Karens Pasta Salad Recipes

Steps:

• In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
• In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Steps:

• Cook macaroni according to package directions.
• Drain and rinse well with cold water.
• In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
• Add macaroni and mix well.
• Refrigerate until serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

Steps:

• Make the rice if you don't have any already cooked.
• Wash spinach and spin or pat dry.
• Tear into bite-sized pieces.
• Put first 10 ingredients into salad bowl and blend gently.
• Mix ingredients for dressing in a separate bowl or in the blender.
• Add dressing and serve immediately.
• **thisrecipe is not a good make ahead, but it is good for lunch the next day if any should survive the first round!

Steps:

• Boil water for pasta (salt to taste). While pasta is cooking, mix together diced tomatoes, green onions, dressing, cheese, basil and salt & pepper.
• When pasta is done, let cool for about 10 min in a serving bowl.
• Combine the pasta with the tomato mixture. You can serve immediately or refrigerate.

Steps:

• Salad:.
• Cook rotini until not quite done - barely al dente -- so the spirals are still very tight. Rinse in cold water to stop the cooking. (The marination of the salad in the dressing will finish "cooking" the pasta perfectly.)
• Add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
• Gently mix the dressing into the salad.
• Marinate at least 6 hours before serving.
• Dressing:
• Mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
• Taste before adding entire mixture to salad to adjust seasonings.
• NOTE: (I frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more. The remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a Greek salad with romaine, feta and olives.