Karens Pasta Salad Food

KAREN'S MACARONI SALAD

Karen's Macaroni Salad image

This is my macaroni salad answer to my husband's hatred of celery! The green olives add a nice color and great flavor. Even if you do not care for green olives (I don't), they really work well here. I don't like macaroni salad without them now! NOTE: Sometimes I also add halved grape tomatoes for something different. I've also taken to adding a small amount of celery seed and sometimes a splash of white vinegar.

Provided by Karen..

Categories Lunch/Snacks

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

1 lb macaroni (elbow, rotini, etc.) or 1 lb pasta (elbow, rotini, etc.)
1 cup hellmanns light mayonnaise
1 small onion, finely chopped
1/4 cup chopped stuffed green olive
1 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

Steps:

Cook macaroni according to package directions.
Drain and rinse well with cold water.
In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
Add macaroni and mix well.
Refrigerate until serving.

KAREN'S CHINESE SALAD

Karen's Chinese Salad image

This recipe is from my mom and is absolutely, positively, without a doubt, the most delicious salad I've ever eaten. It is quick to make if you have the rice already prepared. TRY THIS ONE!

Provided by Kitchen Queen

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked rice
1 bag fresh spinach
1/2 lb fresh bean sprouts
3 stalks celery, chopped
1/4-1/2 cup raisins
1 cup sliced fresh mushrooms
1 green pepper, diced
1 tablespoon fresh parsley, chopped
1/2 cup green onion, sliced
1/2 cup cashews
1/4 cup soy sauce (I use light)
1/2 cup vegetable oil
2 cloves garlic, minced
salt and pepper

Steps:

Make the rice if you don't have any already cooked.
Wash spinach and spin or pat dry.
Tear into bite-sized pieces.
Put first 10 ingredients into salad bowl and blend gently.
Mix ingredients for dressing in a separate bowl or in the blender.
Add dressing and serve immediately.
**thisrecipe is not a good make ahead, but it is good for lunch the next day if any should survive the first round!

Nutrition Facts : Calories 357.1, Fat 23.8, SaturatedFat 3.5, Sodium 765.4, Carbohydrate 32, Fiber 2.6, Sugar 7.2, Protein 6.7

KAREN'S PASTA SALAD

Karen's Pasta Salad image

Provided by My Food and Family

Categories Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 lb macaroni or corkscrew pasta
1 can diced tomatoes, drained
1/4 cup chopped green onions
1/4 cup Kraft Catalina Light Dressing
1 cup salty cheese (mozzarella, pecorino or ricotta), cubed
1/2 cup chopped fresh basil
Salt & pepper to taste

Steps:

Boil water for pasta (salt to taste). While pasta is cooking, mix together diced tomatoes, green onions, dressing, cheese, basil and salt & pepper.
When pasta is done, let cool for about 10 min in a serving bowl.
Combine the pasta with the tomato mixture. You can serve immediately or refrigerate.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KAREN'S SALMON SALAD

Karen's Salmon Salad image

This dish makes a great summer meal. Cool and refreshing, just add bread and your favorite sorbet for dessert. Sit back, relax and enjoy!!!

Provided by KAREN325

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package elbow macaroni
2 ripe tomatoes, diced
4 green onions, chopped
2 dill pickles, diced
1 (14.75 ounce) can salmon, drained
½ cup mayonnaise
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.1 g, Cholesterol 27.9 mg, Fat 16.1 g, Fiber 3.3 g, Protein 20.8 g, SaturatedFat 2.7 g, Sodium 476.4 mg, Sugar 2.1 g

KAREN'S VERSION OF FROG EYE SALAD

Karen's Version of Frog Eye Salad image

I grew up on this stuff. We had it for every holiday or family event. Most frog eye salads call for mini marshmallows. I don't like them because they get soggy and sticky. It is funny how many people have never heard of this salad, but once they have it, they are hooked. Since I can not find acini di pepe pasta here in California, I am forced to beg friends or family members to send it to me from out of state.

Provided by Karen From Colorado

Categories Oranges

Time 30m

Yield 30 serving(s)

Number Of Ingredients 10

Ingredients

1 lb acini di pepe pasta (located with pasta)
2 eggs
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2 (15 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple in juice, crushed (reserve juice)
1 (20 ounce) can pineapple chunks in juice (reserve juice)
1 (20 ounce) can fruit cocktail, drained
1 pint Cool Whip

Steps:

Prepare acini de pepe as directed on box.
In saucepan beat eggs with wire whisk until foamy.
Stir in flour, salt, sugar and pineapple liquid.
Cook over low heat until thick and bubbly.
In large bowl combine acini de pepe with egg mixture and chill.
Stir in pineapple, oranges and fruit cocktail (I like the kind with extra cherries).
Fold in Cool Whip.
Cover and Chill thoroughly.

