Curtis Cascione Cook Off Pasta Salads May 23 - ABC6 - Providence, RI and New Bedford, MA News, Weather

Curtis Cascione Cook Off Pasta Salads May 23

Curtis Cascione Cook Off Pasta Salads May 23

Mark's Pasta Salad

FESTIVE MAKE-AHEAD PASTA SALAD 

1 1/2 c. med.-size macaroni shells or small sea shell pasta, freshly cooked, rinsed with cold water and drained
1 tbsp. vegetable oil
2 c. shredded iceberg lettuce
3 hard cooked eggs, sliced
Pepper to taste
12 oz. ham, cut in thin strips or 1 c. each thin strips ham and hard salami
1 (10 oz.) pkg. frozen tiny green peas, thawed
1 c. (4 oz.) coarsely shredded Monterey Jack cheese

OPTIONAL: 1 cup boiled shrimp, diced.

DRESSING:

1 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 c. sour cream
1/4 c. sliced green onions
1/2 tsp. freshly ground pepper

Toss macaroni with oil to prevent shells from sticking. Mix all dressing ingredients in a small bowl until thoroughly blended. Put lettuce in one layer in a 3 quart bowl, preferably clear glass or plastic to show off layered effect; top with cooled macaroni, then egg slices. Sprinkle with pepper. Add in layers the ham, peas and cheese. Cover tight with plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley (and shrimp) on top. 6 servings.

Steve's Macaroni Salad

1/2 lb. elbow macaroni cooked and cooled

2 tbsp. vinegar

1 tbsp. sugar

1 tbsp. salt

1 cup chopped celery

1 cup red pepper chopped

1/4 cup chopped green onion

lemon juice 1/4 cup

1/3 cup parmesan cheese

1 green apple diced.

1 cup chopped baby spinach

Mix all ingredients well in bowl refrigerate at least 3 hrs. before serving