Cajun Shrimp Pasta Salad
Greek Pasta Salad
Oriental Pasta Salad
Pepperoni Pasta Salad
Salmon Pasta Salad
Trade-Winds Salad
Tuna Pasta Salad




Cajun Shrimp Pasta Salad

1/2 Red, 1/2 Yellow, and 1/2 Green Bell Pepper, chopped
1 Red Onion, chopped
2-3 Medium Tomatoes, chopped
6 oz. can Black Olives, sliced
1 pkg Vermicelli, broken into 4 pieces, cooked
16 oz. Bottle Wish Bone Italian Dressing
1 pkg Good Seasons Italian Salad Dressing Mix
1/4 Bottle McCormick Salad Supreme Seasoning Spice
1 lb. diced cooked Shrimp

Combine Peppers, Onion, Tomatoes, and Black Olives in a bowl. Add
Vermicelli. Combine Wish Bone Dressing, Good Seasons Italian Dressing, and
Salad Supreme Seasoning Spice in a separate bowl. Pour the Dressing over
the other bowl and mix well. Add Shrimp. Serve chilled.







Greek Pasta Salad

Yield: 6 Servings

8 oz (3c) uncooked tri-colored spiral macaroni
1 sm Green bell pepper; cut in 1/4" strips
1 sm Red bell pepper; cut in 1/4" strips
1 med Tomato; cut in wedges
6 oz Feta cheese; crumbled (1 1/2 cups)

Dressing
3 Tbsp White vinegar
1 Tbsp Olive oil
1/4 cup Chopped fresh basil -=OR=- 2 tsp Dried basil leaves
2 Tbsp Chopped green onions
2 Tbsp Grated Parmesan cheese
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Dried oregano leaves

Cook macaroni to desired doneness. Drain; rinse with cold water.
Meanwhile, in blender or food processor, combine all dressing ingredients
and process until smooth. Combine salad ingredients. Pour dressing over
salad, toss gently. Serve immediately.

Makes 5 (1 1/3 cup) servings.



Oriental Pasta Salad

1 pound spaghetti
2 tsp. crushed dry red pepper
1/4 cup corn oil
1/2 cup sesame oil
6 Tbsp. Honey
5 Tbsp. Soy sauce
1 tsp. salt (optional)
1/2 cup chopped cilantro
3/4 cups chopped peanuts
1/2 cup chopped green onions
2 Tbsp. Sesame seeds
Cilantro leaves for garnish

Cook spaghetti to al dente and drain well. Meanwhile, in saucepan, stir
red pepper and oils over medium heat for 2 minutes. Add honey, soy sauce
and salt. Stir to combine and mix well with cooked spaghetti. Cover and
refrigerate for at least 4 hours, or overnight. When ready to serve, add
chopped cilantro, peanuts and green onions to noodles. Toss together and
place in serving bowl. Sprinkle with sesame seeds and cilantro leaves for
garnish. Yield 8 - 10 servings.




Pepperoni Pasta Salad

16 oz pkg rotini pasta cooked and drained and cooled
3 medium tomatoes diced and seeded
1 pound cheddar cheese cubed
1 to 2 bunches green onions sliced
3 oz sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated parmesan cheese
1/2 cup red wine vinegar
2 tsp dried oregano
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
croutons optional

In a large bowl, combine cooked pasta, tomatoes, cheddar cheese, green
onions and pepperoni. In a small bowl, combine oil, parmesan oil, vinegar
and seasonings, pour over pasta mixture. Mix, cover and refrigerate for
several hours. Top with croutons just before serving if desired.



Salmon Pasta Salad

1 can (15 1/2 oz.) Alaska salmon
8 oz. fusilli or macaroni, cooked, drained and cooled
1 pint cherry tomatoes, cut in half
2 cups sliced cucumber
1 cup mozzarella cheese, cut into thin strips
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese
Lemon Dressing (see below for recipe)

Drain and flake salmon. Toss flaked salmon with remaining ingredients in
large serving bowl. Toss with Lemon Dressing and serve. Makes 8 servings.

Lemon Dressing

3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper, to taste
Whisk together ingredients until well combined.


Trade-Winds Salad

1 pkg (12 oz) small shell macaroni; uncooked 2 Tbsp butter or margarine
1/4 cup brown sugar 1 cup cubed ham 1 cup cubed Cheddar cheese 1/2 cup
grapes 1 cup (8oz can) pineapple chunks; undrained 1/4 cup mayonnaise 1/4
cup sour cream Cook pasta according to package directions; drain. Rinse
with cold water to cool quickly; drain well. In a medium saucepan melt
butter and brown sugar; add ham and cook until ham is lightly browned. In
a large bowl toss cooled pasta, ham mixture, cheese and grapes. Drain
pineapple, reserving 2 Tbsp liquid; add chunks to pasta mixture. Combine
mayonnaise, sour cream and reserved juice; blend well. Pour dressing over
mixture, toss lightly. Cover; refrigerate.


Tuna Pasta Salad

1 package (7oz.) small shell pasta, cooked and drained
1 can (6oz.) tuna drained and flaked
1 large carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
2 teasp. prepared mustard
1 teasp. dill weed
1/2 teasp. salt
1/8 teasp. pepper

In a large salad bowl combine pasta, tuna, carrot and onion. Combine
remaining ingredients; whisk until smooth. Pour over pasta mixture; toss
to coat. Cover and refrigerate for 1-2 hours. Yield:4 serving


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