#3258 - Salmon Salad

(by Shirley McNevich)

2 cups canned/cooked red salmon
1/2 rib of celery (chopped)--more or less as desired
2 hard boiled eggs (peeled and chopped)
1/3 of a cucumber (peeled and chopped)--more or less as desired
1/4 to 1/2 cup chopped onions
mayo
salt and pepper (to your taste)

Into a bowl flake the cooked red salmon. Add the chopped celery, chopped eggs, chopped cucumber and chopped onions--stir to mix. Add 1 TBSP mayo at a time and stir. Keep adding mayo and stirring until salad is the consistency of tuna salad. Add salt and pepper to your taste--stir. Serve on rolls, on top of lettuce or with good quality crackers.

#3177 - Italian Pepperoni Salad

(by Shirley McNevich)

2 cups raw spiral pasta
1 tsp. salt
1 chopped onion
1/2 to 1 cucumber (washed, peeled and chopped)
1 cup cherry tomatoes
1 cup chopped pepperoni pieces
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 cup fat free Italian dressing (your salad will be too greasy if you use both pepperoni and regular Italian dressing)
optional: shredded mozzarella cheese (your choice of amount)

In a pot add spiral pasta and salt--cover with water, bring to a boil and cook to your desired tenderness. Drain the pasta but do NOT rinse. Let the drained pasta cool to room temperature. In a glass serving bowl add Italian dressing, Italian seasoning and garlic powder--stir to mix. Add drained pasta--stir to coat. Add chopped onions, chopped cucumbers and chopped pepperoni pieces--toss to mix. Refrigerate until cold. When ready to serve, cut each cherry tomato into four pieces--add to the pasta salad and stir to mix. Optional: add shredded mozzarella cheese when you add the cherry tomato pieces.

#1675 - Feta Cheese Pasta Salad

(by Shirley McNevich)

1 1/2 cups uncooked spiral shaped pasta
1 cup fresh broccoli pieces
2/3 cup Italian salad dressing
1 cucumber (washed, peeled and chopped into bite sized pieces)
1/2 cup chopped red bell peppers
12 slices (or more) of pepperoni (cut into bite sized pieces)
4 slices (or more) hard salami (cut into bite sized pieces)
4 TBSP (or more) crumbled feta cheese
4 TBSP chopped black olives
2 tsp. Hidden Valley dry ranch salad dressing powder
1/2 tsp. celery seed (optional)

Cook pasta according to box directions--drain but do not rinse. In a large bowl add Italian dressing and dry ranch dressing mix--stir. Add cucumbers, broccoli pieces, red bell peppers, pepperoni pieces, hard salami pieces, broccoli pieces, feta cheese, chopped olives, and celery seed--stir. Add drained pasta--toss to coat. Refrigerate until cold.

#406 - Sweet and Sour Pasta Salad

(by Shirley McNevich)

1 - 16oz. package three color spiral pasta
1 medium chopped red onion
1 medium chopped tomato
1 medium chopped cucumber (peeled)
1 medium chopped green pepper
2 TBSP minced fresh parsley
1 1/2 cups white sugar
1/2 cup vinegar
1 TBSP ground mustard
1 tsp. salt
1 tsp. garlic powder

Cook pasta according to package directions--drain and rinse with cold water. Place in a large serving bowl, add the onion, tomato, cucumber, green pepper and parsley--set aside. In a saucepan, combine sugar, vinegar, ground mustard, salt and garlic powder--cook over medium heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until chilled.