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  • Pasta Salad Recipes

    i am looking for hot and cold pasta salad recipes ... anyone have any good ones??

  • #2
    Re: Pasta Salad Recipes

    Here is mine, everyone asks for this recipe I'm sure you could use any pasta.

    Pine Nut Salad

    2 c. pine nuts
    lb. pasta I use bow ties (Farfalle(SP))
    1 c. black olives sliced
    c. fresh parsley, minced
    1/3 c. green pepper chopped
    1/3 c. red pepper chopped
    c. fresh lemon juice
    c. good quality olive oil
    freshly ground pepper
    Parmesan cheese, to taste

    In a large skillet, lightly toast the pine nuts, remove to rest on paper towels. Cook the pasta in boiling water drain and rinse in cold water. Be careful not to overcook the pasta. Very gently mix together all the ingredients, cover, chill and serve.

    Since I like tomatoes I garnish with cherry or grape tomatoes.

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    • #3
      Re: Pasta Salad Recipes

      Edited Oops, read potato instead of pasta...

      I like the tomato basil couscous I found, sort of like a pasta salad. I can post if you wish.

      Comment


      • #4
        Re: Pasta Salad Recipes

        I have all kinds of pasta salad recipes that I make up. I will try to get some of them in written form for you. Alot of it is experimentation with no limits! Cook pasta then figure out what kind of mood you are in-what you have in the fridge.
        Nommie

        Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

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        • #5
          Re: Pasta Salad Recipes

          This one is our favorite - it makes a HUGE bowl so the recipe can be downsized, but we never have any leftovers when the kids come home.

          Cottuns Seafood-Pasta Salad

          1 16-oz box medium shell pasta,cooked drained and cooled
          2 cucumbers, peeled and cubed
          4 green onions with tops, sliced
          1 cup chopped celery
          1 pint grape tomatos
          1 bell pepper, chopped
          2 pounds imitation crabmeat, flaked
          1 pound salad shrimp
          3/4 c. reduced cal mayo
          1/4 c + 2 tbsp. Old Bay Seasoning (more or less to taste - we like it spicier)

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          • #6
            Re: Pasta Salad Recipes

            This is one I got from an EX-dil. she could cook though

            7 oz pkg of spaghetti noodles - boiled, rinsed w/cold water
            16 oz pkg of garden rotini noodles - (same as above)
            16 oz bottle of kraft zesty italian dressing - chilled
            1 large tomato (red) - diced
            1 large green bell pepper - diced
            1 medium cucumber - peeled and diced
            3 green onions - diced 3/4 way into dark green
            3 stalks of celery - diced
            1 bunch of brocoli - diced (only the top not the stalk)

            Directions:

            Mix in large bowl
            Chill
            Serve
            Enjoy!!!

            Optional:

            red bell pepper, radishes, cauliflower, carrots
            you may also add diced black olives, pepperoni, ham, provolone cheese etc.
            I organize chores into catagories.
            Things I won't do now; things I won't do later; things I'll never do.

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            • #7
              Re: Pasta Salad Recipes

              Mexican Pasta Salad

              --Posted by Bean------------------------------------------------------------------------------

              I thought I would post this over here the original way the recipe was typed. I used regular mayo and light sour cream and it was delish! I found this on a fitness site.

              Mexican Pasta Salad

              8 ounces medium shells, uncooked
              2 teaspoons olive oil
              1/2 teaspoon ground cumin
              1 (15 ounce) can black beans, rinsed and drained
              1 (11 ounce) can whole kernel corn, drained
              1 red bell pepper, cut into thin strips
              3/4 cup sliced green onions
              1 (2 1/4 ounce) can sliced black olives
              3/4 cup fat free mayonnaise
              1/2 cup fat free sour cream
              1/4 cup salsa
              2 tablespoons fresh cilantro, minced

              Cook pasta, drain and rinse under cold water. Toss with oil and sprinkle with cumin and add salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a large glass bowl. Combine mayonnaise, sour cream, and salsa and mix well. Spread mixture evenly over top of pasta salad, sprinkle with cilantro, cover and refrigerate overnight.

              Makes 6 Servings
              Serving Size: 8 ounces
              Nommie

              Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

              Comment


              • #8
                Re: Pasta Salad Recipes

                Asparagus and Parmesan Pasta Toss

                1 red bell pepper
                1 pound uncooked mostaccioli pasta (I used Fiori, little flowers)
                Cooking spray
                3 garlic cloves -- minced
                2 cups presliced mushrooms (don't like 'em, left them out)
                1/2 teaspoon crushed red pepper -- (1/2 to 1)
                1/2 teaspoon salt
                1/4 teaspoon dried marjoram
                1/8 teaspoon dried oregano
                1/8 teaspoon freshly ground black pepper
                1 can diced tomatoes -- (14.5-ounce) undrained
                2 3/4 cups pieces asparagus (about 12 ounces) -- (1-inch)
                1/2 cup grated fresh Parmesan-divided

                Preheat broiler.

                Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.

                Cook pasta according to package directions, omitting salt and fat.

                Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic, and cook for 1 minute. Add mushrooms; cook 4 minutes or until liquid evaporates. Add bell pepper, crushed red pepper, and the next 5 ingredients (through tomatoes). Bring to a simmer; cook for 7 minutes. Stir in asparagus; cook 4 minutes or until crisp-tender. Combine mushroom mixture, pasta, and 1/4 cup cheese in a large bowl, tossing well to combine. Sprinkle remaining 1/4 cup cheese over pasta.

                Yield: 8 servings (serving size: 1 1/3 cups)

                NUTRITION PER SERVING
                CALORIES 124(29% from fat); FAT 4g (sat 1.7g,mono 1g,poly 0.4g); PROTEIN 7.1g; CHOLESTEROL 10mg; CALCIUM 104mg; SODIUM 456mg; FIBER 3.7g; IRON 2.4mg; CARBOHYDRATE 16.5g
                Nommie

                Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

                Comment


                • #9
                  Re: Pasta Salad Recipes

                  These all sound really good! Glad you asked for recipes.
                  Have you made time to listen to the birds today........

                  Comment


                  • #10
                    Re: Pasta Salad Recipes

                    Angs Pasta Salad

                    Cook about 1 and 1/2 cups of Rotina (multi-colored spiral-shaped pasta) according to package directions. Rinse and drain well.
                    Cook 2 boneless, skinless chicken breasts (I sprinkle with seasoning salt and throw them on the grill).
                    Chop chicken breasts into bite-size pieces and add to drained pasta.
                    Rinse and drain one can of dark red kidney beans and add to pasta/chicken.
                    Drain one can of black olives. Cut each olive in half and add to pasta/chicken.
                    Pour in about 1/2 a bottle of Italian dressing (shake well)
                    Add extra chopped garlic (to taste)
                    Add fresh ground pepper (to taste)
                    Add about one cup of Parmesan Cheese (not the dry stuff in the green can!)
                    Mix well and refrigerate overnight

                    This is one of my "most requested" recipes. I took it to a potluck and one of the guys stole it and put it on the menu at his restaurant.

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                    • #11
                      Re: Pasta Salad Recipes

                      This is so good

                      TURKEY FUSILI PASTA SALAD


                      10 - 12 oz. Cooked Lean Turkey breast, shredded
                      4 cups dry Vegetable Fusili (cooked as directed on the package)
                      2 cups Red Seedless Grapes
                      1/4 cup Celery (chopped)
                      1/4 cup Marble Cheese (cubed)
                      1/4 cup Green Onion (finely chopped)
                      1/4 cup Pecans (chopped)
                      1/4 cup Red Pepper (finely chopped)
                      10 TBSP Miracle Whip Salad Dressing
                      2 TBSP Mayonnaise
                      1/2 tsp Ground Black Pepper
                      1/2 tsp Hys Seasoning Salt or McCormick's

                      Toss altogether in a large salad bowl stir well and refrigerate covered until you are ready to eat!

                      Note: you can substitute chicken for turkey, excellent!
                      A friend is one who walks in when others walk out
                      ~Walter Winchell

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                      • #12
                        Mac-Daddi-Roni Salad

                        I made this a couple weeks ago. This was very good! I'll be making this as a regular side. We couldn't find the peppadew peppers, so I used hot cherry peppers in place. Make ahead for best flavor.

                        Mac-Daddi-Roni Salad

                        Recipe courtesy Guy Fieri, 2007

                        16 ounces macaroni pasta, 1/4-inch tube
                        2 cups mayonnaise
                        2 tablespoons minced garlic
                        3 tablespoons yellow mustard
                        1 tablespoon white vinegar
                        3/4 cup minced red onion
                        3/4 cup minced roasted red bell pepper
                        1/2 cup carrot, diced
                        3/4 cup celery, diced
                        1/4 cup diced peppadew peppers
                        1/4 cup minced pepperoncini
                        1 teaspoons sea salt
                        1 tablespoon freshly ground black pepper

                        In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath.
                        In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down.

                        When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.

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                        • #13
                          Re: Pasta Salad Recipes

                          Thanks so much for all the good recipes.. BUMP!!!

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                          • #14
                            Re: Pasta Salad Recipes

                            These are a couple T&T ones I have.

