Layered hazelnut pasta garden salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Small shell macaroni |
| ½ | cup | Sliced green onions |
| 1½ | cup | Sliced Oregon hazelnuts |
| 2 | cups | Mayonnaise |
| ¼ | cup | Grated Parmesan cheese |
| 2 | teaspoons | Sugar |
| ¼ | teaspoon | Garlic powder |
| 1 | tablespoon | Lemon juice |
| 4 | cups | Mixed salad greens (in bite-sized pieces) |
| 2 | Stalks celery; diced | |
| ½ | cup | Sliced radishes |
| 1 | cup | Broccoli flowerettes (blanched) |
| ¼ | cup | Crisp crumbled bacon |
| 2 | mediums | Tomatoes; cut into wedges |
| Parsley for garnish | ||
Directions
Cook macaroni as directed on package, drain; rinse with cold water and drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix together mayonnaise, cheese, sugar, garlic and lemon juice. In a 9x13x2" pan or a 4-quart serving dish, layer the salad greens in the bottom of the dish. Cover greens with the macaroni-hazelnut mixture.
On top of this, place the celery, then a layer of radishes and top with broccoli flowerettes. Spread mayonnaise mixture over broccoli.
Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley, just before serving.
Yield: 8 to 12 servings.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board