Best Kittencals Creamy Egg Dressing For Pasta Salad Recipes

KITTENCAL'S CREAMY EGG DRESSING FOR PASTA SALAD

Kittencal's Creamy Egg Dressing for Pasta Salad image

I developed this dressing to use on any pasta or potato salad --- Club House Salads n' Dips Ranch Style dry mix will also work well --- all ingredients can be adjusted to taste --- prep time does not include boiling the eggs, this makes a ton of dressing you may reduce by half if desired --- you will also find this recipe here http://kittencalskitchen.com/2010/05/24/kittens-pasta-or-potato-salad-dressing-with-egg/

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 10m

Yield 4 cups (approx)

Number Of Ingredients 10

Ingredients

1 (28 g) package dry hidden valley dry ranch dressing mix (can use another brand but Hidden Valley seems to be the best!)
2 cups mayonnaise
1 cup Miracle Whip (or just use 3 cups mayonnaise)
1/3-1/2 cup milk (or use buttermilk)
1/3 cup sweet relish (can add in more to taste)
2 tablespoons prepared yellow mustard
5 -6 hard-boiled egg yolks, mashed well
1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste)
seasoned salt and black pepper (can use white salt, seasoned is better)

Steps:

Mash the egg yolks to a fine powder (or as close to a fine powder as you can, save the whites to add in the pasta salad).
In a bowl, whisk together the dry dressing mix with mayo, salad dressing and milk until very smooth.
Mix in the sweet relish, mustard, garlic powder and seasoned salt.
Adjust the relish and mustard adding in more to to taste if desired.
Add in the mashed egg yolk and whisk vigorously to combine (there might still be small pieces of yolk, not too worry!).
Season with black pepper to taste.
Pour over cooked pasta or cubed potatoes and chill for a couple of hours.

Nutrition Facts : Calories 573.7, Fat 46, SaturatedFat 8.3, Cholesterol 295.6, Sodium 1108.7, Carbohydrate 38.1, Fiber 0.5, Sugar 11.3, Protein 5.6

KITTENCAL'S CREAMY ITALIAN SALAD DRESSING

Kittencal's Creamy Italian Salad Dressing image

This dressing must chill for 6 or more hours before serving don't even think about serving it right away as the flavors intensify with chilling time, even better if made a day ahead, I have left the Parmesan as optional you may add in or omit, you may adjust all amounts to taste.

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 12

Ingredients

3/4 cup olive oil
1/3 cup mayonnaise (do not use salad dressing)
2 teaspoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 large garlic cloves, minced (or to taste) or 1/2 teaspoon garlic powder (or to taste)
1 1/2 teaspoons seasoning salt or 1 teaspoon white salt
2 -4 teaspoons white sugar, more if needed to taste or 2 -4 teaspoons corn syrup
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/3 cup freshly grated parmesan cheese (optional)
fresh ground black pepper (to taste)

Steps:

In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing.
Season with black pepper then mix in Parmesan cheese (if using).
Adjust all ingredients to taste.
Cover, and refrigerate for 6 or more hours before using.

KITTENCAL'S RANCH POTATO SALAD OR MACARONI SALAD

Kittencal's Ranch Potato Salad or Macaroni Salad image

I have made this many times over the years for large gatherings, everyone loves it and I am always asked for the recipe --- the dressing is wonderful with potatoes or cooked pasta, you may of coarse double the amounts to feed more people --- all ingredients may be adjusted to suit taste, throw in some cooked ham or bacon if desired, plan ahead this salad must chill for at least 3 or more hours before serving, the longer chilling time the better! --- if making the potato salad and prefer a creamier salad then double the dressing amount

Provided by Kittencalrecipezazz

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs cooked cubed potatoes (or can use 3 cups cooked macaroni or small shell pasta drained)
1 cup frozen peas, thawed
1 small celery rib, finely diced
4 green onions, finely chopped
1 1/2 cups finely cubed cheddar cheese
4 -5 hard-boiled eggs, chopped (more eggs sliced in wedges to garnish around the bowl if desired)
1/2 cup chopped sweet yum-yum pickle (optional, yum-yum pickles are sliced sweet sandwich pickles)
6 tablespoons sweet pickle relish
3/4 cup prepared ranch salad dressing
3/4 cup mayonnaise (or use 1/4 cup each mayonnaise and sour cream, or to taste) or 1/2 cup salad dressing (or use 1/4 cup each mayonnaise and sour cream, or to taste)
1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder
1/2-1 teaspoon garlic powder (optional but good to add in)
salt & freshly ground black pepper (to taste, I use seasoned salt)

Steps:

In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
Add in chopped yum yum pickles if using; mix to combine.
Season with more salt and black pepper to taste.
Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
Delicious!

KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD

Kittencal's Creamy Greek-Style Pasta Salad image

If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving

Provided by Kittencalrecipezazz

Categories Vegetable

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb dry rotini pasta
1 small cucumber (peeled, seeded and chopped)
2 tomatoes, chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped (or use 5-6 green onion, chopped)
1/2 cup sliced kalamata olive
1 1/2 cups cubed feta cheese (you will need more for the dressing)
salt (to taste)
fresh ground black pepper (to taste)
1 fresh garlic clove (or use 1/2 teaspoon garlic powder)
1/2 cup olive oil
1/4 cup crumbled feta cheese
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
1/4 teaspoon dried basil
1 teaspoon sugar
1/3 cup mayonnaise (more if needed mixed in the salad at the end)

Steps:

Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
Place the pasta in a large bowl.
Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
For the dressing; in a processor place the garlic clove and process until minced.
Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 488.3, Fat 25.7, SaturatedFat 7.6, Cholesterol 31.8, Sodium 529.2, Carbohydrate 52.2, Fiber 3.2, Sugar 5.8, Protein 13.1