This is all done based on how many servings you need. This pasta salad stores very well in the fridge, so having extra isn’t a bad thing. If you need it for a group of people, I would suggest using an entire box of noodles, if it’s just for your family I’d use a couple of cups.
When I get the meats and cheese for this salad, I go to the deli and just ask for an inch thick slab. This allows you to cut it up into cubes rather than slices.
Ingredients:
Macaroni – I use bowtie
Salami
Pepperoni
Mozzarella cheese
Carrots
Green bell pepper
Onion
Italian dressing
Cook the noodles and run cold water over them. You want to be sure your noodles are cool enough for when you add the cheese and such you don’t want it to melt. Once noodles are cool, add the rest of the ingredients and slowly add the Italian dressing. I suggest adding it slowly because if you add too much it can ruin it, so add some, stir, add more, stir, and so on. It’s so simple…
Viola!
While I’m actually the one typing it, I’m giving my mom (Liz) the credit she deserves on this recipe. I LOVED her potato salad growing up, loved it. Only fair since the recipe I have is hers word for word that I give her the credit on this classic salad.
1 c. mayo
2 tbsp. vinegar
1 1/2 tsp. salt
1 tsp. pepper
4 c. potatoes (5-6 medium), cooked and cubed
1 c. celery, sliced
1/2 onion, diced
3 hard boiled eggs
1/2 c. grated carrots
Combine first five ingredients. Stir in remaining ingredients, cover and chill.
1 cup uncooked pasta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup pitted green olives
1 cup diced feta cheese
1 ripe tomato, chopped
1/4 cup olive oil
1/8 cup lemon juice
1 pinch of garlic salt
1 pinch of italian herbs seasonings
Salt and pepper to taste
Bring a pot of lightly salted water to a boil. Cook pasta until al dente; drain, and rinse with cold water. In a bowl mix in olives, feta cheese, seasonings and tomatos. In another bowl whisk together oil and lemon juice and pour over pasta, add the salt and pepper to taste. Chill before serving.
Brown cut chicken (breasts work well) and cut into small pieces. Place in pot.
Add 4-6 cups of water.
Add chopped onion, garlic, and celery.
Add chicken bouillon to taste (4-5 tsp) or replace 1 cup water with chicken broth.
Add carrots and other veggies. Just before serving add macaroni.
Sprinkle with grated cheese.
