Pasta + Noodle Salads : COLLECTION

From: (Micaela Pantke)

Date: Wed, 1 Sep 93 11:58:31 +0200

Cross Indexed Pasta, Salad


From: (Marilyn J Miller) 


1 1/2 boxes of creamettes macaroni (this makes a huge dish full -
      unless you have a large family you may want to use less
1     medium-sized onion, chopped up

Cut up vegetables:
green peppers
any other fresh vegetable you want to add
miracle whip (to taste)
sweet pickle relish (to taste)

Cut up vegetables.

Cook macaroni according to instructions on package EXCEPT cook it LONGER
than package says so that pieces of macaroni are soft (not mushy but
good and soft). 

Cool macaroni a tiny bit so that it is warm, not hot.  (I do this by
repeatedly pouring cool water on it and draining it)

Drain macaroni.  Pour into a large dish.  Add cut up vegetables - the
more vegetables the better.  Add chopped onion to taste.  Add Miracle
Whip to taste. 

Add sweet pickle relish to taste (for 1 1/2 packages of macaroni my
family likes it best when I use about 1/2 jar of relish)

Mix ingredients (I mix each ingredient immediately after adding it)
Refrigerate until it is cold and serve. 

Again, I stress that the amounts of everything are to taste. 

From: (Mary Jane Kelly)

(Servings:  6)

3/4 lb    chicken breast; *                   
6 oz      dried mixed fruit; **
1 cup     ring macaroni or orzo; raw          
1 cup     jicama; cubed
2         green onions/tops; sliced         
1/2 cup   mayonnaise or salad dressing
1 tsp     red chiles; ground                
1/4 tsp   salt
2 tblsp   sour cream or plain yogurt

*   The chicken breast should be boneless, skinless and weigh about 3/4
**  You should use 1 6-oz package of diced mixed fruit.  

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven.  Add the chicken

Cover and heat to boiling, reduce the heat and simmer until the chicken
is done, about 15 to 20 minutes.  Remove the chicken with a slotted

Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil.  Boil, uncovered,
stirring occasionally, just until the ring macaroni is tender, about 6
to 8 minutes or 10 minutes for the orzo, then drain.  Rinse with cold
water and drain again.  Cut the chicken into 1/2-inch pieces and mix
with the fruit, macaroni, jicama and onions.  Mix the remaining
ingredients and toss with the chicken mixture.  Cover and refrigerate
until chilled, at least 2 hours. 

From: (Leslie Forte)


4 oz	  cappellini or other thin pasta
4	  green onion, whites only, sliced thinly
1/2 cup   carrots, thinly sliced or julienned (i like to blanch them for a 
          bit in a pot of boiling salted water - i just do not like
          that raw flavor)
1/2 cup   cucumber, cut into thin strips
1 cup     cooked chicken, cut into thin strips
1/2 cup   cilantro, chopped
chopped peanuts to garnish

1/4 cup  peanut butter, chunky style
2 tblsp  soy sauce
1 tsp    dijon mustard
1/4 tsp  red pepper flakes
2 tblsp  rice wine vinegar
2 tsp    sesame oil

Mix all ingredients for dressing in a small bowl until smooth.  Break
pasta in half and cook according to package directions, rinse with cold
water and drain well.  Toss with dressing in a large bowl and then add
the carrots, cucumber, onion and chicken.  Toss to combine.  Refigerate
for 1 hour before serving.  Garnish with cilantro and peanuts. 

