Cins Chilled Angel Pasta Salad Recipes

ANGEL HAIR PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the tomatoes, carrots, cucumber and onions. , In a small bowl, whisk together the oil, vinegar, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 4 hours.

CIN'S "CHILLED ANGEL" PASTA SALAD

Steps:

• Boil pasta, drain in colander running cool water over it, then let drain well. Mix all ingredients for dressing together, mix well. Add all the rest of the upper ingredients together with dressing. Then fold in pasta. Being sure pasta is mixed in well. Cover dish and chill over night (or several hours) before serving.
• This makes a lot of salad so use a large dish with a lid (or cover with plastic wrap).
• TIPS:
• *I partially peel the zucchini, kind of in stripes, before chopping so it has some peel left on. My zucchini, being home grown, I pick some when they are babies to use in some special-salads.
• *You can also do this with the cucumber (although I usually peel mine). I like seedless cucumbers, but when I don't have any in the garden I use the small ones that have "very small seeds". If I have to use one with large seeds in it I always scrape them out. If you grow your own, be sure to plant some seedless ones (I like them best in these kinds of salads).
• Also good made with Dreamfields brand pasta (although I did not use it in this one). If you make this salad, I do hope you enjoy!!!

ANGEL HAIR PASTA SALAD

Steps:

• Chop/dice all vegetables and place in large bowl.
• Mix remaining ingredients for the dressing in with the vegetables.
• Boil angel hair pasta and drain very well.
• Mix pasta in with vegetables and dressing.
• Refrigerate for at least 2 hours prior to serving.

COLD CHICKEN PASTA SALAD

Steps:

• Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
• Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
• Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
• Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
• Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

ROSE'S ANGEL HAIR CHICKEN PASTA SALAD

Steps:

• In a frying pan, heat the olive oil, add the onions and saute until translucent. Add the chicken, salt, pepper, and garlic powder.
• Add the julienned carrots, broccoli and handful of snow peas. Cook just until the chicken is done but vegetables are tender and still somewhat crisp.
• Remove the pan from heat and set aside.
• In a large mixing bowl, combine the cheeses, sour cream and salad dressing, stir until well incorporated. Add the cooked pasta and toss to combine well. Add the cooked vegetable/chicken mixture and continue tossing.
• Serve immediately, this is best served warm. I hope you enjoy it as much as we do. This recipe can be easily adjusted according to ones tastes.