How do I make a pasta salad?!
Answers: It must be easy to swallow for someone with a feeding difficulty
yummy pasta salad:500g pasta(i always use spirals,but u can use bows,penne ect) , 2 green peppers , 2 red peppers , 1 tin of sweetcorn , 6 slices cheese , 6 slices of smoked ham , sliced olives , mayonaise ................. boil pasta and in the meantime chop the peppers in strips lenghtways ,cut thin strips and then cut across until you have small cubes(big chunks are'nt very nice so keep them small) put peppers in a large bowl....add sweetcorn,and olives.......place the slices of cheese on top of eachother and cut thin strips again lengthways and then across......do the same with the ham....add to the bowl....when the pasta is ready put in collinder and rince with cold water to cool....then add to bowl..add mayonaise(i did'nt write how much mayo to use because some like more than others) add a few spoons and mix...taste and if you want more keep adding and mixing...place in fride for a couple of hours and bon apetite..i love this salad and always make it and its always complimented...........a good alternative is to use instead of the ham and cheese...use 2 tins of tuna ...also yummy
You basically use what you have around the kitchen. Boil your chosen pasta and mix in some of the following;
chopped onions
chopped peppers
raisins
chopped dried apricots
pine nuts
chopped cooked chicken
chopped ham
tuna
sweetcorn
Then use some mayo to mix. adding salt and pepper to taste
Pasta salad is a quick and easy one!
One 16 ounce pkg. pasta
One 16 oz. bottle Italian dressing (fat free works)
One bell pepper (any color)
Small bunch of broccoli florets
One tomato
One small onion (optional)
Paprika (for color--adjust to taste)
Chop all the veggies into very small pieces while cooking the noodles. Allow noodles to cool. Add chopped veggies. Pour on italian dressng and sprinkle with the paprika to give a slightly reddish color and bit of flavor. Mix together well and chill in fridge overnight. Stir before serving.
Quick and easy!
This is a great recipe. You can slice the cooked spaghetti into smaller bites to help out with the feeding difficulty. Hope it helps.
*********SPAGHETTI SALAD
1 lb. cooked, broken spaghetti
8 oz. Italian salad dressing
4 tbsp. McCormick Salad Supreme seasoning
1 med. chopped onion
Salt and pepper to taste
3 stalks celery, chopped
2 cucumbers, chopped
3 tomatoes, chopped
1 lg. green pepper, chopped
Cook spaghetti noodles and drain. Mix Italian dressing and Salad Supreme with noodles. Chill in refrigerator until you are ready to add remaining ingredients. Mix well. Will keep for several days in covered container. Salad ingredients may be added to suit taste.
Ingredients
11 ounces (310 grams) small shell-shaped pasta
3 cloves Garlic
9 ounces (225 grams) yeow cherry tomatoes
9 ounces (225 grams) red cherry tomatoes
1/2 Cucumber
1 Handful black olives, pitted
2 tablespoons Fresh chives
I handful fresh basil
7 tablespoons Extra-virgin olive oil
4 tablespoons White wine vinegar
Sea salt and freshly ground black pepper
Preparation
Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing. Put the pasta in a bowl.
Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container.
Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.
Add the oil, vinegar, and seasoning.
Cook's Notes
Make enough for left-overs so you have something for lunch the next day.
Or just put pasta and salad together.
go to the store, and by some read the box and make it
SusieX, I like your salad!
you boil pasta until soft,add boiled filling of your choice & mayo ,crumbled feta cheese & soft tomatoes.by the way loiuse wat a reveling pic u have
get all the ingredients you need eg
Lettuce
tomatoes
pasta
whatever sauce
mix mix mix mix mix mix
Prepare your favorite pasta according to directions... Drain... Add Italian dressing with broccoli florets, onions and bacon bits...
Easiest pasta salad in the world.
Cook the pasta as directed
Cut and dice one large red tomato and one large green pepper.
Once the pasta is cooked add it to the bowl w/ the tomato and green pepper. Coat the mixture w/ Italian dressing.
You could add a little ground pepper for spice if you like.
Make any pasta salad with fresh Basil and what a difference!
Mix the following
1/2 c. onion
1 glove garlic
2 T balsamic vinegar
2 T olive oil
Box of Pasta, cook to package directions, drain, them add
10 grape tomatoes, cut them in half
Handful fresh basil, rip it up, throw it in
1 c. Fresh or canned corn (fresh you just cut off some raw)
corn)
1/2 chopped yellow or orange pepper
1 c. shredded motzerella
Mix liquid ingredients to pasta & veggies.
