Parmesan.

Just before serving, drizzle with dressing and toss to coat. Top with tomatoes and croutons.

Serves 10

Tortellini Salad
 
16 ounces cheese-filled tortellini
1 green bell pepper, thinly sliced
1 red bell pepper, julienned
1 small red onion, julienned
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
1 boneless chicken breast half, cooked and sliced into thin strips
1/4 cup olive oil
2 teaspoons grated lemon zest, minced
1/4 cup lemon juice
2 tablespoons ground walnuts
1 tablespoon honey

Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.

Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.

In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.

Makes 6 servings

Vegetable Macaroni Salad

1 lb macaroni (rainbow rotini)
1 large green pepper chopped
4 carrots, shredded
1 onion, chopped
1 (14-oz.) can sweetened condensed milk
1 Cup vinegar
1 Cup sugar
2 Cup mayo
1 tsp salt
1/4 tsp pepper

Cook macaroni, drain and cool. Add vegetables and mix.

Combine remaining ingredients and add to the macaroni/vegetable mixture. Chill 4 hours.