From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: pasta salad recipes
Date: Thu, 23 Jul 92 08:34:28 CDT
Organization: Vermi-net, Houston, Tx. 77098

laurab@dip.cs.wisc.edu (Laura Berg) writes:

> Being summer, my so likes to eat pasta salads.  I've made quite a few out of
> my books, but would like some more recipes.
> Any and all appreciated.
> thanks!!
>
> laurab@cs.wisc.edu

The first one, I created. The second and third ones, I haven't tried.

------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Pasta Salad
Categories: Pasta Family Cool
  Servings:  6

      1 cn Ham
      1 ea Onion, diced (Vidalias best)
      3 x  Carrots
      1 cn Corn
      1 c  Peas
      1 x  Stalk celery
      2 ea Sweet Pickles, minced (opt.)
    1/2 pk Macaroni shells
    1/4 c  Salad dressing per serving

  Start macaroni shells to cooking for 10 minutes in boiling water.
  Dice carrots and celery into small bite size pieces. Combine ham, onion,
  carrots, corn, peas, pickles and celery into bowl.
  When the noodles are cooked, add the macaroni. Mix thoroughly and place in
  refrigerator for 15 minutes.
  
  When ready to serve, add salad dressing to each individual serving. Do not
  add until ready to serve. If taking it along, carry the dressing
  separately and add when ready. 
  by Kati (Latham) Norris for those hot Houston summers

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: OK Corral Salad
Categories: Kids Pasta Salads
  Servings:  6

      4 c  Cooked Pasta wheels
      1 x  Raw Carrot   *
      1 x  Med onion, chopped
      1 x  Rib Celery, sliced thin
    1/2 x  Green pepper, chopped
      5 x  Radishes, sliced thin
  6 1/2 oz Can drained Tuna, water pack
    3/4 c  Dressing (see recipe)

  * Scrubbed and sliced into thin matchsticks.
   This pasta salad gets its name from the shape of the pasta, but you could
  just as easily use shells and rename it Seashell Salad, etc.
   Toss all the ingredients in a large salad bowl and chill. The salad can
  be made the night before and refrigerated. If you want to take it easy,
  just slice all the veggies with a food processor.
  BASIC DRESSING
  1   c  extra-virgin olive oil               2  t   Honey
  2/3 c  brown rice vinegar                   freshly ground black or
         (avail at health store)                 cayenne pepper (opt)
  1   t  Salt                                 1  garlic clove, mashed
  """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
  Combine all ingredients and shake well or blend. Refrigerate. Keeps for up
  to a week.  Makes a little less than 2 cups.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Seafood Pasta Salad
Categories: Healthy 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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* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *