Time 20m Yield 6 Number Of Ingredients 5 Steps:
Cook pasta as directed on package, but do not drain. Place frozen vegetables in colander. To drain pasta, pour over frozen vegetables in colander. Let stand until vegetables are thawed. Place vegetables and pasta in large bowl. Add corn, ham and sweet-and-sour sauce; toss.
Time 12h35m Yield 12 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl. Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.
Time 20m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to package directions; drain and rinse with cold water. Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside. In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss. Cover and refrigerate for 2 hours. Serve with slotted spoon.
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 30m Yield 12-16 serving(s) Number Of Ingredients 10 Steps:
cook the pasta as per packet directions. fry the bacon and add the diced onion towards the end. make the sauce by combining the oil, vinegar, sugar, tomato sauce and curry powder. combine the peas, carrots, onion and bacon with the sauce. refrigerate for at least 2hours.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.
Number Of Ingredients 14 Steps:
Salad: Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add onion, cucumber, tomato, green bell pepper, and parsley; set aside. Dressing: In a saucepan, combine sugar, vinegar, mustard, garlic powder, and salt. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over pasta salad and toss to coat. Cover and refrigerate for 2 hours. Fun Fact: Red onions, sometimes called purple onions, tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, or added as color to salads. They tend to lose their redness when cooked. Red onions are available throughout the year, and will keep at room temperature for three to four months.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Cook and drain pasta as directed on package. Rinse with cold water; drain. Place pasta, cabbage, mushrooms, pea pods and water chestnuts in large bowl. Mix sweet-and-sour sauce and yogurt with fork. Pour over salad; toss until coated. Sprinkle with cashews.
