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Please help!!!!

Anyone have a good pasta salad im having a cook out and figure i should have one but not sure of how to make any please help!!!! the cook outs today!!

 
josalin

Asked by josalin at 12:44 PM on May. 25, 2009 in Food & Drink

Level 6 (123 Credits)
This question is closed.
Answers (4)
  • Copycat KFC Macaroni Salad

    DRESSING

    * 1/2 cup sour cream
    * 1/2 cup Miracle Whip
    * 1 cup Hellmann's mayonnaise
    * 2 tablespoons prepared mustard
    * 3 tablespoons sugar
    * 1 teaspoon onion salt
    * 1/2 teaspoon pepper

    SALAD

    * 2 tablespoons instant minced onion
    * 2/3 cup celery, chopped
    * 2/3 cup sweet small pickles, chopped, I've used 1/3 c. sweet relish
    * 2 tablespoons chopped pimiento or green or red bell pepper
    * 1/2 small tomato, seeded,chopped
    * 8 cups elbow macaroni, cooked,drained

    Cool macaroni well before adding dressing.

    Combine dressing ingredients and set aside. Combine remaining ingredients in large bowl. Coat well with the dressing. Refrigerate at least an hour before serving

    michiganmom116

    Answer by michiganmom116 at 1:56 PM on May. 25, 2009

  • I'm making this one next weekend for my son's birthday. It has no mayo, not sure how you feel about that sitting out in the sun.

    I don't have the amounts, I am just going to cook it by taste.

    Curly Macaroni - Mozzorella Chunks (cut up into bite size pieces) - Pesto Sauce - Grape/Cherry Tomatoes (cut up into bite size pieces) - Salt & Pepper to taste.
    ap9902

    Answer by ap9902 at 3:41 PM on May. 25, 2009

  • Cold Pasta Salad Vinaigrette
    1/2 pound Pasta (medium shells, rotini, fusili...)
    2 cups Broccoli, flowers and stems - (to 3 cups) -- sliced (or broccoli and cauliflower combination)
    1/2 cup Sliced celery
    1 cup Sliced mushrooms
    1/2 cup Matchstick-cut carrots
    1 cup Coarsely-sliced onions
    1 cup Sliced green peppers
    1/2 cup Peeled, seeded, sliced cucumbers
    1/2 cup Seeded, sliced tomatoes
    1/2 cup Chickpeas -- cooked
    1/4 cup Greek olives
    3 tablespoons Oil - (to 4 tbsp)
    3 tablespoons Balsamic or red wine vinegar - (to 4 tbsp)
    Salt -- to taste
    rkoloms

    Answer by rkoloms at 6:25 PM on May. 25, 2009

  • Cook pasta, toss with 1 teaspoon vegetable oil. In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp. (Steam the vegetables separately for more control over the "crunch.") Toss all ingredients together gently; add salt and pepper to taste. Herbs that go well are basil and oregano. Refrigerate 1 hour and serve. Serving size is 1 cup, makes 12 servings
    rkoloms

    Answer by rkoloms at 6:25 PM on May. 25, 2009