Cold Noodle Salad?!
HI! Need some good and new recipes! Like a new cold noodle salad one! Maybe something with rotini noodle , but doesn't have to be! also nothing with PEAS! If I eat peas I end up in the ER!
Thanks!.Www@FoodAQ@Com
Thanks!.Www@FoodAQ@Com
Answers:
Broccoli and Rotini Pasta
12 ounces rotini pasta
4 cups broccoli florets
1 1/2 cups half and half
3/4 cup cream cheese, at room temperature
1 tablespoon chopped red onions
1 1/2 tablespoons Dijon mustard
Cook pasta according to package directions!.
Place broccoli in colander, and drain pasta over broccoli!.
Rinse out pasta pot!.
Combine all other ingredients in the pasta pot!.
Heat until cream cheese is melted!.
Toss with pasta and broccoli!.
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Feta and Vegetable Rotini Salad Aka Greek Salad
1 (12 ounce) package tri-color spiral pasta, cooked, drained and cooled
2 cups tomatoes, chopped into bite size
1 cup feta cheese, crumbled
2 cups cucumbers, peeled and chopped bite size
16 ounces black olives, sliced in half
1 (16 ounce) bottle of zesty Italian salad dressing
Toss all ingredients in a bowl!. Cover and refrigderate atleast one hour before serving!.
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Rotini Cucumber Salad
1 lb rotini pasta, cooked,drained,and cooled
2 unpeeled cucumbers, chopped
2 bunches green onions, sliced thin
2 tablespoons parsley flakes
2 teaspoons pepper
1 1/4 cups cider vinegar
1 cup salad oil
1 cup sugar
Mix cooked rotini with cucumbers, onions, parsley and pepper!.
Mix together cider vinegar, salad oil& sugar!.
Pour over rotini mixture and stir completely!.
Refrigerate at least 4 hours!.
Best if set overnight!.
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Rotini and Black Bean Salad
8 ounces rotini pasta
1 (19 ounce) can black beans, drained and rinsed
1/2 cup grape tomatoes or cherry tomatoes, halved
1/2 cup fresh corn kernels, blanched or frozen corn kernels, thawed
1/4 cup chopped green onions (white parts only)
1/4 cup chopped fresh chives or tender green parts of the green onions
2 tablespoons chopped fresh cilantro
1 ripe avocado (to garnish)
1/2 lemon, juice of
Dressing
1/4-1/2 cup balsamic vinegar
1 teaspoon minced garlic
salt
fresh ground black pepper
1/4 cup extra-virgin olive oil or grapeseed oil
Cook the rotini al dente, as directed on the package; drain and rinse briefly under cold running water; drain completely and set aside!.
To make the dressing: whisk the vinegar, garlic, salt, and pepper together; slowly whisk in the olive oil until an emulsion forms!.
Put the pasta in a large mixing/serving bowl!.
Add in the beans, tomatoes, corn, green onions, chives, and cilantro; toss gently to combine!.
Pour the dressing over the pasta mixture and toss gently again to coat!.
Cover and refrigerate for at least 1 hour but up to 24 hours!.
Right before you are ready to serve, peel and dice the avocado and toss it with the lemon juice!.
Sprinkle the avocado over the salad and serve!.Www@FoodAQ@Com
12 ounces rotini pasta
4 cups broccoli florets
1 1/2 cups half and half
3/4 cup cream cheese, at room temperature
1 tablespoon chopped red onions
1 1/2 tablespoons Dijon mustard
Cook pasta according to package directions!.
Place broccoli in colander, and drain pasta over broccoli!.
Rinse out pasta pot!.
Combine all other ingredients in the pasta pot!.
Heat until cream cheese is melted!.
Toss with pasta and broccoli!.
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Feta and Vegetable Rotini Salad Aka Greek Salad
1 (12 ounce) package tri-color spiral pasta, cooked, drained and cooled
2 cups tomatoes, chopped into bite size
1 cup feta cheese, crumbled
2 cups cucumbers, peeled and chopped bite size
16 ounces black olives, sliced in half
1 (16 ounce) bottle of zesty Italian salad dressing
Toss all ingredients in a bowl!. Cover and refrigderate atleast one hour before serving!.
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Rotini Cucumber Salad
1 lb rotini pasta, cooked,drained,and cooled
2 unpeeled cucumbers, chopped
2 bunches green onions, sliced thin
2 tablespoons parsley flakes
2 teaspoons pepper
1 1/4 cups cider vinegar
1 cup salad oil
1 cup sugar
Mix cooked rotini with cucumbers, onions, parsley and pepper!.
Mix together cider vinegar, salad oil& sugar!.
Pour over rotini mixture and stir completely!.
Refrigerate at least 4 hours!.
Best if set overnight!.
