Cold Pasta Salad

INGREDIENTS AND DIRECTIONS:

1 lb. capellini, cooked al dente and drained
1 c. each broccoli florets and whole snow peas, cooked but crisp
1/2 c. sliced almonds, sauteed until golden
1 c. ripe olives, sliced
1/2 c. green onion, chopped
2 (4 oz.) jars pimento, chopped
Vegetable oil

Cool spaghetti and toss with a small amount of oil. Add remaining ingredients, then toss with the dressing given below. Place in a tightly sealed container and chill in refrigerator overnight. Serves 10.

COLD PASTA DRESSING:

1/2 c. white vinegar
1 c. olive oil
4 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients. Shake well and pour over pasta.

Cold Pasta Salad

INGREDIENTS:

1 lb. pasta (macaroni, fettucini, etc.)
1 or 2 red peppers, seeded and cut into small squares
2 c. fresh broccoli, pared and coarsely chopped
1 lb. Mozzarella, coarsely chopped
1/2 c. toasted pine nuts
3 tbsp. Dijon mustard
3 tbsp. fresh lemon juice
4 cloves garlic, minced
1/2 c. olive oil
Salt and pepper to taste
Garnish: chop Italian parsley

DIRECTIONS:

Prepare the dressing by combining the last five ingredients, whisking constantly and thoroughly. Set aside. Steam and blanch the broccoli and the peppers, separately until just crisp tender. Drain and rinse under cold water. Cook the pasta until the desired texture is reached, drain well. Toss the pasta with the pepper, broccoli, pine nuts, and cheese, add dressing, tossing again and serve immediately with hot crusty Italian bread. (Garnish with chopped Italian parsley, if desired.)

Cold Pasta Salad

INGREDIENTS:

1 lb. ronyonie capelloni spaghetti
1 bell pepper, chopped
1 red onion, chopped
1 c. chopped tomatoes
1 (8 oz.) Caesar salad dressing
Chilled spaghetti

DIRECTIONS:

Mix all together with Salad Supreme spice. Serve cold.

Tuna Salad (Cold)

INGREDIENTS:

7 oz. box shell pasta
6 1/2 oz. can tuna in water
15 oz. peas
1/2 to 3/4 c. chopped onion to 1 1/2 c. mayonnaise (Hellmann’s)
Salt & pepper to taste (about 1/4 to 1/2 tsp. each)

DIRECTIONS:

Drain tuna. Drain and rinse peas. Cook pasta and drain. Place in bowl warm - mix in onions, salt, pepper and mayonnaise. Stir well. Stir in peas and tuna, mix well. Refrigerate immediately.

Cold Pasta Primavera

INGREDIENTS:

1 (10 oz.) pkg. primavera twists
1 can asparagus
1 1/2 c. sliced mushrooms
1 c. cherry tomatoes
1/2 red pepper, diced
1/2 yellow pepper, diced
1 can sliced black olives
1 sm. bunch broccoli flowerets

DRESSING:

1 c. vegetable oil
1/3 c. salad vinegar
1/4 c. chopped fresh parsley
3 tbsp. chopped fresh basil
2 sm. cloves garlic, minced
1/2 tsp. salt
Freshly ground black pepper

DIRECTIONS:

Cook pasta according to package directions. Drain, rinse with cold water. Drain olives and asparagus and set aside. Microwave broccoli flowerets on high in 3 tablespoons water 2-3 minutes (until bright green) and drain. Combine pasta twists, asparagus, mushrooms, broccoli, olives, cherry tomatoes and peppers in serving bowl. Combine dressing ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 1 hour before serving. Serves 4-6.