[Cover photo by kiwidutch... .] A favorite for lunch. My other salad cookbooks are Bean There, Done That, Loved It , Chicken Salad , Close the door—I'm dressing! , Cold from the Ocean , Cool and Fruity , Cool and Leafy , Cool and Meaty , Cool and Stacked , Old King Cole Slaw , Potato Salad Roundup , Veggies-But-Not-Greens and Yukking ...er, Yolking It Up .
As the title indicates, I got this recipe from a good friend of mine, Anne. It is very quick and easy to make and really tasty, too. It's great for potlucks or brunch buffets (the recipe can be multiplied easily). I know there are many pasta salads on zaar already, but I think this one is just a little different.
I hope you enjoy!
Note: 250 g = 9oz; 200 g = 7oz
My husband and I love the unique flavor of the tuna pasta salad at our local Sweet Tomatoes restaurant. The natural sweetness from the tarragon blends beautifully with the mild tuna. I developed this recipe at home and it comes really close to real thing...maybe even surpassing it. The restaurant chain uses a mixed pasta consisting of broken spinach fettucini, broken regular fettucini and sea shells, but I don't usually keep all those pastas on-hand. I also took the liberty of adding peas (I just love peas and tuna together).
The title of course is a play on words from the song "Some Enchanted Evening." We previously submitted our tuna macaroni salad recipe and were glad that some of you enjoyed it. We experimented with using canned salmon instead of tuna and it was just as delicious as the other recipe. It was an unexpected taste for some of our friends. I hope you enjoy it as much as we.
One of the "old standards" that I get a lot of requests for when we have get-togethers. It's also nice because you can make it a day or two ahead of time and i actually prefer it that way. Kid-friendly, too.
This is the best tasting Italian Style Pasta salad I have ever eaten. I received this recipe from a caterer at our church Cyndy Totten, who gave me permission to post her recipes. Cooking time is cooling time in the refrigerator.
This recipe is my recollection of a recipe my best friend's sister used to make. She had explained it to me once and I quickly scribbled down the ingredients and brief description of how she said she made it. I have made this several times and it is one of those "to taste" recipes. I sometimes garnish this with crumbled cooked bacon or a little Parmesan cheese. Please don't substitute reduced fat or fat free dressing - I tried doing this once and was very unhappy with the results. I prefer Marie's brand for the dressing (usually sold near produce in a small jar..I use pretty much the whole jar usually), but you could also use homemade. Prep time allows for cooking the pasta. Plan ahead - this needs to chill.
I got this recipe from a co-worker who brings it to every pot luck dinner. It is really so very good and makes a large batch. If you're making it just for family I'd suggest halving the recipe. Nice change in pasta salads and makes the occasion seem special. Note that you must start making this the day before you plan to serve it.
The main components of this salad are the macaroni and the dressing. The other ingredients can be changed to suit your tastes. I sometimes omit the tuna and add sliced radishes and chopped scallions. Preparation time includes cooking time for the macaroni, but not the time for chilling.
I found this my latest Cookbook Digest (which says this is in a cookbook called "Secrets of Light Latin Cooking") and tried it immediately. I used feta cheese instead of goat cheese and it tasted great to me.