Food Storage: Macaroni Salad

 

Macaroni Salad

8 oz. macaroni, cooked and drained
2 T dried celery pieces (or 2 ribs fresh)
1 T dried minced onion
1/4 c diced/chopped dill pickles
1/4 c diced/chopped sweet pickles
2 c mayonnaise (or substitute part Miracle Whip)
salt and pepper
mustard to taste (about a teaspoon)
1 t sugar
*if you use only mayo and no Miracle Whip, add some paprika, and a dash of garlic powder and onion powder, maybe even a little celery seed.  (Mayo doesn't have spices or sugar added, but Miracle Whip does).   Chill for at least 2 hours minimum for the flavors to meld.  Up to 4-8 is even better.

 

 

Peruvian Chicken, Cilantro Sauce and Cold Onion Cabbage Mixture

No photo for this one because it was SO GOOD I didn't care to stop to take a picture.  Not even the 2nd day.
I was hungry, it was incredible so I just ate it and didn't care.

And then I had it again in a wrap for 'brunch' with extra shredded cabbage, and it was still so good that I had 2 more for dinner that night. 

Personal Note:  THIS is the awesome, yummy one - and the one our daughter took a picture with on her phone because I raved about it.  ALSO:  this is the sauce I mixed with Green Goddess Dressing the next day and served as a dressing for the Cabbage, Black Olives, Avocado, Garlic Salt, etc. "First Communion" Salad that was incredible and there were no leftovers.

Peruvian Chicken, Cilantro Sauce and Cold Onion Cabbage Mixture

1 large package thigh thighs, or a whole chicken
3 T avocado or olive oil
2-3 t fresh lime juice
1 t lime zest, fresh or dried
2 t minced fresh garlic
1 t onion powder
1 T kosher salt
black pepper
1 t oregano
1 T paprika
1 T cumin


2-3 jalapenos
2 cloves garlic
1/3 c cilantro or 3/4 fresh
2 T olive or avocado oil
1/3 c mayo
1 T vinegar
1/2 t kosher salt
2 t fresh lime juice
1 t lime zest

1 c onions, sliced thin
1 c shredded cabbage
1 T lime juice
1 t apple cider vinegar
salt
1/2 t sweetener of choice like sugar


Combine the marinade ingredients in a small food processor or use a stick blender.  Blend until thick and spread all over the chicken.  Roast at 400 until done.  About an hour for boneless thighs, or 1 1/2 hours for a whole chicken.  Remove and let the chicken set for at least 15 minutes or longer.  Can be prepared ahead as well.

For the sauce, combine the ingredients and blend with a stick blender or small processor until smooth.  Taste test for salt and pepper.  Combine the onion/cabbage mixture, and store in the refrigerator until needed.

1)  Serve the chicken hot with the cold sauce and the cold onion mixture.
2)  Serve the chicken cold on a tortilla wrap with the sauce an onion/cabbage mixture in it and add more cabbage
3)  Can also use Green Goddess Dressing in place of the cilantro sauce if you can't eat spicy foods or mix them.

Chicken and Avocado Salad or Wrap Filling

 

 

This is one of those 'throw together what sounds good' kind of dishes.  I wouldn't even say there is a recipe for it so much as an estimate and taste-test to your own preferences. 

I think what sets this apart right now is the fact that it's easily made with items from food storage and pantry storage if you wish; although obviously a fresh foods meal for the average person on an average any-day. 

This is what freeze dried chicken looks like right from the can before reconstituting with water.  It's 100% just plain chicken.  This diced chicken doesn't have any seasoning to it; but you can get seasoned white chicken and grilled chicken in freeze dried form as well.

 

Reconstituted, it's just like you boiled a chicken breast and then diced it up yourself.  Just easier.

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It was lunch time, I was hungry and decided to throw together a quick chicken wrap on a low carb tortilla for lunch.  No amounts used; just common sense, what you have on hand and what sounds good!

CHICKEN AND AVOCADO SALAD OR WRAP FILLING

 

Cooked, diced chicken  (leftovers, rotisserie or cook and dice a chicken breast quickly)
Avocado, cubed
Green Onions
Sour Cream and/or mixed with a bit of mayo
Cilantro
Jalapeno
Tomatoes, diced

*Salsa, mayo, black beans, cheddar cheese, cooked rice, green or black olives all great additives if they sound good to you too!

