Layered Hazelnut Pasta Garden Salad



8 to 12 servings



1-1/2 cup sm. shell macaroni
1/2 cup green onions, sliced
1-1/2 cup hazelnuts, sliced
2 cups mayonnaise
1/4 cup parmesan cheese, grated
2 tsp. sugar
1/4 tsp. garlic powder
1 tbsp. lemon juice
4 cups mixed bite size salad greens (lettuce, Chinese cabbage, etc.)
2 stalks celery, diced
1/2 cup radishes, sliced
1 cup blanched broccoli flowerettes
1/4 cup crisp crumbled bacon
2 md. tomatoes, cut into wedges
Parsley for garnish


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-inch 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.

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