Pasta Salad

 

Ingredients:

Salad:

1 lb. fusilli pasta

2 chicken breasts, chopped

1 bell pepper, sliced

2 carrots, sliced thickly

1 zucchini. sliced

1 C. grape or cherry tomatoes, halved

1 C. fresh mozzarella balls

1 C. parmesan cheese, grated

Dressing:

⅓ C. red wine vinegar

½ C. extra virgin olive oil

½ t. salt

½ t. black pepper

½ t. oregano

Directions:

1. Bring a large pot of salted water to a boil. 
2. Add pasta and cook according to package directions. 
3. Drain and rinse well under cold water.
4. While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, and olive oil until blended. 
5. Add the drained and rinsed pasta to the dressing and mix well.
6. Stir in the chicken, bell pepper, zucchini, tomatoes, carrots, parmesan, and mozzarella. 
7. Taste for seasoning and adjust with salt and pepper as needed. 
8. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Sensational Seafood Salad

 

One of our local grocery stores has amazing imitation crab salad.  I'm always looking for a good crab salad.  This recipe is not identical to what I'm looking for, but I did enjoy it and don't want to lose it.

Ingredients:

1 - 1.5 lb. Imitation Crab

¼ C. mayonnaise

¼ C. sour cream

Salt & Pepper to taste

¼ t. dried dill

¼ t. lemon juice

Directions:

1. Remove crab from package and separate flakes
2. Chop and shred the crab in a medium bowl.
3. Add all other ingredients and mix well.
4. Refrigerate 2-3 hours or overnight to blend flavors.
5. Serve and enjoy!

Shrimp and Avocado Salad

This makes a nice appetizer or light lunch.

Ingredients:

1 lb jumbo cooked shrimp, peeled, deveined and diced
1 medium tomato, diced 
1 avocado, diced 
1 jalapeno, seeds removed, diced fine 
¼ c. chopped red onion 
2 limes, juice of 
1 t. olive oil 
1 T. chopped cilantro 
salt and fresh pepper to taste 

Directions:

1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. 
2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. 
4. Combine all the ingredients together, add cilantro and gently toss. 
5. Adjust salt and pepper to taste.

If you need to prepare this ahead of time, combine all ingredients except the avocado and cilantro.  Refrigerate.  Add the avocado and cilantro immediately prior to serving.