About a cup of cooked, diced chicken with half an avocado, 1 or 2 sliced green onions, a dollop of sour cream and/or mayo to hold it together.  Some fresh tomato dices tossed in, along with some jalapeno slices or green chilies and finish it off with a bit of salt and pepper and cilantro.

Eat chilled as a salad or spoon into a couple flour tortillas or wraps. 

 

 

 

Low Carb Pasta Salad: I Use Great Low Carb Bread Co. Rotini

 

Basically you use your favorite pasta salad recipe or toss together random ingredients - but do so using low carb options.

• pasta - low carb/sugar free only
• fresh broccoli
• fresh cauliflower
• red pepper
• fresh lettuce
• cabbage shreds
• green onion
• cucumbers
• mushrooms
• cheese - mozzarella or feta with Italian or ranch
• cheese - cheddar if using ranch or plain mayonnaise
• basil
• dressing - Italian style or ranch style within your personal carb counts for the day
• black or green olives, red onion, yellow or orange peppers, fresh spinach, etc. (watch your carb counts and likes/dislikes)

Do not use high carb veggies like yellow onion, peas, corn, potato or carrots.  Use just a bit of tomato if you wish - it's higher carb or some artichoke hearts (not many - higher carb).

Mix and chill.  Serve cold.

 

I love broccoli and red pepper in my pasta salads.  I'm not a fan of tomato, but we had one to use up and my husband loves fresh tomato so I added it.  My feta was in the freezer but I had cheese sticks in the fridge so I grabbed a couple mozzarella sticks to cut up this time.  Easy peasy.  After some italian style dressing (sugar free and keto) I added some fresh basil.  We didn't have any cucumbers 

  

Here is what they look like after they are cooked. Yum!

Pantry Pandemic Cooking: Black Bean and Corn Salsa (or as a Side Dish)

This morning I'm really not in the mood to post, and this is actually a recipe I've posted on An American Housewife many times in the past 14 (15?) years.  So this is a quick picture I had posted on my Snapchat yesterday just to some friends and family; but I decided it might be a good idea to post here as a reminder of not only how yummy this is, but it's also easy to make and uses a lot of ingredients that you might already have stocked in your pantry and/or freezer during this Coronavirus pandemic!

We normally eat low carb so I don't have corn or black beans on hand but my local Walmart had black beans stocked this week when I did a grocery run, and my Sam's Club had a bulk box of 12 cans of corn in stock so... in the middle of a pandemic, you buy what your stores have stocked and you plan meals around it, right?  So... low carb be damned, we enjoyed this old family favorite with tortilla chips last night.  I think there is a little bit leftover; I hope so because I plan to have it for lunch!

Black Bean and Corn Salsa (or as a Side Dish)
Almost all ingredients are optional based on your preferences - add or delete and adjust the amounts to your tastes or what you have on hand!  Serve as is, with tortilla chips or with flour tortillas.

2 cans black beans, rinsed and drained
1 can or  1 1/2 cups petite diced tomatoes
1 can yellow corn
1 can white corn
4-5 green onions, sliced thin
1/2 small red onion, diced
1/2 avocado, petite diced
1/2 red or green pepper, diced
1-2 t minced fresh garlic
1 small can diced green chili
1 small jalapeno pepper, diced fine
1 bunch cilantro - chopped
Juice from 1 lime  (about 2 tablespoons)
1 1/2 t cumin powder
Salt to taste (start with a teaspoon and taste test)

Mix together in a bowl.  Serve right away or chill 2 hours before serving.  Serve as a side dish, with tortilla chips or with flour tortillas.


This recipe was also included in an old post where I gave you 6 different yummy, fun recipes for salsa:  Six Salsa Recipes

Low Carb, Sugar Free "Potato Salad" - Cauliflower based potato salad

Maybe it's the hot days that are hanging on from summer but last week I was seriously craving potato salad!  I don't often crave it, and I rarely eat it, but after putting it 'off' for almost a week and still craving it, I whipped up a half batch for dinner that night.  Surprisingly, my husband seemed even more excited about seeing it with our dinner that night than I was.  I guess he's been missing potato salad as well!