From: (Leslie Forte)


2 cups     macaroni, cooked
2          eggs, hard boiled and chopped
1 tblsp    green onion, minced
1/4 cup    sweet pickle, minced or 2 tblsp relish
1/4 cup    celery, finely diced
1 tblsp    capers
1 cup      cooked green peas (use frozen, not canned!)
2 tblsp    pimento, chopped

1/2 cup   mayonnaise
2 tblsp   pickle juice (do not use if relish is used)
1 tsp     mustard, prepared
1/4 tsp   pepper
1 tsp     salt
2 tblsp   sour cream
2 tblsp   parsley, chopped

Place macaroni in large bowl.  Add the egg, onion, pickle, celery,
capers, peas, and pimentos.  Combine dressing ingredients and add to
macaroni mixture.  Toss lightly with 2 forks to combine.  Chill before

From: (Leslie Forte)


8 oz      pasta, dried
4 oz      blue cheese, crumbled
2 cups    walnuts, toasted and chopped
1 cup     celery, chopped
4 tblsp   mayonnaise
1/8 tsp   white pepper and salt
3 tblsp   parsley, minced

Cook pasta according to directions.  Immediately rinse with cold water
and drain well.  Add cheese, walnuts, celery, mayo, salt and pepper. 
Gently toss with 2 forks until the ingredients are well mixed. 
Refigerate until serving.  You may need to add a little more mayonnaise
if the salad seems dry.  Sprinkle with the parsley and serve slightly

This pasta salad is best when made the day before it is to be served or
at least several hours in advance, so that they flavor of the blue
cheese has a chance to develop.  Keep in the refigerator. 

From: (Mary Stevenson)


1 tblsp  chili powder
1 tblsp  oil
2        half chicken breasts, boned and skinned
1        red or green pepper, cut in strips
1/2      red onion, thinly sliced
assorted greens
1 pkg    maruchan chicken ramen, broken or crushed.
avocado and tomato wedges.

4 tblsp  lime or lemon juice
2 tblsp  soy sauce
ramen seasoning packet
1 tsp    sugar
2 tblsp  oil
2 tblsp  chopped cilentro (1 tsp dried)

Pat chili powder onto chicken breast; brown in hot oil.  Cover, cook
until done.  Remove and cut into strips.  Saute pepper strips in pan. 
Whisk dressing ingredients together.  Toss with chicken, pepper strips,
onion and broken ramen noodles.  Serve on greens, Garnish with avocado
and tomato. 

From: (Mary Jane Kelly)

Source: "The Garlic Lovers' Cookbook", Volume II.  The Gilroy Garlic

(Makes 6 servings)

6        whole heads of fresh garlic
3/4 cup  olive oil
4        rosemary sprigs (optional)
1/4 cup  fresh basil leaves
1 tblsp  fresh rosemary leaves or 1 tsp dried
8 oz     corkscrew pasta, cooked and drained
2 cups   cooked chicken, cut in strips
1/2 cup  sliced green onion
1/2 cup  freshly grated parmesan cheese
2/3 cup  chopped walnuts
salt and pepper to taste
lettuce leaves

Separate cloves of garlic and drop into boiling water for 1 minute. 
Drain and peel.  Place peeled cloves in small saucepan with oil and
optional rosemary sprigs.  Cook gently, covered, stirring occasionally,
for about 25 minutes or until garlic is tender.  Discard rosemary sprigs
and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary

Place pasta in large bowl and add garlic puree, chicken, onion,
Parmesan, salt and pepper.  Mix thoroughly.  Add more olive oil if
needed to moisten salad. 

Let salad sit for 1 hour a room temperature (provided its not a hot room
that will invite bacteria to go nuts!) or refrigerate, returning mixture
to room temperature before serving.  Toast walnuts in 375-degree oven
for 10 minutes.  Stir into the salad and serve over a mix of crisp,
chilled lettuces. 

The large amount of garlic, cooked slowly in rosemary-scented olive
oil, develops superb flavor.



1 lb.    box elbow macaroni
Hellman's mayonaise (to taste)
1        6 oz can of tuna fish
1        6 oz can of tiny shrimp
chopped  onions
chopped  green pepper
chopped  celery
dash     of garlic
1/4 cup  of Catlina salad dressing
green relish  

All of the vegetables you measure to your taste delights.  Cook
macaroni, after it is cooled, mix other fixings and chill. 

