Pasta Salad....Anyone got a really good but easy to fix pasta salad recipe?!
3 cups pasta (cooked and drained)
2 cups chopped vegetables
? cup Italian dressing (bottled oil based—not creamy)
Cook pasta according to package directions and drain. Mix with vegetables. Pour dressing over and lightly mix until everything is covered with dressing. Chill for at least an hour before serving. It’s best made the night before.
Tips for Good Results
Most any type of pasta cut in short sections will work with this recipe. Even basic macaroni noodles are fine. But, I think the spirals taste and look the best. My top picks are the colored spirals in green or mixed colors.
Firm vegetables work best. I generally use carrots, celery, and broccoli pieces. These stay crunchy and also have a nice color balance/contrast.
Any Italian dressing works fine—even the low fat. My favorite is Kraft zesty.
Answers: Super Easy Pasta Salad
3 cups pasta (cooked and drained)
2 cups chopped vegetables
? cup Italian dressing (bottled oil based—not creamy)
Cook pasta according to package directions and drain. Mix with vegetables. Pour dressing over and lightly mix until everything is covered with dressing. Chill for at least an hour before serving. It’s best made the night before.
Tips for Good Results
Most any type of pasta cut in short sections will work with this recipe. Even basic macaroni noodles are fine. But, I think the spirals taste and look the best. My top picks are the colored spirals in green or mixed colors.
Firm vegetables work best. I generally use carrots, celery, and broccoli pieces. These stay crunchy and also have a nice color balance/contrast.
Any Italian dressing works fine—even the low fat. My favorite is Kraft zesty.
Cook the pasta and mix with tuna, mayo, chopped cucumber and tomato. Maybe some grated cheese. Pretty simple. You can stir in loads of thing with past and it is quick and easy. If your not a veggie, some crispy bacon bits or chopped up cooked meat like chicken or ham.....serve on some lettuce.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
Caesar Pasta Salad
3 cups uncooked dried rotini pasta
10 ounces cooked turkey, cut into 1/2-inch cubes
1 cup Caesar salad dressing - divided use
8 ounces chedarella or cheddar cheese, cut into 1/2-inch cubes
6 cups Italian lettuce blend
4 plum tomatoes, cut into wedges
Freshly grated Parmesan cheese for sprinkling
Freshly ground black pepper
1. Cook pasta according to package directions. Rinse with cold water; drain.
2. Combine pasta, turkey and 1/2 cup salad dressing in large salad bowl. Cover; refrigerate 1 hour.
3. Stir in cheese, lettuce, tomatoes and additional salad dressing, if desired; toss to coat.
4. Sprinkle with Parmesan cheese and ground black pepper, if desired.
5. Makes 8 servings.
http://www.cooksrecipes.com/salad/caesar...
(*-*)
toss cooked pasta with
italian or vinagrette dressing (we love Paul Newman's olive oil and vinegar!!!!)
whatever veggies you have on hand: tomatoes, cucumbers, celery, green onion, shredded carrot, black olives,
add whatever meat you want if you want: tuna, cubed ham, etc.
*******DELI-STYLE PASTA SALAD
1 (7 oz.) pkg. corkscrew macaroni
6 oz. Provolone cheese, cut into 3/4 inch cubes
6 oz. sliced Genoa salami, cut into strips
1 sm. zucchini, thinly sliced
1 sm. onion, thinly sliced and separated into rings
1/2 c. chopped green pepper or sweet red pepper
1 (2 1/4 oz.) can sliced pitted ripe olives, drained
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil
1/4 c. white wine vinegar
1 1/2 tsp. dry mustard
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
2 med. tomatoes, cut into wedges
Parsley sprigs (optional)
Cook macaroni according to package directions, then drain. Rinse with cold water, then drain again.
In a large mixing bowl combine macaroni, Provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese and snipped parsley.
For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for 4 hours or overnight.
To serve, add tomato wedges and toss lightly. Transfer pasta mixture to a large salad bowl. If desired, garnish with parsley sprigs. Makes 8 servings.
********AMAZING MACARONI SALAD
1 package elbow noodles
3 roma tomatoes
1 small purple onion
1/4 cup sweet relish
1 small can chopped/sliced olives
6 hard boiled eggs
3/4 cup mayonnaise
1/4 cup mustard
salt and pepper
Boil noodles until soft, drain, rinse let cool in refrigerator, while cutting everything else. Dice tomatoes cut onions finely cut eggs (like making deviled egg sandwich) then mix together all ingredients at or leave out whatever you want to liking!
