Lindas Pasta Salad Recipes

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LINDA'S SEAFOOD PASTA SALAD



Linda's Seafood Pasta Salad image

I love the flavors in this pasta salad with the addition of the lemon, shrimp and Old Bay Seasoning! I often substitute whole wheat pasta in this dish... I also double the mayonnaise, Old Bay seasoning and lemon, adding half when I initially make it, then just before serving I add some more, so it isn't dry after sitting in the fridge for flavors to meld... Sometimes I just double up on the shrimp or the crabmeat instead of using both together... Either way, this recipe is a KEEPER for sure!

Provided by Lindas Busy Kitchen

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces shell pasta
1 1/2 teaspoons lemon juice
1/2 cup celery, finely chopped
2 tablespoons onions, minced
6 ounces fresh baby shrimp, cooked and peeled
8 ounces fresh crabmeat, chopped
1/2 cup mayonnaise
1 -2 teaspoon Old Bay Seasoning, to taste
1/2 cup frozen peas, thawed
1 tablespoon parsley
salt and pepper, to taste

Steps:

  • Cook pasta according to pkg. directions.
  • Drain, and rinse in cold water.
  • Immediately toss with lemon juice.
  • Mix in the remaining ingredients.
  • Chill for several hours.
  • Serve on a bed a lettuce.

LINDA'S PASTA SALAD



Linda's Pasta Salad image

I love pasta salad in the summer and make it often... This is one that I make often, and it's WONDERFUL!

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 53m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 (16 ounce) box rotini pasta, cooked and drained (corkscrew)
1 large onion, cut in 1/2, then sliced into thin wedges
1/2 green pepper, diced
2 carrots, diced
2 stalks celery, diced
1 large cucumber, peeled, and diced
2 medium tomatoes, cut in 1/2, then sliced into thin wedges
3 large broccoli florets, separating flowers into bite size pieces and peeling stem, and cutting into thin slices
1 (15 ounce) can black olives (left whole, cut in 1/2, or cut into slices)
16 ounces bottle* of your favorite salad dressing (I use Italian, Caesar or Christy's Greek Dressing, (my favorite)
salt and pepper, to taste

Steps:

  • Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
  • Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
  • When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
  • *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
  • Variations:.
  • Use kalamata, or green olives instead of black.
  • Add little corn ears.
  • Add your favorite cheese, any hard, American or Feta.
  • Add cheese and diced pepperoni, or hard salami.
  • Add frozen green peas, thawed.
  • Add radishes, diced, or sliced.

LINDA'S LASAGNA



Linda's Lasagna image

This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!

Provided by RBLAIR

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 8

Number Of Ingredients 15

1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon white sugar
12 ounces cottage cheese
½ cup grated Parmesan cheese
1 egg
9 lasagna noodles
1 pound shredded mozzarella cheese

Steps:

  • In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
  • While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
  • Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 38.2 g, Cholesterol 104.5 mg, Fat 21.8 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 11.3 g, Sodium 1625.9 mg, Sugar 9.3 g

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