What is a nice pasta salad recipe? experience only please?!
Answers:
I see previous post have copied and pasted the recipes, I wonder if any have ever tried or tasted the recipes they posted!.
My personal recipe is:
Boil macaroni or any pasta as directions on box, once boiled place in strainer and run cold water, once cooled added finely cube cheddar cheese, probably about 1/2 cup, 1/4 finely chopped onion,mix with mac/pasta, then start with about 1/4 cup mayo, salt to taste, if not creamy enough then a a tablespoon more of mayo, add more mayo if you like it more creamy!. ****I make it so often that i don't using measuring spoon or cups, i just use my eyes and tasting to make sure it has enough of everything
Merry Christmas and Happy New Year!. May Santa bring you all you deserve!.
God Bless!.Www@FoodAQ@Com
My personal recipe is:
Boil macaroni or any pasta as directions on box, once boiled place in strainer and run cold water, once cooled added finely cube cheddar cheese, probably about 1/2 cup, 1/4 finely chopped onion,mix with mac/pasta, then start with about 1/4 cup mayo, salt to taste, if not creamy enough then a a tablespoon more of mayo, add more mayo if you like it more creamy!. ****I make it so often that i don't using measuring spoon or cups, i just use my eyes and tasting to make sure it has enough of everything
Merry Christmas and Happy New Year!. May Santa bring you all you deserve!.
God Bless!.Www@FoodAQ@Com
Orzo Pasta salad:
Orzo pasta salad
Corn
diced roma tomatoes
feta cheese
red onion chopped
italian vinegarette
Mix until it all tastes good and wala, a super delish pasta salad!.
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Or more of a traditional creamy pasta salad:
This is also an eye bell it recipe:
tri colored rotini, boiled and drained!. Rinse with cool water and let the noodles cool down!.
Chop up some red onions and seperate as well as possible!. Mix up 1 itaillian or other vinegarette and 2 parts ranch dressing!. Add slice olives, onions, kidney beans, and garbonzo beans to the noodles!. Fold in dressing, cover and chill!. YUM!!!
Instead of regular italian you could make up this vinegairette!. It is what I use and is much better!.
Oh yeah and I also make my own ranch from scratch(lower sodium) but even hidden valley is better than the pre-made bottled stuff!.
Cowboy Vinaigrette:
1 1/2 cups apple cider vinegar
3 tbsp sugar
1/8 cup horseradish
3 cups plus 2 tbsp veggie oil
1/4 cup finely chopped red onion
1/8 cup worcestershire sauce
3/4 tbsp dijon mustard
Place everything but the oil in a food processor, and combine!. Slowly add the oil until emulsified!. Keep in an air tight container!.
Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in!.
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Ranch Dressing:
3/4 tsp dried chives
3/4 tsp dried parsley
1/4 tsp dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper
1 heaping cup mayo
1/2 cup buttermilk
Mix the dry ingredients into the mayo!. Add the buttermilk and keep in a container in the fridgeWww@FoodAQ@Com
Orzo pasta salad
Corn
diced roma tomatoes
feta cheese
red onion chopped
italian vinegarette
Mix until it all tastes good and wala, a super delish pasta salad!.
-------------------
Or more of a traditional creamy pasta salad:
This is also an eye bell it recipe:
tri colored rotini, boiled and drained!. Rinse with cool water and let the noodles cool down!.
Chop up some red onions and seperate as well as possible!. Mix up 1 itaillian or other vinegarette and 2 parts ranch dressing!. Add slice olives, onions, kidney beans, and garbonzo beans to the noodles!. Fold in dressing, cover and chill!. YUM!!!
Instead of regular italian you could make up this vinegairette!. It is what I use and is much better!.
Oh yeah and I also make my own ranch from scratch(lower sodium) but even hidden valley is better than the pre-made bottled stuff!.
Cowboy Vinaigrette:
1 1/2 cups apple cider vinegar
3 tbsp sugar
1/8 cup horseradish
3 cups plus 2 tbsp veggie oil
1/4 cup finely chopped red onion
1/8 cup worcestershire sauce
3/4 tbsp dijon mustard
Place everything but the oil in a food processor, and combine!. Slowly add the oil until emulsified!. Keep in an air tight container!.
Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in!.
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Ranch Dressing:
3/4 tsp dried chives
3/4 tsp dried parsley
1/4 tsp dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper
1 heaping cup mayo
1/2 cup buttermilk
Mix the dry ingredients into the mayo!. Add the buttermilk and keep in a container in the fridgeWww@FoodAQ@Com
This one is a family favorite of ours - easy and very tasty! Easily modifiable if you wish to add or delete anything!. Hope you like it as much as we do!
THE Pasta Salad
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
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!.
*I usually use cayenne instead of paprika, and usually add some corn and maybe yellow peppers to lighten it up a bit!. I've also substituted cheddar cheese for the swiss with great success! I also cube the ham, instead of cutting it into strips!.Www@FoodAQ@Com
THE Pasta Salad
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
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!.