From: (Jamie Wernitznig)


7 oz       linguine, broken in half
1/4 cup    vegetable oil
2 tsp      sugar
1 tsp      seasoned salt
10 oz      (1 package) frozen peas, thawed
1/4 cup    lemon juice
1/4 cup    chopped green onions
1 tsp      Italian seasoning
12 1/2 oz  (1 large can) tuna, drained
2          medium firm tomatoes, chopped

1.  Cook linguine according to package directions, drain. 

2.  In large bowl, combine lemon juice, oil, onions, sugar, Italian
seasoning, and salt; mix well.  Add HOT linguine; toss.  Add remaining
ingredients; mix well. 

3.  Cover; chill to blend flavors.  Serve on lettuce leaves and garnish
as desired.  Makes 6 servings. 

From: (Mary Stevenson)


2 pkg     maruchan ramen chicken flavor (break noodles into pieces)
4 cups    water
1/4 cup   prepared italian salad dressing
1/2 cup   sliced mushrooms
1         green, yellow or red bell pepper, sliced
1/4 cup   black olives
2         medium fresh tomatoes, chopped
assorted greens

romano cheese, shredded

Cook broken noodles in water with flavor packets for 3 minutes.  Drain
and toss with remaining ingredients except cheese.  Serve on assorted
greens, garnished with cheese. 

From: (Mary Jane Kelly)

(Servings:  6)

8 oz     tri-color pasta spirals; *          
6        tomatillos; small, **
1/2      jalapeno chile; ***                
20 oz    pineapple chunks; ****
1/2 tsp  lime peel; grated                 
1/4 tsp  salt
1 tblsp  cilantro; fresh, snipped
2 tblsp  vegetable oil

*      3 Cups of uncooked pasta should be used.
**     Each tomatillo should be cut into 8 wedges.
***    The jalapeno should be seeded and finely chopped.
****   The pineapple chunks should be the ones canned in their own juice.

Cook the pasta as directed on the package and drain.  Rinse with cold
water and drain again.  Mix the pasta, tomatillos, chile and pineapple. 
Mix the reserved juice and the remaining ingredients.  Pour over the
pasta mixture and toss.  Cover and refrigerate until chilled, at least 2

From: (Mary Jane Kelly)

(Servings:  6)

4 cup     cooked pasta wheels
1         raw carrot   *
1         medium onion, chopped
1 rib     celery, sliced thin
1/2       green pepper, chopped
5         radishes, sliced thin
6 1/2 oz  can drained tuna, water pack
3/4 cup   dressing (see recipe)

* Scrubbed and sliced into thin matchsticks. 

This pasta salad gets its name from the shape of the pasta, but you
could just as easily use shells and rename it Seashell Salad, etc. 

Toss all the ingredients in a large salad bowl and chill.  The salad can
be made the night before and refrigerated.  If you want to take it easy,
just slice all the veggies with a food processor. 

Basic Dressing:
1 cup    extra-virgin olive oil               
2 tsp    honey
2/3 cup  brown rice vinegar available at health store)                 
1 tsp    salt                                 
1        garlic clove, mashed
freshly ground black or cayenne pepper (opt)

Combine all ingredients and shake well or blend.  Refrigerate.  Keeps
for up to a week.  Makes a little less than 2 cups. 

From: (Mary Jane Kelly)

Source: "Cold Pasta" by James McNair.

(Serves 10-12 as side dish)

2        medium-sized cucumbers, peeled, seeded, and coarsely grated
2 tblsp  minced or grated yellow or white onion
2 cups   plain yogurt (use the low-fat; the non-fat is chalky tasting)
1 clove  garlic, minced or pressed
2        green onions, chopped
1        small tomato, finely chopped
2 tblsp  freshly squeezed lemon or lime juice
2 tblsp  finely minced fresh mint or parsley
2 tsp    ground cumin
1 lb     anellini or other small pasta rings
fresh ground black pepper
fresh mint or parley sprigs (garnish)
cucumber slices (garnish)

Combine grated cucumber and onion in a small non-metallic bowl. 
Sprinkle with salt and let stand for 10 minutes.  Drain and squeeze dry. 

