From: nkk@wet.UUCP (N. K.)
Newsgroups: rec.food.cooking
Subject: RECIPES:Pasta Salads
Date: 23 Jul 92 20:30:00 GMT

------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Linguine Tuna Salad
Categories: Salads Fish Pasta   
  Servings:  6

      7 oz Linguine, Broken In Half          1/4 c  Lemon Juice  
    1/4 c  Vegetable Oil                     1/4 c  Chopped Green Onions  
      2 t  Sugar                               1 t  Italian Seasoning  
      1 t  Seasoned Salt                  12 1/2 oz (1 cn) Tuna, Drained  
     10 oz (1 Pk) Frozen Green Peas *          2 ea Med. Firm Toamtoes, Chopped  

  *    Thaw peas before using in this salad.
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  Cook Linguine according to package directions, drain.  Meanwhile, in a
  large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and
  salt, mix well.  Add HOT linguine; toss.  Add remaining ingredients; mix
  well.  Cover; chill to blend flavors.  Serve on lettuce leaves and garnish
  as desired.  Refrigerate leftovers.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Seafood Pasta Salad
Categories: Low-cal Salads Seafood Pasta Vegetables 
  Servings:  4

      2 c  Pasta, tri-colored spiral           1 c  Shrimp, cooked  
    1/3 c  Green pepper, diced               1/4 c  Carrots, sliced  
    1/2 c  Zucchini, sliced                  1/3 c  White wine worcestershire  
    1/3 c  Mayonnaise                    
 
  salt and pepper to taste
  * cook pasta according to package directions
  ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
  *** Lea & Perrins White Wine Worcestershire Sauce.
  In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
  and zucchini.  Add Worcestershire, mayonnaise, salt and pepper and toss
  lightly to combine.  Refrigerate at least 30 minutes before serving.
  BETTER HOMES AND GARDENS
  for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mexicali Pasta Salad
Categories: Fruits Mexican Salads Vegetables Pasta 
  Servings:  6

      8 oz Tri-color Pasta Spirals; *          6 ea Tomatillos; Sm., **  
    1/2 ea Jalapeno Chile; ***                20 oz Pineapple Chunks; ****  
    1/2 t  Lime Peel; Grated                 1/4 t  Salt  

      1 tb Cilantro; Fresh, Snipped 
      2 tb Vegetable Oil 
  *      3 Cups of uncooked pasta should be used.
  **     Each tomatillo should be cut into 8 wedges.
  ***    The jalapeno should be seeded and finely chopped.
  ****   The pineapple chunks should be the ones canned in their own juice.
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  Cook the pasta as directed on the package and drain.  Rinse with cold
  water and drain again.  Mix the pasta, tomatillos, chile and pineapple.
  Mix the reserved juice and the remaining ingredients.  Pour over the pasta
  mixture and toss.  Cover and refrigerate until chilled, at least 2 hours.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Baja Chicken Pasta Salad
Categories: Chicken Pasta Mexican Vegetables Salads 
  Servings:  6

    3/4 lb Chicken Breast; *                   6 oz Dried Mixed Fruit; **  
      1 c  Ring Macaroni Or Orzo; Raw          1 c  Jicama; Cubed  
      2 ea Green Onions/Tops; Sliced         1/2 c  Mayonnaise Or Salad Dressing 
      1 t  Red Chiles; Ground                1/4 t  Salt  

      2 tb Sour Cream Or Plain Yogurt 
  *      The chicken breast should be boneless, skinless and weigh about 3/4
  **     You should use 1 6-oz package of diced mixed fruit.  There should
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  Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
  cup of water) to boiling in a 4 quart Dutch oven.  Add the chicken breast.
   Cover and heat to boiling, reduce the heat and simmer until the chicken
  is done, about 15 to 20 minutes.  Remove the chicken with a slotted spoon.
   Heat the water to boiling and add the fruit and ring macaroni or orzo
  gradually so that the water continues to boil.  Boil, uncovered, stirring
  occasionally, just until the ring macaroni is tender, about 6 to 8 minutes
  or 10 minutes for the orzo, then drain.  Rinse with cold water and drain
  again.  Cut the chicken into 1/2-inch pieces and mix with the fruit,
  macaroni, jicama and onions.  Mix the remaining ingredients and toss with
  the chicken mixture.  Cover and refrigerate until chilled, at least 2
  hours.
 
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Newsgroups: rec.food.cooking