Pasta Salad Recipe Ideas?!
I need a recipe for a tasty pasta salad!. By tasty I mean NOT boring! So in other words no potluckworthy macaroni salad recipes please!. ThanksWww@FoodAQ@Com
Answers:
Darling, I have a few absolutely sponge-worthy pasta salad recipes!. They are all exsquisite and mouth-watering!. I suggest you don't make two at once, because they are so good you will eat yourself to death! Okay, here goes:
Exotic Pasta Salad (Insalata di Pasta Esotica)
Ease of preparation: average
Prep Time: 2 hours
Cook time: 20 minutes
Servings: 4-6
Wine pairing: White
Ingredients
1 box BARILLA PLUS? Rotini
4 tablespoons extra virgin olive oil, divided
2 cups fresh pineapple, cut into 1 inch cubes
1 pint cherry tomatoes, cut in halves
1-1/2 cups (8 ounces) fresh mozzarella, cut in to 1/4 inch cubes
8 ounces lump crab meat, flaked
to taste salt
to taste freshly ground black pepper
tablespoon fresh basil, chopped
COOK pasta one minute under recommended cooking time on package!. Drain!.
SPREAD pasta on a baking sheet!. Toss with 2 tablespoons olive oil!. Set aside to cool!.
HEAT remaining olive oil in a medium skillet over high heat!.
ADD cherry tomatoes!. Cook for 1-2 minutes until skins are lightly charred; remove from heat!. Set tomatoes aside in bowl!.
SAUTE pineapple, in same skillet, 3-5 minutes until golden brown!. Remove from heat!.
MIX crabmeat, mozzarella, tomatoes, pineapple, and basil in a large bowl!. Season with salt and pepper!.
ADD pasta and mix well!. Cover bowl and refrigerate for at least 2 hours!. Mix well before serving
http://www!.barillaus!.com/recipes/Exotic_!.!.!.
--------------------------------------!.!.!.
OVOLI MUSHROOM AND TRUFFLE SALAD
Insalata di ovoli e tartufi
Piedmont
Preparation - Easy
Serves 6
Ovoli (spectacular scarlet and orange mushrooms) are now fairly rare and hence highly prized, and white truffles are tubers that grow mainly in the Alba area between October and January!. Dogs with a particularly keen sense of smell are specially trained to find the truffles!. They grow beneath the roots ofchestnut trees, always in the same places - which the truffle gatherers never reveal to anyone else!. The Piedmontese white truffle has a wonderfully distinctive scent that is much sought after!. It is served sliced over pasta, rice, eggs or polenta!.
Ovoli have an orangey-red cap, and are used for this recipe before the cap opens, when they have an oval form - hence the name!.
1 truffle (1 oz)
6 ovoli or porcini mushrooms
1/2 white inner celery stalk
1 oz Parmesan cheese
salt
juice of 1/2 lemon
6 tablespoons extra virgin olive oil
freshly ground pepper
BRUSH the truffle and wipe the mushrooms with a cloth to rid them of dirt, but do not wash them!. Slice them very thinly and place in a salad bowl!. Cut the celery into very fine julienne strips, eliminating any coarse strings, and scatter over the mushrooms and truffle!. Using a vegetable peeler shave the Parmesan very thinly over the top of the other ingredients!.
IN a small bowl dissolve a pinch of salt with the lemon juice!. Whisk in the oil with a fork and pour the dressing over the salad!. Season with pepper and serve at once!.
http://www!.e-rcps!.com/pasta/rcp/antipast!.!.!.
--------------------------------------!.!.!.
Pasta salad with shrimp, roasted peppers, and fennel
Ingredients
5 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
4 large garlic cloves, chopped
4 teaspoons grated lemon peel
1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained
1 pound cooked deveined peeled shrimp, cut lengthwise in half
3 7!.25-ounce jars roasted red peppers, drained, sliced, juices reserved
1 1/2 cups thinly sliced fresh fennel bulb
3/4 cup finely chopped fresh basil
1/3 cup pine nuts, toasted
Preparation
Whisk first 4 ingredients in large bowl to blend!. Add remaining ingredients and toss to blend!. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry!. Season to taste with salt and pepper!.
http://www!.epicurious!.com/recipes/food/v!.!.!.
