Pasta

Company Chicken Pasta

1/2 cup minced onion
2 tablespoons butter
1 tablespoon all-purpose flour
1-1/2 cups prepared ranch style salad dressing
1-1/2 cups cooked chicken, diced
3 ounces twisted noodles, cooked according to package directions
1 5-ounce package frozen peas, thawed
1 4-ounce can chopped green chiles, drained
1/4 teaspoon pepper, optional
1 teaspoon oregano
3 tablespoons dry bread crumbs
1 tablespoon butter, melted

Preheat oven to 350 degrees. Saute onion in butter until tender. Stir in flour and cook until smooth and bubbly. Remove from heat. Combine salad dressing, chicken, noodles, peas, chiles, pepper and oregano. Stir in onion. Pour into shallow 1-1/2-quart baking dish. Mix butter with bread crumbs. Sprinkle over casserole. Bake 20 to 25 minutes. Makes 4 servings.

Tuna Pasta Salad

1 package (7 ounces) small shell pasta, cooked and drained
1 can (6 ounces) tuna, drained and flaked
1 large carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons prepared mustard
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours. Makes 4 servings.

Deli-Style Pasta Salad

1 package (7 ounces) tricolor spiral pasta
6 ounces thinly sliced hard salami, julienned
6 ounces provolone cheese, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 garlic clove, minced
1-1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
Dash pepper
2 medium tomatoes, cut into wedges

Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes. Makes 10-12 servings.

Cool Cucumber Pasta

8 ounces tube pasta
1 tablespoon vegetable oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1-1/2 cups sugar
1 cup water
3/4 cup vinegar
1 tablespoon prepared mustard
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; stir in oil, cucumbers and onion. Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon. Makes 8-10 servings.

Turkey & Vegetable Pasta Salad

1/2 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon dill weed
3/4 teaspoon garlic salt
3 cups cooked turkey strips (smoked or regular)
3 cups assorted vegetables cut into strips, such as zucchini, carrots, bell peper and tomatoes
1-1/2 cups medium shell macaroni, cooked, drained

Mix dressing, sour cream, dill and garlic salt in large bowl. Add remaining ingredients; mix lightly. Regrigerate. Makes 5 cups.

Peppy Parmesan Pasta

8 ounces angel hair pasta
1 large tomato, chopped
1 package (3 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
3 tablespoons salt or salt-free seasoning blend, optional
1/4 teaspoon garlic powder

Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat. Makes 4  servings.