Chicken Macaroni Salad

Chicken Macaroni Salad Ingredients:

• 1/5 kilo macaroni noodles
• 2 to 3 pieces, medium sized carrots
• 1 big chicken breast
• 500 ml of mayonnaise
• 1 can (836 g) pineapple chunks or tidbits
• 1 big white onion, finely chopped
• 1/2 cup sweet pickle relish
• 3 hardboiled eggs, diced
• 1 cup diced cheddar cheese

• 1/2 cup raisins
• salt and pepper to taste
  
  
  Preparations:
  
  
  • Cook macaroni noodles according to package cooking instructions.
  • In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
  • Drain carrots and let cool. Peal skin then dice.
  • Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
  • Drain pineapple chunks or tidbits.
  • Combine all ingredients while adding salt and pepper, to taste.
  • Refrigerate, then serve.
    
    
    
    
  
  
  
  
  
  

Veggie Pasta Salad

Ingredients:

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons Crisco® Olive Oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Preparations:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
• Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Macaroni Salad

Ingredients:

1 (16 ounce) package uncooked macaroni
8 hard-cooked eggs, grated
1 (6 ounce) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10 ounce) jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
1/2 cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste

Preparations:

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

Italian Confetti Pasta Salad

Ingredients:

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives

Preparations:

Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Antipasto Pasta Salad

Ingredients:

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Preparations:

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Smoked Salmon Pasta Salad

Ingredients:

1 (8 ounce) package farfalle (bow tie) pasta
2 tablespoons extra virgin olive oil
1/2 pound cucumber, sliced
8 ounces smoked salmon, chopped
1 large tomato, sliced
1 small red bell pepper, julienned
salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fat free blue cheese salad dressing

Procedures:

Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.