ASPARAGUS AND BEET PASTA SALAD

ASPARAGUS AND BEET PASTA SALAD A delightfully flavored and textured pasta salad. The color alone will make sure nobody forgets it! Makes 7 cups Prep: 8 oz. dried pasta - shells or other small pasta - boiled in sufficiently salted water till tender, drained and rinsed till cold and set aside 1-1/2 lbs. fresh asparagus... Continue Reading →

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BLACKEYE PEA VEGGIE MACARONI SALAD

BLACKEYE PEA VEGGIE MACARONI SALAD with grape tomatoes, roasted peppers, celery, gherkin dill pickle, soy bacon bits, scallion, Italian green beans and sweet peas. Tossed with an extra virgin olive oil and Sherry vinaigrette! Makes 13 cups 1 lb. box Barilla Veggie Elbow Macaroni - cook in boiling, salted water till tender; drain, rinse under cold... Continue Reading →

ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD

ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON'S SUSHI SALAD If  you want an exciting change from the same old macaroni salads, try this and experience the explosion of flavors dancing over your taste buds with every bite! Sweet, sour, salty, spicy and pungent! Makes 12 cups 3 c. water 3 sm. vegetable bouillon cubes 1 T. white... Continue Reading →

SPAGHETTI EDAMAME SALAD

SPAGHETTI EDAMAME SALAD Thin spaghetti combined with boiled edamame, steamed carrot sticks, green beans, diced onion, green pepper and celery. Tossed with an orange marmalade and fresh ginger and curry vinaigrette with capers! Makes 8 cups ½ lb. dried thin spaghetti, cut in half and cooked in boiling salted water till tender; drain and rinse under cold... Continue Reading →

ROTINI BARBECUE PASTA SALAD

ROTINI BARBECUE PASTA SALAD Whole wheat rotini pasta, tomatoes, sweet red and green pepper, scallion, radish and broccoli mixed with Animal-Free Barbecue Mayonnaise Spread. Topped with smoked almond crumbles. Great salad! Makes 21 cups ANIMAL-FREE BARBECUE MAYONNAISE SPREAD Makes 4-½ cups 16 oz.  pkg. extra firm, water-packed tofu, drained, rinsed and broken into cubes 2... Continue Reading →

FLOPPY BOW TIE PASTA SALAD

FLOPPY BOW TIE PASTA SALAD Tri-color pasta bow ties combined with fresh juicy tomato, broccoli buds, green pepper and scallion. Dressed with a creamy sweet mustard and tarragon dressing. Excellent! Makes 11-12 cups 12 oz. box tri-color bow tie dried pasta, cooked in lots of sufficiently salted boiling water till pasta appears somewhat over-cooked (floppy),... Continue Reading →

MACARONI AND TOMATO SALAD

MACARONI AND TOMATO SALAD Pickled ginger and dill take this otherwise ordinary salad to the limit! Makes 9 cups 3 c. dried elbow macaroni, cooked in salted boiling water till tender. Drain, rinse under cold water and drain again very well. 2 c. diced celery 1/2 c. diced sweet onion 1 c. diced green pepper... Continue Reading →

RAINBOW PASTA SALAD

 RAINBOW PASTA SALAD Tomatoes, peppers, sun-dried tomatoes, green olives and capers tossed with rainbow pasta in a raspberry basil vinaigrette! Makes 9 cups 12 oz. package small rainbow pasta spirals 6 fresh Roma (Italian plum) tomatoes, quartered from tip to tip, then quartered crosswise 1 fresh red pepper, diced into 3/8 inch squares 1/2 c.... Continue Reading →

PINK MACARONI, BEAN AND BROCCOLI SALAD

PINK MACARONI, BEAN AND BROCCOLI SALAD with beets, sweet onion and sweet red peppers in a sweet and sour raspberry vinaigrette! Makes 11 cups 8 oz. package elbow macaroni, cooked in salted boiling water according to package instructions, then rinsed under cold water till cooled; drain well and set aside till ready to use; do... Continue Reading →

BAKED BEAN MACARONI SALAD

BAKED BEAN MACARONI SALAD Why not put the baked beans and macaroni salad in one super dish?  You’ll love the result! Makes 13-1/4 cups 1 lb. dried elbow macaroni, cooked in liberally salted, boiling water; drain, rinse under cold water till cold, drain well, transfer to large bowl, add 2 T. vegetable oil, toss to... Continue Reading →

KIDNEY BEAN BABY SHELL PASTA SALAD

KIDNEY BEAN BABY SHELL PASTA SALAD White and red kidney beans combined with baby shell pasta, sweet onion and pepper strips. Tossed with a maple mustard tarragon dressing. Wow! Wow! Makes 13 cups 2 fresh green peppers and 1 sweet red pepper, cored; cut each end to end into 6 segments, then crosswise into 1/4... Continue Reading →

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