Piquant Cheese Salad No Mayo Or Pasta Recipes

Steps:

• Bring a large pot of salted boiling water to a rolling boil. Add the macaroni and cook until al dente, about 1 minute less than package directions suggest.
• Meanwhile, in a large bowl, mix the cream cheese, mayonnaise, pimento peppers, Cheddar, chives, smoked paprika, garlic, hot sauce and a pinch of salt and black pepper together until thoroughly combined.
• Transfer the cooked macaroni directly to the large bowl with the cheese mixture and mix until everything is thoroughly combined. Fold in the red bell pepper and garnish with more smoked paprika. Serve immediately or chill in the fridge until ready to serve.

Steps:

• In a serving bowl, mix cubed cheese, onion rings, diced salami, diced tomato & sliced gherkins.
• In a separate bowl, combine brown sugar, pineapple juice, Tabasco, pepper, olive oil & diced pineapple chunks. (I use a glass jar w/a tight lid & just shake to combine).
• Just b4 serving, toss salad in dressing & serve garnished w/chopped chives as desired.
• NOTE: To make ahead & avoid a mushy cheese effect, follow same prep except DO NOT include diced cheese in the mix of Step 1. Store the cheese ready to use in a sandwich bag or refrigerator container & combine w/salad ingredients at the same time the dressing is added just before serving.

Steps:

• Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
• Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
• Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
• When dressing has cooled somewhat, toss with salad, mixing well.
• Chill well before serving.

Steps:

• Cook pasta to desired tenderness.
• When cooled, add diced tomatoes, olive slices and beans.
• Add Italian dressing, measure by eye, pasta should be coated, but not swimming!
• I usually use packets of powdered dressing mix, as do not keep bottles of Italian dressing on hand, and can make as much or as little as I want.
• I've also played with different varieties of Italian dressings.
• You can have fun with it, tweak to your taste.
• If not serving immediately, refrigerate. But mix well before serving to redistribute dressing that may settle at bottom of dish.
• Serve with croutons, bacon bits & Parmesan cheese.
• (I serve this on the side to sprinkle on top, because if any leftovers croutons& bacon bits will get soggy when refrigerated, and vegans don't eat cheese!).

Steps:

• 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.