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

Baked Potato Salad

Baked Potato Salad

Ingredients:

4 1/2 lb. red potatoes, peeled and cut into 3/4 inch cubes
1/4 cup olive oil
2 envelopes dry Italian salad dressing mix

1 medium green pepper, chopped
1 medium red bell pepper, chopped
2 large tomatoes, chopped
4 hard cooked eggs, chopped
5 bacon strips, cooked and crumbled

1 1/2 cups mayonnaise
1 Tbsp. white vinegar
1 Tbsp. fresh lemon juice
2 tsp. dried basil
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder

Directions:

In a large bowl, toss together red potatoes, olive oil, and Italian dressing mix to coat and place onto 2 – 13” x 9” pans. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl. Add green pepper, bell pepper, tomatoes, eggs, and bacon and toss gently. In a separate bowl combine remaining ingredients (mayonnaise, white vinegar, lemon juice, dried basil, salt, pepper, and garlic powder). Pour mixture over salad and stir gently. Cover and refrigerate at least 1 hour.

Servings: 16-20

Note: I often do not add the tomato. This is so good you will be glad you made a whole batch!

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Basil Bean Salad

Basil Bean Salad

Ingredients:

1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans, drained
1 can (14.5 oz.) yellow wax beans, drained
1 can (14.5 oz.) cut green beans, drained
1 medium green pepper, thinly sliced
1 small sweet onion, thinly sliced

1/2 cup red wine vinegar
1/2 cup vegetable oil
6 Tbsp. sugar
1 Tbsp. minced fresh basil or 1 tsp. dried basil
3/4 tsp. ground mustard
3/4 tsp. salt

Directions:

Combine kidney beans, garbanzo beans, yellow wax beans, green beans, green pepper, and onion in a large bowl. Combine remaining ingredients in a small bowl. Pour over bean mixture and toss to coat. Chill several hours or overnight.

Servings: 10-12

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Black Bean Shrimp Salad

Black Bean Shrimp Salad

Ingredients:

1 lb. cooked medium shrimp, peeled and deveined
1 can (15 oz.) black beans, rinsed and drained
1 small green pepper, julienned
1 small onion, thinly sliced
1/2 cup chopped celery

2/3 cup Mrs. Miller's Chunky Salsa
2 Tbsp. minced fresh cilantro
2 Tbsp. fresh lime juice
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. honey
1/2 tsp. salt
1/8 tsp. grated lime peel, optional

Directions:

Combine shrimp, black beans, green pepper, onion, and celery in a large bowl. Pour remaining ingredients over shrimp mixture and toss to coat. Refrigerate at least 2 hours. Serve on a lettuce lined platter or salad plates. Garnish with cherry tomatoes if desired.

Servings: 6

Broccoli & Tortellini Salad

Broccoli & Tortellini Salad

Ingredients:

1 lb. bacon, fried, cooled, and crumbled
32 oz. frozen cheese tortellini, cooked. Rinse under cold water and drain.
3 heads fresh broccoli, cut into florets. Blanch 1 1/2 min, immediately plunge into cold water and drain.
1 cup raisins or craisins
1 cup sunflower seeds
3 Tbsp. chopped red onion

1 cup Miracle Whip or mayonnaise
1/2 cup white sugar
2 Tbsp. cider vinegar

Directions:

Toss bacon, tortellini, broccoli, raisins, sunflower seeds, and red onion in a large bowl. Mix together the mayonnaise, white sugar, and cider vinegar in a small bowl, pour over pasta, and toss. Refrigerate at least 2 hours. Best when refrigerated overnight.

Servings: 12

Note: This is another one of my favorite salads. -Maria

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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.

Cilantro Egg Salad

Cilantro egg salad - square.png

Ingredients:

7 hard cooked eggs, diced
1/2 cup Mayonnaise or Miracle Whip
 ¼ – ½ cup chopped fresh cilantro
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
1 tsp. fresh lime juice
1 celery rib, finely chopped
1 Tbsp. chopped onion, optional
Salt and pepper to taste

Directions:

Stir all together. Chill. Serve on toast or plain bread of your favorite variety.

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Cranberry Spinach Salad

Cranberry spinach salad - square.png

Ingredients:

1/3 cup sliced Almonds
1 lb. fresh Spinach, rinsed and torn into bite size pieces
1 cup dried cranberries

Dressing
2 tsp. salt
1 tsp. granulated garlic (or powder)
1 ¼ cup white sugar
2 Tbsp. Ground mustard
¾ tsp. Black pepper
1 tsp. Paprika
½ cup hot water
¼ cup apple cider vinegar
¼ cup vegetable oil

Directions:

Toast almonds lightly in a non-stick frying pan over medium heat. Then let cool. Next toss spinach and cranberries with the sliced almonds in large bowl.

Mix together dressing ingredients in a 2 quart microwave safe bowl. Heat 1-2 minutes until dissolved. Cool and then keep refrigerated. Toss with spinach mixture just before serving.

