Ellens Yummy Pasta Salad Food

ELLEN'S MUFFALETTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
• Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

ELLEN'S YUMMY PASTA SALAD

Steps:

• Cook and drain pasta of your choice according to package directions.
• Drain and rinse with cold water.
• May also place in an ice water bath.
• Toss pasta with 1/2 bottle salad seasoning, or to your taste.
• Add chopped veggies and dressing.
• Chill for at least 2 hours before seving.

ELLEN'S EASY NAPA SALAD

Steps:

• Topping--melt butter in large skillet, brown sesame seeds, almonds, sunflower seeds and ramen noodles until golden brown.
• Drain on paper towels and cool.
• Dressing-- mix sugar, oil, vinegar and soy sauce in small saucepan.
• Cook over medium heat until sugar is disolved.
• Cool.
• Salad-- slice cabbage into ribbons and toss with green onions.
• To serve-- mound salad into bowl, sprinkle on desired amount of topping, and drizzle on desired amount of dressing.

DELI PASTA SALAD

Steps:

• COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
• MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
• TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.