--------------------------------------!.!.!.
Pasta salad with mozzarella, sun-dried tomatoes and olives
Here's a summer salad with robust flavors!.
Servings: Makes 8 servings!.
Ingredients
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Preparation
Blend first 5 ingredients in processor until tomatoes are coarsely chopped!. Set dressing aside!.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally!. Drain!. Transfer to large bowl!. Add dressing to hot pasta; toss to coat!. Cool, stirring occasionally!. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss!. Season to taste with salt and pepper!. (Can be made 6 hours ahead!. Cover; chill!. Bring to room temperature before serving!.)
http://www!.epicurious!.com/recipes/food/v!.!.!.
--------------------------------------!.!.!.
LOBSTER SALAD WITH GLASS NOODLES AND JICAMA
Active time: 1 1/4 hr Start to finish: 2 1/4 hr (includes cooking lobsters)
Servings: Makes 6 servings!.
subscribe to Gourmet
Ingredients
5 (1 1/4- to 1 1/2-lb) live lobsters or 1 3/4 to 2 lb cooked lobster meat
1/2 cup fresh lime juice
1 1/2 tablespoons packed light brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup canola oil
3 to 4 oz very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
3 tablespoons coarsely chopped fresh basil
3 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint
1 (1/2-lb) piece jicama, peeled, then cut into 1/16-inch-thick matchsticks with slicer (see special equipment, below; about 2 cups)
Flaky sea salt such as Maldon
Special equipment: an adjustable-blade slicer fitted with julienne blade
Preparation
Cook lobsters (if necessary):
Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water (see Tips, page 129) and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water!. Transfer with tongs to sink to drain!. Return water to a boil and cook remaining lobsters in 2 batches in same manner!.
When lobsters are cool enough to handle, remove meat from tail and claws!. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife!. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour!.
Make dressing:
Blend lime juice, brown sugar, mustard, and salt in a blender until combined!. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified!. Chill, covered, until ready to use!.
Prepare noodles:
Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander!. Cut noodles in half with kitchen shears!.
Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes!. Drain noodles well and rinse under cold water until cool, then drain well again!.
Assemble salad:
Stir together lobster, herbs, and 6 tablespoons dressing!.
Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad!. Sprinkle with sea salt and serve immediately!.
Cooks' notes:
? Lobsters can be cooked and meat removed from shell 1 day ahead and chilled, covered!.
? Dressing can be made 1 day ahead and chilled, covered!.
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
Exotic Pasta Salad (Insalata di Pasta Esotica)
Ease of preparation: average
Prep Time: 2 hours
Cook time: 20 minutes
Servings: 4-6
Wine pairing: White
Ingredients
1 box BARILLA PLUS? Rotini
4 tablespoons extra virgin olive oil, divided
2 cups fresh pineapple, cut into 1 inch cubes
1 pint cherry tomatoes, cut in halves
1-1/2 cups (8 ounces) fresh mozzarella, cut in to 1/4 inch cubes
8 ounces lump crab meat, flaked
to taste salt
to taste freshly ground black pepper
tablespoon fresh basil, chopped
COOK pasta one minute under recommended cooking time on package!. Drain!.
SPREAD pasta on a baking sheet!. Toss with 2 tablespoons olive oil!. Set aside to cool!.
HEAT remaining olive oil in a medium skillet over high heat!.
ADD cherry tomatoes!. Cook for 1-2 minutes until skins are lightly charred; remove from heat!. Set tomatoes aside in bowl!.
SAUTE pineapple, in same skillet, 3-5 minutes until golden brown!. Remove from heat!.
MIX crabmeat, mozzarella, tomatoes, pineapple, and basil in a large bowl!. Season with salt and pepper!.
ADD pasta and mix well!. Cover bowl and refrigerate for at least 2 hours!. Mix well before serving
http://www!.barillaus!.com/recipes/Exotic_!.!.!.
--------------------------------------!.!.!.
