I saw Ms. Nikki Miller from the Intermediate school the other day and I remembered how she loves pasta salad. Found a couple of good recipes and couldn’t decide which one sounded best, so Ms. Miller let me know which of these gets the best grade!
1 lb. tri-colored spiral
6 TBSP. salad seasoning mix
1 (16 oz.) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (2.25 can black olives, chopped
In large pot of salted boiling water, cook pasta according to pkg. instructions, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing.
In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
THE Pasta Salad
1 8 oz. pkg. small seashell pasta
2 boiled eggs, cooled
2 oz. cooked ham, cut into thin strips
1 10 oz. pkg. frozen English peas, thawed
1 cup shredded Swiss cheese
½ cup mayonnaise
¼ cup sour cream
Green onions, chopped
1 tsp. prepared mustard
1 tsp. hot pepper sauce
1 tsp. paprika
Bring large pot of lightly salted water to a boil. Add pasta and cook 8 to 10 minutes, rinse under cold water, drain and set aside. In large bowl toss together the pasta, egg, ham, peas and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard and hot pepper sauce. Stir until well blended. Pour ¾ of the dressing over the pasta and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to edge of the bow. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
Send recipes or comments to Judge Esther Barger, 211 N. Temple, Diboll, TX 75941 or email to ebarger@angelina