Have any good pasta salad recipes?!
I LOVE pasta salads and go to the grocery store Deli when I can afford it and buy cold pasta salads but was wondering if any of you have any good pasta recipes for me to make at home!.
I have made all kinds of boxed pasta salads like "suddenly salad" and those kraft salads but they just dont taste as good as the deli ones or the ones that people make for parties, graduation, family reunions, ect!.
I like pasta salads that are "thick" like made with mayo (they dont HAVE to be though) I like chicken salads and seafood (mock crab) salads
I DONT like thin watery salads like ones that only have olive oil as the "sauce" and I dont like mushrooms or olives!.
Anything you wanna share!?Www@FoodAQ@Com
I have made all kinds of boxed pasta salads like "suddenly salad" and those kraft salads but they just dont taste as good as the deli ones or the ones that people make for parties, graduation, family reunions, ect!.
I like pasta salads that are "thick" like made with mayo (they dont HAVE to be though) I like chicken salads and seafood (mock crab) salads
I DONT like thin watery salads like ones that only have olive oil as the "sauce" and I dont like mushrooms or olives!.
Anything you wanna share!?Www@FoodAQ@Com
Answers:
Okay here these should help, they are delicious!!!
Chicken Cashew Salad:
INGREDIENTS
* 2 cups seashell pasta
* 1/4 cup brown sugar
* 1 cup creamy salad dressing (e!.g!. Miracle Whip)
* 2 teaspoons lemon juice
* 1 tablespoon distilled white vinegar
* 1 pinch salt
* 2 cups chopped celery
* 1/2 cup chopped green bell pepper
* 1 onion, chopped
* 3 boneless chicken breast halves, cooked and cut into bite-sized pieces
* 1 cup cashew halves
DIRECTIONS
1!. 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 and rinse with cold water!.
2!. In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt!. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken!. Chill until ready to serve!. Mix in cashews just before serving!.
-or-
Italian Tomato and Bread Salad - Panzanella
1/2 cup extra virgin olive oil
4 tablespoons butter
3 cloves garlic, peeled and sliced
1/2 a baguette, cut into 1/2-inch cubes
4 pounds fresh garden-ripe tomatoes, diced
2 tablespoons balsamic vinegar
Salt and freshly ground pepper to taste
1 bunch fresh basil leaves, thinly sliced
1!. In an ovenproof skillet, heat 1/4 cup of the olive oil and the butter over medium heat!. When the butter has melted, remove the skillet and add the garlic and bread cubes!. Mix well!.
2!. Place the skillet in 350*F (180*C) oven and bake until the bread cubes are golden brown and crisp!. Remove skillet from oven and allow to cool!.
3!. Place diced tomatoes in a large bowl!. Add the vinegar and the remaining 1/4 cup of olive oil!. Salt and pepper to taste; mix well!. Just before serving, toss tomato mixture with the toasted bread cubes and basil!.
4!. Serve in bowls with spoons to get every last yummy drop!.Www@FoodAQ@Com
Chicken Cashew Salad:
INGREDIENTS
* 2 cups seashell pasta
* 1/4 cup brown sugar
* 1 cup creamy salad dressing (e!.g!. Miracle Whip)
* 2 teaspoons lemon juice
* 1 tablespoon distilled white vinegar
* 1 pinch salt
* 2 cups chopped celery
* 1/2 cup chopped green bell pepper
* 1 onion, chopped
* 3 boneless chicken breast halves, cooked and cut into bite-sized pieces
* 1 cup cashew halves
DIRECTIONS
1!. 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 and rinse with cold water!.
2!. In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt!. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken!. Chill until ready to serve!. Mix in cashews just before serving!.
-or-
Italian Tomato and Bread Salad - Panzanella
1/2 cup extra virgin olive oil
4 tablespoons butter
3 cloves garlic, peeled and sliced
1/2 a baguette, cut into 1/2-inch cubes
4 pounds fresh garden-ripe tomatoes, diced
2 tablespoons balsamic vinegar
Salt and freshly ground pepper to taste
1 bunch fresh basil leaves, thinly sliced
1!. In an ovenproof skillet, heat 1/4 cup of the olive oil and the butter over medium heat!. When the butter has melted, remove the skillet and add the garlic and bread cubes!. Mix well!.