OVOLI MUSHROOM AND TRUFFLE SALAD
Insalata di ovoli e tartufi
Piedmont
Preparation - Easy
Serves 6
Ovoli (spectacular scarlet and orange mushrooms) are now fairly rare and hence highly prized, and white truffles are tubers that grow mainly in the Alba area between October and January!. Dogs with a particularly keen sense of smell are specially trained to find the truffles!. They grow beneath the roots ofchestnut trees, always in the same places - which the truffle gatherers never reveal to anyone else!. The Piedmontese white truffle has a wonderfully distinctive scent that is much sought after!. It is served sliced over pasta, rice, eggs or polenta!.
Ovoli have an orangey-red cap, and are used for this recipe before the cap opens, when they have an oval form - hence the name!.
1 truffle (1 oz)
6 ovoli or porcini mushrooms
1/2 white inner celery stalk
1 oz Parmesan cheese
salt
juice of 1/2 lemon
6 tablespoons extra virgin olive oil
freshly ground pepper
BRUSH the truffle and wipe the mushrooms with a cloth to rid them of dirt, but do not wash them!. Slice them very thinly and place in a salad bowl!. Cut the celery into very fine julienne strips, eliminating any coarse strings, and scatter over the mushrooms and truffle!. Using a vegetable peeler shave the Parmesan very thinly over the top of the other ingredients!.
IN a small bowl dissolve a pinch of salt with the lemon juice!. Whisk in the oil with a fork and pour the dressing over the salad!. Season with pepper and serve at once!.
http://www!.e-rcps!.com/pasta/rcp/antipast!.!.!.
--------------------------------------!.!.!.
Pasta salad with shrimp, roasted peppers, and fennel
Ingredients
5 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
4 large garlic cloves, chopped
4 teaspoons grated lemon peel
1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained
1 pound cooked deveined peeled shrimp, cut lengthwise in half
3 7!.25-ounce jars roasted red peppers, drained, sliced, juices reserved
1 1/2 cups thinly sliced fresh fennel bulb
3/4 cup finely chopped fresh basil
1/3 cup pine nuts, toasted
Preparation
Whisk first 4 ingredients in large bowl to blend!. Add remaining ingredients and toss to blend!. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry!. Season to taste with salt and pepper!.
http://www!.epicurious!.com/recipes/food/v!.!.!.
--------------------------------------!.!.!.
Pasta salad with mozzarella, sun-dried tomatoes and olives
Here's a summer salad with robust flavors!.
Servings: Makes 8 servings!.
Ingredients
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Preparation
Blend first 5 ingredients in processor until tomatoes are coarsely chopped!. Set dressing aside!.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally!. Drain!. Transfer to large bowl!. Add dressing to hot pasta; toss to coat!. Cool, stirring occasionally!. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss!. Season to taste with salt and pepper!. (Can be made 6 hours ahead!. Cover; chill!. Bring to room temperature before serving!.)
http://www!.epicurious!.com/recipes/food/v!.!.!.
--------------------------------------!.!.!.
LOBSTER SALAD WITH GLASS NOODLES AND JICAMA
Active time: 1 1/4 hr Start to finish: 2 1/4 hr (includes cooking lobsters)
Servings: Makes 6 servings!.
subscribe to Gourmet
Ingredients
5 (1 1/4- to 1 1/2-lb) live lobsters or 1 3/4 to 2 lb cooked lobster meat
1/2 cup fresh lime juice
1 1/2 tablespoons packed light brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup canola oil
3 to 4 oz very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
3 tablespoons coarsely chopped fresh basil
3 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint
1 (1/2-lb) piece jicama, peeled, then cut into 1/16-inch-thick matchsticks with slicer (see special equipment, below; about 2 cups)
Flaky sea salt such as Maldon
Special equipment: an adjustable-blade slicer fitted with julienne blade
Preparation
Cook lobsters (if necessary):
Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water (see Tips, page 129) and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water!. Transfer with tongs to sink to drain!. Return water to a boil and cook remaining lobsters in 2 batches in same manner!.
When lobsters are cool enough to handle, remove meat from tail and claws!. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife!. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour!.
