Garden Egg Noodle Salad Recipes

Steps:

• Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.
• Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish.
• Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving.

Steps:

• Cook the noodles and drain good.
• Combine remaining ingredients ingredients to make the dressing.
• Put noodles in large bowl and toss with dressing.
• Cover and refrigerate for at least 2 hours before serving.
• I like to refrigerate overnight.

Steps:

• Combine first five ingredients in a large bowl.
• In a smaller bowl, combine the remaining ingredients to create a dressing.
• Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

Steps:

• Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
• Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
• Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
• Toss before serving and adjust seasonings if needed.

Steps:

• Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.