MOM'S SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the romaine, tomatoes, cucumber and onions in a large bowl.
- Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
- Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.
MOM'S TRADITIONAL PASTA SALAD
Yield 8
Number Of Ingredients 11
Steps:
- Cook the pasta as it directs on the package. Pour cooked pasta into a large bowl. Then add red and green peppers, cucumber, sliced olives, tomatoes, mushrooms, pepperoni, cheese cubes, and onion.
- Pour Italian dressing on salad (you can use fat-free or low-fat if you want). Mix well. Put salad in fridge for a couple of hours before serving. Stir again before serving. Sprinkle grated Parmesan cheese on top.
MOM'S KEILBASA PASTA SALAD
When my mom or I make her version of pasta salad, we always get rave reviews. We like it because it differs from typical pasta salad in that it uses smoked Keilbasa sausage, colby-jack cheese, cheddar cheese, lots of veggies and parmesan-Italian dressing that ties it all together. Now don't get me wrong. I enjoy many types of pasta salad, but truth be told, Mom's version will always be #1 in my book. :)
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package instructions, rinse with cold water, drain thoroughly and place in an extra large bowl.
- While pasta is cooking, chop all the vegetables, cheeses and Keilbasa as directed above. Place all in the extra large bowl with the pasta.
- Pour entire bottle of Italian dressing over everything and toss to combine.
- Cover and refrigerate until ready to serve. (Note: I recommend making this salad well ahead of time to allow the dressing to marinate with the other ingredients and intensify the flavor, but serve immediately if you wish).
Nutrition Facts : Calories 730.6, Fat 49.8, SaturatedFat 19, Cholesterol 87.2, Sodium 1347.5, Carbohydrate 44.1, Fiber 2.6, Sugar 9.1, Protein 27.1
DILL PASTA SALAD WITH CUCUMBERS
Tender pasta, crisp cucumbers and onions, creamy sauce and flavorful dill come together for this cool summer dish. Perfect for cookouts or a quick meal!
Provided by Mom's Recipe Collection
Categories side dish
Time 1h25m
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the mayonnaise, sour cream, dill, sugar, vinegar, and salt. Set aside.
- Cut the onion into very thin slices. Cut the cucumber in half lengthwise and then cut into thin slices.
- Cook the noodles per package directions and rinse them well under cold water. Drain well.
- In a large bowl, add the noodles, the cucumbers and onions, and the sour cream mixture. Mix everything together well.
- Refrigerate for 1-2 hours and then serve.
- Great summer side dish on hot days!
MOM'S BEST MACARONI SALAD
This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!
Provided by Renee Chase
Categories Salad Pasta Salad Macaroni Salad Recipes
Time 30m
Yield 16
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
- In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g
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- To assemble pasta salad, place cooked pasta, broccoli, tomatoes, olives, mozzarella, and salami in a large bowl.
- Pour desired amount of dressing on top of pasta mixture and toss to coat. Use as much or little dressing as desired to taste.
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From theseasonedmom.com
Estimated Reading Time 5 mins
- In a large bowl, combine cooled pasta with vegetables. Add half of the salad dressing (about 12 ounces) and toss to combine.
- Cover and refrigerate for at least 3-4 hours, or overnight. Just before serving, stir the salad and add more Italian dressing, as desired.
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4.6/5 (5)Category PastaCuisine AmericanTotal Time 1 hr 50 mins
- Cook the pasta according to package directions in heavily salted water. Place the frozen peas in a colander and drain the hot pasta water over the peas.
- While the pasta cooks: in a large mixing bowl whisk together the mayonnaise, white vinegar, dill weed, salt, mustard, and sweet pickle relish until the mixture is smooth and creamy.
- Add the onion, celery, pepper, and flaked tuna to the bowl and fold in until the veggies are evenly covered with the mayonnaise mixture.
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From realhousemoms.com
- Bring a large pot of water to a boil and gerneously salt the water. Cook the pasta according to the package directions until al dente. Drain pasta and run under cold water to stop the cooking.
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- Add peas, red pepper, onion and bacon and gently mix together with pasta. Then add dressing and gently toss to coat everything. Sprinkle in remaining parmesan cheese and mix.
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From southern-bytes.com
- Cook pasta as directed on the box. When there are two minutes left in the cooking time, add the broccoli florets and diced carrots to blanch them.
- When the pasta is cooked (a little al dente) strain the pasta, broccoli, and carrots - then rinse with cold water.
- Spread the pasta, broccoli, and carrots out on a baking sheet with edges and drizzle with a little olive oil. Toss to fully coat the pasta and now leave it to cool. If you are in a time crunch, you can pop it in the refrigerator (10 - 15 minutes) or freezer (5 minutes.)
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