Make dressing:
Blend lime juice, brown sugar, mustard, and salt in a blender until combined!. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified!. Chill, covered, until ready to use!.
Prepare noodles:
Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander!. Cut noodles in half with kitchen shears!.
Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes!. Drain noodles well and rinse under cold water until cool, then drain well again!.
Assemble salad:
Stir together lobster, herbs, and 6 tablespoons dressing!.
Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad!. Sprinkle with sea salt and serve immediately!.
Cooks' notes:
? Lobsters can be cooked and meat removed from shell 1 day ahead and chilled, covered!.
? Dressing can be made 1 day ahead and chilled, covered!.
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
Picnic pasta
100g Dried Pasta shapes
1 handful frozen Peas
1 handful frozen Sweetcorn
? Red pepper, cut into chunks
3 Spring onions, sliced
? tin Tuna chunks
1 tbsp Mayonnaise
Juice of 1 Lemon
Ground black pepper
Boil the pasta, peas and sweetcorn according to instructions!. Drain and allow to cool!.
Mix all ingredients together and serve!.
Pasta salad
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!.Www@FoodAQ@Com
100g Dried Pasta shapes
1 handful frozen Peas
1 handful frozen Sweetcorn
? Red pepper, cut into chunks
3 Spring onions, sliced
? tin Tuna chunks
1 tbsp Mayonnaise
Juice of 1 Lemon
Ground black pepper
Boil the pasta, peas and sweetcorn according to instructions!. Drain and allow to cool!.
Mix all ingredients together and serve!.
Pasta salad
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!.Www@FoodAQ@Com
Spinach Pasta Salad
Servings: 10
1 (12-oz) package bowtie pasta
2 oz!. crumbled feta cheese
1 (10-oz) package baby spinach leaves
1 (15-oz) can black olives, drained and sliced
1 tomato, diced
1 cup Italian salad dressing, or your own homemade vinaigrette **
Juice of one lemon
Salt and pepper to taste
1!. Prepare pasta according to directions on package!. Drain!.
2!. Transfer pasta to mixing bowl and add feta cheese, baby spinach leaves, black olives, and diced tomato!.
3!. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette!. Pour your vinaigrette over pasta and toss!. Refrigerate for four hours!. Serve chilled!.
--Home Made Simple
**LEMON VINAIGRETTE
1 1/2 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette!.
----------------------------------
I also liike to do a pasta salad w/ just simple, good quality ingredients!. I like the mezzo penne (smaller penne, easier to eat) and toss that w/ coarse chopped calamata olives, feta or blue cheese crumbles, diced soprasato (sp!?) or salami, diced Muenster, fresh flat-leaf parsley, coarse chopped, thin-sliced yellow summer squash, puple onion slices cut into about thirds (so they're easy to pick out if someone wants to skip them), diced Roma tomatoes, diced cukes, and a homemade vinaigrette!. Artichoke hearts are good in there, as well as hearts of palm, and all manner of fresh herbs!. Just get creative!.
Oh, and add dressing at the last minute so the pasta doesn't swell and swell absorbing it all!.Www@FoodAQ@Com
Servings: 10
1 (12-oz) package bowtie pasta
2 oz!. crumbled feta cheese
1 (10-oz) package baby spinach leaves
1 (15-oz) can black olives, drained and sliced
1 tomato, diced
1 cup Italian salad dressing, or your own homemade vinaigrette **
Juice of one lemon
Salt and pepper to taste
1!. Prepare pasta according to directions on package!. Drain!.
2!. Transfer pasta to mixing bowl and add feta cheese, baby spinach leaves, black olives, and diced tomato!.
3!. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette!. Pour your vinaigrette over pasta and toss!. Refrigerate for four hours!. Serve chilled!.
--Home Made Simple
**LEMON VINAIGRETTE
1 1/2 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette!.
