A Tale of Three Summer Salads

These three salads are easy and quick, can be made in an hour [all three!] and are super perfect for summer parties or picnics and are most excellently paired for BBQ. Make one or two or three if you like.

Watergate Salad

• 1 (20 oz) can crushed pineapple, drained
  
• 2 (3 oz) package instant pistachio pudding mix
  
• 1 (8 oz) container frozen whipped topping, thawed
  
• 1/2 (10.5 oz) package miniature marshmallows
  
• 1/3 c chopped pistachios – Optional
  

In a large bowl, combine the pineapple and dry pistachio pudding mixes. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

 

Spaghetti Pasta Salad

• 1 (16 oz) package spaghetti
  
• 8 oz cherry tomatoes, halved
  
• ½ green bell pepper, chopped
  
• ½ yellow bell pepper, chopped
  
• ¼ c chopped green onion
  
• 2 Tbsp chopped cilantro
  
• 1 large cucumber, diced
  
• 1 c chopped salami or pepperoni
  
• 1 (16 oz) bottle zesty Italian-style salad dressing
  

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run water over to cool. Meanwhile, chop up rest of ingredients and place in boil. Toss with pasta. Chill and serve.

 

Mandarin Orange Salad

• 2 (16 oz) packages cottage cheese
  
• 2 (6 oz) package orange flavored gelatin mix
  
• 1 (12 oz) container frozen whipped topping, thawed
  
• 1 (11 oz) can mandarin oranges, drained
  
• 1/3 c chopped pecans – optional
  

In a large bowl, blend the cottage cheese and orange flavored gelatin mix until well blended. Fold in whipped topping and mandarin oranges. Chill in the refrigerator 2 -3 hours before serving.

 

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