Recipes

Antipasto Salad

Antipasto Salad

Ingredients:

14 oz. Mrs. Miller’s 9 Grain Noodles
1/4 lb. salami, chopped
1/4 lb. Asiago cheese, diced
1/4 lb. Pepperoni, chopped
1 can (6 oz.) sliced black olives
1 red bell pepper, chopped
2 tomatoes, chopped

Dressing
2 pkg. (0.7 oz. each) Italian dressing mix
1/2 cup olive oil
1 1/2 Tbsp. dried oregano
1/4 cup grated Parmesan cheese
1/4 cup Balsamic vinegar
1 Tbsp. dried parsley
Salt and pepper to taste

Directions:

Cook noodles according to package instructions. Rinse with cold water and drain. Toss with 1 Tbsp. olive oil and set aside. Toss remaining ingredients with noodles in a large bowl.

Whisk together dressing ingredients in a small bowl and pour over noodle mixture. Toss to coat. Refrigerate several hours or overnight.

Servings: 8

Artichoke Asparagus Pasta Salad

Artichoke Asparagus Pasta Salad

Ingredients:

14 oz. Mrs. Miller’s Whole Wheat Noodles
3 cups fresh broccoli florets
1 can (14 oz.) water packed artichoke hearts, drained and chopped
2 cup fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup fresh parsley, finely chopped
3 cups chopped fresh spinach
1 can (6 oz.) sliced black olives

Dressing
1 cup grated Parmesan cheese
1/2 cup sour cream
1 pkg. (1 oz. powder) Spicy Ranch Dressing Mix
1 cup Mayonnaise
1/3 cup red wine vinegar
3/4 tsp. salt

Directions:

Cook noodles according to package instructions. Rinse with cold water and drain. Toss with 2 Tbsp. olive oil. Set aside. Add remaining ingredients to noodles and toss.

Whisk dressing ingredients all together in a medium bowl until smooth. Pour over pasta and vegetables; toss to coat. Refrigerate several hours before serving.

Servings: 12

Chicken & Bacon Pasta Salad

Chicken & Bacon Pasta Salad

Ingredients:

1 lb. Mrs. Miller’s Vegetable Mix NoodlesWhole Wheat Noodles, or your favorite Old Fashioned Egg Noodle cooked and drained
2 avocados, diced
4 Roma tomatoes, seeded and diced
1 cucumber, seeded and diced
¾ cup freshly grated Parmesan cheese
2 cooked chicken breasts, shredded
1 head broccoli, diced
½ red onion, diced
1 pkg. real bacon pieces
4 oz. can diced black olives

Dressing
1 Tbsp. Dijon mustard
¼ tsp. cayenne pepper
¾ cup red wine vinegar
1 tsp. ground black pepper
1 tsp. cumin
3 cloves garlic, minced
1 tsp. onion powder
¾ cup extra virgin olive oil
½ tsp. salt

Directions:

Combine ingredients in a large bowl. Whisk together dressing ingredients in a small bowl. Pour dressing over top of salad mixture. Toss well to combine. Serve at room temperature for best flavor.

Dilled Salmon Pasta Salad

Dilled Salmon Pasta Salad

Ingredients:

16 oz. Mrs. Miller’s Vegetable Mix Pasta

2 cups sour cream
2 cups Mayonnaise
3/4 cup milk
2 Tbsp. dried dill weed
1/2 cup chopped sweet onion
1 cup chopped red bell pepper
1/2 tsp salt
28 oz. canned salmon, drained and flaked or 2 lbs. fresh salmon, cooked, cooled and flaked

Directions:

Cook Noodles according to package instructions. Rinse, drain, set aside to cool. Mix together remaining ingredients and pour over noodles. Chill and serve.

Note: You can use 20 oz. canned, drained tuna instead of salmon. Mrs. Miller’s Lemon Pepper Pasta is also great to use instead of vegetable mix pasta. You can easily cut the recipe in half as well.

Easy Pasta Salad

Ingredients:

8 oz. Mrs. Miller’s Vegetable Mix Noodles or your favorite variety noodle
3½ – 4 cups Broccoli

Dressing
½ cup bottled Vinaigrette dressing
1 – 16 oz. can Chick Peas, rinsed and drained
1 – 16 oz. can Pimentos, drained and cut into strips
½ cup Feta Cheese

Directions:

Cook Noodles according to package instructions. Cut broccoli into bite size pieces. Add to noodles when they are almost done cooking. Let set for 2 min. Rinse and drain. Then place in a large bowl. Place dressing ingredients in bowl with Noodles. Toss and serve.

