How to Measure Dried Pasta
Most dried pasta doubles in volume when cooked. The general rule is one pound of dry pasta will serve 4 as a main course.
4 ounces of uncooked pasta (macaroni, bowtie, etc)
= 1 cup dried pasta = 2 1/2 cups cooked pasta.
4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine)
= a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta.
Add plenty of salt to water, about 2 tablespoons of kosher salt per pound of pasta. This is necessary for getting the pasta properly seasoned. Plus, most of the salt drains off with the water.
Do NOT Rinse Pasta: EXCEPTION: Do rinse the wide pasta, such as lasagna noodles. If you don’t, you will have a hard time separating the noodles without tearing them. ALSO rinse when making a cold pasta salad, as the thin coat of starch on the pasta will be sticky when cold
CLASSY MACARONI SALAD (10/05)
Makes 12-14 servings.
1 lb macaroni or other fancy-shaped pasta
5-6 green onions, thinly sliced
4 hard cooked eggs, chopped
1 c thinly sliced celery
12 strips bacon, cooked crisp and crumbled, or ham, chicken or tuna
4 oz. jar chopped pimento, drained
1 c chopped dill pickle
DRESSING
2 c mayonnaise
2 T prepared horseradish
3 t prepared mustard
1 T dill pickle juice
½ t black pepper
Cayenne pepper to taste
Cook macaroni per pkg. directions. Drain, rinse with cold water, drain.
Pour into large bowl.
Combine next 6 ingredients (reserving some of green onions for garnish).
Stir dressing into pasta mixture.
Season with pepper and cayenne pepper, to taste. Probably won’t need any salt, due to bacon and dill pickles.
Cover and chill for at least 4-6 hours.
OPTIONAL: Sliced black olives, Grated Parmesan cheese
CHICKEN MACARONI SALAD (Judy Bates Temple)
2-3 c cooked cubed chicken
2 c green grapes
1 c mandarin orange slices
1 small can pineapple tidbits
1 c chopped celery
1 c slivered almonds
1 T onion, minced
1 c cooked elbow macaroni or shells
DRESSING:
1 c salad dressing
1 c Redi Whip-Extra Creamy (whip cream in can).
SAN FRANCISCO CHRONICLE PASTA SALAD (Marilyn Schroeder)
Serves a small army.
1 whole chicken breast
8 oz. small shell pasta
Poach chicken breast in water 15 min.
Cool to room temp. Debone and shred meat.
Boil pasta with 2 t salt, 2 T oil. Don’t overcook. Drain well. Cool to room temp.
DRESSING:
3/4 c oil or olive oil
4 t red wine vinegar
2 t Dijon-style mustard
2 t salt
Pepper, Black coarse to taste
Combine dressing ingredients til well blended. Pour half over chicken & set aside. Reserve rest.
SALAD INGREDIENTS:
4-6 green onions
1 c Olives (sliced rounds black pitted olives
or Kalamata olives minced)
2 ribs celery, minced
1-2 Red Bell peppers, minced
1 Green Bell pepper, minced
1/3 lb Feta cheese, diced/crumbled small bits
4-6 strips bacon, fried & crumbled
Mix salad ingredients and pour dressing over all, tossing well. Taste for seasoning.
Can serve immediately or cover and chill. Will keep refrigerated for 5+ days.
NOTE: Kalamata olives are only sold with pits and it takes forever to pit them. Sometimes they squirt and JUICE STAINS CLOTHING!
YOU PICK ‘n CHOOSE PASTA SALAD (6/04)
16 oz. medium shell pasta or tortini, cooked per pkg directions
Can add any of the following:
1/4 lb hard salami, cubed
1/4 lb cheese (sharp, or pepper-jack), cubed; or 1/3 lb Feta cheese, crumbled
1/2 lb sliced pepperoni, halved
4 medium tomatoes, seeded and chopped (or cherry tomatoes quartered)
3 green onions, sliced thin
1 cup sliced ripe olives
4-6 strips crumbled bacon
8 oz fresh mushrooms, sliced
1 c parboiled fresh carrots
14 oz. jar artichoke hearts, drained and quartered
1 c thinly sliced celery
1 med. sz bell pepper-any color
4 boiled eggs, chopped in chunky pieces
2 t dried oregano; 1/2 t pepper
8 oz. Italian salad dressing (Wishbone Robusto is good)
Combine all ingredients; mix well. Cover and refrigerate overnight.
