Lindas Pasta Salad Recipes

Steps:

• Cook pasta according to pkg. directions.
• Drain, and rinse in cold water.
• Immediately toss with lemon juice.
• Mix in the remaining ingredients.
• Chill for several hours.
• Serve on a bed a lettuce.

Steps:

• Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
• Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
• When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
• *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
• Variations:.
• Use kalamata, or green olives instead of black.
• Add little corn ears.
• Add your favorite cheese, any hard, American or Feta.
• Add cheese and diced pepperoni, or hard salami.
• Add frozen green peas, thawed.
• Add radishes, diced, or sliced.

Steps:

• 1. Boil pasta until el dente'. Rinse in cold water and place in a large salad bowl.
• 2. Clean and separate broccoli and cauliflower flowerettes. Boil a pot of water - turn off and place vegetables in hot water to BLANCH. (approx. 3 min). They should brighten in color, but still be crisp. Repeat with carrots.
• 3. Add blanched vegetables to bowl of pasta.
• 4. Add chopped tomato, sliced jalapenos and olives to pasta bowl. (You may use black or green olives). I prefer small green olives stuffed with pimentos. Mix thoroughly.
• 5. Cut cheddar cheese into small cubes and add along with 3 T. of fresh parmesan. Add the Caesar Italian salad dressing and blend into pasta and vegetable mixture thoroughly. I have also used fat free Zesta Italian dressing before. If you like a creamier salad you could also add 1/2 cup of mayonnaise, but remember the POINTS value will change if you do. Refrigerate overnight covered.
• 6. If you want your salad hotter/spicier, leave seeds and veins in jalapenos.

Steps:

• In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
• While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
• Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.