Two Ways to Make Pasta Salad
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Two Ways to Make Pasta Salad

Posted on Monday, June 23rd, 2014 at 7:00 am
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Pasta salad istockSpending the day out in the sun, enjoying the summer weather, can make you long for something cold to eat for dinner. No one wants to overheat their home by using the oven on a warm, humid, day. One option is to serve your family a cold pasta salad for dinner. Cook the pasta the night before and put together the pasta salad just before dinner time.

The Best Macaroni Salad Ever
You can’t possibly go wrong with a recipe for the best macaroni salad ever! This recipe comes from The Pioneer Woman website. Visit it to see wonderful step-by-step photos that show how to make this recipe. You will need:

* 4 cups elbow macaroni
* 3 whole roasted red peppers (chopped)
* 1/2 cup black olives (chopped fine)
* 6 whole sweet/spicy pickle slices (diced)
* 3 whole green onions (sliced) (white and dark green parts)
* 1/2 cup mayonnaise
* 1 tablespoon red wine or distilled vinegar
* 3 teaspoons sugar (more to taste)
* 1/4 teaspoon salt (more to taste)
* Plenty of black pepper
* 1/4 cup milk
* Splash if spicy sweet pickle juice (extra to taste)

First, cook the macaroni in lightly salted water. Follow the directions on the package. Drain and rinse pasta under cold water. Mix the mayonnaise, vinegar, sugar, salt, and pepper together. Add in milk. Splash in pickle juice for extra flavor. Set the mixture aside.

Put the cooled macaroni in a large bowl with 3/4 of the dressing. Toss the salad, and add more dressing if you want. Stir in the olives, red peppers, pickles, and green onions. Chill for 2 hours before serving.

Roasted Chicken and Bow Tie Pasta Salad
This recipe is from Cooking Light and has been posted on MyRecipes. They suggest that you use rotisserie chicken from the deli and cut it up for the pasta salad. This recipe makes 6 servings. You will need:

* 3 cups of uncooked bow tie pasta
* 1/3 cup orange juice (fresh)
* 1/3 cup lemon juice (fresh)
* 2 tablespoons of extra virgin olive oil
* 1 tablespoon stone-ground mustard
* 3 teaspoons sugar
* 1 and 1/4 teaspoons salt
* 1/2 teaspoon black pepper (freshly ground)
* 1 and 1/2 teaspoons rice vinegar
* 2 cups shredded cooked chicken breast
* 1 and 1/2 cup seedless grapes (halved)
* 1 cup celery (cut thin and diagonally)
* 1/3 cup finely chopped red onion
* 1/3 cup coarsely chopped walnuts (toasted)
* 3 tablespoons fresh chives (chopped)
* 2 tablespoons fresh parsley (chopped)

Cook the pasta by following the direction on the package. Drain the pasta, and let it completely cool. Combine the orange juice, lemon juice, olive oil, stone-ground mustard, sugar, salt, black pepper and rice vinegar in a large bowl. Whisk to combine them. Next, add the pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley. Toss the salad to combine the ingredients.

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