----------------------------------
I also liike to do a pasta salad w/ just simple, good quality ingredients!. I like the mezzo penne (smaller penne, easier to eat) and toss that w/ coarse chopped calamata olives, feta or blue cheese crumbles, diced soprasato (sp!?) or salami, diced Muenster, fresh flat-leaf parsley, coarse chopped, thin-sliced yellow summer squash, puple onion slices cut into about thirds (so they're easy to pick out if someone wants to skip them), diced Roma tomatoes, diced cukes, and a homemade vinaigrette!. Artichoke hearts are good in there, as well as hearts of palm, and all manner of fresh herbs!. Just get creative!.
Oh, and add dressing at the last minute so the pasta doesn't swell and swell absorbing it all!.Www@FoodAQ@Com
Chilled Spaghetti Salad
1 pound thin spaghetti, broken into 3-inch pieces
2 cucumbers
1 green bell pepper
2 medium tomatoes
2 medium onions
1 small bottle Italian dressing
1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning
Cook and drain spaghetti; set aside!. Peel cucumbers; remove seeds and cut into small pieces!. Cut green pepper, tomatoes and onions into small pieces!. Mix all ingredients with the spaghetti including seasoning!. Pour Italian dressing over all!. Let marinate overnight!.Www@FoodAQ@Com
1 pound thin spaghetti, broken into 3-inch pieces
2 cucumbers
1 green bell pepper
2 medium tomatoes
2 medium onions
1 small bottle Italian dressing
1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning
Cook and drain spaghetti; set aside!. Peel cucumbers; remove seeds and cut into small pieces!. Cut green pepper, tomatoes and onions into small pieces!. Mix all ingredients with the spaghetti including seasoning!. Pour Italian dressing over all!. Let marinate overnight!.Www@FoodAQ@Com
What kind of potlucks do you go to!? Mine have really good pasta salads!.
So start by using fafalle or rotini!. There should be at least as much of the other ingredients as there is pasta!. Don't forget the seasoning!.
Add either
Marinated artchokes
Jarred pimento
Assorted pitted olives, sliced
Scallions, sliced or Red Onion, diced
Cherry Tomatoe, halved
Capers
Salami, sliced thin and cut into strips
Provalone, sliced thin and cut into strips
Salt and Pepper
Mix all ingredients and moisten with Italian dressing if necessary
Or
Cooked shrimp
Jarred pimento
Celery Diced and/or cucumber
Dry mustard and/or wasabe powder
Salt and Pepper
MayonnaiseWww@FoodAQ@Com
So start by using fafalle or rotini!. There should be at least as much of the other ingredients as there is pasta!. Don't forget the seasoning!.
Add either
Marinated artchokes
Jarred pimento
Assorted pitted olives, sliced
Scallions, sliced or Red Onion, diced
Cherry Tomatoe, halved
Capers
Salami, sliced thin and cut into strips
Provalone, sliced thin and cut into strips
Salt and Pepper
Mix all ingredients and moisten with Italian dressing if necessary
Or
Cooked shrimp
Jarred pimento
Celery Diced and/or cucumber
Dry mustard and/or wasabe powder
Salt and Pepper
MayonnaiseWww@FoodAQ@Com
Heres three neat pasta salad recipe:
1 lb!. of al dente cooked, tri-colored spiral pasta
Lots of hard work
A little love
(None of these recipes are written in stone!. Please, be creative and mix them up a little if you feel like it!. I won't be offended, that's for sure!.)
The Tuna Delight (for the Champagne Crowd)
WARNING: This one's a little sassy!. First off you need either some fruity champagne (for the drinking crowd) or some sparkling cider (for the AA people)!. Take ? cup of mix it in with two canisters of dried, solid white, albacore tuna!. Add 2 tablespoons of mayo, salt, pepper and a little oregano and garlic powder!. Chop up some green and black olives and add them to your tuna salad!. If you want to sweeten it up you can add either sugar or Splenda!. If they're in season, add some yellow bell peppers!. Mix your tuna salad with your pasta with a splash of olive oil and a dash of red wine vinegar!. Serve cold and top with Parmesan cheese!.
And another:
Except for the fruit, this is a fairly straightforward pasta salad recipe!. First, get some fresh Macintosh apples, pears and grapes (green or red)!. Chop up the pears and apples into very small pieces!. Add the fruit to the pasta along with some sugar (or sweetener) and a ? cup of orange juice!. Finish it off with the pulp of a squeezed orange and away we go!. If you want to, add some fresh chicken breast!. Delicious!.
