Diedra - Not your average pasta salads—these are loaded! 💥 Be sure and use organic ingredients if possible! **COWBOY PASTA SALAD** 16 oz elbow macaroni 2 tbsp oil 1 lb ground beef ⅛ tsp pepper flakes 1 lb smoked nitrate free bacon 1 can sweet corn 1 oz black beans 2¼ cups tomatoes ½ cup green onion 2 cups freshly shredded cheddar cheese **Dressing** 1 cup mayonnaise (easy homemade is posted in the group 🔍) 2 tablespoons barbecue sauce (homemade recipes are posted in thd group) 2 tablespoons lime juice 1 ½ tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 teaspoons sriracha sauce ½ teaspoon kosher salt ½ teaspoon fresh cracked black pepper **DIRECTIONS** Cook the elbow macaroni according to the package directions. Drain the hot water off and rinse with cold water to stop the noodles from cooking. Be sure to drain very well. Once drained, add the pasta to an extra-large mixing bowl. Pour the 2 tablespoons of oil over the macaroni and toss. Cover with plastic wrap and chill in the refrigerator. Add the ground beef and red pepper flakes to a 3 to 4-quart saucepan over medium-high heat for 5 to 7 minutes, stirring often. Drain any excess grease. Add the mayo, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, kosher salt, and fresh cracked black pepper to a small mixing bowl. Whisk to combine thoroughly. Set it aside. Remove the macaroni from the refrigerator. Add the cooked ground beef, crumbled bacon, corn, black beans, tomatoes, sliced green onions, and shredded cheddar. Pour the dressing over the salad and toss to coat the ingredients thoroughly. Serve immediately, or cover the salad and chill in the refrigerator until you’re ready to serve. *Serves 12* **NOTES** This cold pasta salad can be made the night before you plan to serve it. Be sure to drain the pasta very well so that you don’t have extra moisture in your pasta salad. If you are making this salad the night before, leave out the tomatoes as they can soften the noodles. **DILL PICKLE PASTA SALAD** 16 ounces rotini pasta 2 cups diced whole dill pickles 1½ cups cubed cheddar or Colby-jack cheese 1-2 tablespoons fresh dill ½ cup mayonnaise ½ cup sour cream 1 tablespoon dried dill ½ tablespoon onion powder ½ teaspoon black pepper ½ teaspoon dried parsley 2 tablespoons dill pickle juice **DIRECTIONS** In a large salad bowl, toss together cooled pasta, dill pickles, cheese, and fresh dill. In a small mixing bowl, whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing. Pour dressing over the tossed salad ingredients and stir until combined. Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend. *Serves 8* **TACO PASTA SALAD** 16 ounces rotini pasta 1 pound ground beef ¼ cup taco seasoning ¾ cup water ½ cup freshly grated cheese, your choice 1 tomato ½ head iceberg lettuce 1 avocado ½ cup cilantro 2 green onions 1 cup French dressing (see below) 2 cups Nacho Cheese Flavored Chips (I use Late July) **DIRECTIONS** Cook the pasta according to package instructions. Drain and run cold water over the pasta. Set aside. Brown the ground beef over medium-high heat in a medium skillet. When no pink remains, add taco seasoning and water. Bring mixture to a simmer, stirring occasionally, until all liquid is absorbed. Remove from heat and cool. In a large salad bowl, mix together cooled pasta, cooled taco meat, grated cheese, tomato, lettuce, avocado, cilantro, and green onions. Pour the French dressing over the salad and toss to combine. Just before serving, add the crushed chips and toss once more. Serve immediately. *Serves 8* **NOTES** Taco seasoning can be whipped up easily with some basic spices (chili powder, cumin, garlic powder, onion powder, red pepper flakes, pepper, salt, oregano, and paprika) if you don’t have a package of seasoning. Rinsing your pasta under cold water will cool it down and prevent it from sticking. Use pre-shredded cheese and lettuce to save time when putting together this dish. To crush the chips quickly and mess-free, throw them in a Ziploc bag and use a rolling pin to crush them. Source: thebestblogrecipes **French Dressing** **Organic Ingredients** 1/2 cup ketchup 1/3 cup sugar 1/4 cup white vinegar 1 small onion, minced 1 garlic clove, minced 1 tablespoon paprika 1/2 to 1 teaspoon salt 1/2 cup neutral oil **Directions** In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator. *Makes 1-2/3 cup* Source: tasteofhome | Facebook
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