The Healthy My Ass Cookbook

Rainbow Line
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Other Salad Recipes:

Bacon and Egg Salad

Chicken Salad

Cobb Salad

Cucumber Salad

Good Stuff Broccoli Salad

Layer Salad

Macaroni Salad

Mayfair Caesar Salad

Mayfair Dressing

Smoked Swiss Pasta Salad

The One and Only Pasta Salad

Tuna Salad

Black Tie Pasta Salad

A bow tie pasta salad so good it's suitable for a black tie event.


1 lb. Bow Tie Pasta, raw, dry
9 slices Bacon, 1/2 lb. raw
1/2 lb. Hard Salami
1/2 lb. Cherry Tomatoes, about 1&1/2 cups halved
8 Green Onions
1 cup Bell Peppers, diced, any mix of colors
2 cups Mayonnaise
1/4 cup Water


Heat enough water to prepare the Bow Tie Pasta as directed on the package.

Slice the Bacon into half inch slices and fry until crisp.  Drain on paper towels and set aside.

Cut the stacked Hard Salami slices into two half circles, then cut each into 1/4" to 1/2" wide strips.

Add the pasta to the boiling water.

Over a measuring cup or a four quart or larger bowl, cut each of the Cherry Tomatoes in half dropping each half along with the juice into the container.  Thinly slice the Green Onions, mostly the green tops, using only about a third of the white part.  Add the onions to the bowl along with the tomatoes.  Add a cup, more or less, of a mix of diced Bell Peppers.  Combine the Mayonnaise and Water then add it along with the bacon to the bowl.  Stir to blend well.  If the tomatoes were not too juicy the mixture will not be creamy, but stir in some water to make it creamy.  Separate and add the salami a little at a time, stirring between additions to prevent clumping of the salami.  Remove and set aside about 1/2 of the mixture from the bowl.

When the pasta is done, move the pot to the sink and drain most of the water without losing any of the pasta.  Run a stream of cold water into the pot until it overflows.  Continue to run, gently stirring, until the water and pasta are as cold as that coming directly from the faucet.  Drain the pasta completely but do not shake or stir it, leaving it slightly damp and add the pasta to the bowl.  Return the removed mixture to the bowl atop the pasta and stir gently in a folding motion to thoroughly blend.

Chill before serving, preferably overnight.


This is my attempt to imitate a Kenrick's Meat Market deli item they call Creamy Ranch Chef Pasta Salad.  I'm not sure why they call it that.  It is not particularly creamy nor is there any hint of ranch dressing taste.  The ingredients do not remind me of a chef salad, unless you think the meat suggests a chef salad.  Maybe they meant it is one of their chef's creations.  Hence, I changed the name.

I know what you are thinking, that I forgot the spices.  I couldn't detect any spices in Kenrick's product so I didn't use any in my first attempt to imitate it.  Turns out without any spices added, it tasted quite a bit like Kenrick's item, especially the second day after the flavors blended and permeated.

Most of the times I bought this they used a mix of green and red peppers, so that is what I use, but once I found yellow peppers as well and once no tomatoes.


Other Information:

Source: My imitation of Kenrick's Meat Market's Creamy Ranch Chef Pasta Salad.

Total Time: 1:00

Yield: 3 quarts
Servings: 12

Nutrition Facts per Serving:
502 Calories
40g Fat (67.8% calories from fat)
12g Protein
31g Carbohydrate
2g Dietary Fiber
34mg Cholesterol
628mg Sodium.

Exchanges per Serving:
2 Grain(Starch)
0 Lean Meat
1/2 Vegetable
3 Fat.

Rainbow Line

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