Recipe: Pasta Salads (4)

Dear Mrs. Food,

I also have a hubby that is allergenic to most foods and the ones he is not allergic to he do not like to eat. So cooking for him can be very challenging.

Does your husband like rice salads or other salads with grains beside pasta? I have other salads made with a variety of grains. If you are interested let me know. I usually found on the Weight to Go! Weight Loss and Support Group.

I am copying some recipes for pasta that you might want to try form the Pasta and other Special Salads, by Ceil Dyer.

Hope you and hubby will enjoy these salads.

Sincerely,

Vivian



1. Pasta Salad with Chicken and Fruit
2. Carrot and Orzo Salad
3. Lemony Mezzani Salad
4. Mezzani with Salmon and Broccoli

(1.) PASTA SALAD WITH CHICKEN AND FRUIT
Makes 6 to 8 servings

1 - 8 oz. Can pineapple chunk
4 halved chicken breasts, cooked and cut into bite-size pieces
1 stalk celery with leaves, coarsely chopped
1/2 C chopped red or green bell pepper
1/4 C sliced green onions
1/2 C slivered almonds
1 C seedless white grapes
8 oz. Rotelle
salt and pepper to taste

Pineapple Mayonnaise

1 C good mayonnaise (homemade is better)
2 Tbsp. pineapple juice drained from the can
1 tsp. fresh lemon juice
salt and pepper to taste

Drain pineapple chunks into colander and reserve juice for dressing. Place paper toweling over pineapple chunks to absorb moisture. Set aside.

Prepare Pineapple Mayonnaise. In a medium bowl, mix all ingredients thoroughly. Set aside.

Place chicken in a large bowl. Stir in chopped celery, red or green pepper, onion, almonds, grapes, and pineapple. Cover and refrigerate until ready to use.

Cook pasta till al dente. Drain into colander then transfer to a large bowl. Add Pineapple Mayonnaise and chicken mixture. Toss to mix. Add salt and pepper to taste. Transfer to a salad bowl. If desired, refrigerate until about 30 minutes before serving.


(2.) CARROT AND ORZO SALAD
Makes 6 to 8 servings


1/2 C (approximately 2 ounces) chopped mixed dried fruit
2 Tbsp. sherry wine vinegar
1 lb. fresh carrots, scraped, trimmed and coarsely grated
1/3 C peanut or vegetable oil
1 tsp. salt
pepper to taste
1 to 2 dashes of allspice
8 oz. orzo
1/4 C minced parsley
1 Tbsp. finely chopped fresh basil leaves

Place diced fruit and vinegar in the bowl of a food processor; process only until fruit is finely minced. Transfer to a large bowl. Trim and scrape carrots on the coarse side of the hand grater or place in the bowl of a food processor and process until coarsely grated. Add to fruit-vinegar mixture. Add oil, salt, pepper, and allspice. Toss with 2 forks to mix. Cover bowl and refrigerate salad for several hours. Or overnight. Remove from refrigerator about 30 minutes before using.

Cook orzo till al dente. Drain into colander, then add to carrot mixture. Add parsley and basil. Toss salad to mix thoroughly.


(3.) LEMONY MEZZANI SALAD
Makes 6 servings

Prepare the mayonnaise a day ahead if possible so the flavors can blend together. Then cook the pasta and toss with mayonnaise and remaining ingredients.

Lemony Mayonnaise*
1 lb. Mezzani
4 oz. Tender young spinach leaves torn into bite size pieces
2 Tbsp. Chopped water cress leaves
2 Tbsp. Chopped parsley
1 Tbsp. Fresh tarragon leaves, chopped (optional)
4 oz. Genoa salami cut into narrow strips
10 - 12 cherry tomatoes, rinsed, blotted dry, and halved**

Lemony Mayonnaise

1 large egg
pinch of dry mustard
salt
freshly squeezed lemon juice
1/3 C mile virgin olive oil
1/3 C vegetable oil

To prepare Lemony Mayonnaise: Place egg, mustard, teaspoon of salt, and 2 tablespoons of lemon juice in the bowl of a food processor or blender. Process or blend until smooth. With motor running, slowly add olive oil, When mixture begins to thicken, add vegetable oil in a steady stream and mix until smooth. Taste for seasoning. Add more salt or lemon juice if desired. Transfer to a storage bowl, cover, and refrigerate until ready to use. Set aside.

Cook mezzani until al dente. Drain into colander, then transfer to a large bowl. Add Lemony Mayonnaise and remaining ingredients. J Toss to mix. If desired, cover and refrigerate until about 30 minutes before serving. Serve at room temperature.

*Upscale supermarkets and large health food stores Lemony Mayonnaise

**Tomatoes can be blanched in hot water to get that cooked flavor needed.


(4.) MEZZANI WITH SALMON AND BROCCOLI
Makes 6 servings

1 - 10 oz. package frozen chopped broccoli
1 - 1 lb. can salmon
2 Tbsp. chopped fresh basil, or 2 tsp. dried basil
1 tsp. dried oregano
1 small purple onion, chopped
6 Tbsp. mild olive oil
2 Tbsp. red wine vinegar
salt to taste
coarsely ground black pepper to taste
8 oz. mezzani
1 large tomato, peeled, seeded, and chopped, *
2 Tbsp. minced parsley for garnish (optional)

Cook frozen broccoli following package directions. Drain into colander, then transfer to a large bowl. Drain salmon, and break with a fork into large chunks, then add to broccoli. Add basil, oregano, onion, oil, and vinegar. Season lightly with salt and pepper. Set aside.

Cook mezzani till al dente. Drain into colander, then add to salad mixture. Toss to mix thoroughly. Correct seasoning with additional salt and pepper.

Transfer salad to a large serving bowl. If desired, garnish with chopped tomatoes and minced parsley.

* Tomatoes can be blanched in hot water to get that cooked flavor needed.