Perfect Pasta Salad Recipes

There are recipes that use a combination of pasta and salads, making it a healthy and nutritious everyday meal.

Macaroni Salad with Eggs and Ham
1 ½ c cooked ham, diced
6 hard-boiled eggs, chopped
2 c macaroni, cooked, cold
1 dill chopped pickle
½ c celery, chopped
¼ c pimiento-stuffed olives, chopped
Mixed Salad greens

1. Mix the following ingredients: ham, chopped eggs, macaroni, chopped pickle, celery, and chopped olives
2. Add mayonnaise and stir to moisten the salad.
3. Season with pepper and salt.
4. Serve this on top of your mixed salad greens

Creole Macaroni Salad
2 c tomatoes, diced
8 oz macaroni, rinsed, drained and cooked
¾ c Monterey Jack or cheddar cheese
¼ c stuffed olives, sliced
1 c mayonnaise
2 tbsp grated onions
1/8 tsp cayenne
1 clove garlic, small, finely minced
Lettuce leaves

1. Chill the macaroni, and then measure about 4 cups.
2. Combine the macaroni with the remaining ingredients.
3. Serve this on some lettuce leaves, with dressing.

Tuna Macaroni Salad
½ tsp dried tarragon or thyme, crumbled
½ c mayonnaise
3 c cooked macaroni, chilled
1 can white tuna (7 oz, in water), broken up and drained
2 celery ribs, sliced
1 ½ c frozen carrots and peas, cooked

1. With a big bowl, mix some tarragon and mayonnaise.
2. Add the celery, tuna and pasta.
3. Carefully stir in the carrots and peas.
4. Cover and serve with some lettuce.
5. Top this with salad and garnish, if preferred.

Tuna Salad with Fettuccine
¼ c olive oil
2 cans of tuna in oil
1 clove garlic, large, minced
1 c broccoli florets or small cauliflower
4 oz mushrooms, fresh, chopped
1 yellow summer squash or small zucchini, diced
2 tbsp fresh parsley or basil, minced
1 red bell pepper, small, sliced
8 oz fettuccine
1 tsp lemon juice
¼ tsp black pepper
Lettuce leaves
Cherry tomatoes
4pz mild cheddar or Swiss cheese
Italian salad dressing

1. Drain the oil from the tuna and put it in a large skillet.
2. Place the tuna inside a large bowl.
3. Separate this into chunks and set aside.
4. Add some olive oil onto the skillet.
5. Heat and add the following:
Minced garlic
Cauliflower or broccoli
Red bell pepper
6. Cook this over medium to low heat.
7. Stir occasionally for approximately 5 minutes. Make sure the vegetables become tender.
8. Add parsley or basil, stirring it a few times and removing it from the heat.
9. Allow cooling of the vegetables while you are still cooking the noodles.
10. Cook some fettuccine. Follow the directions on the package. Make sure you drain it well.
11. Add some noodles to the mixture and mix it with tuna, and cooled vegetables.
12. Add some lemon juice and pepper.
13. Gently toss the ingredients to blend.
14. Cover this and place inside the fridge for about 30 mins. Make sure it is thoroughly chilled.
15. Prior to serving, taste it again and adjust the seasonings.
16. Using a platter, line it up with lettuce leaves, and then sprinkle with cheese.
17. Lastly, garnish this with cherry tomatoes and serve with the Italian dressing.

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About The Author, David Urmann
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