Time 45m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
For the dressing: In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and 1/2 teaspoon salt. Set aside. For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the onions to the dressing and stir to coat. Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve. Cook’s Note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life.
Time 35m Yield 10 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse in cold water until macaroni is cooled. Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion. Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.
Time 25m Yield 16 servings. Number Of Ingredients 14 Steps:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, corn, artichokes, olives, red pepper and onion. Drain pasta and rinse in cold water; stir into vegetable mixture. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Number Of Ingredients 6 Steps:
In a large bowl, toss pasta with celery, spinach, capers, and dressing. Season with salt and pepper.
Time 30m Yield 16 servings. Number Of Ingredients 12 Steps:
Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper and parsley; set aside. , In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.
Time 21m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Do not over cook. Drain pasta and rinse with cold water until cool. In bowl whisk together mayonnaise, cider vinegar, sugar, mustard, and celery seed. Add chopped vegetables to taste. Add salt and pepper to taste.
Time 1h45m Yield 4 Number Of Ingredients 15 Steps:
Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion. Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.
Yield 10 Number Of Ingredients 12 Steps:
Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold. Place cooked and cooled pasta in a large mixing or serving bowl. Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese. Whisk together all dressing ingredients and pour over pasta and other ingredients. Gently fold in dressing until all ingredients are evenly coated. Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.