Of course we are trying to be really good at keeping low carb and sugar free so I did not make the real potato version.  All I really am doing when I make this version is making my favorite potato salad with some substitute ingredients (like the cauliflower) to make it lower carb.    

Normally this is best if you use fresh cauliflower and cut it up into 1/2 - 1 inch pieces so it seems even more like potatoes but I wanted REALLY quick and easy the other night so I used riced cauliflower instead, which I don't think I've done in the past.  And?  I was happy with it.  Mostly because it saved time and made this even easier to make.



Low Carb "Potato" Salad using Cauliflower

2 or 3 bags riced cauliflower, a head of fresh riced cauliflower or chopped fresh cauliflower
2 green onions, chopped
3/4 c celery, diced
1 t salt and some pepper to taste
6 hard boiled eggs
2 eggs, beaten
1/2 c natural sweetener of your choice
1 t thickener of choice (corn starch, 1/4 t xanthan gum, etc.)
1/4 c white vinegar
1/4 c apple cider vinegar
1/2 c half and half or cream (can use milk but it has natural sugar grams)
1 t yellow mustard
1 c mayonnaise
1/2 c bacon, cooked and crumbled

To easily hard-boil eggs, use your instant pot if you have one!  Manually cook for 5 minutes, quick release, cool and peel.   Other wise, cook your eggs you normally do on the stove and cool, peel.  While they are cooking, cook your cauliflower briefly to soften but still firm.  This is about 3 minutes.  Drain your cauliflower well and gently press a bit to get out the excess water it holds.  In a large bowl place the cauliflower, chop the hard boiled eggs, the celery, bacon and green onions.

In a saucepan on the stove, whisk together the 2 eggs, natural sweetener(s) and the thickener.  Stir in the vinegars, cream and mustard; cook over medium heat, stirring until it is slightly thickened.  This is about 7-8 minutes usually.  Remove from heat and let cool or place the bowl in ice water to cool down quicker.  Add the mayonnaise.  Stir into the cauliflower/celery mixture.  Chill and serve.  Note:  We had some leftover that night and when I wanted to use it the next day, it had soaked up the dressing and was drier.  It was 'fine' but I like my potato salad creamy and moist so I had to mix up another batch of the dressing and stir it in.  So, I'd say this is best the day you make it. 


*as usual, I like to mix 2-3 natural sweeteners for the best flavor

The only way I ever make hard boiled eggs anymore!

Perfect every time.

Normally I'd use fresh cauliflower but I have a lot of riced cauliflower

on hand right now so I tried that and... loved it! So fast and easy.

Spinach Salad Idea! Spinach, Feta and Blueberries in a Vinaigrette with... Sugar Free Candied Almonds!

You can use almonds or pecans and they don't necessarily have to be candied.  The reason I like to 'candy' them is because the sweetness of the 'candied' almonds or pecans offsets the bite of the balsamic vinegar.  They just go so well together!  But if you simply want to quickly toast them in a pan on the stove for a few minutes until they are starting to turn golden - that's fine.  Just let them cool first before adding them.

TO MAKE THEM CANDIED:  I did this part while I threw together the rest of the salad. And because we do not use sugar, I make mine SUGAR FREE by using natural sweeteners.  You could use sugar/brown sugar if you are not sugar free.

Sugar free Candied Almonds

1 1/2 - 2 c raw almonds or pecans (chopped, sliced, whole, whatever)
1 egg white, lightly beaten
1/3 cup granular natural sweetener of choice
2 T any brown sugar version sweetener you can find in your area or online

Preheat oven to 300 degrees F; Line a large pan with foil and grease with butter for best flavor but you could use a spray like Pam if you wish. Pour almonds in a mixing bowl.  Combine your granular sweetener and brown sweetener; add a lightly beaten egg white. Pour over nuts, toss to coat. Spread mixture evenly into prepared pan. Sprinkle with a tiny bit of salt if you desire a sweet/salty. Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper; store in airtight container. 

I make this salad when I want to 'use up' mounds of fresh spinach before it starts to turn, as I buy the really large containers of it at Sam's Club or Costco.  I also wanted to use up the last 1/3 of the balsamic dressing in the refrigerator so this recipe was a no brainer!

