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Picnic time is
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Whether you're grilling or just
enjoying the sunshine on the
patio, a cool pasta salad is a
summer evening essential.
You can stick with the tried-and
true, mixing up the elbow macaroni with a little celery, a
little relish and some mayonnaise, or you can get creative
with some new approaches. And remember that almost
any pasta salad can change from a side to an entree with
the addition of diced ham, chicken or seafood.
Layered Picnic Pasta Salad
This recipe, layered in a trifle dish, has
lots of eye appeal. You could use diced ham
instead of prosciutto, and vary the vegetables
to your liking, but keep the colors bright.
12 oz. Bow Ties or other medium
pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. prosciutto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons parmesan cheese,
freshly grated
Cook pasta according to package direc¬
tions, drain. Return to cooking pan and toss
with 2 tablespoons vinaigrette dressing.
Transfer half of pasta to a clear glass bowl.
Layer peas, tomatoes, mushrooms, and pro
scuitto on pasta. Top with remaining pasta.
Sprinkle with basil and pour remaining dress¬
ing evenly over salad. Sprinkle with Parmesan
cheese. Serve at once or cover and chill until
ready to serve. Toss right before serving to
evenly coat dressing.
Source: ilovepasta.org
Orzo salad
This recipe originated in Bon Appetit maga¬
zine and has been simplified a little.
1 1 /2 cups orzo (rice-shaped pasta;
about 10 ounces)
1/3 cup finely diced Roma tomatoes
5 tablespoons olive oil ,
1/4 cup balsamic vinegar
1/4 cup chopped or sliced black olives
1/2 cup pine nuts, toasted
1 /2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced
preparation
Cook orzo in pot of boiling salted water
until just tender but still firm to bite. Drain
well. Transfer to large bowl. Add diced toma¬
toes, oil, vinegar and olives and toss to blend.
Let stand until cool. (Can be prepared 6 hours
ahead. Cover and refrigerate. Bring to room
temperature before continuing.)
Mix pine nuts, chopped basil, Parmesan
and garlic into orzo mixture. Season salad to
taste with salt and pepper and serve. .
Italian Pasta Salad
This one comes from Kraft's kitchens
3 cups (8 oz.) rotini pasta, cooked,
drained
2 cups broccoli florets
1 /2 cup Kraft 100% Grated Parmesan
Cheese
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FOOD
1/2 cup chopped red pepper
1/2 cup sliced red onion
1 /2 cup pitted ripe olives
1 cup Kraft House Italian Dressing or
Caesar Italian Dressing
Toss all ingredients except dressing in large
bowl. Add dressing; mix lightly.
Refrigerate several hours or overnight.
Spaghetti Salad
1 pound spaghetti or vermicelli
1 can ripe green olives
1 small green pepper
2 tomatoes
8 ounces Kraft Salad Dressing
1/2 Bottle Salad Seasoning
Cook and drain noodles. Cool. Slice olives,
tomatoes and green peppers into small pieces
and add to noodles. Add entire bottle of Italian
dressing and mix all ingredients together.
Sprinkle 1/2 bottle of seasoning into mixture
and blend well. Refrigerate overnight.
Source: Kraft
Tortellini Salad
This one's from Buitoni, and uses the tortel¬
lini you'll find in the refrigerator section of the
grocery store.
1 package (20 ounces) Buitoni
Refrigerated Family Size Three Cheese
Tortellini, prepared according to package
directions 2 cups grapes, halved 1 cup
(4 ounces) crumbled feta cheese 1 cup
bottled Italian vinaigrette dressing 3/4
cup chopped roasted red peppers 1/2
cup thinly sliced salami 1/2 cup thinly
sliced basil
Combine prepared pasta, grapes, cheese,
dressing, peppers, salami and basil in medi¬
um bowl. Refrigerate for 1 hour.
Tri-Color Pasta Salad
From Barilla, this one has made the rounds
for years, but it's always good.
1 box (12 ounces)Barilla Tri-Color Rotini
2 jars (6 ounces ea.)marinated arti¬
chokes
1/4 cup chopped red onion
1 cup quartered cherry tomatoes
1/4 cup extra virgin olive oil
6-8 fresh basil leaves, cut into strips
Cook pasta according to package direc¬
tions. Drain.