Whisk yogurt until creamy smooth.  Add cucumber mixture, garlic, green
onions, tomato, lemon or lime juice, minced mint or parsley, cumin. 
Salt and pepper to taste and mix thoroughly. 

Chill as long as overnight. 

Cook pasta in 4 quarts boiling water until very al dente.  Drain and
rinse well in cold water, then drain again.  Place in a large bowl and
cool to room temperature, stirring occasionally to keep pasta from
sticking together. 

Combine pasta with yogurt mixture.  Garnish with mint or parsley sprigs
and cucumber slices. 

In addition to being very good, this cold side dish is "heart-healthy". 
Excellent served with spicy meats. 

From: (Jan)


16 oz    of pasta, shells or rotini
1/2 cup  chopped red onion
1        cucumber, seeded and sliced
grean beans
some frozen peas
a small can of sliced olives
sliced celery
various colors of bell pepper

Cook a 16 ounce of pasta, shells or rotini, whatever you prefer
according to package directions

Add about 1/2 cup chopped red onion, one cucumber, seeded and sliced,
and if you like, some lightly steamed veggies such as: cauliflower,
broccoli, carrots, grean beans, asparagus, some frozen peas, a small can
of sliced olives, sliced celery and various colors of bell pepper. 

Dress with your favorite Italian dressing.  Use any veggies you like,
add small cubes of cheese if you eat dairy. 

The pasta really absorbs the dressing, check to make sure it isn't too

For an oilfree dressing use a 16 ounce can of recipe cut tomatoes, or
dried basil and marjoram and rice or wine vinegar to taste.  Oh, yes,
freshly ground black pepper and minced garlic

From: (Mary Jane Kelly)


2       large red peppers,
1       large green pepper,
1       large yellow pepper,
200 g   cherry tomatoes,
250 g   fetta cheese,
250 g   green olives,
500 g   pasta shells, bows or spirals

75 ml    olive oil,
1 tblsp  mayonaise
1 tsp    mustard (coarse ground)
1 tsp    salt
1 tsp    sugar
fresh oregano
ground black pepper (as required)

Cook the pasta till done, wash well with cold water to cool, chop the
peppers, tomatoes and cheese mix it all in a bowl along with the olives,
cover with the dressing which is prepared by mixing the ingredients in a
jar or bottle and shaking.  Add more or less of anything as required or
depending what is on hand. 

From: (Mary Jane Kelly)

(Servings:  6)

1 can    ham
1        onion, diced (vidalias best)
3        carrots
1 can    corn
1 cup    peas
1 stalk  celery
2        sweet pickles, minced (opt.)
1/2 pkg  macaroni shells
1/4 cup  salad dressing per serving

Start macaroni shells to cooking for 10 minutes in boiling water.  Dice
carrots and celery into small bite size pieces.  Combine ham, onion,
carrots, corn, peas, pickles and celery into bowl. 

When the noodles are cooked, add the macaroni.  Mix thoroughly and place
in refrigerator for 15 minutes. 

When ready to serve, add salad dressing to each individual serving.  Do
not add until ready to serve.  If taking it along, carry the dressing
separately and add when ready. 

From: (Leslie Forte)


4 oz     pasta shells or other small pasta
1        15 oz can  red kidney beans, rinsed and drained well
1        12 oz can  corn, well drained
4 to 5   green onions, finely chopped
4 to 5   canned green chilis, finely chopped
1/2 tsp  cumin, ground
1 tsp    oregano, dried
2 tblsp  lemon juice
1/2 cup  mayonnaise
1/2 tsp  salt
1/4 tsp  fresh ground pepper

Cook pasta according to package directions and rinse with cold water and
drain well.  Rinse and drain corn as well.  Combine pasta, beans, corn,
onions, chilis, cumin, oregano, lemon juice, mayo and salt and pepper. 
Toss gently with 2 forks.  Chill in the refigerator for at least two
hours before serving.  Add more mayo if pasta seems dry. 

From: (Cynthia J. Gibas)


1 lb     5-color rotini (or 3-color pasta if you can't find 5-color)
         cooked and cooled. 