                            Italian Style Pasta Salad
                            1 (8OZ) PKG CORKSCREW MACARONI
                            1 (3.5OZ) CAN PITTED BLACK OLIVES, SLICED
                            1 AMALL JAR ARTICHOKE HEARTS IN OLIVE OIL
                            1 CLOVE GARLIC
                            1/2 CUP WINE VINEGAR
                            1/2 CUP OLIVE OIL
                            1 MED SWEE RED PEPPER, THINLEY DICED
                            1/2 LB PEPPERONI, THINLY SLICED
                            3-4 GREEN ONION, THINLY SLICED

                            BOIL MACARONI FOR 10 MINUTES OR UNTIL TENDER-FIRM; DRAIN IN COLANDER AND RINSE QUICKLY WITH COLD RUNNING WATRE. SET ASIDE TO DRAIN. SLICE OR DICE ARTICHOKE HEARTS, RESERVING OIL FROM JAR FOR DRESSING. PEEL GLARLIC CLOVE, PLACE IN CRUET OR SMALL JAR WITH WINE VINEGAR, OLIVE OIL AND RESERVED OIL FROM ARTICHOKES. COMBINE DRAINED PASTA WITH ARTICHOKES, OLIVES AND RED PEPPER. ARRANGE PEPPERONI AND GREEN ONIONS ON TOP. SHAKE DRESSING TO MIX WELL AND POUR OVER SALAD, TOSS AGAIN. SEASON AND CHILL.

                            -------------------------------------

                            PASTA SALAD PLUS

                            12 OZ UNCOOKED SPIRAL SPASTA
                            4 MEDIUM CARROTS, SLICED
                            3 CELERY RIBS, SLICED
                            1 CAN KIDNEY BEANS, RINSED AND DRAINED
                            1 CAN GARBANZO BEANS, OR CHICK PEAS, RINSED AND DRAINED
                            1 LARGE ONION, HALVED AND THINLY SLICED
                            1 CUP SLICED MUSHROOMS
                            1 MEDIUM GREEN BELL PEPPER, JULIENNED
                            1 CAN PITTED RIPE OLIVES, DRAINED AND SLICED
                            1 JAR MARINATED ARTICHOKE HEARTS, DRAINED AND COARSELY CHOPPED.

                            DRESSING;
                            1/2 CUP WHITE WINE VINEGAR OR CIDER VINEGAR
                            1/2 CUP CANOLA OIL
                            1/3 CUP SUGAR
                            2 TBSP GRATED PARMASAN CHEESE
                            3/4-1 TSP GARLIC POWDER
                            3/4 TSP SALT
                            1/8 TSP PEPPER

                            COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND RINSE IN COLD WATER. PLACE IN A LARGE BOWL; ADD THE NEXT NINE INGREDIENTS. IN A JAR WITH A TIGHT-FITTING LID, COMBINE THE DRESSING INGREDIENTS; SHAKE WELL. POUR OVER SALAD AND TOSS TO COAT.
                            ------------------------------------------------

                            SPAGHETTI SALAD

                            1 (16OZ) PKG SPAGHETTI
                            2 TBSP SALAD SEASONING
                            1 (12OZ) BTL ZESTY ITANIAN SALAD DRESSING
                            1 MED. CUCUMBER, CHOPPED
                            1 MED. ONION, CHOPPED
                            1 MED. GREEN PEPPER, CHOPPED
                            1-2 RIBS CELERY, DICED
                            2 LARGE TOMATOES, SEEDED AND CHOPPED

                            COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS AND RINSE. PLACE SPAGHETTI IN LARGE BOWL AND SPRINKLE WITH SALAD SEASONING, POUR ITALIAN DRESSING OVER SPAGHETTI. ADD CUCUMBER, ONION, GREEN PEPPER, CELERY AND TOMATOES. MIX WELL. CHILL.

                            -----------------------------------------------------
                            THREE PEPPER PASTA

                            1/2 (16OZ) PKG PENNE PASTA
                            1 LARGE RED PEPPER, SLICED
                            1 LARGE YELLOW PEPPER, SLICED
                            1 LARGE GREEN PEPPER, SLICED
                            1 LARGE ONION, SLICED
                            3 TBSP OLIVE OIL
                            1 TBSP SUGAR
                            3 TBSP BASALMIC OR RED WINE VINEGAR
                            3/4 TSP DRIED BASIL LEAVES
                            1/2 TSP BLACK PEPPER

                            IN A DUTCH OVEN OR LARGE SAUCEPOT, PREPARE PASTA AS DIRECTED ON LABEL. USING 2 TSP SALT IN THE WATER. DRAIN THE PASTA AND RETURN TO THE POT. MEANWHILE, IN A 12 INCH SKILLET HEAT OLIVE OIL UNTIL HOT OVER MEDIUM-HIGHT HEAT. COOK THE PEPPER AND ONION SLICED WITH 1-1/2 TSP SALT UNTIL VEGETABLES ARE TENDER AND BROWNED, ABOUT 15 MINUTES. STIR IN THE SUGAR, VINEGAR, BASIL AND PEPPER. HEAT THE MIXTURE THROUGH. ADD THE VEGETABLE MIXTURE TO THE MACARONI AND TOSS TOGETHER
                            ------------------------------------------

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                            • #15
                              Re: Pasta Salad Recipes

                              These all look great, thanks.

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