Aunt Bs Pasta Salad Recipes

AUNT B'S PASTA SALAD

Aunt B's Pasta Salad image

This salad is so easy and you can use it as a side dish or as a meal in it self. Everyone always wants me to make it for cookouts or they want the recipe.You can add just about any vegetables to this. This will be one of your families favorite.

Provided by Aunt Bs

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb rotini noodles
1/2 lb deli turkey (diced)
1/2 lb deli ham (diced)
1/2 lb pepperoni (diced)
1 red peppers or 1 yellow pepper (diced)
1 cucumber (diced)
1 purple onion (diced)
1 tomatoes (diced)
1/2 cup celery
1 can black olives (optional)
1 cup broccoli floret
1/2 lb white processed cheese (cubed or shredded)
1/2 lb colby-monterey jack cheese (cubed or shredded) or 1/2 lb mozzarella cheese (cubed or shredded)
1/2 lb provolone cheese (cubed or shredded)
2 packages Italian salad dressing mix

Steps:

Cook pasta according to directions, drain and cool.
Add all other ingredients, making sure that it is all diced small, except dressing.
Mix Italian dressing according to directions.
Pour over entire salad, mix well.
Serve chilled.

Nutrition Facts : Calories 986.3, Fat 51.8, SaturatedFat 26.8, Cholesterol 176.5, Sodium 2644.5, Carbohydrate 72.9, Fiber 4.9, Sugar 9.1, Protein 56.1

PATCHWORK QUILT PASTA SALAD

Patchwork Quilt Pasta Salad image

This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead.

Provided by Shirley Horton

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 13

Ingredients

1 (12 ounce) package rotini/corkscrew pasta
1 (16 ounce) package frozen mixed vegetables, thawed
1 (15.25 ounce) can kidney beans, drained
1 ½ cups finely chopped celery
1 cucumber - peeled, seeded and chopped
½ cup finely chopped green bell pepper
½ cup finely chopped onion
⅔ cup cider vinegar
2 tablespoons margarine
⅔ cup sugar
1 tablespoon all-purpose flour
½ teaspoon salt
1 tablespoon prepared brown mustard

Steps:

In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 32.8 g, Fat 2.5 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 243.5 mg, Sugar 12 g

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