The rest of these ingredients can be added in any ratio--depends what
you like best. 

1 can hearts of palm, sliced and/or 
1 can water packed artichoke hearts, quartered
kalamata olives (or just plain old black olives) pitted and halved
fresh mushrooms, cut into chunks
red and yellow tomatoes, cut into chunks
red, yellow, green, (purple, orange?) peppers cut into strips
(asparagus?  you be the judge)
Chunks of mozzarella cheese are optional.  

Balsamic Vinegar Dressing:
Balsamic vinegar and olive oil in a ratio you can live with, plus dry
mustard, a little bit of honey, crushed rosemary leaves, and pressed
garlic.  Mix it all together and let it stand for a while so the flavors

Put it on the salad and stir.  No problem. 

From: (Mary Jane Kelly)

Source: Better Homes And Gardens - for free recipe booklet, write Lea &
        Perrins, P.O.Box 1579, Ridgely,

(Servings:  4)

2 cups    pasta, tri-colored spiral *
1 cup     shrimp, cooked **
1/3 cup   green pepper, diced               
1/4 cup   carrots, sliced
1/2 cup   zucchini, sliced                  
1/3 cup   white wine worcestershire ***
1/3 cup   mayonnaise
salt and pepper to taste

* cook pasta according to package directions
** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce.

In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
and zucchini.  Add Worcestershire, mayonnaise, salt and pepper and toss
lightly to combine.  Refrigerate at least 30 minutes before serving.

From: (Stephanie da Silva)


1/4 cup    sesame seeds
1/2 lb     dried chinese spaghetti-style noodles
2 tblsp    vegetable oil
1 bunch    broccoli, separated into 1 inch florets
1 lb       asparagus, cut on the diagonal into 1 inch pieces
1/2 cup    chicken stock
1/2 cup    peanut butter
1/4 cup    red wine vinegar
2 tblsp    dark soy sauce
1 tblsp    sesame oil
1 tblsp    dry sherry
2 tsp      sugar
1 1/2 tsp  chinese chili sauce
1/4 cup    minced scallions
2 tblsp    finely minced fresh ginger
1          large garlic clove, minced
1 cup      bean sprouts
1 cup      thinly sliced button or shiitake mushrooms, or separated enoki
1          large red bell pepper, cut into thin julienne
2 tblsp    minced chives

In a small dry skillet, toast the sesame seeds over moderately high
heat, tossing, until fragrant and golden brown, about 1 minute.  Set

In a large pot of boiling salted water, cook the noodles, separating
them with a fork, until tender but still firm, about 2 1/2 minutes. 
Drain and rinse under cold running water, drain well and toss with the
vegetable oil. 

Bring a large saucepan of salted water to a boil over high heat.  Add
the broccoli and cook until crisp-tender, 2 to 3 minutes.  Using a
slotted spoon, transfer to a bowl of ice water and chill until cold,
about 5 minutes.  Drain on paper towels.  Repeat with the asparagus,
cooking them for only 1 to 2 minutes. 

In a small saucepan, bring the stock to a boil over moderately high
heat; remove from the heat.  Stir in the peanut butter, vinegar, soy
sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic
and toasted sesame seeds. 

In a large bowl, toss together the noodles, broccoli, asparagus, bean
sprouts, mushrooms and red pepper.  Add the dressing and toss to coat. 
Sprinkle the chives over the top just before serving. 

From: (Janice Smith)


1 lb.     spaghetti, cooked
2         tomatoes, chopped
1         bell pepper, chopped
1         cucumber, chopped
1 can     sliced mushrooms
1         8 oz. bottle Italian Dressing
1 bottle  Salad Supreme (found in spice section)

Combine all ingredients and let stand.  If salad stands for a long time,
you may need to add more italian dressing.

