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Old 07-10-2011, 09:18 AM   #21
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You can use greek yogurt, sour cream, buttermilk, half-and-half. I would think you could even use chicken broth...I make a shrimp pasta salad that uses half-and-half and mayo.
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Old 07-10-2011, 12:48 PM   #22
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You can use greek yogurt, sour cream, buttermilk, half-and-half. I would think you could even use chicken broth...I make a shrimp pasta salad that uses half-and-half and mayo.

you had some good ideas to share for making macaroni salad, cws. i followed a couple of them with good results: i tossed some celery seed and dried onion in with the pasta cooking water. adding a small amount of 1/2 and 1/2 to my salad seemed to bring the mayo in it back to life. to my personal salad bowl i added some gambino's olive salad. this gave the salad a nice oily finish as well as the "umph" that (imo) it had been lacking. thanks.
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Old 07-10-2011, 01:37 PM   #23
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I will add dried basil, oregano, and marjoram to the pasta when I'm making a pasta salad using an Italian salad dressing instead of mayo.
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Old 07-10-2011, 05:11 PM   #24
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Bow tie pasta, cooked per package directions
Snow peas, cut in half, steamed/cooked crisp
artichoke hearts, cut to bite size pieces
olives
chopped celery
chopped onions
maybe some sliced radishes
a little parsley
tossed with a good Italian dressing... no mayo
sometimes I add broccoli florets
I've also used the colored pasta
this pasta salad looks like a keeper and a winner! it's what i'm making next time. what italian dressing do you like for it?
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Old 07-11-2011, 04:14 PM   #25
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.............are you chilling (or at least cooling) the noodles before adding mayo ?
That's all I can think of..............
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Old 07-11-2011, 07:32 PM   #26
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.............are you chilling (or at least cooling) the noodles before adding mayo ?
That's all I can think of..............

nope, they're lukewarmish. is that my prob?
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Old 07-11-2011, 07:51 PM   #27
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I always toss some celery seed and dill seed in with the noodles when I cook them.
What good does that do for the flavor of the noodles?
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Old 07-12-2011, 02:02 AM   #28
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I don't know--but some of the seeds cling to the noodles and seem to enhance the flavor...my grandma made the best pasta salads and she always did this. Give it a try and let us know if you think it makes a difference or not. Maybe do a test where you make one with adding the seeds and the other without, but that is the only difference in the recipe.
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Old 07-12-2011, 12:43 PM   #29
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I don't know--but some of the seeds cling to the noodles and seem to enhance the flavor...my grandma made the best pasta salads and she always did this. Give it a try and let us know if you think it makes a difference or not. Maybe do a test where you make one with adding the seeds and the other without, but that is the only difference in the recipe.
I'll try the recipe
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Old 07-12-2011, 03:04 PM   #30
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[QUOTE=BreezyCooking;1018386]This one has always been a crowd-pleaser around here:

1 box (1 pound) Elbow Macaroni (I like Barilla brand)


Barilla is absolutly one of the finest pasta available.. (One should try Barilla Spaghetti Nr.5)
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