For an Asian Flavor, add some powdered (1 t.) ginger and use Sherry Vinegar instead of Balsamic Vinegar.
For some protein, add shrimp, chicken, crab, or beef. Just make some extra vinegar and oil, cut into cubes, soak the meats for 1 hr.
Saute chicken until all pink is gone.
Shrimp (buy pre-cooked, its easier, or de-shel, de-vein, and cut about 3 minutes until pink, a lot more work).
Beef, cook until no longer pink on the outside.
Crab out of can is easiest
Pasta Salad
tri colored siwrley noodles, (green orange and white) or any past you like
I like to put meat in my pasta salad so I get a few 1/4 inch or so slices of salami pepperoni and any cheese you like
cook your pasta, while that cooks cut up your meat, cheese, onion, red and/or green pepper into small pieces i like to add cherry or grape tomatoes when your pasta is done mix all three together you can use any oil based dressing you like but my favorite is Good Seasons Italian, it's comes in a package and a you make it yourself if you have never used it beofre make sure to buy the one that comes with the container to make it in it has marks on the bottle for how much oil vinegar and water and then you add the packet to it and shake.
It's also important to refrigerate for at least an hour to give all the flavors time to mix together.
Hope this helps you out
Use a small pasta like macaroni or those little shells. Cook them a little longer than it recommends on the packet - so they're softer. Add finely chopped tomatoes, cucumber, stoned olives (black or green), fork in a tin of drained tuna. Season and drizzle some lime or lemon juice and olive oil over the lot. Toss and serve.
Salmon Pasta Salad Recipe
This salmon and pasta recipe includes chopped tomato, celery, cucumber, green onion, and Parmesan cheese.
INGREDIENTS:
6 ounces thin spaghetti
1 small can (7 3/4 ounces) salmon
1/3 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon dry basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup chopped tomato
1/2 cup chopped celery
1/2 cup chopped cucumber
1/4 cup chopped green onion
3 tablespoons chopped fresh parsley
tomato wedges
grated Parmesan cheese
PREPARATION:
Cook spaghetti according to package directions; drain. Drain salmon, reserving 1 teaspoon of liquid; flake salmon.
Combine reserved salmon liquid with oil, vinegar, basil, salt, and pepper. Whisk or shake to blend well; pour over the warm spaghetti.
Cool spaghetti and dressing mixture. Toss cooled spaghetti and dressing mixture with flaked salmon, chopped tomato, chopped celery, chopped cucumber, chopped green onion, and chopped parsley. Cover and chill thoroughly. Garnish salad with tomato wedges and serve with Parmesan cheese.
Chilled salmon with spaghetti serves 6.
Light Pasta Salad
Ingredients:
2 cups uncooked rotini
1 small zucchini, washed and diced
1 (15 oz.) can garbanzo beans
1/4 cup chopped onion
1/2 cup diced celery
1 (8 oz.) can tomato sauce
1/2 cup fat-free Italian dressing
1 (14 1/2 oz.) can Del Monte Pasta Style Stewed Tomatoes
Salt and pepper, to taste
Directions:
Cook pasta according to package directions; drain and rinse. Add remaining ingredients. Cover and let stand at room temperature about 30 minutes before serving. Refrigerate leftovers.
Mexican Pasta Salad (serves 4-6)
Ingredients:
1/2 lb. any short pasta, like penne
1 cp. corn kernals
3 minced scallions
1 cp. chopped bell peppers (try and make it colorful)
1 1/2 cps. cooked kidney, pinto, or black beans
1 cp. chopped tomatoes
1/4 sliced Spanish olives
2 tsp. olive oil
3 tbsp. fresh lemon or lime juice
2 tsp. ground cumin
2 tbsp. chopped cilantro
pepper and salt, to taste
lowfat chedder cheese, grated (optional)
salsa (optional)
Directions:
Cook pasta to al dente (about ten min.) in boiling water. During the final two minutes, add corn. Drain the corn and pasta, rinse with cold water, and set aside.
