Polka Dot Salad Recipes

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POLKA DOT SALAD



Polka Dot Salad image

Adapted from Gooseberry Patch Backyard Gatherings. My mom has made this salad several times for family events. Very good, colorful, and easy to make.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups rigatoni pasta, uncooked
1 cup cucumber, peeled and chopped
1 cup carrot, chopped
1/2 cup radish, thinly sliced
1/4 cup red onion, chopped
2 cups cooked ham, cubed
1 tablespoon fresh parsley, chopped
1 cup mayonnaise-style salad dressing (Miracle Whip or regular mayonnaise)
1 tablespoon sugar
1 tablespoon vinegar
salt and pepper

Steps:

  • Cook the pasta according to the package directions; drain, rinse with cool water, and drain again; set aside to cool.
  • In a mixing bowl, combine the cooled rigatoni, cucumber and the next 4 ingredients.
  • In a smaller mixing bowl, stir the parsley, Miracle Whip, sugar, and vinegar; blend well.
  • Pour dressing over salad mixture; toss to combine and coat well.
  • Mom chills the salad for several hours before serving.

Nutrition Facts : Calories 187, Fat 9.3, SaturatedFat 3.2, Cholesterol 55.9, Sodium 268.7, Carbohydrate 14, Fiber 0.9, Sugar 5.8, Protein 11.7

POLKA DOT PASTA SALAD



Polka Dot Pasta Salad image

THIS HEALTHY, LIGHT, AND COLORFUL PASTA SALAD, a longtime Pasta & Co favorite, makes a quick lunch and is a welcome addition to any picnic basket. The bright colors of the vegetables remind us of polka dots.

Yield serves 4 to 6

Number Of Ingredients 15

1 1/3 cups orzo
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon zest
1/4 cup freshly squeezed lemon juice (1 to 2 lemons)
2 garlic cloves, minced
1 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
Pinch of cayenne pepper
3 plum tomatoes, diced
1 small yellow squash, halved, seeded, and diced
1/2 cucumber, halved, seeded, and diced
2 green onions (white and green parts), thinly sliced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup toasted slivered almonds (page 195)

Steps:

  • Cook the orzo for 1 minute less than package instructions indicate. Rinse with cool water, drain well, and set aside.
  • In a large bowl, combine the olive oil, lemon zest, lemon juice, garlic, salt, black pepper, and cayenne. Add the cooked orzo and stir to coat.
  • Add the tomatoes, squash, cucumber, green onions, basil, and parsley to the orzo mixture and toss to combine. Taste for seasoning and add salt and freshly ground pepper as needed.
  • Top with the toasted almonds and serve chilled or at room temperature.
  • To save time, the orzo mixture can be made 1 day in advance and combined with the vegetables just before serving.

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