Sandy And Toms Pasta Salad Recipes

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SANDY'S CUCUMBER & TOMATO PASTA SALAD



Sandy's Cucumber & Tomato Pasta Salad image

My mother is a wonderful cook. She makes this pasta salad that I LOVE! It is simple and easy to make. It is not one of those nasty pasta salads that you think of getting at a family reunion.

Provided by Jenn Da Bean

Categories     Pasta Shells

Time 1h5m

Yield 15-20 serving(s)

Number Of Ingredients 7

1 ripe tomatoes, chopped
1 large cucumber, chopped
4 green onions, chopped
1 (16 ounce) box small shell pasta
1 cup mayonnaise (Miracle Whip makes it too sweet)
salt
pepper

Steps:

  • Cook pasta according to package directions.
  • Rinse pasta under cold water till cool, Drain WELL!
  • Add chopped tomato, cucumber, and green onions.
  • Mix in mayo, salt, and pepper.
  • Chill for 30 minutes.
  • Serve cold.
  • My mother mentioned that sometimes she adds 2 tablespoons of flat leaf parsley, 1 teaspoon of lemon juice, and that she doesn't add the pepper till she is ready to eat it. I don't do any of that.

Nutrition Facts : Calories 179.7, Fat 5.7, SaturatedFat 0.9, Cholesterol 4.1, Sodium 114.4, Carbohydrate 27.8, Fiber 1.3, Sugar 2.2, Protein 4.4

SANDY AND TOM'S PASTA SALAD



Sandy and Tom's Pasta Salad image

My sister in law says this is the pasta salad Tom (her dad) made all the time. Sandy made a version of it for my 51st birthday, and sister in law told her that dad makes it better! I have eaten a version of this since I married John almost 22 years ago! This one will be a great addition to your recipes!

Provided by Megan Stewart @GSMegan

Categories     Pasta Salads

Number Of Ingredients 13

4 ounce(s) bowtie pasta (or other of your choice) 1 1/3 cups
4 ounce(s) tricolor corkscrew macaroni (or pasta of your choice)
1 teaspoon(s) dried crushed red pepper flakes (she omits)
1 medium sweet red pepper cut into thin strips (she cuts into chunks after that)
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini) (sandy omitted, she left it at the store...lol)
10 ounce(s) frozen peas, thawed, or 1 1/2 c fresh peas, cooked and cooled
6 ounce(s) black olives, pitted, drained (another thing she left at the strore, rotfl) (i would omit, as i don't like olives)
3 ounce(s) smoked cheddar cheese, cubed (same size as the pepper)
1 cup(s) unbleached whole almonds, toasted (they never put this into the mix)
1/2 cup(s) green onion, sliced (she puts it on the side if people want to add it since they don't like onions)
2 tablespoon(s) fresh tarragon, snipped, or 2 t oregano, basil, or dill (sandy used italian seasoning)
8 ounce(s) italian salad dressing
2 - hard boiled eggs (she was going to add, but opted not to at the last minute)

Steps:

  • Cook pasta. If you want to use the crushed red pepper flakes, add to the water when cooking the pasta. Rinse with cold water to cool and stop cooking process, then drain well. Cool pasta to room temp. In large bowl, combine all remaining but dressing, then add dressing and toss to coat. Toss very gently so as not to break the pasta. Cover and chill 2-24 hours.
  • Since I like onion, I would add more and put it into the salad, especially since I really and I mean REALLY don't like olives.

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