– Recipes –
Pasta Salad Perfection
Be ready to impress at upcoming potlucks and cookouts this spring with these pasta salad recipes sent in by our readers.
Pasta Salad
Janie Redfield Murfreesboro Rutherford Farmers Co-op __________________________________ 1 box tricolored pasta 1 red pepper, chopped 1 red onion, chopped 1 pint grape or cherry tomatoes, sliced in half 1 pkg. pepperoni slices 1 pkg. salami slices 1½ cups cubed cheddar cheese 1 (16-oz.) bottle Zesty Italian dressing
Mix all together. Marinate 8 hours before serving.
Chicken Pasta Salad
Sheryl Breeden Martin Weakley Farmers Co-op
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• 6 cups chicken, cooked and cubed • 6 cups bowtie pasta, boiled • ½ box spiral pasta, boiled • Salt and pepper to taste • 2 tbsps. Creole seasoning • Dash of Greek seasoning • 1 cup chopped celery • 1 jar diced pimento, drained • 2 cups fresh broccoli • 1 tbsp. parsley To make dressing: • 1 cup olive oil • ½ cup red wine vinegar • 1 cup mayonnaise • 1 tbsp. dill weed • 2 tbsps. lemon juice Mix all salad ingredients together in a bowl. Add the dressing and pour over salad. Refrigerate several hours before serving. Note: For a pasta salad, omit chicken and add more broccoli. This makes a huge salad, so for a smaller group you could half it.
Summertime Spaghetti Salad
Brenda Meadows LaFollette Claiborne Farmers Co-op
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• 1 lb. spaghetti noodles • 1 (16-oz.) Italian dressing • 2 tomatoes, chopped • ½ (3.25-oz.) jar Salad Supreme • 1 cucumber, chopped • 2 green peppers, chopped • ½ large onion, chopped Cook spaghetti, drain, rinse in cold water, and drain again. Mix in all other ingredients with spaghetti noodles. Store in refrigerator overnight. Enjoy the next day. My family loves this pasta salad and asks for it frequently in the summer.
Party Pasta Salad
Charlotte Rhoton Winchester Franklin Farmers Co-op
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• ½ (16-oz.) pkg. corkscrew macaroni • 2 large carrots, thinly sliced • ½ lb. mushrooms, sliced • ½ small head cauliflower, cut in pieces • Small bunch broccoli, cut in 2-in. pieces • 1 bunch green onions, sliced • 1 (3-lb.) chicken, cooked and deboned • 8 tbsps. cooking oil • 2 tbsps. soy sauce (or to taste) • Salt Prepare macaroni as directed on label. In electric skillet, cook carrots in one tbsp. oil until tender crisp. Remove from skillet. In same pan, add two more tbsps. oil and cook mushrooms, then remove. Add two more tbsps. oil and cook broccoli, cauliflower, and green onions. Remove and discard any liquid from pan. Return all vegetables to skillet. Add chicken, macaroni, soy sauce, 3 tbsps. oil, and ½ tsp. salt. Toss to mix.
Green Lime Jell-O Salad
Wanda Spivey Orlinda Robertson Cheatham Farmers Co-op
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• 1 (3-oz.) box lime Jell-O • 1 (8-oz.) Cool Whip • 1 (20-oz.) can crushed pineapple • 1 cup pecans, chopped Fold in dry Jello with Cool Whip. Stir in pineapple and nuts.
Rainbow Salad
Kimberly Trail Beechgrove Coffee Farmers Co-op
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• 1 box rainbow rotini pasta • 1 (6-oz.) Italian dressing • 1 tsp. Parmesan cheese • ¼ tsp. poppy seeds • ¼ tsp. paprika • ½ tsp. seasoned salt • Dash of garlic pepper • Dash of black pepper • Dash of cayenne pepper • ¼ cup small yellow squash, sliced thin and quartered • ¼ cup small zucchini, sliced thin and quartered • 1 Roma tomato, chopped • ½ small onion, chopped • 6 black olives, sliced Cook pasta, drain, and place in large bowl. Combine all ingredients and mix well. Refrigerate overnight.
Pasta Salad
Cheryl Faulk Ethridge Lawrence Farmers Co-op
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• 1 (8-oz.) box of tricolor fusilli pasta (or any spiral-shaped pasta) • 1 small yellow Spanish onion • 1 medium bell pepper • ¾ cup of summer sausage or hard salami • 1 cup mozzarella cheese To prepare dressing: • ½ cup apple cider vinegar • ½ cup olive oil • 1 tbsp. mixed dry Italian herbs • Salt and pepper to taste Boil pasta according to package directions to al dente, then drain and cool. Place in a large bowl. Add onion, pepper, sausage, and cheese in with pasta and mix well. In a separate bowl, mix vinegar, oil, herbs, salt, and pepper and whip well with a wire whisk to make the dressing. Pour dressing mixture over pasta mixture and toss gently to completely cover the salad. Refrigerate a couple of hours or overnight. For more color, add 1 cup of grape tomatoes. This recipe serves a family. If you’d like to feed more people, use the whole 16-oz. box of pasta and increase vinegar and oil to 1 cup of each and double the herbs. Serve cold.
Smoothie recipes in June
Nothing is more refreshing than a smoothie on a hot summer day. Smoothies are the perfect mixture of tasty and healthy. And, if you or your kids don’t like to eat whole vegetables, sometimes a smoothie is a great way to sneak those greens into your diet.
We want to see what you mix up! The person submitting the recipe judged best will be named “Cook of the Month” for the June issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.
Monday, April 21, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.