Pasta Salad

Pasta Salad

1 package pasta, cooked (I use wheat pasta)
CHOP:
2 cucumbers
1 red onion
1/2 red pepper
3/4 C. celery
1 C. olives

DRESSING:
1 C. vinegar
1/2 C. olive oil
1/2 t accent
1 t salt
1 t pepper
1 C. sugar
2 t mustard
1 t garlic powder

Mix together in large bowl. (Best if it sits in fridge over night, so it can 'marinate')

Cherry Freeze Salad

CHERRY FREEZE SALAD

1 lg. can cherry pie filling
1 lg. can Eagle Brand milk
1 lg. can crushed pineapple, drained
8 oz. carton whipped topping
Chopped nuts, small
Marshmallows (optional)

Put cherry pie filling in a large mixing bowl and beat with mixer until cherries are mashed, add milk, pineapple, and whipped topping. Mix thoroughly and place into a 9 x 9 x 2 inch deep dish or freeze tray. Cover with plastic wrap or foil and put in freezer. This may be made ahead of time if you wish. **You must keep it cold**

Chicken Pasta Salad

Chicken Pasta Salad

12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)

Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.

Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.

Fresh Cucumber Salad

Fresh Cucumber Salad

2 cucumbers (skinned and sliced)
1-2 tomatoes chopped
1 can sliced olives
1/2-1 red onion (sliced)
Feta cheese crumbled to taste
3 Tbsp Newman's Own Balsamic Vinaigrette Salad Dressing

Instructions:
Toss, Chill and Enjoy!