Easy pasta salad recipes

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1. Another 3 Bean Salad

Ingredients:

– 1 cup Sugar
– 1/2 teaspoon Salt
– 1 cup Vinegar
– 16 ounces Green beans, can – drained
– 16 ounces Yellow beans, can – drained
– 16 ounces Lima beans, can – drained
– 16 ounces Garbanzo beans, can – drained
– 16 ounces Red kidney beans – drained
– 1 each Green pepper – slivered
– 4 each Celery – sliced
– 3 each Onions, medium – sliced thin

Directions:

–  Combine sugar, salt vinegar in pan, bring to boil for 1 min.
– Cool.
– Toss all other ingredients together and pour the vinegar mixture over
them.
– Marinate for 24 hrs in refrigerator, stirring occasionally.

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2. 24-Hour Slaw

Ingredients:

– 3/4  cup           sugar
– 1 lg. head cabbage – shredded/not chopped
– 2 lg  red onions – thinly sliced

Hot Dressing

Directions:

– Stir sugar into cabbage.
– Place half of the cabbage in a large bowl.
– Cover with onion slices.  Top with the remaining cabbage.
– Pour boiling hot dressing over slowly.
– Do not stir. Cover and refrigerate at once.
– Chill 24 hours.

Stir well before serving.

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3. Hot Dressing

Ingredients:

– 1 teaspoon celery seeds
– 1 1/2 teaspoons salt
– 1 teaspoon sugar
– 1 cup cider vinegar
– 1 teaspoon dry mustard
– 1 cup oil

Directions:

– Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
– Bring to a rolling boil.
– Add oil, stirring,and return to rolling boil.
– Makes about two cups.

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4. Adreana’s Greek Pasta Salad

Ingredients:

– 1 pound rotini
– 1 pound boneless skinless chicken breasts
– 3 stalks celery  – chopped
– 1 red bell pepper  – chopped
– 2 1/4  ounces black olives  – sliced
– 4 ounces feta cheese  – drained & crumbled
– 3 green onions  – finely sliced
– 16 ounces Italian salad dressing

Directions:

– Cook chicken in water to cover with 1 bay leaf.
– Bring to boil and cook for 30 min. or until juices run clear.
– Cool and remove skins.  Or, you can cook chicken in frying pan until cooked through.
– Cut into bite size pieces. Cook noodles and drain.  Add all ingredients and mix well.
– I use only about half the bottle of dressing and then put the rest on the table if someone wants more.
– Serve warm or cold.

Serves 6

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5. Aegean Artichoke & Penne Pasta Salad

Ingredients:

– 6 fresh baby artichokes
– 1/4 cup lemon juice
– 1/2 pound penne pasta
– 1/2 cup tomato juice
– 2 tablespoons olive oil Juice of one lemon
– 2 cloves garlic – minced
– 3 tablespoons fresh parsley
– 3 tablespoons fresh basil or 1 tsp. dried
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup fresh tomato  – chopped
– 1/2 cup olives Kalamata
– 2 tablespoons capers
– 1/2 cup feta cheese – optional

Directions:

– Cut stems off artichokes.
– Peel off tough outer leaves to reveal yellow-green hearts.
– Cut artichokes into quarters.
– Combine 1/4 cup lemon juice with 2 cups water in a medium bowl.
– Add artichokes to lemon water and toss to prevent discoloration.
– Drain.
– Steam artichokes until tender, about 20 minutes.
– chill.

– In a large pot, bring 2 quarts water to a rapid boil.
– Add 1 teaspoon salt and penne.
– Cook penne until al dente, about 10 minutes.
– Drain and rinse with cold water.

– To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.

– Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl.  Pour dressing over and toss well.

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Easy to prepare chicken wings and breasts

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1. Oriental Chicken Tenders Curried Peanut Chicken

Ingredients:

– 1 c. soy sauce
– 1/3 c. sugar
– 4 tsp. vegetable oil
– 1 1/2 tsp. ground ginger
– 1 tsp. five spice powder
– 2 bunches green onion
– 16 chicken tenders (approx. 2 lbs.)

Directions:

– Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.
– Stir in green onions.
– Add chicken tenders to marinade.
– Turn to coat.
– Cover chicken and refrigerate overnight.
– Preheat oven to 350 degrees.

Drain chicken reserving marinade.  Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

– 4 halves, skinned & boned chicken breasts
– 2 c. half & half
– 1 1/2 c. mayonnaise
– 3 tbsp. mango chutney
– 2 tbsp. dry sherry
– 1 tbsp. sherry vinegar
– 2 tbsp. plus 1 tsp. curry powder
– 1 tsp. turmeric
– 2 c. finely chopped salted roasted peanuts

Directions:

– Preheat oven to 350 degrees.
– Place chicken breasts in a shallow baking dish just large enough to hold them.
– Pour half and half over them and bake for 30 minutes.
– Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor.  Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.  Refrigerate 30 minutes.  Arrange on a serving plate with fancy toothpicks.

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2. Oriental Chicken Wings

Ingredients:

– 6 chicken wings
– 1 sm. clove garlic
– 1 scallion
– 1/4 c. soy sauce
– 2 tbsp. honey
– 2 tsp. rice-wine vinegar
– 1/2 tsp.g rated ginger
– 1/2 tsp. oriental sesame oil
– Pinch of cayenne
– 1 tsp. sesame seeds
– 1 tbsp. chopped fresh coriander or parsley

Directions:

– Remove wing tips and cut wings in half at the joint.
– Mince garlic and scallion.
– Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
– Add wings and turn to coat.
– Marinate at least 30 minutes, turning twice.
– Put larger wings at the edge of the dish.
– Cover with plastic and vent.
– Microwave on high for 5 minutes.
– Rotate plate and cook 5 minutes longer.
– Transfer wings to a serving plate.
– Return marinade to oven and cook, partially covered on high for 2 minutes.
– Pour marinade over wings and turn to coat.
– Sprinkle with sesame seeds, scallion and coriander.

12 pieces.

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3. Apricot Chicken Wings

Ingredients:

– 1 pkg. Lipton onion soup
– 1 jar apricot preserves
– 1 bottle of clear Russian dressing
– 2 lbs. chicken wings

Directions:

– Bake chicken wings in oven at 350 degrees until tender (1 hour).
– Mix together soup mix, preserves and Russian dressing.
– Pour mixture over chicken wings, coating each piece and serve.

Chicken Wings

Ingredients:

– 36 chicken wings
– 1 (5 oz.) bottle soy sauce
– 1 tsp. Dijon mustard
– 4 tbsp. brown sugar
– 1/2 tsp. garlic powder

Directions:

– Rinse chicken wings and pat dry.
– Mix soy sauce, mustard, brown sugar and garlic powder together.
– Marinate wings in mixture overnight (or about 6 hours).
– Bake wings on cookie sheet for about 1 hour at 375 degrees.
– Baste wings occasionally with sauce.

Serves 9-12.

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4. Hot-n-Spicy Chicken Wings

Ingredients:

– 5 lbs. bag chicken wings (drumettes)
– 12 fl. oz. Louisiana Pre Crystal Hot Sauce
– 1-2 sticks butter

Direction:

– Fry chicken wings until golden brown and drain on paper towel.
– Mix hot sauce and melted butter and pour into deep pan or crock pot.
– Add chicken wings to sauce and heat thoroughly.

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