NOTE: Cherie doesn’t like anything crunchy in it! (no celery or bell pepper)
CALIFORNIA PASTA SALAD
INGREDIENTS:
8 oz. fresh mushroom, sliced thin
1 c parboiled fresh carrots
14 oz. jar marinated artichoke hearts, quartered, drained
1 c pitted sliced ripe olives, drained
1 c sliced celery
2 oz. jar chopped pimiento, drained
16 oz. rotini (curly) pasta, cooked
Mix together in lage bowl.
DRESSING:
Simmer in saucepan for 10 min:
1/3 c vinegar
1/4 c oil (olive or salad)
1/4 c chopped onion
2 cloves garlic, minced
1 t sugar
1 t basil
1 t oregano
1 t salt
1/2 t pepper
OR use Zesty Italian Salad Dressing
Pour Dressing over ingredients. Cover and chill. Drain & Serve.
PASTA SALAD SUPREME (Debbie Lerwick)
CHILL ALL INGREDIENTS BEFORE PREPARING
1 lb Spaghetti or small pasta (shells or tiny bowties)
1 large Italian Dressing (16 oz)
Cook spaghetti; add dressing. Refrigerate overnight.
Add following to spaghetti. Serve cold.
1/3 c McCormick Salad Supreme Seasoning
1/2 c bell pepper, chopped finely
1 red onion, chopped finely (or 1/2 onion)
2 tomatoes, diced finely
2 avocados, diced finely
1 c celery, in slim slices (or more)
OPTIONAL: 1 cup salad shrimp, cooked; 1 med cucumber, diced; diced summer sausage or Genoa salami; 1/8 t cayenne pepper or to taste.
SWEET PEANUT-CHICKEN SALAD (Kelly Kenny-2005)
***FAMILY FAVORITE***
Makes 4-6 servings
¾ cup mayonnaise
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1-½ teaspoons Lite soy sauce
½ teaspoon pepper
2 cups coarsely chopped cooked chicken
1 small Granny Smith apple, chopped
1 (8-ounce) can crushed pineapple, drained
½ cup salted peanuts, chopped
STIR together in bowl, first 5 ingredients.
Add chicken, apple, pineapple & peanuts.
CHICKEN & GRAPE SALAD–not tried (Judy Bates 4-06)
2 or 3 cups cubed cooked chicken
1 large can mandarin oranges, drained
1 cup celery, finely chopped
1 Tbsp onion, finely minced
2 or 3 cups green grapes, halved
1 small can pineapple tidbits
1 cup sliced or slivered almonds
1 or 2 cups cooked elbow macaroni
1 cup miracle whip
1 cup canned whipped cream
Mix chicken, celery, onion, grapes, pineapple, almonds, and macaroni.
Combine miracle whip and whipped cream. Add to chicken mixture.
Refrigerate. This goes a long way, and is delish.
WALDORF SALAD (PLAIN or CHICKEN) CHESS LOVES (8/2000)
Yield: 6 to 8 servings.
3 Fuji apples, unpeeled, diced
1 cup seedless green grapes, halved (optional)
1/2 cup diced celery
1 to 1-1/2 cup raisins
½ c coarsely chopped walnuts or pecans
¼ cup mayonnaise
1/2 teaspoon lemon juice
2 T sugar or 2T honey mixed with 1 t ginger
1 cup whipping cream, whipped
OPTIONAL: 2-3 cups cooked, SALTED cubed chicken, pineapple chunks.
Place first 6 ingredients in a medium bowl; toss gently to combine.
Combine mayonnaise and lemon juice in a small bowl; stir well.
Whip cream with sugar/ginger. Gently stir in mayo/lemon juice.
Pour dressing mixture over fruit mixture, stirring gently to combine.
Cover and chill thoroughly.
Serve on lettuce-lined salad plates and sprinkle walnuts on top.
BOWTIE SALAD (modified From Only in CA Cookbook)
16 oz. (1 lb) Bow-Tie Pasta, cooked per package directions
1/2 c finely chopped green onions
1/2 c finely chopped fresh cilantro
1 t salt
3 c cooked, chopped chicken-opt
10 oz frozen peas thawed-opt
2/3 c julienne carrots-opt
3/4 c chopped peanuts
2 T toasted sesame seeds
DRESSING:
3/4 t red cayenne pepper
1/4 c corn oil
1/4 c sesame oil
3 T honey
3 T Soy Sauce
2 cloves minced garlic
In saucepan, heat over med heat for 2 min. both oils, garlic and red pepper.