And one more:
The Spicy Texan (not for the Faint of Heart)
This one is easy!. Chop a bunch of peppers (red, yellow and green) and add them to your pasta along with some olive oil, salt and pepper!. Then add the most important ingredients: chili powder, and your favorite hot sauce!. If you want you can also add some sliced jalapenos!. Top it off with a dash of fresh garlic and sliced tomatoes and you've got a fun and zesty pasta salad!.
Stay tuned for more great recipes from your friend Jetlag Democracy!.Www@FoodAQ@Com
1 lb!. of al dente cooked, tri-colored spiral pasta
Lots of hard work
A little love
(None of these recipes are written in stone!. Please, be creative and mix them up a little if you feel like it!. I won't be offended, that's for sure!.)
The Tuna Delight (for the Champagne Crowd)
WARNING: This one's a little sassy!. First off you need either some fruity champagne (for the drinking crowd) or some sparkling cider (for the AA people)!. Take ? cup of mix it in with two canisters of dried, solid white, albacore tuna!. Add 2 tablespoons of mayo, salt, pepper and a little oregano and garlic powder!. Chop up some green and black olives and add them to your tuna salad!. If you want to sweeten it up you can add either sugar or Splenda!. If they're in season, add some yellow bell peppers!. Mix your tuna salad with your pasta with a splash of olive oil and a dash of red wine vinegar!. Serve cold and top with Parmesan cheese!.
And another:
Except for the fruit, this is a fairly straightforward pasta salad recipe!. First, get some fresh Macintosh apples, pears and grapes (green or red)!. Chop up the pears and apples into very small pieces!. Add the fruit to the pasta along with some sugar (or sweetener) and a ? cup of orange juice!. Finish it off with the pulp of a squeezed orange and away we go!. If you want to, add some fresh chicken breast!. Delicious!.
And one more:
The Spicy Texan (not for the Faint of Heart)
This one is easy!. Chop a bunch of peppers (red, yellow and green) and add them to your pasta along with some olive oil, salt and pepper!. Then add the most important ingredients: chili powder, and your favorite hot sauce!. If you want you can also add some sliced jalapenos!. Top it off with a dash of fresh garlic and sliced tomatoes and you've got a fun and zesty pasta salad!.
Stay tuned for more great recipes from your friend Jetlag Democracy!.Www@FoodAQ@Com
Here's a great one!.!.!.I promise!.!.!.gets rave reviews at brunches I cater:
1 small pkg!. of smoked salmon (about 1 cup shredded)
1 pkg!./box of bowtie pasta
1 clove of crushed garlic
sea salt/fresh cracked pepper to taste
1 T!. chopped fresh dill
2 T!. chopped green onions
1 C!. of heavy cream or 3/4 C!. of half/half
1 T!. of butter
2 T!. extra virgin olive oil
1 T!. of chopped shallots
Boil up the bowtie pasta (al dente), quick rinse in cold water to stop the cooking process, let drain and set aside in a large bowl!. In a large skillet, heat up the olive oil & melt the butter!. Next, saute' the garlic and shallots!. Then, add in the shredded smoked salmon & green onions!. When everything has heated through, add in the cream!. Heat through again, stir consistently!. Season with salt & pepper!. Turn off the heat!. Stir in the salmon mixture over the pasta, add in the fresh dill and mix well!. Cover the bowl with plastic wrap and chill for at least an hour!. It presents really well on top of a bed of whole butter lettuce leaves and a nice sprig of dill as a garnish!. Enjoy!.Www@FoodAQ@Com
1 small pkg!. of smoked salmon (about 1 cup shredded)
1 pkg!./box of bowtie pasta
1 clove of crushed garlic
sea salt/fresh cracked pepper to taste
1 T!. chopped fresh dill
2 T!. chopped green onions
1 C!. of heavy cream or 3/4 C!. of half/half
1 T!. of butter
2 T!. extra virgin olive oil
1 T!. of chopped shallots
Boil up the bowtie pasta (al dente), quick rinse in cold water to stop the cooking process, let drain and set aside in a large bowl!. In a large skillet, heat up the olive oil & melt the butter!. Next, saute' the garlic and shallots!. Then, add in the shredded smoked salmon & green onions!. When everything has heated through, add in the cream!. Heat through again, stir consistently!. Season with salt & pepper!. Turn off the heat!. Stir in the salmon mixture over the pasta, add in the fresh dill and mix well!. Cover the bowl with plastic wrap and chill for at least an hour!. It presents really well on top of a bed of whole butter lettuce leaves and a nice sprig of dill as a garnish!. Enjoy!.Www@FoodAQ@Com
Try this, people always request that we bring it:
Noodles (after they are made cool under water)
add to them:
cut salami
avacado
marinated artichoke hearts
mushrooms
cubed cheese (mozz and cheddar)
and green and black olives
Dont add any dressing, the juice from the marinated artichoke hearts and the juices from the rich veggies will be plenty!.
