In The Kitchen: Go light with colorful pasta salads

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By Robin McDaniel
Blount Today

No need to heat up the kitchen for very long with these delicious pasta salads. The preparation time is short, and the results are a light, delicious salad that makes a perfect supper on the porch or a light lunch to share with friends.

These twp pasta salads recipes are very different because one is sweet and the other, a little tangy. The tangy Rainbow Pasta Salad is also very colorful and can be a main dish for a light supper or a versatile side dish for numerous main dishes.

Keep your eyes here for a special recipe I am in the process of borrowing. Lois Brown's Chicken Salad recipe will be worth the wait! Lois used to be a cook at Forest Hill School, and she still cooks for a crowd on Sundays. Everyone who knows Lois knows that she is a wonderful cook.

Now for our pasta salads.

Rainbow Pasta Salad

1 package (16 oz.) tricolor spiral pasta
2 cups broccoli florets
1 cup shredded carrots
1/2 cup chopped cucumber
1/2 cup chopped onion
1/2 cup chopped tomato
1 can (15 oz.) whole kernel corn, drained
1 small can sliced water chestnuts
1 bottle (8oz.) Italian salad dressing
1 tsp. salt
dash of pepper


Cook pasta according to package directions. Drain. Rinse in cold water, and place in large bowl. Add remaining ingredients and toss to coat. Cover and refrigerate for at least 2 hours. It's even better if it sits in the refrigerator overnight.


Sweet Pasta Salad

1 lb. Rotini pasta, plain or tricolor
2 cups shredded carrots
1/2 pod green pepper, chopped
1 small onion, chopped
1 cup distilled white vinegar
1 cup sugar
1 (14 oz.) can sweetened condensed milk
1 and 1/2 cups mayonnaise
1 tsp. salt
dash of pepper


Cook pasta according to package directions. Drain. Rinse in cold water, and place in large bowl. Add carrots, green pepper and onion. In medium bowl, combine vinegar, sugar, sweetened condensed milk, mayonnaise, and salt and pepper. Toss salad with dressing. Chill at least 4 hours or overnight.

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