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Rotini and Black Bean Salad
8 ounces rotini pasta
1 (19 ounce) can black beans, drained and rinsed
1/2 cup grape tomatoes or cherry tomatoes, halved
1/2 cup fresh corn kernels, blanched or frozen corn kernels, thawed
1/4 cup chopped green onions (white parts only)
1/4 cup chopped fresh chives or tender green parts of the green onions
2 tablespoons chopped fresh cilantro
1 ripe avocado (to garnish)
1/2 lemon, juice of
Dressing
1/4-1/2 cup balsamic vinegar
1 teaspoon minced garlic
salt
fresh ground black pepper
1/4 cup extra-virgin olive oil or grapeseed oil
Cook the rotini al dente, as directed on the package; drain and rinse briefly under cold running water; drain completely and set aside!.
To make the dressing: whisk the vinegar, garlic, salt, and pepper together; slowly whisk in the olive oil until an emulsion forms!.
Put the pasta in a large mixing/serving bowl!.
Add in the beans, tomatoes, corn, green onions, chives, and cilantro; toss gently to combine!.
Pour the dressing over the pasta mixture and toss gently again to coat!.
Cover and refrigerate for at least 1 hour but up to 24 hours!.
Right before you are ready to serve, peel and dice the avocado and toss it with the lemon juice!.
Sprinkle the avocado over the salad and serve!.Www@FoodAQ@Com
This a tasty salad for when you need a change from the same old salad! I hope you enjoy this as much as I do!.!.!. I got this recipe from a co-worker and I am glad I did, it is really good! Oh and easy to make to!.
Cold Crab Noodle Salad
Ingredients
Salad
1 (16 ounce) package coleslaw
6 cups red leaf lettuce
8 ounces crab
3-4 chopped green onion
Mix together
1 (3 ounce) package chicken-flavored ramen noodles, uncooked,reserve season packet from noodles for dressing
2 tablespoons slivered almond (toasted)
Dressing
1/3 cup canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
Directions
Mix together items for the salad but make sure to put the dressing& noodles/almond mix on just before serving!
Serve cold!.Www@FoodAQ@Com
Cold Crab Noodle Salad
Ingredients
Salad
1 (16 ounce) package coleslaw
6 cups red leaf lettuce
8 ounces crab
3-4 chopped green onion
Mix together
1 (3 ounce) package chicken-flavored ramen noodles, uncooked,reserve season packet from noodles for dressing
2 tablespoons slivered almond (toasted)
Dressing
1/3 cup canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
Directions
Mix together items for the salad but make sure to put the dressing& noodles/almond mix on just before serving!
Serve cold!.Www@FoodAQ@Com
ROTINI RAINBOW SALAD
12 ounces rotini, rainbow
2 medium tomatoes, chopped
1 small green pepper, chopped
1 small onion, chopped
1 small cucumber, chopped
1 cup fresh broccoli, flowerets
1 cup fresh mushrooms, sliced
8 ounces Italian salad dressing, bottled
1 cup black olives, pitted & sliced
8 ounces pepperoni slices
Bring 4 quarts of water to a rapid boil!. (2 teaspoons of salt can be added, optional!.) Add rotini!. Return water to rapid boil; cook uncovered, stirring frequently, about 10 to 12 minutes!. Drain!. Rinse in cold water!. Combine with remaining ingredients!. Cover and chill!. Toss salad before serving!.
6 to 8 servings!.
Note: May substitute green onions for the onions and a 4 oz!. can of mushroom slices for the fresh mushrooms!.
Serving Size: 8
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VEGETABLE ROTINI SALAD
1 lb!. box rotini tri-color pasta, cooked and drained according to package directions, rinsing with cold water
2 c!. fresh broccoli
1 1/2 c!. cauliflower
2 med!. tomatoes
1 lg!. can black pitted olives
1/2 c!. grated Parmesan cheese
1/4 c!. Italian salad dressing
Cut broccoli and cauliflower into bite-sized pieces!. Cut tomatoes into small wedges!. Drain olives and slice!. Mix all vegetables in large bowl with drained rotini!. Add salad dressing; toss!. Cover and refrigerate for about 2 hours or until chilled!. Sprinkle on Parmesan cheese and serve!.
Serves 6-8, approximately 3/4 cup per serving!.Www@FoodAQ@Com
12 ounces rotini, rainbow
2 medium tomatoes, chopped
1 small green pepper, chopped
1 small onion, chopped
1 small cucumber, chopped
1 cup fresh broccoli, flowerets
1 cup fresh mushrooms, sliced
8 ounces Italian salad dressing, bottled
1 cup black olives, pitted & sliced
8 ounces pepperoni slices
Bring 4 quarts of water to a rapid boil!. (2 teaspoons of salt can be added, optional!.) Add rotini!. Return water to rapid boil; cook uncovered, stirring frequently, about 10 to 12 minutes!. Drain!. Rinse in cold water!. Combine with remaining ingredients!. Cover and chill!. Toss salad before serving!.
6 to 8 servings!.
Note: May substitute green onions for the onions and a 4 oz!. can of mushroom slices for the fresh mushrooms!.
