Pat’s Pantry: Pasta salad surprise

By Pat Mills

How about a pasta salad that has meat in it and becomes a meal? These can be a summer evening meal or a potluck dish that everyone will enjoy. – Pat

Roast beef pasta salad

1 package (16 oz) spiral pasta
2 cups julienned cooked roast beef
1 cup chopped green pepper
1 cup sliced celery
¾ cup chopped red onion
½ cup chopped sweet red pepper
1/3 cup chopped dill pickle
2 to 3 green onions, sliced
2 tablsepoons beef bouillon granules
¼ cup boiling water
½ cup milk
2 cups mayonnaise
1 cup (8 oz) sour cream
1 teaspoon dill weed
dash pepper

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add beef, green pepper, celery, onion, red pepper, pickle and green onions. For dressing, dissolve bouillon in water. Add milk, mayonnaise, sour cream, dill and pepper; mix well. Toss with pasta mixture. Cover and refrigerate until ready to serve. Yield: 12-16 servings.

Chicken pasta salad

1 package (16 oz) bow tie or corkscrew pasta, cooked and drained
3 cups cubed cooked chicken
2 tablespoons olive or vegetables oil
¼ to ½ teaspoons garlic powder
1 cup mayonnaise
½ cup Caesar or Parmesan salad dressing
1 tablespoon honey mustard or other prepared mustard
2 to 3 teaspoons curry powder
1 teaspoon salt
¼ teaspoon pepper
1 sweet red pepper, chopped
1 large tomato, chopped
1 cup shredded carrot
In a large bowl, toss pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss. Yield: 8-10 servings.

Ham pasta salad

1 package (7 oz) small shell pasta
¾ cup fat-free mayonnaise
¾ cup salsa
1-1/2 teaspoon prepared mustard
¼ teaspoon celery seed
1-1/2 cups reduced-sodium cubed fully cooked ham
1-1/2 cups sliced celery
1 medium green pepper, chopped
¼ cup chopped fresh tomato
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley

Cook pasta according to package directions. Rinse in cold water and drain. Place in a large bowl; stir in the mayonnaise, salsa, mustard and celery seed. Cover and refrigerate. Just before serving. Stir in remaining ingredients. Yield: 9 servings.


• Fruit berry stains can be removed by pouring hot water with salt added on the stain as soon as possible after it occurs, then wash the area with milk before placing it in a washing machine. Milk will provide a natural bleaching agent.
• If a watermelon needs to be removed from the refrigerator and sit for a while before being cut, try placing it in a double brown bag to keep it cool longer.

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