Nutrition Facts : Calories 153.5, Fat 2, SaturatedFat 1.2, Cholesterol 14.1, Sodium 47.5, Carbohydrate 32.2, Fiber 1.5, Sugar 19.2, Protein 3

KAREN'S TUNA NOODLE SALAD

Karen's Tuna Noodle Salad image

If you were anything like me growing up, I hated even the thought of a raw onion or piece of celery touching my food. My mother developed this recipe for her picky children and I've adapted it as the years have gone by. If you like onion and celery, by all means add a diced amount of your liking to this sweet-and-tangy noodle salad!

Provided by Mrs. Ryan

Categories One Dish Meal

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb medium shell noodles
2 (6 ounce) cans tuna, drained
3/4 cup low-fat mayonnaise
3 packets Splenda sugar substitute (or 3 g)
3 tablespoons red wine vinegar
1/2 teaspoon celery salt
1/2 teaspoon onion powder

Steps:

Prepare shell noodles as per package instructions.
After draining, rinse with cold water to cool the noodles down.
"Shake"strainer well to rid noodles of excess water.
Transfer cool noodles to a large mixing bowl.
Add tuna, mayo, Splenda, vinegar, celery salt, and onion powder.
Mix well, stirring in a"scooping" manner until all flavors are blended.
Refrigerate until cold.
If you need to cool the salad down quicker, place it in the freezer- but keep an eye on it so it doesn't freeze!
Add salt, pepper, or other herbs and spices to your taste.

Nutrition Facts : Calories 548.9, Fat 5.9, SaturatedFat 1.4, Cholesterol 32.3, Sodium 39, Carbohydrate 86, Fiber 3.7, Sugar 2.7, Protein 34.7

KAREN'S PASTA SALAD

Karen's Pasta Salad image

There are many pasta salads on Food.com, but the addition of a few ingredients makes this one even better, in my opinion. It is a beautiful salad with all the colors of the Italian flag. Smells great, tastes great. It's hearty enough with the meats and cheeses to even be a light entree.

Provided by Snow White

Categories < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

16 ounces rotini pasta (not tri-color)
10 ounces grape tomatoes (more to taste, up to 16 ounces)
2 small green peppers, diced 1/2 inch
4 stalks celery, sliced on bias 1/2 inch thick
4 ounces black olives, sliced
1/2 cup green olives, sliced (optional)
1 medium red onion, peeled and diced
4 ounces pepperoni, sliced, and slices cut in half
6 -8 ounces hard salami, sliced, and slices cut into quarters
4 ounces provolone cheese, sliced, and slices cut into eight pieces
3/4 cup oil (use all vegetable or canola, or use a combination of EV olive oil and vegetable or canola)
1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon dried oregano
1 teaspoon salt (or more, to taste)
1 teaspoon pepper (or more, to taste)

Steps:

Salad:.
Cook rotini until not quite done - barely al dente -- so the spirals are still very tight. Rinse in cold water to stop the cooking. (The marination of the salad in the dressing will finish "cooking" the pasta perfectly.)
Add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
Gently mix the dressing into the salad.
Marinate at least 6 hours before serving.
Dressing:
Mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
Taste before adding entire mixture to salad to adjust seasonings.
NOTE: (I frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more. The remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a Greek salad with romaine, feta and olives.

Nutrition Facts : Calories 460.8, Fat 27.2, SaturatedFat 6.6, Cholesterol 25.1, Sodium 730.9, Carbohydrate 41.9, Fiber 3.1, Sugar 4.6, Protein 12.8

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Karens Pasta Salad Food

KAREN'S MACARONI SALAD

KAREN'S CHINESE SALAD

This recipe is from my mom and is absolutely, positively, without a doubt, the most delicious salad I've ever eaten. It is quick to make if you have the rice already prepared. TRY THIS ONE!

KAREN'S PASTA SALAD

KAREN'S SALMON SALAD

This dish makes a great summer meal. Cool and refreshing, just add bread and your favorite sorbet for dessert. Sit back, relax and enjoy!!!

KAREN'S VERSION OF FROG EYE SALAD

KAREN'S TUNA NOODLE SALAD

KAREN'S PASTA SALAD

There are many pasta salads on Food.com, but the addition of a few ingredients makes this one even better, in my opinion. It is a beautiful salad with all the colors of the Italian flag. Smells great, tastes great. It's hearty enough with the meats and cheeses to even be a light entree.

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