Spinach Salad with Feta and Blueberries

1 package or desired amount of fresh baby spinach leaves
Feta Cheese, crumbled
3/4 c fresh blueberries (or strawberries, etc)
Balsamic dressing of your choice (original, creamy, raspberry, pomegranate, poppy seed, etc.)
Almonds or Pecans; toasted, sugared almonds, chopped

Start with a bowl or serving plate of desired amount of spinach leaves.  Sprinkle on feta and fresh or dried fruit and nuts according to how it looks and how much you desire.   Just before serving drizzle with the dressing.  

Repost - Blue Cheese and Bacon Coleslaw

This is a recipe I posted previously, but recently posted it on my Instangram when I made it again last week.  It goes fabulous with meals like pulled pork sandwiches - which is what we had.  You can find the original post here: https://www.housewifebarbie.com/2019/01/blue-cheese-bacon-coleslaw.html

Blue Cheese & Bacon Coleslaw

1 small head of cabbage, shredded
Tops of 3 green onions (can add the onion if you wish)
1/2 c mayonnaise
1/4 c sour cream
salt and pepper
1 t sweetener of choice
1 T apple cider vinegar
1 t lemon juice
1/2 t celery salt
1 t mustard
1/3 - 1/2 c crumbled blue cheese
Real bacon crumbles

Place the shredded cabbage in a bowl or large Ziploc baggy.  Mix the rest of the ingredients together except the bacon crumbles.  Pour over the cabbage and mix.  You can add the bacon now or later; it's up to you.  Let this chill and set for the best flavor.  At least 2 hours but it's best if you can give it at least 4-6 hours or more.

(I used up leftovers 2 days later for lunch by adding some sliced kalamata olives and feta cheese... oh my it was good!)

I cooked a "whole mess" of bacon at once to be used in various recipes over the next couple weeks.  It's EASY to do!  Just bake it on a large baking pan in the oven at 375 or 400 degrees until it's done. It has incredible flavor this way and the whole piece is SUPER crispy.  Not like when you make it in a pan.  You can use what you want and FREEZE THE REST for future recipes.

Greek Inspired Salad with Chicken from my Cosori Pressure Cooker (Instant Pot)

Earlier this week I made a quick late lunch/dinner of a Greek inspired salad topped with chicken I quickly made in my electric pressure cooker.  I own a Cosori but I know most people bought the Instant Pot brand.  Same thing... you can use either or even the Bella brand, etc.

I used chicken thighs straight from the freezer, which resulted in more liquid, which I simply poured some off.  If you use thawed chicken it gives it a nicer crust.


Lemon Garlic Chicken

2 T butter
4 chicken thighs
1 t sea salt
3/4 t pepper
2 cloves garlic, minced
1/4 c rice wine vinegar
2 T lemon juice
1 t mustard
1/2 t dried basil
1/2 t dried oregano

Set your instant pot to saute' and heat the butter in it.  Season your chicken with the salt and pepper, and add it to the pot - skin side down to crisp the skin if you are using 'with skin'.  Add the garlic and cook 4 minutes until golden brown.  Flip and add the rest of the ingredients.  Cancel the saute' process.  Seal the lid and cook on manual for 10 minutes.  14 if your thighs were frozen to start with.  When it's finished, do a quick release on the valve.

Remove the chicken and let it set while you mix up a salad;

Lettuce, kalamata Greek olives, tomato, onion, feta, cucumbers...   add about 1/4 cup of the liquid from the instant pot to your salad - drizzling over it.  Top with the sliced, cooked chicken.

I didn't take photos of the chicken or the finished meal - but I did snap the salad while the chicken was cooking!  :)

Chicken Salad - with Red Grapes, Pecans and Honey

My files are filled with recipes and photos I've not 'gotten around to' posting on An American Housewife - this is one of them.  If you visit daily, then you know that currently we are doing a more strict low carb, sugar free right now so I obviously didn't serve chicken salad with grapes and honey this week.  But I want to get some of these photos out of my files and onto my HousewifeBarbie.com site so my family can use them... and I can find them quickly and easily in the future too!

This is a pretty regular chicken salad recipe except the use of red grapes makes it so pretty (compared to regular green grapes) and the use of honey instead of sugar adds some nutrients and flavor.  I was out of celery the afternoon I whipped this up so I added celery seeds to this particular batch.  It's best after it chills for at least 2-4 hours.  You can even make it up the night before and serve it the next day. 