Servings: makes 16 oz.

Note: We recommend when you buy a bag of sliced almonds, toast the whole bag immediately and store them in the freezer. Then when ready to use in salad it is quick and easy to throw together.

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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.

Fresh Corn Salad

Fresh Corn Salad

Ingredients:

8 ears fresh sweet corn, husked and cleaned

1/2 cup canola oil
1/4 cup cider vinegar
1 1/2 tsp. lemon juice
1/4 cup minced fresh parsley
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil
1/8 – 1/4 tsp. cayenne pepper

2 large tomatoes, seeded and chopped
1/2 cup chopped sweet onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper

Directions:

In a large saucepan, cook corn in enough water to cover for 5-7 minutes or until tender. Drain. Cool and cut off the cob.

Mix together canola oil, cider vinegar, lemon juice, parsley, sugar, salt, basil, and cayenne pepper in a large bowl. Add tomatoes, onion, green pepper, and red pepper to oil mixture along with corn. Mix well. Refrigerate several hours or overnight.

Servings: 10

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Greek Salad Dressing

Greek Salad Dressing

Ingredients:

1 cup red wine vinegar
2 tsp. Dijon style mustard
2 tsp. onion powder
2 tsp. salt
1 tsp. black pepper
2 3/4 tsp. garlic powder
4 Tbsp. white sugar
1 cup extra virgin olive oil
2 ¾ tsp. dried oregano
2 ¾ tsp. dried basil

Directions:

Place vinegar, mustard, onion powder, salt, black pepper, garlic powder, and white sugar into blender and blend well. Next, slowly add olive oil to blender while on medium-high speed. Then add oregano and basil; pulse once or twice. Store at room temperature.

Servings: 20

Note: The process in which this is mixed will keep it from separating. I find this tastes very similar to the house dressing at our local Greek restaurant.

Kidney Bean Tuna Salad

Kidney Bean Tuna Salad

Ingredients:

2 cups canned Kidney beans, rinsed and drained
2 cans (6 oz. each) tuna, drained
2/3 cup chopped celery
2/3 cup shredded cheddar cheese
6 Tbsp. sliced black olives, optional
4 Tbsp. chopped red onion
4 Tbsp. chopped fresh cilantro

Dressing
4 Tbsp. Olive oil or Canola oil
4 tsp. white wine vinegar
4 tsp. fresh lemon juice
2 cloves garlic, minced
1 1/2 tsp. dill weed
1/4 tsp. salt
1/2 tsp. black pepper

Directions:

Combine ingredients in a large bowl. Whisk together dressing ingredients in a small bowl and pour over tuna mixture. Serve on a bed of lettuce, if desire.

Servings: 4

Note: This is one of my all-time favorite healthy salads! -Maria

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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.

Roast Beef & Potato Salad

Roast Beef & Potato Salad

Ingredients:

2 cups cubed, cooked roast beef
2 cup cubed, peeled potatoes, cooked and cooled
1/2 cup chopped green pepper
1/2 cup finely chopped celery
1/4 cup chopped onion
2 Tbsp. chopped pimento, optional
1/3 cup canola oil
2 Tbsp. cider vinegar
2 tsp. prepared horseradish
1/2 tsp. salt
1/8 tsp. pepper

Directions:

Combine roast beef, potatoes, green pepper, celery, onion, and pimento in a large bowl.

Combine remaining ingredients and mix well. Pour over beef mixture. Toss to coat. Cover and refrigerate at least 2 hours.

Servings: 4

Note: I often serve this as a light summer lunch. Add more horseradish for an extra kick.

♥ Miller Family Favorite!

Show-Off Salad

Show-Off Salad

Instructions:

2 cups uncooked elbow macaroni
1 Tbsp. Canola oil
3 cups shredded lettuce

1 medium green pepper, chopped
1 medium cucumber, peeled, seeded and diced
3 hard cooked eggs, sliced
1 cup shredded red cabbage
1 small red onion, chopped
2 medium carrots, shredded
1 cup diced fully cooked ham
1 pkg. (10 oz.) frozen peas, thawed
1 cup shredded cheddar cheese

1 cup Miracle Whip
1/2 cup sour cream
1/4 cup chopped green onion
1 Tbsp. spicy brown, or horseradish mustard
1 tsp. sugar
Salt and pepper to taste

Directions:

Cook macaroni according to pkg. directions. Drain and rinse in cold water. Drizzle with oil; toss to coat. Set aside.

Place lettuce in a clear, shallow 3 quart dish. Layer green pepper, cucumber, eggs, cabbage, red onion, carrots, ham, peas, and cheddar cheese over lettuce along with macaroni.

Combine Miracle Whip, sour cream, green onion, horseradish mustard, sugar, salt and pepper and spread over top. Refrigerate overnight.

Servings: 16

Note: This dish travels well and leftovers are great. I sometimes substitute regular mustard and prepared horseradish if I am out of spicy brown or horseradish mustard. -Maria

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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.