Serving Size: 8
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VEGETABLE ROTINI SALAD
1 lb!. box rotini tri-color pasta, cooked and drained according to package directions, rinsing with cold water
2 c!. fresh broccoli
1 1/2 c!. cauliflower
2 med!. tomatoes
1 lg!. can black pitted olives
1/2 c!. grated Parmesan cheese
1/4 c!. Italian salad dressing
Cut broccoli and cauliflower into bite-sized pieces!. Cut tomatoes into small wedges!. Drain olives and slice!. Mix all vegetables in large bowl with drained rotini!. Add salad dressing; toss!. Cover and refrigerate for about 2 hours or until chilled!. Sprinkle on Parmesan cheese and serve!.
Serves 6-8, approximately 3/4 cup per serving!.Www@FoodAQ@Com
Super Macaroni Salad
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1/4 cup shredded carrots
1/4 large green pepper finely chopped
1/8 cup minced onion
1 14 oz can sweetened condensed milk
1/ 2 cup sugar
Pour the macaroni in a large bowl, add the veggies including the onions, set aside!. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar until you like the taste!. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve!.Www@FoodAQ@Com
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1/4 cup shredded carrots
1/4 large green pepper finely chopped
1/8 cup minced onion
1 14 oz can sweetened condensed milk
1/ 2 cup sugar
Pour the macaroni in a large bowl, add the veggies including the onions, set aside!. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar until you like the taste!. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve!.Www@FoodAQ@Com
200g original or garlic biltong, thinly sliced
1 cucumber
1/3 cup olive oil
1 Tbsp white wine vinegar
? tsp cracked pepper
1 tsp Dijon mustard
3 tsp cornflour
1/3 cup water
2/3 cup cream
1/3 cup basil leaves, shredded
200g penne pasta, cooked al dente
? cup sun-dried tomatoes, thinly sliced
? cup pitted black olives, halved
? cup bottled artichoke hearts
? cup lemon juice
1 clove garlic, crushed
? cup shaved Parmesan
Method:
Cut biltong into thin strips and halve the cucumber lengthways, then slice!.
To make the dressing, combine the oil, vinegar, pepper and mustard in a pan!. Blend the cornflour with the water until smooth, then add to the pan!. Whisk over medium heat for 2 minutes, or until the sauce boils and thickens!. Add cream and basil and season with salt!. Stir until heated through!.
Combine the pasta, cucumber, biltong, tomatoes, olives and halved artichoke hearts in a large serving bowl!. Drizzle lemon juice mixed with crushed garlic over the top and pour in the dressing!. Toss gently to combine!. Serve warm or cold, sprinkled with Parmesan and cracked black pepper to taste!.
Note: If you can't find biltong at the supermarket, visit www!.canterburybiltong!.co!.nz
Visit our Features section and read 'Let's braai!' for more information!.
From Taste magazine, January 2006
bitlong, is dried meat similar to jerky;Www@FoodAQ@Com
1 cucumber
1/3 cup olive oil
1 Tbsp white wine vinegar
? tsp cracked pepper
1 tsp Dijon mustard
3 tsp cornflour
1/3 cup water
2/3 cup cream
1/3 cup basil leaves, shredded
200g penne pasta, cooked al dente
? cup sun-dried tomatoes, thinly sliced
? cup pitted black olives, halved
? cup bottled artichoke hearts
? cup lemon juice
1 clove garlic, crushed
? cup shaved Parmesan
Method:
Cut biltong into thin strips and halve the cucumber lengthways, then slice!.
To make the dressing, combine the oil, vinegar, pepper and mustard in a pan!. Blend the cornflour with the water until smooth, then add to the pan!. Whisk over medium heat for 2 minutes, or until the sauce boils and thickens!. Add cream and basil and season with salt!. Stir until heated through!.
Combine the pasta, cucumber, biltong, tomatoes, olives and halved artichoke hearts in a large serving bowl!. Drizzle lemon juice mixed with crushed garlic over the top and pour in the dressing!. Toss gently to combine!. Serve warm or cold, sprinkled with Parmesan and cracked black pepper to taste!.
Note: If you can't find biltong at the supermarket, visit www!.canterburybiltong!.co!.nz
Visit our Features section and read 'Let's braai!' for more information!.
From Taste magazine, January 2006
bitlong, is dried meat similar to jerky;Www@FoodAQ@Com
2 cups rotini noodles cooked til tender!.!.!.!. 2 roasted red peppers ( i use them outta a jar ) !.!.!.!.!. half cup of onion!.!.!. pepperoni slices!.!.!.!. 1/3 cup diced black olives!.!.!.!. half cup crumbled feta!.!.!.!. sea salt and fresh cracked black pepper to taste!.!.!. 3 Tablespoons of Extra Virgin Olive Oil!.!.!.!.1 Tablespoon + a 1 teaspoon of red wine vinegar!.
* best if made a day ahead *
hope that helps you out!.!.!.!. and enjoy :)Www@FoodAQ@Com
* best if made a day ahead *
hope that helps you out!.!.!.!. and enjoy :)Www@FoodAQ@Com
Yum Woon Sen Gai - Thai spicy cellophane noodle salad!Www@FoodAQ@Com