Awesome Pasta Salad

1 (16 oz.) pkg. fusilli (spiral) pasta - cooked, drained, and rinsed in cold water
3 c. cherry tomatoes, halved
1/2 lb. provolone cheese, cubed
1/2 lb. salami, cubed
1/4 lb. sliced pepperoni, halved
1 lrg. green bell pepper, cut in 1" pieces
1 (10 oz.) can sliced black olives, drained
1 (4 oz.) jar pimentos, drained
1 (8 oz.) bottle Italian salad dressing

Combine all ingredients in a large bowl and toss to coat.

Makes 16 servings

Source:  www.allrecipes.com
Photo Credit:  www.allrecipes.com

Chicken Taco Salad

DRESSING:
3/4 cups Ranch dressing
1/4 cup salsa
3 Tblsp. finely minced cilantro

Combine all ingredients in a bowl and stir together.  Cover and refrigerate.

CHICKEN:
2 whole boneless skinless chicken breasts
2 Tblsp. seasoning (taco seasoning, or your own mix)
1/4 cup vegetable oil
2 Tblsp. butter

Generously season both sides of the chicken breasts.  Heat oil and butter in a large skillet over medium-high heat.  Cook chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side.  Remove and set aside to cool for 10 minutes, then cut into cubes.

SALAD:
1 large head green leaf lettuce, shredded thin
3 whole roma tomatoes, diced
1/2 cup grated pepper jack cheese
2 ears corn, shucked
2 whole avocados, diced
3 whole green onions, diced
1/2 cup cilantro leaves
tortilla chips, crushed slightly

Place ears of corn into skillet you used to cook chicken; roll it around so that the flavorful oil/butter mixture coats the corn.  Grill corn in skillet until crisp but has color on the outside.  Slice off kernels with sharp knife and set aside.

To assemble salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter.  Drizzle dressing all over the top, serving extra on side if desired.

From the kitchen of Ree Drummond.
The Pioneer Woman

Light Macaroni Salad

3 cups elbow or salad macaroni (ditalini)
1 can albacore tuna, drained
3 hard-boiled eggs, crumbled
1 cup Miracle Whip Light
3 cups finely diced raw vegetables (cucumbers, tomatoes, celery, carrots, green onions, bell peppers, etc.)

Salt and pepper to taste

Cook macaroni until el dente; rinse with cold water.  Stir in Miracle Whip and refrigerate until remaining salad ingredients are prepared.

Toss chilled macaroni with remaining ingredients and chill thoroughly.

Serves 18

Note: Keeps well in fridge for 5 to 7 days.

Oriental Cabbage

Dressing:
1/2 cup oil
1/4 cup rice vinegar
1/4 cup sugar
flavor packet from oriental-flavored top ramen noodles (reserve raw noodles for salad)
salt and pepper, to taste

Combine above ingredients in leak-proof container at least one day in advance. Shake well. Refrigerate, occasionally re-shaking to blend flavors and sugar.

Salad:
2 tblsp. sesame seeds, toasted and completely cooled
3/4 cup slivered almonds, toasted and completely cooled
1 pkg. raw top ramen noodles, crushed
1/2 bunch green onions, chopped
1 1/2 pkg. shredded cabbage/slaw mix

Mix cabbage/slaw mix with green onions. Just before serving, add sesame seeds, almonds, and noodles. Shake dressing and stir if needed to completely combine sugar. Pour dressing over salad and toss to coat. Serve immediately.

Note: May substitute 1 head green cabbage, 1/2 head purple cabbage, and 2 medium shredded carrots for cabbage/slaw mix.

Only make what you'll eat - this salad does NOT keep well once dressing has been added.

A potluck favorite! Make a double batch, and you still won't have to worry about bringing home leftovers.