Pasta Salad Recipies

Chicken Pasta Salad

(Please bring in zip lock plastic bag)

2 pounds bowtie pasta cooked and drained.

4 chicken breasts, cooked and cubed

1 cup sliced carrots (blanched- place in boiling water for 2 minutes then drain and place in ice water)

3 cups broccoli florets (blanched as above)

2 red or yellow bell pepper chopped

2 large cans black olives halved

4 string cheese sliced or cubed mozzarella (about 2 cups)

2 16oz. bottles of Italian dressing regular or Zesty

½ cup grated parmesan cheese

Place cooked pasta, cubed chicken and all other ingredients in bowl and mix gently. Add enough dressing to moisten (about 1 bottle +). If you are making the night before you will need to add more dressing in the morning to moisten as it absorbs overnight.

Deliver to the Campus Ministry office located in the Counseling Center off the Perry parking lot. Probably the simplest way is to send it with your student in the morning.

Thanks so much!!!!!!!!!!

*****

Caesar Chicken Pasta Salad

Send in zip lock baggies.

- 2 pounds bowtie pasta cooked and drained.

- 4 cups of cooked chicken, cubed - you may poached, roast chicken breast or use from rotisserie chicken.

- 6 cups of romaine lettuce – washed and cut up

- ½ cup grated parmesan cheese. (please send in a separate baggie)

- Caesar salad dressing

Send in zip lock baggies. We will mix before serving

Deliver to the Campus Ministry office located in the Counseling Center off the Perry parking lot. Probably the simplest way is to send it with your student in the morning.

Thanks so much!!!!!!!!!!

*****

Macaroni Caesar Salad

Please send all items in zip lock baggies

Ingredients

2 (8 ounce) packages uncooked macaroni

2 cups of cubed ham

2 heads romaine lettuce, torn into bite-size pieces

10 hardboiled eggs chopped (please send in baggie)

4 cups croutons (please send in bags)

1 bottle Caesar salad dressing

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain and rinse under cold water to cool.

2. At the same time, place eggs in a saucepan and fill with enough cold water to cover. Cover with a lid and bring to a boil. Remove from the heat once boiling, and let stand covered for 10 minutes. Drain, cool, peel and chop. Place in sealed baggie.

4. In a large bowl, combine the macaroni and ham and place in a baggie

5. Place washed and cut up lettuce in separate baggie.

6. Place chopped eggs and croutons in a separate bag.

We will mix the dressing before serving.

Deliver to the Campus Ministry office located in the Counseling Center off the Perry parking lot. Probably the simplest way is to send it with your student in the morning.

Thanks so much!!!!!!!!!!

*****

Cucina Cucina! Chopped Salad This recipe is from the Oregonian Newspaper.

Dressing:

You can make it from scratch and send it in a disposable container or just buy and send a bottle of Creamy Italian.

1 egg yolk & 1 Tbsp. Water> whisk well in small bowl.

1 Tbsp. Dijon mustard

2 Tbsp. minced garlic

1/2 teaspoon salt

1 teaspoon coarse black pepper

1/2 teaspoon dry mustard

2 tsp. dry oregano

1/2 teaspoon sugar

1/3 C. red wine vinegar

2 Tbsp. lemon juice

1 C. olive oil

Salad:

8 oz. canned chick peas, lightly chopped

2 heads iceberg lettuce, chopped in 1/4 to 1/2 inch pieces

2 C. basil leaves, chopped

2 C. coarsely grated mozzarella cheese

24 oz. diced poached, baked or roasted chicken breast

16 oz. dry wine salami, diced

16 oz. plum tomatoes, diced,

1 C. grated provolone cheese

6 thin red onions, thinly sliced

Combine the chick peas, iceberg lettuce, basil, mozzarella, chicken, salami and half of the tomatoes, provolone and green onions and place in a zip lock baggie. We will dress before serving.

Deliver to the Campus Ministry office located in the Counseling Center off the Perry parking lot. Probably the simplest way is to send it with your student in the morning.

Thanks so much!!!!!!!!!!

*****

Chinese Noodle Salad

Preparation time: 45 minutes. Serves 18.

Send in zip lock baggies.

2 pounds of linguine noodles

4 tablespoons sesame oil (light colored sesame oil made from untoasted sesame seeds)

4 bunches green onions, sliced on the bias

2 bunch fresh cilantro, chopped

20 ounces of snow peas, stringed and thinly sliced lengthwise

4 carrots, shredded (soaked in cold water for 30 minutes and drained well) for garnish

1 cup chopped, roasted peanuts for garnish

Ingredients For Dressing:

1 cup soy sauce

1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)

1/2 cup rice vinegar

2 tablespoon sugar

1/2 cup Oriental (dark) sesame oil (see note below)

Note: Because this oil has a very intense flavor and because it burns easily, do not use it for cooking with heat. Try adding dark sesame oil to marinades, salad dressings or in the final stages of cooking. Be sure to buy 100% toasted sesame oil (dark). It is more than worth the added cost and only a little is needed to season most recipes.

Instructions For Salad:

Cook linguine in a large pot of boiling, salted water until just tender but still firm to the bite (al dente')

Drain and rinse with cold water to cool the noodles and stop them from cooking more - drain well

Transfer the linguine to a large bowl and add light sesame oil, tossing to combine

Mix in onions, carrots, peanuts and cilantro

Cook snow peas in a sauce pan of boiling salted water until just crisp-tender (about one minute)

Drain and rinse the snow peas with cold water to cool and drain them well

Mix the peas into the salad mixture

Instructions For Dressing:

Combine soy sauce, peanut butter, vinegar, dark sesame oil and sugar in a food processor, blending until smooth. Pour just enough dressing over the salad to moisten well and mix with your hands to blend

Send in zip lock plastic baggies.

Deliver to the Campus Ministry office located in the Counseling Center off the Perry parking lot. Probably the simplest way is to send it with your student in the morning.

Thanks so much!!!!!!!!!!

*****