Salami Pasta Salad

Ingredients:

  150 grams spiral pasta
  1/2 cup salami, sliced into strips
  4 lettuce leaves, shredded
  1/4 cup green bell pepper
  1/4 cup green bell pepper
  1/4 cup carrot
  1/3 cup diced Cheddar cheese



For the herbed vinaigrette:
  3 tablespoons white wine vinegar or cider vinegar
  1 tablespoon sugar
  1 teaspoon dried thyme
  1 teaspoon dried oregano
  6 tablespoons vegetable or canola oil
  salt and pepper to taste


Directions:

1. Cook noodles according to package directions.
2. Make the herbed vinaigrette: Mix together vinegar, sugar, thyme, and oregano in a bowl.
3. Pour in oil in a thin stream while whisking vigorously until thick and well combined.
4. Season with salt and pepper. Mix well.
5. In a big bowl, combine cooked pasta, salami, lettuce, green and red bell peppers, carrot, and cheese.
6. Mix well. Drizzle with herbed vinaigrette.
7. Chill and serve cold.

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Tofu Egg Salad

Ingredients:
    2 lbs firm tofu
    1/2 cup soy mayonnaise
    3 tablespoons Dijon mustard
    1 teaspoon cayenne pepper
    1/2 teaspoon turmeric
    2 tablespoons chopped parsley
    1 tablespoon chopped fresh dill
    1/2 cup green onion, diced
    salt and pepper

Directions:

1. Drain  tofu first.
2. Cut into 1/4s, wrap in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
3. Let sit in refrigerator for 10-20 minutes.
4. Mash the tofu in a bowl with a wooden spoon.
5. Mix tofu well with remaining ingredients.
6. Chill and serve.

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Creamy Mediterranean Pasta Salad

Ingredients:

    3 cups medium pasta shells, uncooked
    1 (10 ounce) tub PHILADELPHIA Savory Lemon & Herb Cooking Creme
    1/4 cup milk
    1 (6 ounce) package baby spinach leaves, chopped
    2 cups grape tomatoes, halved
    1/2 cup chopped red onions
    1 (4 ounce) package ATHENOS Traditional Crumbled Feta Cheese

Directions:

1. Cook pasta as directed on package, omitting salt.
2. Drain pasta; place in large bowl. Add cooking creme and milk; toss to coat. Add spinach, tomatoes and onions; mix lightly.
3. Refrigerate several hours or until chilled. Stir in feta before serving.

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Cabbage Salad

Ingredients:
1/2 head green cabbage, finely chopped
2 tsp. toasted sesame seeds*
1/2 cup toasted slivered almonds*
3-4 green onions
1 package chicken-flavored ramen noodles

Dressing:
2 tsp. sugar
1 tbsp. vinegar
1/3 cup oil
1 tsp. lemon juice
1 tsp. salt
1/8 tsp. pepper
flavor packet from noodles

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