Chicken Caesar Pasta Salad
from Cooking Light

Yield
4 servings (serving size: 2 cups)

3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)
3 cups cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced
Preparation

Combine all ingredents in a large bowl; toss well to coat.

Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.

Linda

Tuna Macaroni Salad Recipe – 2 servings, 7 points each serving
3/4c uncooked elbow pasta – cook in boiling water until done
6 oz can tuna, water packed, drained
2 TB low fat mayonnaise or 1 TB regular mayonnaise
chopped bell pepper, onion, celery, grated carrot
tiny bit of sweet pickle relish or 0 points chopped dill pickles
sprinkle with dill weed if using dill pickles
~ mix it all together, chill; makes a good sized portion!

Chop the shrimp coarsely. Combine the cucumbers & shrimp in a bowl & toss. In a sepearate bowl, combine the cream, lemon juice & mustard. Add salt & pepper to taste. Gradually add the oil in a slow, steady stream, whisking constantly until blended. Toss the shrimp & cucumbers with 1/2 of the dressing. Fill the shells w/the shrimp mixture & refrigerate. Pour the remaining dressing over the shells just before serving.~~Food for Thought

CHILLED TORTELLINI SALAD (serves 5)
3/4 cup olive oil
1/2 cup white wine vinegar
1/2 tsp pepper
2 garlic cloves, minced
1 tsp chili powder
1 tsp dry mustard powder
1 tsp paprika
1 tsp ground cumin
1 tsp salt
Dash of hot sauce
1 cup seeded & diced green bell pepper
1 cup diced red onion
2 cups chopped tomato
1/2 cup parsley, minced
6 TBL spicy BBQ sauce
1 lb cheese tortellini, cooked
Shredded lettuce
1/2 cup (2 oz) shredded Cheddar

Combine all ingredients up to tortellini in a large bowl; add cooked tortellini, tossing well. Chill. Place shredded lettuce on a serving platter; top w/pasta mixture & sprinkle w/Cheddar.~~What Can I Bring?

MARRAKESH CARROTS – 4 servings

1 pound whole carrots, peeled and trimmed
1 Tbs. fresh lemon juice
3 Tbs. olive oil
1 tsp. sweet paprika
1/2 tsp. ground cumin
3/4 tsp. salt
1/4 tsp. ground cinnamon
2 Tbs. minced fresh parsley

Place the carrots in a pot of cold water over medium heat and bring to a boil. Cook until soft but not mushy, 10 to 15 minutes. Drain and cool under cold water.

Meanwhile, place the lemon juice in a medium bowl. Whisk in the oil and then the remaining ingredients except parsley.

Cut the carrots into bite-sized dice. Add to the dressing and toss. Stir in parsley. Season with additional salt or spices to taste.

Cook about 1 and 1/2 cups of Rotina (multi-colored spiral-shaped pasta) according to package directions. Rinse and drain well.
Cook 2 boneless, skinless chicken breasts (I sprinkle with seasoning salt and throw them on the grill).
Chop chicken breasts into bite-size pieces and add to drained pasta.
Rinse and drain one can of dark red kidney beans and add to pasta/chicken.
Drain one can of black olives. Cut each olive in half and add to pasta/chicken.
Pour in about 1/2 a bottle of Italian dressing (shake well)
Add extra chopped garlic (to taste)
Add fresh ground pepper (to taste)
Add about one cup of Parmesan Cheese (not the dry stuff in the green can!)
Mix well and refrigerate overnight

The Store Cold Ziti Salad with Tomato and Peppers-:Bert Green Serving Size : 8

1-1/2 tablespoons Salt
1 pound Ziti pasta
1/4 cup milk
1 red onion
2 tomatoes
6 sweet pickles
2 small green peppers -- seeded
1 large shallot
1/2 cup sour cream
1 1/2 cups mayonnaise
2 packets George Washington brown bouillon powder
Freshly ground pepper
1 teaspoon wine vinegar
1 tablespoon pickle juice
1/4 cup fresh dill -- roughly chopped
Salt and pepper -- to taste

Bring a 4-qt saucepan of water to a boil. Add 1 Tbl salt, then add the Ziti. Boil to al dente. Drain. Rinse in cold water. Drain again. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly moisten the Ziti and toss.
Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large tablespoon of each for garnish. Mince the shallot.
Beat the sour cream and mayonnaise together with a whisk until creamy, and add the bouillon, 1/2 Tbl salt, and the pepper. (Thin with milk if necessary). Pour over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle juice. Mix well. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled.

Posted at Gail’s Recipe Swap (now dismantled by epicurious)