2!. Place the skillet in 350*F (180*C) oven and bake until the bread cubes are golden brown and crisp!. Remove skillet from oven and allow to cool!.
3!. Place diced tomatoes in a large bowl!. Add the vinegar and the remaining 1/4 cup of olive oil!. Salt and pepper to taste; mix well!. Just before serving, toss tomato mixture with the toasted bread cubes and basil!.
4!. Serve in bowls with spoons to get every last yummy drop!.Www@FoodAQ@Com
I like simple pasta salads!.For mine, I just put noodles, greenpeppers, onions, and celery!. Then I just add Italian dressing!. Sometimes I use olive oil and vinager!. (Thats my favorite) Then I add Italian seasoning!.Www@FoodAQ@Com
well it's good if you cook some pasta!. then you can put ranch and/or italian on it!. that's what i do!. or suddenly salad ranch & bacon! mmmm'mmm! :)Www@FoodAQ@Com
choose a noodle you like
to the mayo add sugar and a bit of white wine vinegar
add some roated chicken
red bell peppers
avacado
red onion
tomato
a bit of shredded lettuceWww@FoodAQ@Com
to the mayo add sugar and a bit of white wine vinegar
add some roated chicken
red bell peppers
avacado
red onion
tomato
a bit of shredded lettuceWww@FoodAQ@Com
Pasta with cut up tiny carrots, garlic, green peppers, peas, and ranch dressing!.Www@FoodAQ@Com
GREEK PASTA SALAD WITH RED WINE
VINAIGRETTE
1 lb!. spiral tri-color pasta, undercooked & drained
1 lb!. feta cheese, crumbled
1-2 bell peppers: green, red, yellow, sliced or chopped
1 lg!. can sliced black or green olives
1 can marinated artichoke hearts, quartered (use marinade as part of dressing)
1-2 cans anchovies, finely chopped (optional)
1 lg!. yellow or white onion, chopped
Gently fold pasta and cheese with other ingredients in large bowl!. Toss with 2 cups red wine vinaigrette dressing!. Cover and store in refrigerator!. Keeps at least 1 week and is better with time for flavors to blend!.
RED WINE VINAIGRETTE:
3/4 c!. red wine vinegar
3/4 c!. olive oil + 3/4 c!. vegetable oil
2 tsp!. dry mustard
1/2 tsp!. salt
1/2 tsp!. black pepper
Pinch of sugar
Optional: Minced garlic, marjoram, thyme, basil and Tabasco!. Whisk vinegar and oils together!. Add herbs and spices to taste!. Makes about 3 cups and will keep in refrigerator for weeks!.Www@FoodAQ@Com
VINAIGRETTE
1 lb!. spiral tri-color pasta, undercooked & drained
1 lb!. feta cheese, crumbled
1-2 bell peppers: green, red, yellow, sliced or chopped
1 lg!. can sliced black or green olives
1 can marinated artichoke hearts, quartered (use marinade as part of dressing)
1-2 cans anchovies, finely chopped (optional)
1 lg!. yellow or white onion, chopped
Gently fold pasta and cheese with other ingredients in large bowl!. Toss with 2 cups red wine vinaigrette dressing!. Cover and store in refrigerator!. Keeps at least 1 week and is better with time for flavors to blend!.
RED WINE VINAIGRETTE:
3/4 c!. red wine vinegar
3/4 c!. olive oil + 3/4 c!. vegetable oil
2 tsp!. dry mustard
1/2 tsp!. salt
1/2 tsp!. black pepper
Pinch of sugar
Optional: Minced garlic, marjoram, thyme, basil and Tabasco!. Whisk vinegar and oils together!. Add herbs and spices to taste!. Makes about 3 cups and will keep in refrigerator for weeks!.Www@FoodAQ@Com