Corn-Fettuccine Salad

Souper Salad is definitely my favorite lunch spot.  I always enjoy nomming down on their crunchy chow mein noodles, gingerbread cake, blueberry bread, and complimentary soft-serve ice cream - uh... lettuce.  But my absolute MOST favorite thing to pile on my plate at Souper Salad is definitely the fettuccine pasta salad.  It's got sweet corn and parmesan, all wrapped up in tasty pasta goodness.

I came across a copycat recipe for that glorious salad awhile back and had to try it out.  Copycat recipes often miss the mark, but this one is a definite keeper.  It went well with leftover blackened chicken.

Adapted from Copykat.com

8 oz. Fettuccine
1/2 cup light mayonnaise
1 cup corn kernels
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
Salt and pepper to taste

DIRECTIONS
1.  Prepare fettuccine according to package directions.  Drain.
2.  In a large bowl, combine the pasta, mayonnaise, corn, parmesan, and garlic powder.  Stir well, and add salt and pepper to taste.  Serve chilled.

Shrimp Pasta Salad

It's funny how the simplest dishes are often the most enjoyable.  As a child, I was always so excited to come home and find a big bowl of this shrimp pasta salad chilling in the refrigerator.  A couple decades later, it's my husband's number one most requested meal.

I'm not complaining.  :-)

From Mom
Serves 4

INGREDIENTS
2 cups small pasta of your choice
3/4 pound shrimp, boiled
3 hard-boiled eggs, peeled and diced
1 medium tomato, chopped
3 green onions, finely sliced
1/2 cup shredded cheddar cheese
Mayonnaise to coat, about 3/4 cup

DIRECTIONS
1.  Prepare pasta according to package directions, and drain well.  Place in a large bowl.  Add remaining ingredients and toss to coat.  Chill for at least one hour prior to serving.

Tortellini and Proscuitto Salad

Don't you love tortellini drenched in a rich, buttery alfredo sauce?  Yeah, me too.  But tonight, I wanted to enjoy tortellini in a way that was a little less, well... rich and buttery.

This salad lets the beloved tortellini share the spotlight with fresh veggies.  It can be made ahead and refrigerated overnight or served at room temperature.  Yum!

An Ommy Noms original
Serves 2

INGREDIENTS

1 9 oz pkg refrigerated cheese tortellini
6 button mushrooms, sliced thinly
6 cherry tomatoes, halved
1 roasted red pepper, cut into small pieces
3 bunches green onions, sliced thinly
2 slices prosciutto, cut into small pieces
Handful of baby spinach or spring mix (optional)
Parmesan Cheese
Dried basil
Vinaigrette to coat

DIRECTIONS

1. Cook tortellini according to package directions. Drain and set aside to cool.

2. Mix tortellini, vegetables, and prosciutto in a large bowl. Top with parmesan and dried basil. Add Italian dressing until lightly coated.

3. Refrigerate.