Chicken Bow Tie Pasta Salad

by Murranda Black

2 cups farfalle (bow tie) pasta uncooked

2 cups fresh broccoli florets

2-med. size chicken breasts (cooked, cooled & cut into strips)

1 cup halved cherry tomatoes or 1-large tomato, cut into chunks

½ cup zesty Italian dressing

½ cup colby & monterey jack cheese crumbles

¼ cup sliced olives

¼ cup parmesan cheese

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3-5 min. of the pasta cooking time: drain.

Toss chicken, tomatoes, dressing, cheese crumbles, and olives in a large bowl.

Add pasta mixture; mix lightly.

Sprinkle with parmesan cheese. Serve immediately or cover and refrigerate several hours until chilled.

Cookie Salad

By amber price

INGREDIENTS

• 2 (3.4 ounce) packages instant vanilla pudding mix
• 2 cups buttermilk
• 12 ounces frozen whipped topping, thawed
• 1 (20 ounce) can pineapple chunks, drained
• 2 (11 ounce) cans mandarin oranges, drained
• 1/2 (11.5 ounce) package fudge stripe cookies

DIRECTIONS

In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies into large pieces and mix in just before serving.

Is also good with strawberries or bananas

Pasta Salad

1 pkg wacky macaroni mix
1 Kraft lite italian dressing
pepperoni
sliced olives
1 cucumber (peeled and sliced)
string cheese (sliced)

Boil macaroni/ add other stuff and mix well

Zesty Spaghetti Salad

By Tonian Staheli

1 pkg angel hair pasta, cooked and drained
2 cucumbers
tomatoes
1/3 bottle salad supreme
1 reg size bottle zesty italian dressing (fat free works well too)

combine all ingredients and chill.

Jello Pudding Salad

By Lynda Bengtzen

3 C. Water
3 oz. Box any flavor Jello gelatin
3 oz. Box Vanilla Flavor cook and serve jello pudding- unprepared
3 oz. Box Tapioca pudding- unprepared
8 oz. cool whip
fruit of your choice

Bring water to boil and add jello. Stir until dissolved. Add vanilla pudding powder and tapioca pudding powder and boil mixture for 1 1/2 minutes. Transfer to serving bowl and refrigerate until set (at least 4 hours). Just before serving add Cool Whip and desired fruit (if any- it's good without the fruit as well). Stir until cool whip is mixed throughout.

Chicken Pasta Salad

Salaad made by Andy Meacham:
Recipe stolen from Lynda Bengtzen

12 oz. spiral pasta
12 oz. bow tie pasta
cook and cool off with cold water.

Add:
4 chicken breasts, cooked and cubed
3 green onions, chopped
1 1/2 cups celery, sliced
2 lg. cans mandarin oranges, drained
2 cups red grapes, sliced in half
1 pkg. craisins

Dressing:
1 16 oz bottle Kraft coleslaw dressing (it must be craft)
1 cup mayonnaise
mix well and pour over pasta mixture.

Refrigerate. Stir 1 1/2 cups cashews right before serving.

Broccoli Salad

From Melinda Egan

1 bunch broccoli, chopped
1 bunch green onions, chopped
1/2 c. crumbled cooked bacon
1 c. swiss cheese

Dressing:
1/2 c. mayo
1/4 c. sugar
1 Tbsp vinegar
1/2 onion, grated

Prepare dressing by mixing all ingredients together. Set several hours in refrigerator. Pour over salad ingredients just before serving.