Not Your Mamas Pasta Salad Recipes

NOT YOUR MAMA'S MAC-N-CHEESE

Steps:

• In a large pot bring water to boil and salt to boil. Add pasta and cook for half the time recommended on the box. Usually 5-6 minutes.
• Meanwhile, pour your milk into a large microwave safe bowl and heat until milk is hot, about 3-4 minutes.
• While the milk is heating, dump all of your cheese into a large bowl, removing one cup or so for the top, and add your cornstarch. Mix until all of the cheese is lightly coated in the starch. Add remaining ingredients and mix well.
• When milk is hot, start adding your cheese a handful at a time until each addition is melted. The milk will likely have to go back into the microwave to heat back up as the cheese will cool it down.
• When pasta is ready, drain and put into a 13x9 inch casserole dish sprayed with non stick spray. Pour sauce over the top and push around so that the sauce begins to move inside the pasta tubes.
• Sprinkle with remaining cheese and bake at 350 for about 30 minutes.

MAMA'S MACARONI SALAD

Steps:

• Cook macaroni according to package directions using salted water.
• Drain and rinse with cold water to remove the starchy water and cool the pasta quickly.
• Shake the strained to remove as much water as possible from the pasta. You want it as dry as possible but not sticking together.
• Place in large bowl and add the veggies. (This really is best and prettiest when the veggies are diced small.).
• Mix all the dressing ingredients together- I usually put it in an empty jar with a tight fitting lid- like an old mayo jar- and shake-the kids like to do this part! (The dressing can be made ahead of time and stored in refrigerator).
• Pour dressing over pasta and veggies and stir to thoroughly combine.
• Refrigerate.
• NOTE: Holidays: The red and green veggies look great at Christmastime!
• BBQ's/Picnics: Place the bowl on top of a bowl filled with ice to keep it really cold.
• You can use other veggies too- Great way to use up the garden goodies!

NOT YOUR MAMA'S CHICKEN SALAD

Steps:

• FIRST: Prepare herb dressing.
• Using a hand mixer, beat yogurt and sour cream together well.
• Stir in remaining ingredients.
• Thaw skinless/boneless breasts, if necessary.
• Put them in a large, sealable container with 1/3 of the dressing and marinate in the fridge for a few hours.
• Cook on hot grill, but be careful to not OVERCOOK, otherwise all you'll be able to taste is the charred chicken.
• Cool and cut into bite sized pieces.
• Toss with grapes, almonds, parsley, mayo and remaining herb dressing (amount of dressing varies to your desired consistency).
• Chill.
• Serve alone or on bed of greens with nice, crusty bread and a tall glass of iced tea or lemonade.
• YUMMY.

NOT YOUR MAMA'S PASTA SALAD

Steps:

• 1. Cook pasta. Rinse in cold water to cool. Drain well.
• 2. In a very large bowl, mix all ingredients together. Add dressing. If you are not serving until the next day, I recommend withholding the tomatoes, cucumber and cheese until shortly before serving, to prevent them from getting too soft or mushy. As this sits, especially if you prepare it the night before, you will find it soaks up the dressing and you will need to add more. Start with one bottle of dressing and go from there. You want it coated well, but not sitting in a pool of dressing.
• 3. Note: I believe my cousin used kalamata olives. I like them ok, but I love green olives, so I use green olives in their place. Experiment with the varieties you love! Enjoy! P.S. If you want a healthier version, omit the salami and/or use chopped chicken breast.