Cook the pasta in large saucepan of boiling water until just tender. Drain and rinse the pasta under cold water; drain well. Transfer to a large bowl and allow to cool.
Add the remaining ingredients to the pasta and toss to combine. Season to taste.
otatoes for best results), under cold water.
In a 6
Dissolve Jell-O with boiling water as directed on Jell-O package.
Add cold water.
When Jell-O becomes slightly thickened, add pineapple and carrots.
Stir and refrigerate for 2 hours. This is easy, healthy and it tastes good, too!
Drain and cool by running cold water over the pasta in
Cook pasta as directed on package; drain.
Rinse with cold water and drain.
Slice vegetables into small bite size pieces. Slice olives.
Prepare salad dressing mix as directed on envelope. Combine pasta, vegetables, olives, cheese and salad seasoning in a large bowl.
Add prepared salad dressing.
Toss.
Chill 2 hours. Makes 8 servings.
Cook pasta according to directions until tender but firm. Rinse with cold water.
Cut vegetables in chunks.
Mix vegetables with pasta and add salad dressing.
Mix in salad seasoning to taste.
Cool the macaroni in cold water, let drain for a few minutes.
(1.) Stir in the mayonaise, mustard, and celery salt.
(2.) Dump in the relish, undrained pimentos, & drained olives, stir.
(3.) Cut up the celery & onions, stir them into the salad.
Last, cut up the eggs, add them to the salad.
If you can make this 4-8 hours ahead, or the day before, it 'settles' the flavors together deliciously!
Put gelatine in 1/2 cup cold water.
Stir until it is the consistency of a soft pudding.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Bring a large pot of lightly salted water to a boil; cook the rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cool; drain.
Combine pasta, tomatoes, cucumber, and purple onion in a large bowl.
Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.
Mix jello and boiling water; stir until jello dissolves, then add cold water, pineapple, sugar and cranberry sauce.
Stir well. Add pecans and celery.
Chill.
Dissolve gelatin in hot water.
Add cold water and chill until partially thickened.
Peel orange and cut in very small pieces. Fold orange, pineapple, cranberry sauce and nuts into gelatin. Pour into a quart dish or mold until firm.
Combine gelatin and boiling water; stir until gelatin is dissolved.
Add cold water and let partly congeal.
Fold in other ingredients and pour into large mold or individual molds.
Makes 16 servings.
Combine all the ingredients and refrigerate for about 1 hour and serve cold.
For Variation, you can add chopped cauliflower, cherry tomatoes, chopped cucumber and shredded carrots.
Cook noodles; run cold water over. Mix vinegar, oil, sugar and tomato soup together and mix with noodles. Refrigerate for 24 hours.
Prepare macaroni according to package directions.
Rinse with cold water to cool.
Combine macaroni with remaining ingredients. Makes 4 to 6 servings.
Alternating ham and salad olives, press through a meat grinder.
Add enough mayonnaise to moisten.
(Needs to be easy spreading consistency.)
Do not add salt.
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper.
Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad.
Add salt and pepper to taste.
Toss salad well.
Garnish individual servings with tomatoes and onion.
Sprinkle cheese on top, if desired.
In bowl, combine the green pepper, cucumber, celery, zucchini and tomatoes.
Stir together the sour cream, salad dressing, salt and pepper; fold dressing into the vegetable mixture.
Split rolls horizontally; scoop out centers, leaving a 1/2-inch shell.
Spoon salad mixture into hollowed rolls; cover with roll tops. Individually wrap bundles in foil; chill until serving time.
Makes 6 servings.
Place the diced cheese into a salad bowl. Gently stir in the peas, salad dressing, pimentos, salt, and pepper until the diced cheese separates into small squares and the salad is thoroughly mixed. Cover and refrigerate 3 hours or overnight to chill and blend the flavors.