Drain artichokes, reserving 2 tablespoons
liquid; chop artichokes.
Mix all ingredients with pasta in large bowl.
Serve immediately.
Tip: Add halved, pitted kalamata olives, if
desired.
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This layered salad features bow tie pasta, peas, tomatoes and more.
This week we're stepping back in
time for tried and true salad recipes ■
that have been favorites for years.
These are keepers.
QUESTION MARK SALAD
1 29-oz can pineapple chunks
6 tart apples, chopped
1/2 pound mini-marshmallows
1/2 cup chopped pecans
Juice of 2 lemons
1 /2 cup sugar
1 Tbsp flour
2 eggs, beaten
1/8 tsp salt
Drain pineapple, reserving juice. Chop
pineapple. Combine with apples, marshmal¬
lows and pecans in a bowl. Chill several
hours. Combine reserved pineapple juice,
lemon juice, sugar, flour, eggs and salt in a
saucepan. Cook over medium heat until thick,
stirring frequently. Cool. Fold into cold fruit.
Serves 12
HAWAIIAN SOUR CREAM SALAD
1 20-oz can pears
1 5-oz jar maraschino cherries, drained
1 20-oz can pineapple chunks, drained
1 can mandarin oranges, drained
2 cups mini-marshmallows
1 cup flaked coconut
2 cups sour cream
Cut pears into 1-inch pieces and cherries
into quarters. Combine all fruits in bowl,
reserving several cherries for garnish. Fold
in marshmallows, coconut and sour cream.
Turn into glass serving bowl. Top with reserved
cherries. Chill, covered for 24 hours or less.
Serves 10.
Variation: Before serving, add 1 cup sliced,
fresh strawberries.
CITRUS-CRAB SALAD
1 grapefruit, sectioned
2 6 1/2-oz cans crab meat, flaked
1 cup chopped celery
1 Tbsp chopped pimento (optional)
1 /4 cup mayonnaise
1/2 tsp curry powder
2 tsps capers
Salt and pepper to taste
Reserve several grapefruit sections for gar¬
nish; cut remaining sections in half. (You may
use grapefruit slices in a jar from the produce
section of super markets.)
Combine with crabmeat, pimento and cel¬
ery in bowl. Blend mayonnaise, curry powder,
salt in a small bowl. Add to grapefruit mix
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THE LEADER TRIBUI€
ture, toss lightly. Sere on lettuce-lined plate
garnished with reserved grapefruit sections
and capers.
WILD RICE CHICKEN SALAD
1 cup wild rice, rinsed, drained
4 tsp instant chicken bouillon
2 cups cooked cubed chicken
1 cup chopped celery
2 Tbsps chopped pimento
1 cup mayonnaise
3 tbsps lemon juice
Salt and pepper to taste
2 cups sweet seedless grapes, halved
1/2 cup sliced almonds, toasted ((may
use pecans)
Combine wild rice with 4 cups water and
bouillon in saucepan. Bring to a boil; reduce
heat and simmer 45 - 50 minutes or until
kernels are open and tender but not mushy.
Drain and cool. (May use quickwild rice from
a box). Combine cold rice, chicken, celery,
onion and pimento in a bowl; toss lightly to
mix. Blend mayonnaise with lemon juice, salt
and pepper in a small bowl. Add to rice mix¬
ture and toss to coat. Chill for several hours.
Fold in grapes and almonds just before serv¬
ing. Serves 6.
Variation: May use shrimp in place of
chicken. Good!
GEORGIA TOMATO SALAD
2 large, ripe Georgia tomatoes cut in
bite-size pieces
1 medium Vidalia onion, cut into thin
wedges and separated
2 Tbsps chopped fresh basil
1 seedless cucumber, diced with skin on
ITbsp malt vinegar or tarragon vinegar
Mayonnaise to taste
Salt and pepper to taste
French bread
Toss tomatoes, onion, basil and cucumber
together. Add salt and pepper to taste. Serve
in individual small bowls with chunks of
French bread. Sop the juice with the bread.
Oh, so good!
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