Sunflower N Pasta Salad Recipes

Steps:

• Cook pasta according to directions on box, drained.
• Add 1 cup of parmesan dressing, celery, onions, pimento/red pepper to pasta.
• Toss to mix.
• Chill several hours or overnight.
• Prior to serving, add remaining 1/2 cup dressing, bacon and sunflower seeds.
• Toss to mix and serve.

Steps:

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
• Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

Steps:

• Hard-boil the eggs for 8 mins, then shell and halve. Meanwhile, boil the pasta for 5 mins, add the broccoli and beans, and cook 5 mins more or until everything is tender.
• Drain, reserving the water, then tip the pasta and veg into a bowl and stir in the miso, ginger, oil and 4 tbsp pasta water. Serve topped with the eggs and seeds.

Steps:

• Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.
• Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.

Steps:

• In large kettle, cook pasta according to package directions; drain, rinse with cold water. In large bowl, combine pasta, 1 c. dressing, sunflower nuts, celery, bacon bits, onion and pimento. Refrigerate, covered, several hours or overnight. To serve: Stir in remaining 1/2 c. of dressing; sprinkle with Parmesan cheese.