Its so freah and delicious!!Www@FoodAQ@Com
Noodles (after they are made cool under water)
add to them:
cut salami
avacado
marinated artichoke hearts
mushrooms
cubed cheese (mozz and cheddar)
and green and black olives
Dont add any dressing, the juice from the marinated artichoke hearts and the juices from the rich veggies will be plenty!.
Its so freah and delicious!!Www@FoodAQ@Com
Ingredients: 1 egg, 1 can Campbell's (or other) Cream of Mushroom soup, 1 small jar or can of mushrooms, 1 10 ounce can of chunk white tuna (any brand), 1 small can of green peas, 10 ounces of milk or condensed milk, 1 bag of grated cheese!. 1 cup of butter or margarine!.
1 box or bag of medium shell pasta!.
In a casserole bowl, break and whip the egg!. Stir in the tuna!. Add the Cream of Mushroom soup and the milk!. Stir well!. Add the peas and the mushrooms, including the liquid contents of the cans!. Stir!. Put the butter or margarine on top and don't stir!.
In a pot or pan, bring water to a boil and cook the pasta!. Drain and add to the other contents!. Stir well until there are no traces of the butter or margarine (I use Parkay in a tub, by the way)!.
Add the cheese on top!. (Use your favorite!. I like sharp cheddar, but any cheese will work!.)
Bake at 350 F for 30 minutes in the casserole bowl--coveredWww@FoodAQ@Com
1 box or bag of medium shell pasta!.
In a casserole bowl, break and whip the egg!. Stir in the tuna!. Add the Cream of Mushroom soup and the milk!. Stir well!. Add the peas and the mushrooms, including the liquid contents of the cans!. Stir!. Put the butter or margarine on top and don't stir!.
In a pot or pan, bring water to a boil and cook the pasta!. Drain and add to the other contents!. Stir well until there are no traces of the butter or margarine (I use Parkay in a tub, by the way)!.
Add the cheese on top!. (Use your favorite!. I like sharp cheddar, but any cheese will work!.)
Bake at 350 F for 30 minutes in the casserole bowl--coveredWww@FoodAQ@Com
Bow tie pasta
zesty italian dressing (made from pkg!. not bottled) Use 2 !.
Chopped greek or italian garden mix
diced green apple
diced green pepper
diced fresh gourmet tomatoes
1 can medium black olives drained!.
Mix well!.
Chill and serve!.Www@FoodAQ@Com
zesty italian dressing (made from pkg!. not bottled) Use 2 !.
Chopped greek or italian garden mix
diced green apple
diced green pepper
diced fresh gourmet tomatoes
1 can medium black olives drained!.
Mix well!.
Chill and serve!.Www@FoodAQ@Com
tuna pasta
boil till the pastas cook
run under loads of cold water
drain and add mayo, tuna and sweetcorn!. You can keep in fridge for 3 days and eat as a snackWww@FoodAQ@Com
boil till the pastas cook
run under loads of cold water
drain and add mayo, tuna and sweetcorn!. You can keep in fridge for 3 days and eat as a snackWww@FoodAQ@Com