Easy Rotini Pasta Salad

Easy Rotini Pasta Salad

Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 244 kcal

Ingredients

• 12 ounces Rotini or other small pasta
• 2 cups bite-sized broccoli florets (from 1 head broccoli)
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1/2 red onion peeled and cut into strips
• 1 cup grated Parmesan cheese
• 8 ounces prepared Italian salad dressing or homemade Red Wine Vinaigrette

Instructions

1. Bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and 1 minute pasta al dente, about 8 minutes. Drain well, rinse with cold water, and drain again.
2. Meanwhile, combine broccoli florets, bell peppers, and onion in a large bowl. Stir in cold pasta. Add Parmesan cheese and salad dressing and toss until uniformly combined.
3. Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving.
4. Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.

source:https://www.culinaryhill.com

Southern Potato Salad

Southern Potato Salad

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course: Side Dish
Cuisine: Southern
Servings: 8
Author: Christin Mahrlig

Ingredients

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon onion powder
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 4 hard boiled eggs, 3 chopped and 1 sliced
• paprika

Instructions

1. Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
2. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. 
4. Add relish, celery, onion, and the chopped eggs. Mix in.
5. Add salt and pepper to taste.
6. Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

source:https://spicysouthernkitchen.com

ITALIAN TORTELLINI SALAD

ITALIAN TORTELLINI SALAD

Yields 8 servings
Cuisine: Italian
Recipe Type: Salad/Side
Prep Time 15 min
Cook Time 15 min
Total Time 30 min

Ingredients

• 10 oz. small or medium cheese tortellini pasta (tri-color or regular)
• 1 (5 oz.) pkg, mini pepperoni's
• 1 c. cherry tomatoes (red and/or yellow), quartered
• 1 (3.8 oz.) can, black olives, drained
• 1/2 c. red onion, diced
• 1/2 c. jarred mild yellow banana peppers, chopped
• 1 c. Italian salad dressing
• 1 c. shredded Parmesan cheese
• pepper to taste

Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
2. In a large mixing bowl, add the mini pepperoni, tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
3. Store in an air-tight container for up to 1 week.

source:http://delightfulemade.com

Summer Corn Salad

Summer Corn Salad

Recipe type: Salad
Serves: 4

Ingredients

• 3 tablespoons olive oil, divided
• 1 tablespoon lime juice
• ¼ teaspoon salt
• 1½ cups fresh or frozen corn, thawed
• 1½ cups cherry tomatoes, halved
• ½ cup finely chopped cucumber
• 2 tablespoons minced fresh basil
• ⅓ cup crumbled feta cheese
• 2 tablespoons Italian dressing (optional)

Instructions

1. Whisk together 2 tablespoons of oil, lime juice, and salt in a small bowl and set aside.
2. Cooking corn in a skillet with remaining oil until tender.
3. Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
4. Right before serving, drizzle with dressing, feta cheese and Italian dressing (if desired). ENJOY!

source:https://lilluna.com

THE BEST EGG SALAD RECIPE

THE BEST EGG SALAD RECIPE

Prep Time 15 mins
Total Time 15 mins
 Servings: 4 servings
Calories: 397 kcal
Author: Scott G

Ingredients

• 12 Hard Boiled Eggs sliced
• 4 Stalks Organic Celery sliced lengthwise and chopped
• ½ Cup Mayo
• 1 TSP Celery Seed
• 1 TSP Kosher Salt
• 2 TBSP Sliced Green Onion just the green part
• 1 TBSP Dijon Mustard
• 2 TSP Lemon Juice
• Fresh Cracked Pepper

Instructions

1. In a bowl, combine all the ingredients. Mix well until the yolks have broken and incorporated with the mayo.
2. Taste. Adjust Seasoning. Taste again.
3. Serve in a lettuce leaf for a delicious lunch!

Recipe Notes
This recipe can be made ahead, but I wouldn’t recommend making more than a couple hours in advance. The salt will continue to make the celery weep (it is almost all water!) and the consistency will change

source:https://www.idratherbeachef.com

Classic Macaroni Salad

Classic Macaroni Salad

Yield: About 8 servings

Ingredients

• 8 oz . dry elbow macaroni
• 1/2 cup Hellmann's or Best Foods Mayonnaise
• 1/2 cup fat free or low fat plain Greek yogurt
• 1 1/2 Tbsp white wine vinegar
• 2 tsp dijon mustard
• 2 tsp honey
• Salt and freshly ground black pepper
• 2 steamed or hard boiled eggs , peeled and chopped
• 1 cup diced red bell pepper
• 1 cup matchstick carrots , roughly chopped
• 3/4 cup diced celery
• 1/4 cup diced red onion
• 1 Tbsp minced fresh parsley

Instructions

1. Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water). Drain and rinse with cold water until completely cool. Let drain very well.
2. In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta. If you cooked the pasta if fairly salty water you won't want to overdue it).
3. Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top). Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.

Recipe source: Cooking Classy