From: (Leslie Forte)


1             10oz pkg cheese or chicken stuffed tortellini
4 whole       marinated artichoke hearts 
2 to 3 tblsp  roasted red pepper or pimento, diced
4 tblsp       reduced calorie mayonnaise
1 tblsp       dijon mustard
1 tblsp       parmesean cheese, grated
2 tblsp       basil, chopped
2 tblsp       parsley, chopped
salt and pepper

Cook tortellini, rinse and drain well.  Toss with 1 tblsp of the
marinated artichoke liquid to keep from sticking together.  More may be
added for flavoring of desired.  Drain artichokes Cut into chunks. 
Combine remaining ingredients and toss gently in a large bowl to
combine.  Refigerate if not served immediately. 

Canned non-marinated artichokes can also be used - in that case, use
some olive oil to keep the pasta from sticking together and a little bit
of vinegar may be needed to give the salad a kick. 

From: (Stephanie da Silva)


1 cup    lightly packed parsley sprigs with stems removed
1/4 cup  fresh basil
1 clove  garlic
1/3 cup  grated Parmesan cheese
1/4 cup  olive oil
8 oz     broccoli
2        7-oz pkg cheese-filled tortellini
1        2 1/4-oz can sliced pitted ripe olives, drained
6 oz     provolone cheese, cubed
2        medium tomatoes, seeded and chopped
1/3 cup  pine nuts, toasted

For pesto, in food processor bowl or blender container combine parsley,
basil and garlic.  Cover and process or blend till finely chopped.  Add
parmesan cheese.  Cover and process or blend until combined.  With lid
ajar, add oil a little at a time, processing or blending after each
addition till well combined; set aside. 

Remove the outer leaves and tough parts of stalks from broccoli.  Cut
stalks crosswise into 1/4 inch thick slices and break flowerets into
smaller pieces; set aside. 

In a large covered saucepan cook tortellini according to package
diretions; add broccoli during the last 5 minutes of cooking.  Drain. 

In a large salad bowl combine pesto, broccoli, tortellini and olives. 
Toss lightly.  Cover; chill for 4 hours or overnight.  To serve, add
provolone cheese, tomatoes, and nuts to tortellini mixture, toss

This recipe uses a pseudo-pesto.  Feel free to substitute a more
authentic one. 

From: (The Golden Gryphon)


1          cooked turkey breast cubed
1 lb.      uncooked pasta
1          Shallot		
1 handful  of fresh Cilantro
garlic powder		
onion powder

I put in enough mayo to make it all hold together.

From: (Leslie Forte)


6 oz     wagonwheel pasta
5        all-beef hot dogs, boiled and sliced in rounds
1/3 cup  sweet pickle, thinly sliced
1/4 cup  red or green pepper, finely chopped
2   	 green onions, thinly sliced
1/2 cup  mayonnaise
1 tblsp  prepared mustard
2 tsp    cider vinegar
salt and pepper
parsley to garnish

Cook wagonwheels according to package.  Drain and rinse well with cold
water.  Place hot dogs and pasta in large bowl and add remaining
ingredients.  Toss gently with two forks.  Chill for at least two hours
in refigerator. 

Note: This is a great pasta salad for picnics with lots of children. 

From: (Kathy Smith)

(Makes 2 Servings)

1 cup    cooked thin spaghetti            
3/4 tsp  peanut oil
3 oz     diced cooked chicken          
1/2      garlic clove minced
1/2 cup  bean sprouts                   
1/4 tsp  each minced pared gingerroot and  chinese sesame oil 
1/4 cup  each sliced green onions and diced red bell pepper              
dash     ground red pepper
1/2 oz   dry roasted peanuts          
1 cup    shredded lettuce 
1 tblsp  each water and creamy peanut butter                        
2 tblsp  reduced-sodium soy sauce  
In medium mixing bowl combine spaghetti, chicken, bean sprouts, green
onion, bell pepper, and peanuts; set aside.  In blender combine
remaining ingredients except lettuce and process on high speed until
throughly combined.  Add to spaghetti mixture and toss to coat.  Cover
and refrigerate until chilled, about 30 minutes. 

To serve; on serving platter arrange lettuce around edge of platter;
fill center of platter with spaghetti mixture. 



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