Greek Pasta Salad

Greek Pasta Salad 

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

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

Pasta Salad Recipes

Autumn Fruit Salad

Autumn Fruit Salad


2  red delicious apples
1  sliced bananas
1  Granny Smith apple
2   Bartlett pears
1/2  pound   red grapes
1/2  cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon  cinnamon
1/4  teaspoon  ground ginger
1/2  teaspoon  nutmeg
1 tablespoon    apple cider

Wash and core apples and pears, peeling if desired. Cut into one inch
chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine
fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour
over fruit salad and stir to coat fruits evenly. Chill.

Source: Elizabeth Powell

Fruit Salad Recipes

California Chicken Salad Recipe

California Chicken Salad Recipe

2 cups              cooked chicken -- chopped
1/2  cup            Monterey jack cheese -- shredded
1/2  cup            cheddar cheese -- shredded
1                       avocado -- diced
1/2  cup            olives -- chopped
1                        tomatillos -- chopped
1/2  teaspoon     chili powder
1/4  teaspoon      garlic powder
1      teaspoon     onions -- chopped
 Black pepper to taste
2      tablespoons  mayonnaise
1      teaspoon      green chiles -- minced
2      teaspoons     sun-dried tomatoes, oil-packed -- minced

* A tomatillo is also known as a Mexican Cherry tomato.
** Use a dash of onion juice instead of minced onions if preferred.

 Lightly mix the first 10 ingredients together. Moisten with
mayonnaise, using more or less as desired. Mound in 4 decorative serving
dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on
top. Chill for 1 hour.

 Serve with corn chips or crisp-fried tortillas as a light lunch.

Chicken Salad Recipes

Aegean Artichoke & Penne Pasta Salad

Aegean Artichoke & Penne Pasta Salad

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


1.  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 waterand toss to prevent discoloration.  Drain.  Steam artichokes until tender,

about 20 minutes.  chill.

2.  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.

3.  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.

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

Pasta Salad Recipes

Baja Chicken Pasta Salad

Baja Chicken Pasta Salad

3/4  pound         Chicken Breast -- *

6      ounces        Dried Mixed Fruit -- **

1      cup             Ring Macaroni Or Orzo -- Raw

1      cup             Jicama -- Cubed

2                         Green Onions/Tops -- Sliced

1/2  cup               Mayonnaise Or Salad Dressing

2      tablespoons   Sour Cream Or Plain Yogurt

1      teaspoon      Red Chiles -- Ground

1/4  teaspoon       Salt

*      The chicken breast should be boneless, skinless and weigh about 3/4 

**     You should use 1 6-oz package of diced mixed fruit.  There should 

~-------------------------------------------------------------------------

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 

cup of water) to boiling in a 4 quart Dutch oven.  Add the chicken breast.

Cover and heat to boiling, reduce the heat and simmer until the chicken is 

done, about 15 to 20 minutes.  Remove the chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo 

gradually so that the water continues to boil.  Boil, uncovered, stirring 

occasionally, just until the ring macaroni is tender, about 6 to 8 minutes 

or 10 minutes for the orzo, then drain.  Rinse with cold water and drain 

again.  

Cut the chicken into 1/2-inch pieces and mix with the fruit, 

macaroni, jicama and onions.  Mix the remaining ingredients and toss with 

the chicken mixture.  

Cover and refrigerate until chilled, at least 2 

hours.