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

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