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Z Pasta Salad
Noel Nichols, South Heart, SD

12 ounces rotini pasta
2 large carrots, quartered lengthwise and diced
3 stalks broccoli, flowerets only
3 green onions with tops, thinly sliced
3 stalks celery, diced
1 green pepper, diced
8-ounce can mushroom stems and pieces, drained, or fresh, sliced mushrooms
8 ounces American cheese, cut in small cubes
1 1/2 cups diced, lean ham (optional)
6-ounce can pitted ripe olives, drained and sliced
2 medium tomatoes

1 cup mayonnaise-type salad dressing
1 cup French dressing
Salt and pepper to taste
Hot pepper sauce to taste

Cook rotini according to package directions. Rinse in cold water; drain.

Steam carrots 4 minutes, add broccoli flowerets and steam 4 to 5 minutes more until tender crisp and broccoli is bright green. Drain and rinse in cold water until cold to the touch. Place in large bowl and add green onions, celery, green pepper, mushrooms, cheese, ham and olives; toss gently.

In small bowl, mix dressing ingredients. Gently stir into salad mixture. Chill well. Cut tomatoes into 1/2 inch wedges, then cut wedges in half crosswise. Mix into salad just before serving.

Serves 10 to 12.