From: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Newsgroups: rec.food.cooking
Subject: pasta salad recipes
Date: 23 Jul 92 11:28:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: laurab@dip.cs.wisc.edu (Laura Berg)
From: cvinson@world.com

 Laura Berg (laurab@dip.cs.wisc.edu) asked for pasta salad recipes.  Two
 follow.  The first is "good for you" (and good); the second is a garlic
 fiend's notion of heaven.

-Catharine Vinson
cvinson@world.com
============

               Pasta Rings in Spicy Cucumber Raita

In addition to being very good, this cold side dish is "heart-
healthy".  Excellent served with spicy meats.

2 medium-sized cucumbers, peeled, seeded, and coarsely grated
2 Tablespoons minced or grated yellow or white onion
Salt
2 cups plain yogurt (use the low-fat; the non-fat is chalky
  tasting)
1 clove garlic, minced or pressed
2 green onions, chopped
1 small tomato, finely chopped
2 T freshly squeezed lemon or lime juice
2 T finely minced fresh mint or parsley
2 teaspoons ground cumin
Fresh ground black pepper
1 pound anellini or other small pasta rings
Fresh mint or parley sprigs (garnish)
Cucumber slices (garnish)

     Combine grated cucumber and onion in a small non-metallic
bowl.  Sprinkle with salt and let stand for 10 minutes.  Drain and
squeeze dry.
     Whisk yogurt until creamy smooth.  Add cucumber mixture,
garlic, green onions, tomato, lemon or lime juice, minced mint or
parsley, cumin.  Salt and pepper to taste and mix thoroughly.
     Chill as long as overnight.
     Cook pasta in 4 quarts boiling water until very al dente.
Drain and rinse well in cold water, then drain again.  Place in a
large bowl and cool to room temperature, stirring occasionally to
keep pasta from sticking together.
     Combine pasta with yogurt mixture.  Garnish with mint or
parsley sprigs and cucumber slices.

Serves 10-12 as side dish.
Source: "Cold Pasta" by James McNair.

=================================================================
                  Garlicky Pasta Chicken Salad

The large amount of garlic, cooked slowly in rosemary-scented olive
oil, develops superb flavor.

6 whole heads of fresh garlic
3/4 cup olive oil
4 rosemary sprigs (optional)
1/4 cup fresh basil leaves
1 T fresh rosemary leaves or 1 t dried
8 oz. corkscrew pasta, cooked and drained
2 cups cooked chicken, cut in strips
1/2 cup sliced green onion
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
2/3 cup chopped walnuts
Lettuce leaves

     Separate cloves of garlic and drop into boiling water for 1
minute.  Drain and peel.  Place peeled cloves in small saucepan
with oil and optional rosemary sprigs.  Cook gently, covered,
stirring occasionally, for about 25 minutes or until garlic is
tender.  Discard rosemary sprigs and puree garlic with 1/2 cup of
the olive oil, basil, and the rosemary leaves.
     Place pasta in large bowl and add garlic puree, chicken,
onion, Parmesan, salt and pepper.  Mix thoroughly.  Add more olive
oil if needed to moisten salad.
     Let salad sit for 1 hour a room temperature (provided its not
a hot room that will invite bacteria to go nuts!) or refrigerate,
returning mixture to room temperature before serving.  Toast
walnuts in 375-degree oven for 10 minutes.  Stir into the salad and
serve over a mix of crisp, chilled lettuces.

Makes 6 servings.
Source:  "The Garlic Lovers' Cookbook", Volume II.  The Gilroy
Garlic Festival.