Kitchen Sink Macaroni Salad Recipes

Steps:

• To make the dressing:
• In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
• To prepare the salad:
• In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
• When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.

Steps:

• Mix the dressing in a non metallic bowl and set in fridge for 1 hour. Mix remaining ingredients in a large salad bowl.

Steps:

• 1. in a large bowl, combine pasta, salami, cheese, peas, olives, celery, onion and pickles.
• 2. in a small bowl, combine mayonnaise, dry mustard, salt and pepper, mix well.
• 3. refrigerate at least 2 hours, or until ready to serve.

Steps:

• 1. In a large bowl combine pasta, salami, cheese, peas, olives, celery, onion and pickles.
• 2. In a small bowl combine mayonnaise, dry mustard, salt and pepper and mix well. Stir into pasta mixture and cover.
• 3. Refrigerate at least 2 hours or until ready to serve.