Julies Pasta Salad Food

SHRIMP PASTA SALAD

Steps:

• Prepare elbow macaroni to al dente according to package directions. Drain and rinse under cold water.
• In a large bowl mix together mayonnaise, white vinegar, sugar, garlic powder, lemon juice, salt and pepper.
• Add cooked elbow macaroni, celery, pepper, green onion and salad shrimp to salad dressing and toss to combine.
• Cover salad and refrigerate at least one hour, but preferably overnight for the flavor to fully develop. Stir and serve.

JULIE'S MOM'S PERFECT POTATO SALAD

Steps:

• Steam potatoes with skin on.
• Mix together all ingredients except potatoes.
• When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
• Put into serving container and garnish.
• Refrigerate for at least three hours before serving (the longer the better).
• This potato salad is even better then next day!
• Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)

JULIE'S MACARONI SALAD

Steps:

• Cook macaroni according to package directions.
• Drain, cool and add all of the ingredients with the exception of the tomatoes.
• Mix the dressing ingredients together.
• Toss the macaroni mixture with the dressing mixture and refrigerate for 6-8 hours.
• Add the tomatoes just before serving.

JULIE'S PRETTY ANTIPASTO SALAD

Steps:

• I make this in a large shallow pasta bowl with sloping sides so I can put the rolled meats and cheese all around the edge. My bowl is about 18" wide and 4" deep. If you don't have such a bowl, you'll have to arrange the meats and cheese differently.
• NOTE: I can't get prepackaged sliced provolone to roll without cracking, so I buy both the meats and the provolone fresh from the deli and have them sliced fairly thin. You want to end up with the same amount of slices for the mortadella and the provolone, so the exact ounces will vary.
• Dump the lettuce into the bowl and sprinkle the garbanzo beans over the top. Sprinkle with a dash of garlic salt and fresh ground pepper and top with tomatoes.
• Slice the provolone and mortadella in half, then roll each piece tightly, placing them around the salad at the edge of the bowl, alternating meat and cheese, cut side down. Tuck them under the salad just a bit so they stay rolled.
• Fold each slice of salami in half, then in half again and place it into the bowl of salad so that they look like rosettes. Cover tightly with saran wrap and refrigerate until ready to serve.
• Feel free to add additional ingredients, I kept the recipe simple to stay true to my childhood memories.

JULIE'S HOLIDAY SALAD

Steps:

• To roast pears, toss with 2 T butter and 2 T sugar and roast at 500 degrees until slightly browned on both sides. Cool.
• Add all ingredients except dressing.
• Add only as much dressing as needed to toss salad. Store remainder of salad dressing in fridge.

JULIE'S PASTA SAUCE

Steps:

• Saute onion and garlic in olive oil until tender (not brown).
• In large dutch oven place all ingedients mixing well.
• Bring to boil; reduce to low and simmer for 2-hours; stirring occasionally.

JULIE'S ITALIAN PASTA SALAD

Steps:

• Cook the pasta according to the directions on the box, drain & rinse with cool water.
• While the pasta is cooking prepare the other ingredients.
• Combine prepared ingredients with the pasta in a large bowl and mix thoroughly.
• Pour in one half the Italian dressing and sprinkle with parmesan cheese (be liberal). Mix and repeat if needed.
• Refrigerate overnight.
• Add the rest of the Italian dressing and more parmesan the next day. If it looks too dry add more Italian dressing. Don't worry, it's almost impossible to mess it up.