Well regular macaroni salads bore me. I like those with different flavors. Here are two favorites.
Oriental Pasta Salad
8 oz Pasta, uncooked (macaroni, bow ties, radiatore, etc)
1/3 lb Fresh snow peas, trimmed
2 Red bell peppers, seeds removed, cut in strips
4 Scallions, thinly sliced
3 c Fresh broccoli florets
2 c Cooked meat (chicken, turkey, shrimp, pork)
1 tb Sesame oil
1 tb Peanut butter
2 tb Rice wine vinegar
Hot sauce to taste
2 ts Honey
1 ts Garlic powder
1/2 ts Ground ginger
1/4 c Sesame seeds, toasted
Salt and pepper to taste
1.Cook pasta according to package directions; drain and cool.
2.Add the snow peas, red pepper, scallions, broccoli and diced meat.
3.Combine dressing ingredients, whisking until creamy; pour over the pasta mixture. Toss lightly. Cover and chill.
Caesar Pasta Salad
6 slices Bacon, cooked, drained, crumbled
1/2 c Extra-virgin olive oil
4 slices Italian bread, 1/2-in thick
Salt and pepper to taste
Lemon rind, grated
1/4 c Lemon juice
3 Garlic cloves, minced
6 Anchovy fillets
1/2 c Parmesan, freshly grated
12 oz Pasta, cooked al dente, drained (macaroni, penne, rotini, etc), reserve 1/2 c of cooking water
2 c Romaine, coarsely shredded
1.Brush 2 tb of the oil over both sides of bread. Cut into 1/2-inch cubes and toss with salt and pepper. Toast on baking sheet in oven for 10 minutes or until golden and crisp. Set aside.
2.In food processor, puree lemon rind and juice, garlic, anchovies and salt and pepper. Drizzle in remaining olive oil. Blend in half of the cheese.
3.Toss pasta with garlic mixture and enough of the cooking water to moisten. Toss with croutons, bacon and romaine; sprinkle with remaining cheese.