Pasta Club Salad Food

CHICKEN CLUB PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
• Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

CLUB PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, until tender.
• Drain pasta. Rinse with cold water. Shake to drain well.
• Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before serving).

EASY CLUB SALAD

Steps:

• Toss lettuce, chicken and tomato in large salad bowl; refrigerate.
• Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.

PASTA CLUB SALAD

Steps:

• 1. Cook pasta according to package directions.
• 2. Drain; rinse with cold water.
• 3. Toss pasta with chicken or turkey, bacon and dressing.
• 4. Cover and chill at least 1 hour before serving.
• 5. Toss pasta mixture with salad greens, tomatoes and 1 cup of cheese. Arrange on serving plates; top with remaining 1/2 cup cheese. Season with pepper to taste.

CLUB PASTA SALAD

Steps:

• Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta.
• Gently boil uncovered 15 minutes, stirring occasionally, until tender.
• Drain pasta. Rinse with cold water. Shake to drain well.
• Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

CLUB PASTA SALAD

Steps:

• Cook pasta according to directions on box.
• Drain pasta and rinse with cold water.
• Stir seasoning mix, milk and mayonnaise in large bowl.
• Stir in pasta and remaining ingredients except lettuce.
• Serve on lettuce.

CALIFORNIA CLUB PASTA SALAD

Steps:

• Mix ranch dressing and MIRACLE WHIP until blended.
• Combine all remaining ingredients except bacon in large bowl. Add dressing mixture; mix lightly.
• Refrigerate 1 hour. Top with bacon just before serving.

BACON RANCH PASTA SALAD

Steps:

• Combine all dressing ingredients in a bowl and set aside.
• In a large skillet, cook the bacon until crispy. Remove from the pan and place on a paper towel lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.
• Cook pasta in a large pot of salted water according to package directions. Drain and rinse under cold water.
• Set aside 1 tablespoon of green onions and half of the bacon for garnish.
• Toss all ingredients in a large bowl except dressing. Add dressing to taste (there may be leftover dressing).

ITALIAN PASTA SALAD

Steps:

• Drain peppers reserving 3 tbsp (45 mL) marinade. Dice peppers. Mix reserved marinade with olive oil and Club House Italiano Signature Blend; set aside. Combine ingredients in large bowl. Mix well.

TURKEY CLUB SALAD

Steps:

• Mix dressing, lemon juice, and tarragon in small bowl. (Can be made 1 day ahead. Cover and refrigerate.)
• Toss spinach in large bowl with enough dressing to coat. Divide among 4 plates. Top each salad with turkey, tomatoes, and bacon. Sprinkle with croutons.

CLUB SALAD

Steps:

• Bring to full rolling boil two quarts of water with one tablespoon of salt, add Ditalini cook to just tender enough (10 minutes approximately), drain and allow to completely cool.
• To cooked and cooled Ditalini, add Miracle Whip and mayonnaise, mix thoroughly and add celery salt (to taste [more give than take]). As needed (to your liking) add to this mixture additional Miracle Whip and mayonnaise. To this mixture add cubed ham, mix thoroughly, and separated cubed cheese and again mix thoroughly. To this mixture add drained sliced black olives and mix thoroughly (approximately twice around). To this mixture, carefully fold in (again approximately twice around) kitchen sliced green beans as not to cause them to become broken.
• Cover with plastic wrap, chill and serve.

KALE PASTA SALAD WITH SUN-DRIED TOMATOES

Steps:

• Boil a pot of water and cook pasta according to package directions.
• Meanwhile, prepare all other salad ingredients and add to a large mixing bowl.
• Make vinaigrette by whisking together all dressing ingredients in a small bowl or shaking together in a small jar with a lid. Set aside.
• Once pasta has cooked, drain it and add to the salad. Pour dressing overtop and toss everything to combine well. Season with salt + pepper, as needed.
• Cover and refrigerate salad for at least 30-60 minutes, or overnight. This recipe is best enjoyed cold and letting the kale sit in the dressing will help to soften it!