Pasta Salad W/Fruit



8 ounces shell macaroni, uncooked

8 ounces plain lowfat yogurt

1/4 can frozen orange juice concentrate, thawed

15 ounce canned mandarin oranges, drained

1 cup red seedless grapes

1 cup seedless white grapes

1 cored, diced red apple

1/2 cup celery, sliced

1/2 cup walnut halves

lettuce, for garnish

strawberry, for garnish



Cook pasta according to package directions. Chill in cold water and

drain well. Blend orange juice concentrate and yogurt well. Toss mixture with remaining ingredients and pasta. Cover and chill thoroughly. Serve on a bed of lettuce. Garnish with fresh strawberries.

MACARONI SALAD

4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)


DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add the
macaroni, and cook until tender, about 8 minutes. Rinse under
cold water and drain.

2. In a large bowl, mix together the mayonnaise, vinegar, sugar,
mustard, salt and pepper. Stir in the onion, celery,
green pepper,  carrot, pimentos and macaroni.
Refrigerate for at least 4 hours before  serving,
but preferably overnight.

Incredible Egg Macaroni Salad

Recipe from The Henry Mischler House - A Bed & Breakfast Inn.



1 pkg. (7-1/4 oz.) macaroni and cheese

1 pkg. (10 oz.) frozen peas, thawed

1 medium tomato, chopped

3/4 cup Miracle Whip dressing

1/2 cup celery, sliced

1/2 cup chopped onion

1/2 tsp. salt

Dash of ground black pepper

6 hard boiled eggs, peeled, -- 5 chopped -- 1 sliced, for garnish



Prepare macaroni and cheese according to package directions.



Chop 5 eggs. Add them and all other ingredients to mixture. Mix lightly.

Chill.



Stir in additional salad dressing, if desired.



Garnish with remaining egg, sliced.

TUNA PASTA SALAD

1 large russet potato

8 ounces green beans

1 cup canned chicken broth

1/2 tsp. dried thyme, or 1 teaspoon fresh

1 can solid white tuna (12 ounces) in water.

8 sprigs Italian parsley

1 pound cooked and drained pasta (spaghetti, rigatoni etc.)

1 medium sized lemon

Salt and Pepper

1/2 cup black olives (optional)



Rinse potato and green beans briefly in a colander. Cut potato into

small cubes. Snap beans into 2 inch lengths and discard stems. Put

vegetables into a large skillet with broth and thyme. Bring to a boil,

reduce heat, cover and simmer 8 minutes until tender. While

vegetables simmer, drain tuna and flake into a medium-sized bowl.

Coarsely chop parley and add to tuna. Add the simmered vegetables

and olives (if using) and broth from pan. To serve: toss pasta with

tuna mixture. Cut lemon in half and squeeze juice over pasta and toss

again. Season with salt and pepper.

Serve warm or chill and serve cold.



Serves 5.

ITALIAN ROTINI SALAD

1/2 of a one pound package of Rotini Pasta

1 cup sliced fresh mushrooms

1 cup diced pepperoni

1/2 cup shredded cheddar cheese

3 large green onions, sliced

1/2 cup olive oil

1/3 cup red wine vinegar

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper



Cook Rotini according to directions, rinse and drain. Combine

Rotini, mushrooms, pepperoni, cheese, and green onions. Blend

oil, vinegar and spices. Toss dressing with salad. Serve

immediately or chill. Makes 6-8 servings.

SHRIMP MACARONI SALAD

3/4 pound cooked, cleaned medium shrimp

1 cup chopped cauliflower

1 cup sliced celery

1/4 cup chopped fresh parsley

1/2 cup French dressing

1/4 cup mayonnaise

1 tablespoon lemon juice

1 tsp. grated onion

1/2 tsp. celery seeds

1/4 tsp. pepper



Cook macaroni according to directions, drain. Combine macaroni

and other ingredients; toss gently to mix. Cover and refrigerate at

least 8 hours. Serve cold.

GARDEN PASTA SALAD

2 cups pasta of your choice

1 cup Italian or Caesar dressing

1 cup cubed mozzarella or provolone cheese

1/4 cup parmesan cheese

3/4 cup mushrooms

1/2 red onion

1 cup chopped green pepper

1 cup chopped smoked ham

1 firm fresh tomato



Cook pasta according to directions. Drain and rinse in cold water.

Set aside. Cube the ham into medium size cubes. Chop the green

pepper. Mushrooms need to be rinsed if canned, or washed and

sliced if fresh. Seed and chop the tomato. The red onion should be

sliced then cut in half again for smaller pieces. The cheese should be

cubed very small. Place the vegetables and meat in a bowl with the

pasta, add both cheeses, pour the dressing over and gently mix with

a wooden spoon.



Note: If you ask at the deli counter they will give you a section of

ham by weight, instead of slices. This recipe should take only about

1/2 pound. You can then chop it at home. You may substitute

chicken, turkey or pepperoni.

BEAN AND PASTA SALAD

2 cups cut green beans

1 1/2 cups garbanzo beans

2 cup cooked pasta, macaroni or shells

2 T. red onion (minced)

1 cup Italian salad dressing



Toss. Season with salt and pepper to taste and toss again.

Refrigerate several hours. Toss right before serving.

CILANTRO TOMATO PASTA SALAD

1 cucumber

1 cup ripe red tomatoes, diced

1/2 cup red onion, finely chopped

2 tablespoons fresh lime juice, fresh

1 tablespoon cilantro, chopped

1 teaspoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup dry small shell pasta, cooked and drained



Peel the cucumber and cut in half lengthwise. Use a spoon to gently

scrape away the seeds. Cut in half again lengthwise and dice the

cucumber. Place cucumber, tomato, red onion, lime juice, cilantro,

sugar, salt and pepper in a bowl with pasta Toss gently. Transfer to

a serving bowl; chill at least 15 minutes before serving.

Spaghetti Salad
1 lb. spaghetti (break into 3-inch lengths before cooking)
2 lg. tomatoes, chopped
2 cucumbers, chopped
1 sweet onion, chopped
1/2 c. broccoli florets
1/2 c. red and green peppers, chopped
2 sm. zucchini, chopped
12 oz. Seven Seas Herbs and Spices
1/2 jar McCormick Salad Supreme

Cook spaghetti; drain and cool. Add remaining ingredients and toss well. Marinate in refrigerator overnight (or at least several hours). Add any other chopped vegetables.

Spaghetti Confetti Salad

Ingredients

1 pkg. spaghetti (7 oz.)

1 small head cabbage, chopped

1/2 cup carrots, grated

1/2 cup celery, chopped

1/2 cup green pepper, chopped

1/2 cup onion, chopped

1/2 pint sour cream

1 cup mayonnaise

2 tsp. sugar

1 tsp. salt

1 Tbsp. vinegar

Directions Break spaghetti into 1 inch pieces. Cook using package directions. Rinse and drain well. Combine with remaining ingredients in bowl, mixing well. Chill, covered, in refrigerator overnight.