Disappearing Pasta Salad Food

DISAPPEARING SALAD

Disappearing Salad image

I don't know from where the name comes, but I can tell you that this spinach salad goes very fast. Very nice as a part of a light luncheon or a dinner party.

Provided by Alan in SW Florida

Categories Salad Dressings

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 1/4 ounce) can unsweetened pineapple chunks (reserve the juice)
5 cups torn spinach leaves, chilled
6 slices bacon, crisply fried and crumbled
2 hard-boiled eggs, chopped
1/4 cup sliced green onion
1/4 cup salad oil
2 tablespoons sesame seeds
reserved pineapple juice
3 tablespoons white wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger

Steps:

Prepare the dressing: Heat the salad oil in a skillet. Add the sesame seeds and brown. Add the remaining dressing ingredients and mix well. Transfer to a jar, cover, and refrigerate for several hours. Shake well before using. Makes 1 cup.
For the salad: Place the spinach in a salad bowl. Top the spinach with the pineapple and garnish it with the bacon, egg, and green onion. Just before serving the salad, add the dressing and toss it lightly.

Nutrition Facts : Calories 155.6, Fat 12.1, SaturatedFat 2.4, Cholesterol 50.7, Sodium 81.9, Carbohydrate 9.7, Fiber 1.6, Sugar 6.2, Protein 3.6

DISAPPEARING PASTA SALAD

Disappearing Pasta Salad image

Everyone I've ever served this to absolutely loves it. If you have any left over, the flavor gets better as it sits.

Provided by Nancy Felice-Arkinstall

Categories Pasta Sides

Time 45m

Number Of Ingredients 9

Ingredients

1 pkg tri-color rotini or 1 lb. cooked cheese tortellini
2 jar(s) (small jar) artichoke hearts, drained and well chopped
2 - 3 carrots, grated
2 zucchini, grated
1/4 c grated parmigiana reggiano cheese
1/4 c grated pecorino romano cheese
4-5 oz crumbled feta cheese
1 cruet good seasons italian dressing (or your favorite bottled italian dressing)
3/4 c drained, sliced black olives (optional)

Steps:

1. In a large glass bowl, grate carrots, zucchini and cheese. Drain and chop up artichoke hearts; place on top of cheese. If using olives, drain and pour on top of artichoke hearts.
2. Boil your pasta until desired doneness. Drain and rinse with cold water to cool pasta.
3. Put pasta in a large mixing bowl (either Pyrex or the big Tupperware bowl). Add carrots, zucchini, cheese, artichoke hearts and olives. Crumble Feta cheese over all ingredients. Pour Italian dressing over the top.
4. Mix well and cover. Let sit in refrigerator for at least 8 hours or overnight, mixing well 2 times to let flavors meld.

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