Pasta Salads

Mom made pasta salads usually during the summer time, when it was much too hot to cook. We had our share of hot humid days, and our kitchen came without the benefit of air conditioning. If there was a breeze, there was only a small fan to push it through our home. Mom's salads usually consisted of traditional macaroni salad, in which she sometimes put tuna in order to make a complete meal. But pasta wasn't a big staple in our diet either. So I am tucking in a couple of my favorites. I choose whole grain pasta to get the benefit of extra protein and fiber. And the nice thing about these recipes is that they make a hearty amount that may even get you some leftovers that are even better the next day.

Elbows Pasta With Garlic Shrimp

1 14-16 oz. of Elbow Pasta 1/2 C. olive oil
2 T. Olive Oil 1 clove of garlic, minced
3 cloves of garlic, minced 1/4 C. lemon juice
1 1/2 lb. of shrimp, cleaned 1/2 C. Parmesan Cheese, shredded
1 C. chopped green onions 1 T. parsley, chopped

Cook elbows according to directions, drain, rinse, and set aside. In medium pan, place 2 T. of olive oil and heat over medium heat. Add 3 cloves of garlic and saute for about 1 minute, then add the shrimp and cook until pink. Cool. Then combine the elbows with the cooked shrimp, adding the green onions. In a separate bowl, make the dressing by adding the rest of the ingredients by mixing or whisking well together. Then add the dressing to the elbows mixing well. Refrigerate before serving or it is OK to serve with it all being slightly warm. Serves 6-8.

Tri-Colored Pasta Salad

16 oz. angel hair pasta, cooked al dente according to package directions
2 T. canola oil
3 scallions, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 pound snow peas, thinly sliced on the diagonal
1/2 C. soy sauce
1/4 t. ground ginger
1/4 C. sugar
1 clove garlic, minced
1/2 C. extra virgin olive oil
1 T. roasted or toasted sesame oil

Place the prepared noodles in a large bowl and set aside. Heat the canola oil in a large skillet or wok on medium high heat. Add the scallions and peppers. Saute until soft, 4-5 minutes. Add the snow peas and saute 1 minute longer. Then add to the noodles.

In a small bowl, whisk the soy sauce, ginger, sugar, garlic, olive oil, and sesame oil. Pour over the vegetables and noodles, toss to combine. Allow flavors to mingle for at least 30 minutes. Toss again, serve at room temperature.

Makes 8-10 servings.

Lettuce Salads

To be honest, lettuce salads weren't favorites in the Strubhar family. Perhaps that is because we usually had iceberg lettuce as our only choice. Tossing it with tomatoes, carrots or celery was the most exciting it got,and the only dressing choices were "Thousand Island" or "French". We certainly did not have all the variety of greens and dressings that one can choose today. But there was one Lettuce Salad that became a favorite of ours, and it can be done ahead of time.

Lettuce Salad

Layer pieces of lettuce in a bowl or container, topping each layer with crisp bacon pieces, and frozen peas. You can make as many layers as you want. When the lettuce is at the top of the bowl, spread mayonnaise on top. Then add shredded sharp cheddar cheese. Cover with a tight lid or saran wrap and let the salad stand in the refrigerator overnight. Just before serving, mix the salad well. (It will shrink a bit when mixed, so make sure you have enough layers for a bowl of salad.)

Cranberry, Feta & Toasted Walnut Salad

1 pkg. mixed salad greens (10 oz.)
1 cup dried cranberries (can also use fresh strawberries, raspberries, blueberries or dried cherries)
1 pkg. crumbled reduced fat feta cheese (6 oz.)
1/2 C. toasted chopped walnuts (or pecans)
Balsamic Vinaigrette Dressing

Layer salad greens, cranberries, feta cheese and walnuts in shallow salad bowl or on large serving platter. Pour dressing over salad (to taste). Toss gently to coat. Serve immediately.
Makes 6 servings

To toast nuts: Spread walnuts in single layer on cookie sheet. Bake at 350 degrees for 5 minutes until lightly toasted, stirring occasionally.

Bean Salad

This was a favorite recipe of my Mom and Aunt Lucille. We often had Bean salad as a side dish. There is something about its vinegary taste that makes it fit in so well with that Midwest meal of meat and potatoes. It also is a good side dish for hearty sandwiches. Actually, beans are a nutritious powerhouse of high fiber and protein.

Bean Salad

1 Can green beans 1 Can black-eyed peas
1 Can of yellow wax beans 1 sliced medium Bermuda onion
1 Can of red kidney beans 1 sliced/chopped medium green pepper
1 Can garbanzo chick peas 1/2 tsp. dry mustard
1/2 tsp. basil leaves 2 T. parsley flakes
1/2 tsp. tarragon leaves

Drain beans and peas. Mix 1/2 c. vinegar (I use white vinegar and you can dilute with water if necessary), with 1/2 c. sugar (can use up to 1 cup if you desire a sweeter taste), 1/2 c. Canola oil, and mixing well with the herbs. Stir with all ingredients. Keep overnight in refrigerator, stirring mixture occasionally.

The nice thing about this salad is that it serves at least 10-12, and it lasts for several days. It seems to taste better too as it has more time to blend together.

Avocado with Black Bean Salad

1 T. lime juice or vinegar
1 1/2 T. olive oil
1 Can black beans, drained
1/4 green bell pepper, finely chopped
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
1/8-1/4 tsp. red pepper (optional)
1 1/2 tsp. cilantro
1 avocado quartered and sliced

Place the lime juice or vinegar in a large bowl, and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black and red pepper. Taste, and add more lime juice or vinegar if you like. Stir in the cilantro. Makes 4 servings

This is one of my personal favorite recipe that I am adding. Often I end up doubling this and use it for the main course of a meatless meal!