Beckys Killer Pasta Salad Recipes

KILLER NOODLE SALAD

Steps:

• In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
• Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
• Toss in carrots and lettuce.
• Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
• If salad seems a little dry, add a little more soy sauce and vinegar.
• Top with seared ahi, poached chicken, or any protein of choice.
• Serve cold or at room temperature.

GRANDMA BECKY'S PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
• Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill weed, salt, and pepper in a large bowl. Stir in the cooled pasta and Cheddar cheese.

KILLER PASTA SALAD

Steps:

• Mix dry seasonings according to the directions on packet, adding the appropriate amount of vinegar, oil and water.
• cook pasta. Rinse with cold water, drain.
• Mix all ingredients together( except for the sunflower seeds), cover and refrigerate.
• This has to sit overnight for the flavors to meld.
• add salt and pepper to taste.
• mix in the sunflower seeds right before serving.

KILLER PASTA SALAD

Steps:

• 1. Cook pasta alone, rinse & chill.
• 2. Mix all dressing ingredients while pasta cooks/cools.
• 3. Once pasta has cooled to about room temperature, mix well with other ingredients. Garnish as desired.
• Serve cold.

BECKY'S CHICKEN SALAD

Steps:

• In a medium bowl, whip cream to soft peaks.
• Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

LINDA'S PASTA SALAD

Steps:

• Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
• Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
• When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
• *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
• Variations:.
• Use kalamata, or green olives instead of black.
• Add little corn ears.
• Add your favorite cheese, any hard, American or Feta.
• Add cheese and diced pepperoni, or hard salami.
• Add frozen green peas, thawed.
• Add radishes, diced, or sliced.