Pizza Pasta Salad

Pizza pasta salad - square.png

Ingredients:

1 pkg. 14 oz. Mrs. Miller’s Vegetable Mix Noodles
3 med. tomatoes, seeded and diced
3/4 pound of shredded cheddar cheese
1 bunch of green onions sliced
3 oz. hard Salami or pepperoni, cubed

3/4 cup vegetable or canola oil
2/3 cup shredded Parmesan cheese
1/2 cup red wine vinegar
2 tsp. dried oregano
1 clove fresh garlic, finely chopped
1 tsp. salt
1/4 tsp. pepper

Directions:

Cook the Noodles approximately 10 minutes and drain. Combine tomatoes, cheddar cheese, onions, and salami in a large bowl with Noodles. Next mix vegetable oil, Parmesan cheese, red wine vinegar, oregano, garlic, salt and pepper and pour over pasta mixture. Toss and chill.

Note: It is best to make this salad a day prior to when you plan to serve it. If salad appears dry after letting it sit a day, you can add an additional ¼ cup cooking oil.

Southwestern Pasta Salad

Southwestern Pasta Salad

Ingredients:

14 oz. Mrs. Miller’s Chili Jalapeno Noodles

1 large tomato, chopped
1 can (15.5 oz.) black beans, rinsed and drained
1 small bunch fresh cilantro, finely chopped
Juice of 1 1/2 fresh limes
1/4 cup chopped red onion
1/3 cup canola oil
1/2 tsp. salt

Directions:

Cook Noodles according to package instructions. Rinse with cold water and drain. Set aside.

Add remaining ingredients to Noodles and toss well. Refrigerate for 2 hours before serving.

Servings: 6

Sweet Macaroni Salad

Sweet Macaroni Salad

Ingredients:

16 oz. elbow macaroni
4 medium carrots, shredded
1 small green pepper, chopped
1 medium red onion, chopped (optional)

Dressing
2 cups Mayonnaise
1 can (14 oz.) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 tsp. salt
1/2 tsp. pepper

Directions:

Cook macaroni according to package instructions. Drain and rinse with cold water. Add ingredients to macaroni. In a small bowl, whisk all dressing ingredients together. Pour over macaroni mixture. Cover and refrigerate overnight.

Servings: 14

Note: My search for regular macaroni salad ended here! It always turns out creamy and delicious, try it! You may adjust the amounts on the veggies to your liking. I use less onion. -Maria

Tangy Pasta Salad

Bell Pepper-Basil Noodles  used in recipe in picture

Bell Pepper-Basil Noodles used in recipe in picture

Ingredients:

16 oz. Mrs. Miller’s Flavored Noodles (choose your favorite)
3 sliced Carrots                                                                          
1 chopped Green Pepper
1 chopped Onion
1 cup shredded Mozzarella or Parmesan Cheese

Dressing
1 ¼ cup Miracle Whip
1/3 cup White Sugar
½ tsp. Garlic Salt
8 oz. sliced Bacon (for 1 Tbsp. Bacon bits)

Directions:

Cook bacon in skillet until done. Chill and crumble. Cook Noodles according to package directions, rinse and drain. Place in a large bowl. Add carrots, green pepper, and onion to Noodles.

Blend Miracle Whip, Sugar, and Salt well and spread over top of pasta mixture. Sprinkle bacon on top and mix. Sprinkle 1 cup shredded Mozzarella or Parmesan Cheese on top of Pasta Salad. Serve.

Whole Wheat, Feta, Pecan Pasta Salad

Whole Wheat, Feta, Pecan, Pasta Salad

Ingredients:

8 oz. Mrs. Miller's Whole Wheat Noodles
1/2 cup coarsely chopped pecans*

1/2 cup crumbled feta cheese
1/4 cup diced red onion
1 ½ cups chopped baby spinach leaves

3 Tbsp. olive oil
3 Tbsp. red wine vinegar
1 clove garlic, minced (about 1/2 tsp.)
1 tsp. Dijon mustard
Salt and pepper to taste

Directions:

Cook Noodles according to package directions. Rinse with cold water and drain. In a dry sauté pan, toast the pecans on medium-high heat until they are fragrant, about two minutes. Set aside to cool. *You may use walnuts instead of pecans if desired.

Toss feta cheese, red onion, and spinach with the Noodles along with the cooled pecans.

Next mix together olive oil, red wine vinegar, garlic, mustard, salt and pepper in a small bowl. Then pour over noodle mixture and toss until well coated. Refrigerate.