Aprils Favorite Pasta Salad Recipes

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CLASSIC MACARONI SALAD

This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12



Classic Macaroni Salad image

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

APRIL'S FAVORITE PASTA SALAD

This is my favorite pasta salad. I adapted a dressing recipe (the one that's on the back side of a bottle of Heinz Gourmet Salad Vinegar) to suit our tastes and it has become our favorite dressing for pasta salad. I've been making it this way for about 7 years, and we all think it's wonderful. This is way better than using a bottle of Italian dressing or something like that, in my opinion. The veggies listed here are just the ones we like to have in pasta salad, but you could certainly change that up some if you wanted (like you could add cauliflower if you like that, or even a can of cannellini beans would go nicely, sometimes I add that). I hope you try it (you'll loooove it, LOL!!) Today I made this to go with Strombolis for lunch. Very delicious!

Provided by Beth A.

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14



April's Favorite Pasta Salad image

Steps:

  • Cook and drain the pasta, but do not rinse. Allow to cool. (Any clumping of the pasta will be fixed when it is tossed with the dressing.)
  • Meanwhile, place vegetables and cheese in a large bowl.
  • Combine vinegar, oil, sugar, and seasonings in container with lid; shake well and pour over vegetables and gently toss.
  • Add cooled pasta to vegetable mixture and toss well. Chill until ready to serve.
  • *Note: You could just substitute regular white vinegar in place of the gourmet salad vinegar if you want. I do that when I'm out of the salad vinegar and it works fine.

Nutrition Facts : Calories 377.1, Fat 24.9, SaturatedFat 6.3, Cholesterol 22.4, Sodium 484.1, Carbohydrate 27.5, Fiber 1.8, Sugar 3.9, Protein 10.6

8 ounces rotini pasta
2 broccoli florets, chopped
1 cucumber, seeded and chopped
2 carrots, sliced
3/4 cup grape tomatoes, halved
1/4 red onion, chopped
1/2 lb mozzarella cheese, cubed (or cheddar)
2/3 cup vinegar, Heinz gourmet salad vinegar
2/3 cup extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1 dash black pepper
2 tablespoons mccormick's Salad Supreme dry seasoning (don't leave this out!, I use Salad Supreme Seasoning)

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