River Chicken Pasta Salad

from Mary Jo

2 c. shell macaroni (measured uncooked)

1 c. mayo

1 c. coleslaw dressing

2 c. diced water chestnuts (I am not a fan, so I never use them)

1 qt. cooked chicken pieces

1/2 c. chopped green onions

1/2 c. diced green peppers

2 can pineapple tidbits

2 c. grapes cut in half

2 c. diced apples (any kind)

2 c. diced celery

1 c. cashews

salt and pepper to taste

Works well to cut up most of the items ahead of time and keep refrigerated in ziploc bags. Add more or less of anything you like! Start by mixing the mayo and dressing with the cooked macaroni. Then add each of the other ingredients. Serve cold.

Salad Selections from March's Potluck

Chilled Orzo Salad from Trish

3 Cups Orzo
1/2 - 3/4 cups Italian Dressing
1/2 cup Spinach (julienned)
1/2 cup Red Onions (diced)
3/4 cup Fresh tomatoes (diced)
1/4 cup Black Olives (halved)
3 tblsp. Capers (drained)
1/4 bunch Fresh Parsley (chopped)
1/4 cup Parmesan Cheese (shredded)

Prepare orzo as directed on the box. Combine all ingredients. Toss gently to coat evenly. Keep refrigerated until needed. Start to finish: 25 minutes.

Bowtie Pasta from Mary Jo

6 oz. uncooked bowtie pasta (I used the mini bowtie pasta)

2 c. grape tomatoes, halved

1 c. grapes, halved

1/3 c. fresh basil, chopped

2 Tbsp. green onions, sliced

1 4oz. pkg. reduced fat crumbled feta cheese

2 Tbsp. white balsamic vinegar

1 tsp. dijon mustard

1/2 tsp. garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

4 tsp. extra virgin olive oil

Cook the pasta according to package directions. In a medium sized bowl, combine the white balsamic vinegar, dijon mustard, garlic, salt, black pepper, and olive oil. Stir in cooked pasta. Add tomatoes, grapes, basil, green onions, and feta cheese; mix well.

(If you want a bigger salad, I added more pasta (10 oz. - 12 oz. instead of 6 oz.) and measured 1 1/2 of everything else, except the olive oil-I kept that at 4 tsp.-that way you don't have to add more calories to the salad and I think it tastes just as great!)