Best if made day before.
Pasta Salad with edamame, tuna, baby vegetables, and pink beans
Makes 10 servings
a cold pasta salad high in protein and fiber
Ingredients:
1 cup edamame
16 oz kidney beans
2 cups elbow macaroni, uncooked
1 cup corn
1 cup broccoli
1 cup carrots
2 tbsp canola oil
2 tbsp vinegar
2 tbsp miracle whip
1 tsp salt
1 tsp pepper
4 tbsp parmesan cheese, grated
1/4 cup onion, chopped
1 can tuna
2 tbsp wasabi
Directions:
boil pasta, adding frozen corn, edamame, broccoli, and carrots in the last 2 minutes.
drain, and rinse with cool water
combine with remaining ingredients
chill, serve cold
This is a very tasty and very easy salad to make. It will go with almost anything and is quick to make. I make this salad all the time and I usually have to double the recipe because every one likes it so much and it is also very good the next day! You should def. try it! You dont really have to cook your own bacon, although it does taste better I sometimes use real bacon bits that you can buy in the store. Also if you dont have the time to let it cool for the full hour it doesnt make a difference it still tasts really good.
Prep Time: 10m
Cook Time: 15m
Yield: 6 servings
Ingredients
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
Nutrition Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 676 cal Total Fat: 46.5 g Cholesterol: 56 mg
Sodium: 1042 mg Carbohydrates: 47 g Fiber: 2.8 g
Protein: 17.7 g
here are some of my suggestions.i hope u can pick any of them.
CREAMY TORTELLINI SPRING SALAD
1. Ingredients
1 envelope Italian Salad Dressing & Recipe Mix
1/2 cup Mayonnaise
1/4 cup white wine vinegar
3 tablespoons water
2 (9 ounce) packages refrigerated cheese tortellini, cooked, drained
2 cups sugar snap peas, halved
1 cup shredded carrots
2. Cooking Directions
Combine salad dressing mix, mayo, vinegar and water in large bowl.
Add remaining ingredients; toss to coat. Cover.
Refrigerate several hours or until chilled.
Yield: 8 servings
WATERMELON AND WATERCRESS SALAD WITH GINGER
1. Ingredients
2 tablespoons rice vinegar
1 1/2 tablespoons vegetable oil
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons grated lime peel
1 garlic clove, minced
2 cups 1/2-inch pieces peeled seedless watermelon
1 bunch watercress, thick stems trimmed
1 cup 1/2-inch pieces peeled seeded cucumber
4 green onions, thinly sliced diagonally
1/4 cup chopped fresh cilantro
2. Cooking Directions
Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.
Yield: 4 servings
SEAFOOD SALAD SUPREME
1. Ingredients
1 tablespoon butter
1 pound fresh shrimp, peeled and deveined
1 pound crabmeat
1 (8 ounce) package seashell pasta
2 strips celery, sliced
1 red bell pepper, chopped
1 green onion, thinly sliced
1 cup shredded mozzarella cheese
1/4 cup slivered, toasted almonds
1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
Nutrition InfoPer Serving
Calories: 501 kcal
Carbohydrates: 25 g
Dietary Fiber: 1 g
Fat: 30 g
Protein: 32 g
Sugars: 3 g
2. Cooking Directions
In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
Refrigerate for 2 hours before serving.
Yield: 8 servings
RED SKINNED POTATO SALAD
ingridients
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Nutrition InfoPer Serving
Calories: 435 kcal
Carbohydrates: 15 g
Dietary Fiber: 1 g
Fat: 37 g
Protein: 8 g
Sugars: 2 g
2. Cooking Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Yield: 12 servings
Cook pasta (I like rotini as it doesn't hold water). Mix salad dressing (Miracle whip or such, but NOT mayonnaise) with sage, savoury, basil, thyme, parsley, garlic. (Mix & match). Mix in drained, rinsed pasta. Refrigerate. If you like tuna, you can add a can into the dressing mix before adding the pasta.
Old Mrs. Winners' Chicken recipe for pasta salad..
1 pkg colored spiral pasta noodles-cooked and drained
1 c broccoli tips (finely chopped)
1 c sharp cheddar shredded
1 pkg Hidden Valley Ranch Salad Dressing Dry mix
Mayo (until desired consistency)
green olives - optional
Mix together, refridgerate, and EAT!!! YUMMY!!!
THE Pasta Salad
Ingredients-
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen English peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika
Preparation-
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.