Donnas Pasta Salad Food

DONNA'S MACARONI SALAD

Donna's Macaroni Salad image

Delicious and picnic-safe? Sign me up! This salad is sans mayo, so feel free to whip up a batch and head on out to your summer festivities. The recipe is terrific as written, but it would also be fairly easy to substitute in any other veggies you have around the kitchen.

Provided by Elaine Moretti

Number Of Ingredients 9

Ingredients

1 lb small elbow macaroni - cooked
1/4 lb genoa salami
1/4 lb boiled ham
1/2 can(s) black olives
3 celery stalks
1 large cucumber
3 medium tomatoes
1 medium purple onion
2 pkg good seasons italian dressing (made according to package directions)

Steps:

1. Cook macaroni, rinse in cold water, cool. Dice ALL ingredients into VERY small pieces. Add dressing and refrigerate.
2. Best if made the night or day before and served at room temperature. I put everything in a large white kitchen trash bag. Makes for easy tossing and storing in the refrigerator
3. Can very easily be halved, or doubled or tripled.

DONNA'S PASTA SALAD

Donna's Pasta Salad image

The next time you need to bring a dish to a party, family reunion or pot-luck social, this is a winner! You can believe no one else will bring the same thing. Make this your own by adding other ingredients that you like and taking out those you dont.

Provided by Donna Graffagnino

Categories Salads

Time 1h

Number Of Ingredients 17

Ingredients

1 lb tri-color rotini or bow-tie pasta
8 chicken bouillon cubes
2 fresh broccoli crowns, small florets
1/2 fresh cauliflower, small florets
2 large carrots, shredded or bag of carrot sticks
1 large cucumber, peeled seeded and cut into chunks
1 bell pepper, diced
2 stalk(s) celery, sliced
1 pt grape tomatoes (can use diced tomatoes if desired)
1 can(s) sweet corn, drained
1 can(s) baby corn spears (sliced 1/4" thick)
1/3 bag frozen peas, rinsed and drained (don't use canned)
1/2 small red onion, sliced thin
2 small cans sliced black olives, drained
10-12 large green olives, sliced
1 bottle wishbone zesty italian salad dressing
salt & pepper to taste

Steps:

1. Disolve bouillon cubes in boiling water and cook pasta until al dente. Do not add salt. Drain and quickly rinse under cold water to stop cooking. Set aside.
2. Mix all of the vegetables in a very large mixing bowl then add the pasta. Pour about half a bottle of the Zesty Italian salad dressing and mix well. Add salt & pepper to taste.
3. Cover and refrigerate overnight. Pasta and vegetables will absorb a lot of the salad dressing so it will need more. Gradually add dressing, about half of the remaining bottle until salad is moist but not dripping wet. Enjoy!

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