PASTA SALAD WITH BASIL VINAIGRETTE
Steps:
- Preheat the oven to 350 degrees F.
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
- Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
- In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
- Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.
EGGPLANT AND SAUSAGE PASTA SALAD
Provided by Nancy Fuller
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine.
- Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature.
NANCY'S SPAGHETTI SALAD
A salad that can be served as a meal or a side dish.
Provided by Armywife
Categories Spaghetti Pasta Salad
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Mix tomatoes, Cheddar cheese, cucumbers, red bell pepper, green bell pepper, red onion, black olives, and Italian seasoning together in a large bowl.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and run under cold water.
- Toss spaghetti with tomato mixture; fold in chicken. Pour salad dressing over salad; toss to coat. Refrigerate until flavors have blended, about 2 hours.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 45.7 g, Cholesterol 37.6 mg, Fat 24.1 g, Fiber 3.6 g, Protein 18 g, SaturatedFat 7.5 g, Sodium 1038 mg, Sugar 8.3 g
NANCY'S CHICKEN SALAD
I've never had a chicken salad as wonderful as this one. It is one my friend Nancy concocted....The ingredients sound a little strange, however, the combination of flavors is wonderful.
Provided by Ren2pups
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together and refrigerate.
- Good served on mixed greens, or simply spinach.
- Triscuits or other crackers are very good with this, also.
- Also, add salt and pepper to your taste.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
LITTLE NANCY'S PASTA SALAD WITH FRUIT AND CHICKEN
This chicken pasta salad recipe with fruit delivers a delightful blend of interesting tastes, including nuts, grapes, and oranges. Sprinkle with extra cashews, mint leaves, and cinnamon before serving, if desired.
Provided by Nancyr
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Combine cooked pasta, chicken, grapes, celery, oranges, water chestnuts, cashews, mint leaves, and cinnamon in a large bowl.
- Mix yogurt, mayonnaise, and chicken bouillon for dressing together in a bowl until well blended. Pour dressing over pasta salad and toss lightly until all ingredients are coated. Refrigerate at least 15 minutes.
Nutrition Facts : Calories 638.4 calories, Carbohydrate 55.9 g, Cholesterol 59.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.5 g, SaturatedFat 7.1 g, Sodium 473.9 mg, Sugar 28.6 g
NANCY'S BOILED SALAD DRESSING
This is the boiled dressing that is listed as an ingredient in the potato salad recipe I submitted. A little more time and effort to make, but it is well worth it for the flavor it gives the potato salad
Provided by cam78665
Categories Salad Dressings
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Stir Butter and flour together.
- Add milk and let cook in top of double boile, stirring constantly, until quite thick.
- Separate eggs and beat the egg whites until stiff.
- Beat egg yolks slightly, and add the salt, cayenne pepper, sugar, mustard, and vinegar then stir into the thickened milk mixture.
- Cook until thick like cream.
- Remove from heat and pour into the egg whites, stirring constantly.
Nutrition Facts : Calories 816.4, Fat 65.2, SaturatedFat 37.9, Cholesterol 579.3, Sodium 2974.4, Carbohydrate 32.3, Fiber 0.4, Sugar 14.1, Protein 22.1
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