Prepare Suddenly Salad according to directions and toss with the mushrooms and peanuts.
Cook and drain contents of uncooked pasta pouch (from salad mix box) as directed on box. Drain pasta; rinse with cold water. Shake well to drain.
In large bowl, stir contents of seasoning & crouton blend pouch (from salad mix box), mayonnaise and milk until well blended. Stir in cooked pasta and remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Prepare pasta salad pasta and vegetable envelope using package directions.
Combine pasta salad seasoning mix, lemon rind, lemon juice, oil and honey in small bowl; mix well.
Combine pasta and vegetable mixture, seasoning mixture, water chestnuts, carrots, green onions, cashews and pasta salad Parmesan cheese in bowl; mix well.
Fold in chicken.
Prepare salad as directed on package except stir catsup and relish into dressing.
Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch.
Garnish with hard-cooked egg, if desired.
Prepare salad as directed on package except omit oil from dressing and mix in sour cream and red pepper.
Stir in chicken. Line serving plate with tortilla chips.
Mound salad onto chips; top with tomato and cheese.
Garnish with guacamole and sliced ripe olives, if desired.
Serves 4.
Prepare salad as directed on package except decrease water in dressing to 1 tablespoon and mix in sugar, vinegar and catsup. Stir in remaining ingredients.
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.
Prepare salad as directed on package.
Fold tomato and bacon into finished salad.
Serve on lettuce.
Garnish with additional bacon, if desired.
Refrigerate any remaining salad.
Makes 6 servings.
Prepare salad as directed on package except omit oil from dressing and mix in sour cream and red pepper.
Stir in chicken. Line serving plate with tortilla chips.
Mound salad onto chips. Top with tomato and cheese.
Makes 4 servings.
Cook the pasta. Drain it well and rinse under cold running water to stop the cooking process for a minute or so.
Dump all of it into a big bowl and mix. Refrigerate for a day.
Be sure and include the oil from the marinated artichoke hearts! If it is too dry for your tastes add a few tablespoons of olive oil to loosen it up a bit.
This makes a lot of cold pasta salad in 20 minutes!
Prepare salad as directed on box; except stir in chili sauce with mayonnaise.
Stir green onion, bell pepper and crabmeat into finished salad.
Just before serving, stir in 2 cups of lettuce. Place remaining 2 cups lettuce on platter; arrange salad over lettuce.
Arrange tomato wedges around salad.
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping.
Cook pasta as directed on box. While pasta is cooking, in large bowl, stir together seasoning mix, cold water and oil. Add chicken and set aside.
Drain pasta; rinse with cold water. Shake to drain well.
Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving.
Make pasta salad as directed on package. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad.
In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill while making the rest.
Cook pasta according to pkg. directions for pasta using the shortest alotted time. (Or cook al dente.).
Drain and cool.
Fold in pasta well. Fold in peas last, carefully.
Chill for several hours.
Serve chilled or room temperature.
Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it.
Garnish top with more bacon bits/pieces.
Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
Drain pasta; rinse in cold water. Shake to drain.
Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
Serve over tortilla chips and top with cheese and salsa.
Empty pasta mix into 3 quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In large bowl, stir together seasoning mix, oil, lemon juice, and mediterranean seasoning. Add pasta and all remaining ingredients; toss gently. Cover and refrigerate 1 hour to chill.
Cook noodles; run cold water over. Mix vinegar, oil, sugar and tomato soup together and mix with noodles. Refrigerate for 24 hours.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts