Special Recommended
Recipes:

Pasta Salads

The Lodge at Smithgall Woods
Helen, Georgia

Specialty Recipe
Bowtie Pasta Salad

As prepared by Philip Mastin, CEC, chef at The Lodge at Smithgall Woods.

Ingredients

8 ounces bowtie pasta

oil

1/4 cup chopped garlic

1/2 cup feta cheese, chopped or crumbled into small pieces.

1/2 cup black olives, sliced

1/2 cup artichoke hearts, chopped

1/2 cup sun-dried tomatoes, softened in warm water and chopped.

3/4 to 1 cup of balsamic vinaigrette (or Italian dressing)

Cook pasta in boiling, salted water until tender but not mush, about 9 to 10 minutes. Immediately chill in ice water, drain and toss with a little oil. Combine pasta with all the other ingredients and refrigerate until ready to serve.

The Levy-East House Bed and Breakfast Natchitoches, Louisiana Specialty Recipe Cold New Orleans Spaghetti

Ingredients French Dressing:

Regina red wine vinegar

olive oil

1 teaspoon salt

1 teaspoon sugar

1 teaspoon paprika

Tabasco hot pepper sauce

1/4 teaspoon garlic powder

Ingredients:

One 12-ounce package vermicelli

Lawry's seasoned salt

4 chicken breast halves

celery

bell pepper

onion

salt

pepper

1-1/2 cups Hellman's mayonnaise

lemon juice

Prepare the French dressing. Using a "Good Seasons" bottle, add red wine vinegar to the water line. Add olive oil to the oil line. Add salt, sugar, paprika, a few drops of Tabasco, and garlic powder. Shake well.

Cook package of vermicelli as directed. Marinate overnight in French dressing and season spaghetti with seasoned salt and Tabasco to taste. Mix well.

Cook chicken breast halves until tender with celery, bell pepper, onion, salt, and pepper. Remove from bone when cool. Cut as for chicken salad and thinly slice six stalks of celery. Add chicken and celery to marinated spaghetti and mix well. Add mayonnaise and mix well. Add a small amount of lemon juice and more seasoned salt to taste. Let stand overnight.

Garnish with marinated avocado, artichoke hearts, tomatoes, mushrooms, or black olives. I use Italian dressing for the marinade.

Serves: About 8 to 10.

Federal Crest Inn Bed and Breakfast Lynchburg, Virginia Specialty Recipe Cold Pasta Salad

Ingredients

One 16-ounce package small shell pasta - cooked, rinsed, and drained

8 ounces Wishbone Italian dressing

1/2 bottle McCormick Salad Supreme

2 medium cucumbers, shopped

3 medium tomatoes, chopped

2 small (1 large) red onion, chopped

2 medium green peppers, chopped

1/2 small can ripe olives

Combine all ingredients and marinate overnight.

Back to Featured Articles