Greek Pasta Salad

One of my favorites. So refreshing I am a pasta salad girl all the way. The end.

Ingredients:

1 16 oz. Penne pasta cooked until firm
3 cups cooked chicken
1 English cucumber diced
1 cup shredded carrots
1 cup grape tomatoes halved
1/2 cup green onions, chopped
1 cup feta cheese
1 pkg. baby spinach leaves

Dressing:
1/2 cup cider vinegar
1/2 cup olive oil
1/2 cup veg. oil
1/2 cup sugar
2 garlic cloves
1 green onion stalk
1/2 tsp salt
3 tsp. poppy seeds

Directions: Put ingredients in a blender for the dressing. Puree it and then add the poppy seeds. Combine ingredients and add the dressing no more than 30 min before serving or the spinach wilts. Also if making ahead keep dressing separate before serving.

Mediterranean Pasta Salad

Probably my most favorite salad of all time. I'm not kidding it's so good, and the feta cheese just tops its off.

Ingredients:

1 bag or box cooked Farfalle/Bow-tie pasta
1 cup sliced roasted red bell peppers
2 cans marinated artichoke hearts
1 container grape or cherry tomatoes
3/4 cup crumbled feta cheese
1/4 cup chopped green onions
1 6 oz. can whole black olives
1/2 cup fresh Basil, chopped
2 cups shredded chicken (opt)

Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
1 tsp. salt

Asian Noodle Salad

Ok, so I had this salad at a church event and it was sooo good. I hunted down the girl who made it and she said that she got from here you have to try this one!

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled (tossed in Olive Oil so they don't clump)
1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin

1 small bag bean sprouts (also called “mung bean sprouts”)

3 sliced green onion

3 peeled, sliced cucumbers

2 bunches of chopped cilantro

1 9oz. can whole cashews, toasted

8 oz. Crumbled Feta cheese (don't leave this out)

DRESSING:

Juice of 3 lime
1/2 cup olive oil

2 1/2 tablespoons sesame oil

2/3 cup soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

3 cloves chopped garlic

2 jalapenos, seeded and chopped (opt)

1 bunch chopped cilantro

Directions:

Mix together salad ingredients. Leaving toasted cashews right before serving. Whisk together dressing ingredients and pour over salad. (you can strain dressing so you don't get chunks) Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.

Cafe Rio's Tomatillo Dressing

Ingredients:

1 pkg Hidden Valley Ranch Dressing Mix

1 Cup Buttermilk

1 Cup Mayo

1 Tomatillo

1/2 Bunch of Cilantro

1 Clove of Garlic

1/2 Limes Juice

1/2 to 1 Small Jalapeno, seeds removed.

Directions:

For a little spicier add some of the seeds.Blend all ingredients well in a food processor & refrigerate. That's it! It's the best stuff out there.

Chipotle Ranch

I put it on everything from Salads, chicken tacos, to wraps. One of my favorite things is trying out new Salad dressings, this one is so good and takes 2 minutes.

Ingredients:

1 pkg. Hidden Valley Ranch original

1 cup mayo

1 cup milk

1 tbsp. Chipotle Peppers in Adobe sauce pureed

Directions:

Combine packet ingredients together in a bowl, puree chipotle peppers .(I like to use a food processor) Add it to the ranch and mix together then refrigerate. That's it! You will crave this all the time i promise. If you like it hotter add more of the chipotle puree, a little goes a long way.

The brand i buy is in the picture above you can find it in the Mexican isle. Also Chipotles are nothing more than smoked jalapenos in adobe sauce which is vinegar and seasoning.