Pasta Salad Booklet

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Cool & Refreshing Pasta Salads E-Booklet

This e-booklet has 20 recipes for cool and refreshing pasta salads that you can put together in a jiffy and make ahead of time for quick and satisfying meals for lunch or dinner, like Beef & Black Bean Pasta Salad, Oriental Chicken Pasta Salad, Spicy Shrimp Pasta Salad and Strawberry-Melon Pasta Salad. 24 pages. E-Booklet sent to you by e-mail for viewing or printing: $3.49

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Pasta salads are a welcome relief when the outside temperature begins to soar. These recipes are not only cool and refreshing, they are also hearty and satisfying.

These salad recipes are quick and easy to prepare, and best of all, you can make them ahead of time and store them in the refrigerator until ready to serve.

They make dinner preparation a snap—just serve and enjoy!

If you’re tired of the same old lunch bag fare of sandwiches and chips, substitute one of these tasty salads instead.

This e-book has 20 recipes for cool and refreshing pasta salads that you can put together in a jiffy and make ahead of time for quick and satisfying meals for lunch or dinner.

Text Box: Steak & Pasta Salad From Cool & Refreshing Pasta Salads 1 pound beef top sirloin steak, cut into thin strips 2 tablespoons vegetable oil 3 cups uncooked spiral pasta 1 medium green pepper, cut into thin strips 1 cup halved cherry tomatoes 1/2 cup sliced ripe olives 1-1/2 cups (6 ounces) shredded provolone or mozzarella cheese 1 (8 oz.) bottle Italian salad dressing (or to taste) Salt and ground black pepper to taste In a large skillet, stir-fry sirloin in oil until cooked as desired; drain. Let beef cool for 15 minutes. Cook pasta according to package directions. Rinse with cold water and drain. In a large bowl, combine beef, pasta, green pepper, tomatoes, olives and cheese. Add dressing and toss to coat. Add salt and pepper to taste. Cover and chill for 2 hours or until ready to serve. Yield: 4-6 servings.

Text Box: Chicken and Cucumber Pasta Salad From Cool & Refreshing Pasta Salads 2 cups uncooked tri-colored spiral pasta 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons onion, finely minced 1/2 teaspoon salt (or to taste) 1/4 teaspoon ground black pepper (or to taste) 2 cups chopped, cooked chicken 1 cup peeled and diced cucumber 1/4 cup chopped celery 1/4 cup chopped green or red bell pepper Cook pasta according to package directions. Rinse with cold water and drain. In a large bowl, combine mayonnaise, sour cream, onion, salt and black pepper. Add pasta, chicken, cucumber, celery and bell pepper; mix gently. Add more mayonnaise or sour cream if salad is too dry. Cover and chill for at least 2 hours or until served. Yield: 4-6 servings.

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