Macaroni Shell Salad

Betty Dawkins

• 8 oz small shell macaroni
• 1 cup chopped celery
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup diced purple onion
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup half and half
• 1 tsp salt
• 1 tsp pepper

Prepare macaroni as directed on the package to an al dente state; drain, rinse with cold water, and drain again. In a separate container, combine mayo, sour cream, half and half, salt, and pepper; stir until smooth. Add macaroni and assorted vegetables to the mayo mixture; toss until well coated. Chill before serving.

Waldorf Salad

Betty Byars

• 4 cups diced apples
• 1 cup chopped celery
• 1 cup seedless green grapes, cut in half
• 1 can pineapple tidbits, drained
• 1/2 cup chopped walnuts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp sugar
• 1 tbsp lemon juice
• salt to taste
• Lettuce leaves for serving

Toss together apples and lemon juice until coated. Add celery, walnuts, pineapple, and grapes. In a separate container, mix mayo, sour cream, sugar, and salt; mix until smooth. Toss the fruit mixture with the sauce until evenly coated. Chill before serving, and serve in lettuce lined bowls.

Black-Eyed Pea Salad

Jestine Wilkins

• 3 cans black-eyed peas, drained and rinsed
• 1/2 cup diced purple onion
• i jar diced pimento, drained
• 1/3 cup red wine vinegar
• 1/4 cup white vinegar
• 1/3 cup sugar
• 1/3 cup vegetable oil
• ground red pepper and salt to taste

Combine peas, onion, and pimento in a bowl and toss to mix. In a separate container, combine vinegar, sugar, oil, salt, and pepper; mix well, and pour over pea mixture. Cover and chill before serving.

Fresh Garden Salad

Betty Dawkins

• box of linguine
• 1 cup green beans (fresh, cut into pieces)
• 1 cup sliced white mushrooms
• 1 medium tomato, diced
• 1 medium carrot, sliced
• 1/2 green bell pepper, diced
• 1 bottle Italian dressing
• Fresh cracked black pepper, for serving

Prepare linguine as directed on the package, and add green beans for the final five minutes of boil time. Drain, rinse cold, and drain again. Toss noodles, beans, and all other ingredients besides the pepper together. Cover and refrigerate to let the flavors settle. Serve cold, with pepper cracked on top.

Deep South Pasta Salad

Elaine Taylor

• 1 package Suddenly Salad pasta salad mix, Caesar flavor
• 1/3 cup picante sauce or salsa
• 1/3 cup mayonnaise
• 1 1/2 cups cooked, diced or shredded, chicken
• 1/2 cup black beans, rinsed and drained
• 1/2 cup canned whole kernel corn with peppers, drained
• Parmesan for topping
• Tortilla chips for serving

Prepare pasta salad mix as directed, but without the milk; stir in salsa and mayo instead. Stir in the chicken, beans, and corn; transfer to a serving bowl and top with parmesan. Serve with tortilla chips.