Combine scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon (or lime) juice, cumin, pepper, and cilantro in a large bowl. Stir in the pasta and the corn. Add salt to taste. Serve immediately or chill for later. Add a little cheese and/or salsa to each serving if so desired.
per 10 oz. serving: 289 calories, 4,7 grams fat, 4.1 fiber. (I think that this is without the cheese and salsa)
Pasta salad is the easiest thing on Earth to make because you simply use what you have available....
I like to use those small pasta shells for my pasta salad because they are easy to swallow.
Simply boil the pasta shells in enough water to cover them, until "al dente". (chewy)
(I like to add a little cooking oil to the water to ensure that the shells do not cling.)
Also cook up in shallow water some grated carrots, grated onion, grated mushrooms, grated sweet pepper, and whatever you like in the line of vegetables, even frozen mixed veg will do....
All these ingredients are optional according to your taste.
Do not forget to add a little salt to the pasta and the veg while cooking....
Now put them together in a mixing bowl after draining away the water.
While tossing add a few spoonfuls of mayonnaise.....
Delicious served as a salad at room temp.
Five Steps to Perfect Pasta Salad
Step 1. Pasta
Step 2. Key ingredients
Step 3. Intense flavors
Step 4. Onions & herbs
Step 5. Dressing
I teach cooking classes across the country, and as often as a possible, I demonstrate pasta salad. Why? Because people make it all the time. (When's the last time you attended a potluck that didn't have a pasta salad?) But rarely do these sturdy, colorful, economical salads taste as good as they look. They can be dry, bland, oily, sharp or uninteresting.
For a stunning, irresistible pasta salad, follow the five steps I've outlined here. If you're nervous about making your own salad, simply pretend you're at a salad bar. Be creative with ingredients you like to eat, but use a little common sense. When making an Asian-style salad, for example, use typical stir-fry ingredients such as celery and bell peppers.
Using this formula as a guide, you'll create beautiful pasta salads that will have people asking for your recipe. The proportions given make enough to serve as a side dish to 12 to 16 people.
Step 1:
Cook 1 pound of pasta. Select a 16-ounce box or bag of bite-size pasta. I recommend farfalle (bow ties), fusilli (corkscrews), penne, ziti, rotelle (wagon wheels), macaroni or small shells. Cook the pasta in a gallon of boiling water seasoned with 2 tablespoons of salt (that's right, 2 tablespoons!) until just tender. Drain but do not rinse the pasta. Instead, dump it onto a large-lipped cookie sheet to cool and dry. Don't worry if the pasta sticks together. The dressing will break it up.
Step 2:
Prepare 2 pounds of key ingredients. These are the salad's major add-ins: cooked and raw vegetables, poultry, seafood, canned beans and mild cheeses, for example. Some need little or no preparation before going into the salad. Others can be cooked in the pot of water along with the pasta. Still others are best sauteed or grilled. Choose at least 3 major flavorings. It's good to let one ingredient lead (for example, 1 pound of asparagus with 8 ounces each of sliced mushrooms and cherry tomatoes, for a total of 2 pounds).
Options for cooked vegetables
These can cook right along with the pasta in the pot of boiling water. Add them to the cooking pasta during the last minute of boiling. Drain and cool them with the pasta for that just-right, tender-crisp texture.
Broccoli or cauliflower, florets cut into bite-size pieces, stems peeled and cut into 1/4-inch thick coins
Asparagus, trimmed and cut into bite-size lengths
Carrots, peeled and cut into 1/4-inch coins
Green beans, trimmed and cut into bite-size lengths
Snow peas or sugar snap peas, strings removed
Zucchini, quartered lengthwise and sliced 1/4-inch thick
Options for no-fuss vegetables
Canned artichoke hearts, drained, rinsed and quartered
Bean sprouts
Celery, sliced 1/4-inch thick
Mushrooms, thinly sliced
Cucumbers, quartered lengthwise, cut into bite-size pieces and lightly salted
Fennel, trimmed, halved, cored and thinly sliced
Avocados, halved, pitted, peeled and cut into bite-size pieces (add at last minute to prevent darkening)
Zucchini, halved lengthwise if small, quartered lengthwise if large, then thinly sliced
Cherry tomatoes, halved and lightly salted
Bell peppers, cored and cut into bite-size strips
Tomatoes, seeded and cut into medium dice and lightly salted
Frozen green peas, thawed
Options for grilled or broiled vegetables
All of these vegetables should be brushed with olive oil and sprinkled with salt and pepper before grilling or broiling.