Add honey, soy sauce and salt.
Mix dressing, pasta, onions, cilantro, peas, carrots and chicken.
Just before serving add peanuts. Toss. Sprinkle top with sesame seeds.
Best when served warm or at room temperature.
Can also serve as a cold salad.
GREEK SALAD (A Chester Favorite!)
Use fine blade chopper to dice ingredients into tiny cubes:
4-6 oz Genoa salami cut 1/8 thick, diced into small pieces (abt 1/2″ sq)
1 med yellow or orange pepper, chopped fine
½ c chopped, seeded cucumber, chopped fine
6 small green onions, chopped fine
Fresh parsley, chopped – to taste
1 can drained sliced pitted ripe olives (2-1/4 oz can)
1/3 c marinated artichoke hearts, drained, small pieces
1 c cherry tomatoes cut in 4ths
½ c Zesty Italian Dressing
Toss all ingredients except bread and feta cheese in large bowl.
Serve with: Crumbled Feta cheese on top (4 oz for all) and pita chips;
OR: Fill pita half with ½ c mixture. Sprinkle top with feta cheese.
Serve with hummus (Athenos brand is good)
CURRY CHICKEN SALAD/SANDWICHES (6/11) CHESS LOVES!
3 c cooked, chopped chicken meat
1/2 cup mayonnaise (more or less)
½ c chutney (more or less)
1 t Dijon mustard (optional)
Juice of ½ fresh lemon (or more)
½ t fresh ground black pepper
2 t curry powder (or less)
5 green onions, chopped fine (or more)
(4) 8” celery stalks celery, chopped thinly
5/8 c raisins (yellow or brown)
Sprinkle with: toasted slivered almonds
Top with toasted slivered almonds – don’t mix in or will get soggy
Mix everything together. Add more mayo and salt if desired.
Refrigerate. Serve on Rye bread or pita chips. (Chess likes)
PASTA TUNA SALAD (9/5/13)
2 cups mini pasta shells (= 4 cups cooked)
1 cup frozen petite peas
10 to 12 oz tuna, drained
4 hard boiled eggs, chopped
Mix and refrigerate for an hour.
Salt and pepper to taste
DRESSING:———-Chess likes! Called it “Exotic”
1 cup plain yogurt
1 cup mayo
2 T fresh dill or 1 t dried dill
1-2T fresh lemon juice-optional.
Mix dressing with pasta mixture as needed.
NOTE: If this makes more than you can eat at one time, don’t mix it all together at one time; so it wont get watery at bottom.
MEXICAN SALAD (TOSTADA SALAD)
2 tomatoes
1 head lettuce, chopped fine
1 small onion , chopped fine; or 3 green onions, minced
15-oz. can Ranch style beans
1 small avocado, diced into small pieces
1 c grated cheese
8 oz. Salsa or Picante Sauce
2 c ground beef, browned
8-10 oz. bag small corn chips
Cut and mix lettuce, tomatoes, onions, meat & avocado as in regular salad.
Stir in beans and salsa.
Serve immediately with small corn chips.
GREEK PASTA SALAD (Chester’s Favorite!) Rev 10/2014
16 oz. medium bowtie, shell pasta or tortini, cooked per pkg directions
Use fine blade Vidalia Onion chopper to dice ingredients into tiny cubes.
4-6 oz Genoa salami cut 1/8 thick, into small pieces
1 med yellow or orange pepper, chopped fine
½ c chopped, seeded cucumber, chopped fine
6 small green onions, chopped fine
Fresh parsley, chopped – to taste
1 can drained sliced pitted ripe olives (2-1/4 oz can)
1/3 c marinated artichoke hearts, drained, small pieces
1 c cherry tomatoes, quartered
1 med zucchini, cut into small pieces–optional
½ c Zesty Italian Dressing or Wishbone Robusto
Toss all ingredients (except pita bread, pasta and feta cheese) in tightly fitting large bowl. CHILL
Serve with crumbled Feta cheese on top (4 oz for all) and pita chips or pasta;
OR: Fill one half a pita with ½ c mixture & sprinkle feta on top.
Serve with hummus (Athenos brand is good)