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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.
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Make the perfect egg salad for sandwiches!
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Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.
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The spaghetti, chopped tomatoes, green onions, cucumbers, and black olives spend the night in the fridge chilling and soaking up all the delicious zesty Italian dressing. Makes eight generous servings.
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For a perfect picnic salad, mix canned tuna with crunchy bell peppers and celery, toss with garlic powder, mayonnaise and mustard, add salt and pepper to taste, then stir in cooked macaroni and chill a bit to let the flavors meld.
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A chilled combo of garbanzo beans, tomatoes, green bell peppers, and other flavors of summer!