Eggplant, cut into 1/2-inch-thick rounds; cut into bite-size pieces after grilling
Fennel, trimmed, halved, core left intact, and cut into wedges; cut away tough core after grilling
Large whole mushrooms; slice or quarter after grilling
Bell peppers, cored, seeded and quartered; cut into bite-size pieces after grilling
Zucchini, cut on the diagonal into slices 1/2-inch thick
Options for sauteed vegetables
Asian-style salads taste best with lightly sauteed vegetables, particularly celery and peppers.
Celery, sliced 1/4-inch thick
Bell peppers, cored, seeded and cut into bite-size strips
Options for other major add-ins
Canned beans, drained and rinsed
Chicken breasts, grilled, sauteed or steamed and cut crosswise into thin bite-size strips
Italian sausage, steam-sauteed and sliced thin on a slight bias
Cooked lobster
Cooked and peeled shrimp
Canned tuna, drained
Mild cheeses (e.g., mozzarella, cheddar, Swiss, Monterey Jack), cut into 1/2-inch cubes
Crabmeat (pasteurized lump), picked over for shell
Ham, sliced 1/4-inch thick and cut into bite-size strips
Step 3:
Choose intense flavors. Stronger- tasting than the major add-ins, these ingredients should be used more sparingly. Pick at least one representative from this category, but feel free to use two or three--roasted peppers, pine nuts and feta cheese, for example, will give the salad a Mediterranean feel. If making an Asian-style salad, stick to nuts and seeds.
Options
In most cases, add about 1/2 cup, unless otherwise noted.
Feta, crumbled
Parmesan, shaved with a vegetable peeler
Goat cheese, crumbled
Capers, drained (1/4 cup)
Olives, pitted and coarsely chopped
Peperoncini, drained and thinly sliced
Roasted peppers, cut into strips
Sun-dried tomatoes packed in oil, cut into small dice
Bacon, fried and crumbled (8 ounces)
Prosciutto (8 ounces), thinly sliced, cut into small dice
Smoked salmon (8 ounces), thinly sliced, then cut into thin strips (other smoked fish and shellfish are possibilities as well)
Pine nuts, toasted
Roasted cashews, coarsely chopped
Roasted or honey-roasted peanuts, coarsely chopped
Toasted sesame seeds (1/4 cup)
Sunflower seeds
Step 4:
Add onions and herbs. No matter what else is in your pasta salad, always add three large green onions, sliced, or half of a small red onion, diced. The types of onions are completely interchangeable, although I tend to use green onions for Asian-style salads.
Then mince 3 tablespoons fresh herbs and/or grate 2 teaspoons orange or lemon zest (the peel minus the bitter white pith).
For Asian-style pasta salads, consider cilantro, basil and/or the citrus zests. Dill and mint are usually compatible with creamy-style salads. Because rosemary and tarragon are such strong flavors, use just 1 tablespoon of either herb combined with 2 tablespoons of minced parsley.
And if you're ever in doubt about which herbs to use, you'll never go wrong with good ol' chopped fresh parsley.
Step 5:
Make a dressing. Whether you prepare one of the following dressings or choose another, you'll need 1 cup to coat the salad. The key is to make sure the dressing is thick and emulsified; otherwise, the pasta absorbs the vinegar while the oil clings in droplets to the pasta's surface. Stick with milder rice wine vinegar or lemon juice. Balsamic vinegar, while flavorful, turns the pasta an unattractive brown, and stronger vinegars make bright green vegetables drab.
Each of these recipes makes about 1 cup. You can prepare the ingredients in advance, but toss the salad and dressing only 15 minutes before serving.
Pasta salad
Serves 1-2
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
140g/5oz penne pasta
1 orange, peeled and segmented
handful of fresh chervil, chopped
1 orange, juice only
salt
freshly ground black pepper
? tomato de-seeded and sliced
For the dressing
1 tsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp olive oil
1 garlic clove, crushed
Method
1. Bring a large pan of water to the boil and cook the pasta for 8-10 minutes, or until tender.
2. Drain the pasta and transfer to a large bowl.
3. Add the orange segments, chervil, juice, seasoning and tomato into the bowl and toss together.
4. To make the dressing, place the mustard, vinegar, oil and garlic in a clean bowl and whisk together.
5. Pour the dressing over the pasta and toss to coat.
6. Transfer the pasta salad to serving plates.