Chicken Salad with Red Grapes, Pecans and Honey

1 lb. boneless, skinless chicken breasts, cooked and diced
1/3 c pecan pieces, toasted
1 c red seedless grapes
1 stalk celery, diced
1/2 c mayonnaise
2 t apple cider vinegar
2-3 t honey
1 t poppy seeds
salt and pepper


Mix the mayonnaise, vinegar, honey and poppy seeds to make the dressing.  You can do this up to a day or two in advance for best flavor.  Combine all the ingredients together and chill at least 2 hours.  Serve as is or some people like to serve chicken salad inside a scooped out melon half or on a bed of lettuce. 

 

 

 

 

 

 

 

Blue Cheese & Bacon Coleslaw

I love my traditional coleslaw that I've been making for 20+ years and have posted here on An American Housewife but once in a while I like to mix it up a bit.  The traditional style goes well with pulled pork, bbq, cheeseburgers and fried chicken but if you are having grilled steaks, grilled chicken, hot wings or again, cheeseburgers, this blue cheese version is amazing.  



Blue Cheese & Bacon Coleslaw

1 small head of cabbage, shredded
Tops of 3 green onions (can add the onion if you wish)
1/2 c mayonnaise
1/4 c sour cream
salt and pepper
1 t sweetener of choice
1 T apple cider vinegar
1 t lemon juice
1/2 t celery salt
1 t mustard
1/3 - 1/2 c crumbled blue cheese
Real bacon crumbles

Place the shredded cabbage in a bowl or large Ziploc baggy.  Mix the rest of the ingredients together except the bacon crumbles.  Pour over the cabbage and mix.  You can add the bacon now or later; it's up to you.  Let this chill and set for the best flavor.  At least 2 hours but it's best if you can give it at least 4-6 hours or more. 

(I used up leftovers 2 days later for lunch by adding some sliced kalamata olives and feta cheese... oh my it was good!)

BBQ RANCH SALAD - Spinach, cabbage, lettuce, kale, green onions... bbq sauce and ranch dressing!

I wanted to update my site but I absolutely don't have much time so I'm going to grab a few photos from my Snapchat story and just upload them here.

My Snapchat story is only for family and a couple friends - and I literally was going to throw together this salad for dinner so I snapped the steps for my kids too - because it's THAT GOOD and THAT EASY.

So dear readers... these 'snaps' were originally meant for my kids but it makes it really easy to post this 'recipe' for a kick-butt good salad for hot summer days!

 

BBQ RANCH SALAD

Start with a lot of your main two ingredients:

Various romaine and dark green lettuce(s)

Cabbage

Add

Spinach, fresh

Kale, optional of course

Green Onions just a couple

Broccoli, a little bit

Yellow or Orange sweet bell pepper* optional just a touch

carrots* optional, just a touch

Pulse in a food processor for just 4, 5, 6 times and only a second or two each time.  You want to finely chop the veggies; not puree' them!  Or if you have the time you can finely chop it all by hand. I always use the food processor with an S blade.  Pulse, pulse, pulse... done!

Then add a small amount (like 1 ounce of each for about 4-5 cups of veggie mix)

BBQ sauce of choice

Ranch dressing of choice

 Crunch some tortilla chips on top and serve nice and cold!

 

Easy & Delicious: Honey and Apple Cider Vinaigrette

I don't really even think of this as a 'recipe' but as I was sitting down to eat my salad I quickly snapped a picture on my phone to share on An American Housewife.  So easy, simple and delicious!

This dressing is a vinaigrette that pairs well with almost any additional ingredients you want to add to your basic salad.  Start with this dressing and a lettuce base.  Then add anything from strawberries or blueberries, to poppy seeds, raspberries, a splash of balsamic vinegar, feta cheese, mozzarella cheese, shredded cabbage, toasted sunflower seeds, sliced almonds... the list goes on.  Or just eat it as it is!  No additions needed.

Honey and Apple Cider Vinaigrette

1/2 cup honey (I use natural honey, sugar free honey or a mixture of both; depending on what we have on hand)
1/2 cup apple cider vinegar
1 t salt
2 t mustard seed
1 c oil (canola, olive, grape seed or a mixture of all three)

Shake well in a jar or use a dressing container with a pump mixer or ball.  Let it set for about 2 hours if you can for the flavors to mix before using.  When chilled in the refrigerator the oils might solidify (if you used olive oil) but will melt quickly at room temperature or run the container under hot water briefly to warm the oil back to liquid form.

