Pasta Salad

(I don't think pasta salad photographs well...looks yucky, but I promise it's yummy!!)

Contributed by: Karen
(Served at the Pickett Picnic 2009)

DRESSING:

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp basil
1 1/2 tsp oregano
Whisk together.

This is real basic recipe, but we like it. Add whatever you/family likes and it will be yummy!!

I like to use:
12 oz bag tri-color spiral noodles
Cucumber
Cherry tomatoes
Green onion (I've used a red onion for more flavor)
Cheese (I've used Parmesan or Feta and both are yummy!!)
Chicken (I add chicken because I/we eat this as a meal.)
Olives (I've used Mediterranean olives, and oh my...)
Avocado (so yummy)
Fresh garlic (can't go wrong with that, but not to much)
Splash of Balsamic vinegar

Bring a pot of water to a boil. Add 2 TABLESPOON (yes 2 Tbsp!!) salt to water and cook your noodles (8 - 12 minutes depending on brand/noodle). Drain, but DO NOT rinse noodles, let them cool on a cookie sheet. Once noodles are cooled, add other toppings along with dressing, stir to coat everything and put in fridge overnight. I have made this and served on the same day but it is so much better the next day!!

Voo-Doo Salad

Contributed by: Karen

(Shocking isn't it that my first post is a salad!!)

Cooked chicken

Lettuce, washed & torn
Green onion
Feta cheese
“Crunchies” (we use Rice Krispies ... I know wierd)
Tomatoes

DRESSING
5 cloves garlic – chopped
¼ onion – chopped
½ tsp cayenne pepper or hot sauce
¼ cup soy sauce
1/3 cup brown sugar
1 tsp thyme
1/8 tsp nutmeg
1 tsp ground allspice
1/8 tsp ground cloves
1 ½ tsp sesame oil
¼ cup lime juice
1/3 cup peanut or olive oil (if olive oil add 2 Tbsp peanut butter)
1 tsp freshly chopped ginger or ½ Tbsp powder ginger

Combine all Dressing ingredients in a blender and blend till smooth. Store in refriderator.