Cold Pasta Primavera Salad

Cold Pasta Primavera Salad 

NGREDIENTS

Salad

1 box (16 ounces) Rotini (corkscrew) pasta

1 cup prepared Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix

3 tablespoons olive oil or vegetable oil

2 medium zucchini cut into ¼-inch slices

1 cup frozen broccoli florets, steamed

1 cup cherry tomatoes halved

1 red bell pepper or green bell pepper, cut i nto small chunks

4 medium radishes thinly sliced

3 green onions chopped

2 tablespoons capers drained, (optional)

DIRECTIONS

In a small bowl, whisk the dressing together with the oil until emulsified.

In a large bowl, add the pasta and the remaining ingredients.

Add the dressing and toss until well coated.

Chill covered for 1 hour before serving.

Salad

Cook pasta according to package directions. Rinse with cool water and drain.

Read more at https://www.hiddenvalley.com/recipe/58/cold-pasta-primavera-salad/#qtE9jv20zzQH1qfS.99

salad

Posted by mk in salad

Cold Pasta Primavera Salad

Simply The Best Potato Salad

Simply The Best Potato Salad

INGREDIENTS

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks

1 cup Hellmann's® or Best Foods® Real Mayonnaise

2 Tbsp. vinegar

1 1/2 tsp. salt

1 tsp. sugar

1/4 tsp. ground black pepper

1 cup thinly sliced celery

1/2 cup chopped onion

2 hard-cooked eggs, chopped (optional)

DIRECTIONS

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Also terrific with Hellmann's ® or Best Foods ® Mayonnaise Dressing with Olive Oil. Cost per recipe*: $3.09 Cost per serving*: $0.39 *Based on average retail prices at national supermarkets.

salad

Posted by mk in salad

Simply The Best Potato Salad

Tuna Noodle Salad

 Tuna Noodle Salad  

Ingredients

•  1 (12 ounce) package elbow macaroni
•  1 (6 ounce) can tuna, drained
•  2 stalks celery, chopped
•  2 tablespoons chopped sweet onion
•  1 (10 ounce) can baby peas, drained
•  1 cup mayonnaise
•  2 tablespoons sweet pickle relish
•  salt and pepper to taste
•  3 hard-cooked eggs, quartered
•  1 pinch paprika, for garnish

PREP

20 mins

READY IN

20 mins 

Directions

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.

In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

salad

Posted by mk in salad

Tuna Noodle Salad