Egg Salad Deluxe (A low carb option to macaroni salad)

I threw mine together as I don't ever 'measure' dishes like this, but I can give a guesstimate to amounts.  Also: use what YOU like to substitute what you don't like.  Case in point: we love green olives in our macaroni salads and egg salads where a lot of people like pickle relish or diced dill pickles.  Some don't want pickles OR olives.  Cool.  Leave it out.  Onions? Celery? You choose. We like frozen green peas in our macaroni salad so they went into this deluxe egg salad as well as the bits of cheddar we love.  Play with your food... it's yours.  Make it your own.

Egg Salad Deluxe

12 hard boiled eggs, peeled and sliced or chopped
2 t rice wine vinegar (or white vinegar)
3 t yellow mustard
salt and pepper
1 T diced green onions or sweet yellow onions (or white or red)
1/2 c frozen petite green peas
1/4 c sliced or diced green olives or pickles, pickle relish, etc.
smidgen of natural sweetener or sugar to cut the vinegar if you wish (1/8 t)
1/2 c diced or shredded cheddar cheese

Mix all gently just until blended and chill.

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Cold Vegetable Ranch Salad - "Summer Salad"

This makes a really large salad so I usually half it and it's still enough to feed a family of 5.  Leave out what you don't have or don't like, substitute if you wish but it works best if you at least have the cauliflower, broccoli, peas, peppers and bacon and even better if you can add at least 3-5 more veggies.

Summer Salad

1 head cauliflower, chopped
1 10 oz. pkg frozen peas
1 c celery, chopped
2-3 green onions, chopped
1 tomato, chopped
1 green pepper, chopped (or yellow or orange)
1 head broccoli, chopped
1 cucumber, sliced
1 pk. dry Hidden Valley Ranch mix
1 c mayonnaise
4 hard boiled eggs, sliced or chopped
cheddar cheese cubes
bacon bits or crumbled cooked bacon

Combine the dressing mix with the mayonnaise.  Add this to a large bowl of your mixed vegetables and mix well.  Add the eggs, cheese and bacon.  Cover and chill 4 hours before serving.  Even better the longer it chills and sets.

Peas are so pretty!  And taste so good with the ranch dressing mix!

Mixing in the dressing/mayo with the chopped veggies

 

6 Summer Pasta Salads (perfect for Labor Day Weekend)

If you need a good side salad to serve, a pasta salad is a terrific addition. I like to have 2 or 3 different kinds of salads available when we host guests;  They are fresh tasting, filling and a great option for people to eat when they may not be in the mood to eat heavier main dishes being served.  A lettuce salad with two different versions of a more filling salad are bright and pretty on your serving table and taste fabulous.   




Italian Tortellini Salad
(pictured above)

1 package dry stuffed tortellini pasta (the flavor is your choice)
1 red pepper
1 package of Good Seasons Italian dressing
capers (optional)
fresh shredded asiago, parmesan cheese mixture or provolone, diced
tomato (optional)
cucumber (optional)
fresh snipped basil
1 can or bottle artichoke hearts, drained (water based is best)


Boil the pasta until just tender. Rinse under cool water and continue rinsing until the pasta is cooled. While the pasta is boiling make the dressing using rice vinegar and canola oil if possible instead of distilled vinegar and vegetable oil. In the meantime dice the red pepper, using 1/2 the pepper for most salads, but the whole pepper if you know the people you are serving really like fresh red peppers (like us!). Dice the cucumber and zucchini, tomato as well if you are using it. Add about 1 tablespoon snipped fresh basil - or just a 1/2 t of dried. Stir in drained artichokes. I choose to use water packed so the marinade doesn't interfere with the Italian dressing flavor of the pasta salad.

