Julies Pasta Salad Recipes
JULIE'S MEXICAN SALAD INSPIRATION
This is a layer salad. Just add the ingredients as listed and then toss at the table. I tend to change things up based on the ingredients I have in the house so the ingredients can vary. I use whatever lettuce, cheese, and beans I happen to have on hand. I could eat this salad every day and not get tired of it! You may want to reserve some of the dressing for individuals to add as desired.
Provided by Pamela Allen Kennedy
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
- Stir ranch-style dressing and salsa together in a bowl; pour over salad.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 28.4 g, Cholesterol 14.8 mg, Fat 10.4 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 3.4 g, Sodium 729.1 mg, Sugar 5.3 g
JULIE'S PRETTY ANTIPASTO SALAD
I like to serve this salad for picnics and buffet parties with Italian dressing on the side. You can make it up a day or two ahead to save time on the big day. See my note below before you buy the deli meats and cheese.
Provided by puppitypup
Categories Lunch/Snacks
Time 10m
Yield 1 salad, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- I make this in a large shallow pasta bowl with sloping sides so I can put the rolled meats and cheese all around the edge. My bowl is about 18" wide and 4" deep. If you don't have such a bowl, you'll have to arrange the meats and cheese differently.
- NOTE: I can't get prepackaged sliced provolone to roll without cracking, so I buy both the meats and the provolone fresh from the deli and have them sliced fairly thin. You want to end up with the same amount of slices for the mortadella and the provolone, so the exact ounces will vary.
- Dump the lettuce into the bowl and sprinkle the garbanzo beans over the top. Sprinkle with a dash of garlic salt and fresh ground pepper and top with tomatoes.
- Slice the provolone and mortadella in half, then roll each piece tightly, placing them around the salad at the edge of the bowl, alternating meat and cheese, cut side down. Tuck them under the salad just a bit so they stay rolled.
- Fold each slice of salami in half, then in half again and place it into the bowl of salad so that they look like rosettes. Cover tightly with saran wrap and refrigerate until ready to serve.
- Feel free to add additional ingredients, I kept the recipe simple to stay true to my childhood memories.
Nutrition Facts : Calories 164.4, Fat 10.6, SaturatedFat 5.6, Cholesterol 26, Sodium 475.6, Carbohydrate 7.6, Fiber 1.6, Sugar 0.6, Protein 10.1
JULIE'S ITALIAN PASTA SALAD
This is a high commodity in our family!!! I am always asked to bring this to any family gathering and it never lasts for very long. This makes a huge bowl, but it actually gets better with age, so keep it in your fridge and your family can eat on it for several days.
Provided by Jules D.
Categories Onions
Time 45m
Yield 20-30 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to the directions on the box, drain & rinse with cool water.
- While the pasta is cooking prepare the other ingredients.
- Combine prepared ingredients with the pasta in a large bowl and mix thoroughly.
- Pour in one half the Italian dressing and sprinkle with parmesan cheese (be liberal). Mix and repeat if needed.
- Refrigerate overnight.
- Add the rest of the Italian dressing and more parmesan the next day. If it looks too dry add more Italian dressing. Don't worry, it's almost impossible to mess it up.
Nutrition Facts : Calories 196, Fat 10.7, SaturatedFat 4.5, Cholesterol 21.4, Sodium 751.4, Carbohydrate 17.4, Fiber 1.9, Sugar 3.2, Protein 8.2
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