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Cauliflower Pea Salad

1 head cauliflower
1 bag frozen peas, thawed
1 red onion diced
1 each red pepper, diced
1 yellow pepper, diced
6-8 cherry tomatoes, quartered or halved (save juice)
1/2 pound bacon crisp and crumbled (reserve some for garnish)
8 oz cheese, grated (cheddar or pepper jack) (reserve some for garnish)
1 dry packet ranch dressing mix (3 T)
1 cup sour cream
2 cups mayonnaise
1/2 cup milk

Break the cauliflower in bite sized pieces, add finely diced peppers, pea's, tomatoes and onion, bacon. Sprinkle top with reserved bacon and cheese. Mix the sour cream, mayo and mix with the ranch dressing. Add to the salad. Gently stir in the cheese. Top with sprinkled reserved bacon crumbles and a bit of cheese. Chill and serve.

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Garden Pasta Salad

1 box (16 oz) pasta (rotini or bow tie are pretty)
1 small onion - sliced thin
1/2 red bell pepper - diced
1/2 green bell pepper - diced
2 celery hearts - diced
1 whole carrot - julienned
1 whole cucumber - sliced or diced - leave the dark green skin on
1 cup grape tomatoes
salt-pepper
8 oz Italian dressing of your choice

Cook pasta just to al dente so it still has a bite to it and is not mushy. Add the rest of the ingredients, chill. 

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 Ranch Potato Salad

2 lb. baby red potatoes, boiled until just tender
1 c prepared Hidden Valley Ranch dressing
1/2 c diced green onions
1/4 cooked, crumbled bacon
chives
paprika
black pepper
*maybe some fine diced celery

Dice the potatoes into 1 inch pieces. Toss with the dressing and onions, season with a little black pepper. Top with a garnish of bacon, chives and dust with paprika.

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 Summer Garden Pasta Salad

1 box ziti pasta
4 oz. fresh or frozen green beans - 1 inch pieces
1 small cucumber, sliced
1 large tomato, finely chopped
1/2 c each - cubed ham, and turkey
1/2 c diced Cheddar cheese
1/2 c black olives, sliced

1/2 c. olive or canola oil
7 T red wine vinegar
2 T chopped parsley
1 t dry mustard
1/2 t sugar
1/4 t cayenne pepper
1/4 t paprika
1 clove garlic, minced

Cook pasta and green beans just until tenter. Mix cucumber, ham, turkey, cheese and black olives. Mix oil, vinegar, parsley, dry mustard, sugar, cayenne pepper, paprika and garlic. Toss and refrigerate until serving.

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Bacon Ranch Pasta Salad

1 sm. box of shell pasta
1 pkg. of Ranch Dressing Mix
1/2 c. Mayonnaise
3-4 T. bacon bits
1/2 c. peas
1/2 c. shredded carrots


Cook your pasta until almost done and add shredded carrots. When pasta and carrots are done rinse under cold water. Place in bowl. Add peas. In a smaller bowl mix together ranch dressing mix, mayonnaise and bacon bits. Add to pasta mixture. Mix well. Refrigerate and keep cool until ready to serve. 

One of the best summer pasta salads! Cold Spaghetti Salad

This is one of those pasta salads that everyone should keep as a backup for everything from last minute dishes to throw together, company, backyard BBQ's, potlucks and quick summer dinner on a hot day.  So easy (really!) and yet so incredibly good.

You can make it in mere minutes especially if you use a bottled dressing - but it won't take much longer to whip up a homemade dressing yourself and it takes it to the next level.  Use as many of the listed ingredients as you like but feel free to improvise of course based on what you have on hand and what you like!  Lots of options!

Cold Spaghetti Salad

1 lb. spaghetti pasta, broke in half before boiling
1 red pepper, diced
1 orange or yellow pepper, diced
6-8 whole green onions, sliced
1-2 zucchini, diced or sliced
1 large cucumber, sliced or diced
1-2 tomatoes, diced
2 t celery seed
salt and pepper
1/2 - 3/4 c Italian Dressing
1/2 c Parmesan cheese
Options:  red or yellow onion, black olives, green pepper, yellow squash, feta, Romano cheese, sesame seeds

Dressing:
1/4 c Rice Vinegar
2 T balasamic vinegar
1/4 t salt
1/4 t onion powder
1/4 t dried basil
1/4 t dried oregano
2 garlic cloves, minced
2-3 t sugar or sweetener of choice
1/3 c canola, vegetable or grapeseed oil
1/3 c olive oil

Cook pasta til tender but not mushy.  Drain and cool under running cold water.  Combine the vegetables and pasta, add and toss dressing.  Chill.  






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