*I usually use cayenne instead of paprika, and usually add some corn and maybe yellow peppers to lighten it up a bit!. I've also substituted cheddar cheese for the swiss with great success! I also cube the ham, instead of cutting it into strips!.Www@FoodAQ@Com
Source: Emeril's New New Orleans Cooking
Dish Type: Pastas
Pasta Salad
Instructions
Toss all of the ingredients together in a bowl until thoroughly blended!. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours!.
Yield: about 5 cups
Ingredients:
4 cups cooked rigatoni, fusilli, ziti, or penne
1/3 cup pitted black olives, halved
1/3 cup pimiento-stuffed green olives, halved
1/4 cup chopped green onions
1/4 cup peeled and chopped tomatoes
1/4 cup chopped fresh basil
1 tablespoon minced garlic
1/4 teaspoon salt
4 turns freshly ground black pepper
3 tablespoons olive oil
1/2 cup coarsely grated fresh Parmesan cheese
**************************************!.!.!.
Ingredients
1 pound farfalle (bowtie) pasta
1 large zucchini, ends trimmed, halved lengthwise and thinly sliced
1 large yellow summer squash, ends trimmed, halved lengthwise and thinly sliced
2 teaspoons minced garlic
1 teaspoon Emeril's Original Italian Essence (available in most stores), or other dried Italian herb mixture
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup thinly sliced strips pepperoni
1 cup thinly sliced strips mortadella, or ham
1 cup halved pimento-stuffed green olives
1 cup pitted and halved brine-cured black olives
1 small red onion, halved and thinly sliced
1 1/2 cups cubed provolone cheese
1/4 cup chiffonade fresh basil
4 teaspoons chopped fresh oregano
1 head Bibb lettuce, cored, leaves separated, rinsed and spun dry
Directions
1!. In a large pot of boiling salted water, cook the pasta until just tender, 7 to 9 minutes!. During the last minute of cooking time, add the zucchini and squash and cook until just tender!. Drain and rinse under cold running water!. Drain well!.
2!. In a medium bowl, mash together the garlic and Italian Essence!. Add the vinegar, salt, black pepper and red pepper and mix to combine!. Whisk in the oil!.
3!. Transfer the pasta and vegetables to a large mixing bowl or pot!. Toss with the dressing!. Add the remaining ingredients except the lettuce and toss well to coat!. Adjust the seasoning to taste!.
4!. Line a large serving bowl with the lettuce leaves!. Turn out the pasta salad onto the lettuce and serve immediately!.
Yield: Makes 10 to 12 servings!.
**************************************!.!.!.
Greek Isles Pasta Salad
Prep Time: 15 minTotal Time:
Makes: 8 servings, 1 cup each
What You Need:
3 cups farfalle (bow-tie pasta), uncooked
2 cups baby spinach leaves
1 cup KRAFT Mediterranean Style Cheese Crumbles
1 cup cherry tomatoes, halved
3/4 cup canned chickpeas (garbanzo beans), rinsed
1/2 cup KRAFT Greek Vinaigrette Dressing
Make It:
COOK pasta as directed on package; drain!. Place in large bowl!.
ADD remaining ingredients; mix lightly!.
SERVE immediately or cover and refrigerate until ready to serve!.Www@FoodAQ@Com
Dish Type: Pastas
Pasta Salad
Instructions
Toss all of the ingredients together in a bowl until thoroughly blended!. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours!.
Yield: about 5 cups
Ingredients:
4 cups cooked rigatoni, fusilli, ziti, or penne
1/3 cup pitted black olives, halved
1/3 cup pimiento-stuffed green olives, halved
1/4 cup chopped green onions
1/4 cup peeled and chopped tomatoes
1/4 cup chopped fresh basil
1 tablespoon minced garlic
1/4 teaspoon salt
4 turns freshly ground black pepper
3 tablespoons olive oil
1/2 cup coarsely grated fresh Parmesan cheese
**************************************!.!.!.
Ingredients
1 pound farfalle (bowtie) pasta
1 large zucchini, ends trimmed, halved lengthwise and thinly sliced
1 large yellow summer squash, ends trimmed, halved lengthwise and thinly sliced
2 teaspoons minced garlic
1 teaspoon Emeril's Original Italian Essence (available in most stores), or other dried Italian herb mixture
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup thinly sliced strips pepperoni
1 cup thinly sliced strips mortadella, or ham
1 cup halved pimento-stuffed green olives
1 cup pitted and halved brine-cured black olives
1 small red onion, halved and thinly sliced
1 1/2 cups cubed provolone cheese
1/4 cup chiffonade fresh basil
4 teaspoons chopped fresh oregano
1 head Bibb lettuce, cored, leaves separated, rinsed and spun dry
Directions
1!. In a large pot of boiling salted water, cook the pasta until just tender, 7 to 9 minutes!. During the last minute of cooking time, add the zucchini and squash and cook until just tender!. Drain and rinse under cold running water!. Drain well!.
2!. In a medium bowl, mash together the garlic and Italian Essence!. Add the vinegar, salt, black pepper and red pepper and mix to combine!. Whisk in the oil!.
3!. Transfer the pasta and vegetables to a large mixing bowl or pot!. Toss with the dressing!. Add the remaining ingredients except the lettuce and toss well to coat!. Adjust the seasoning to taste!.
4!. Line a large serving bowl with the lettuce leaves!. Turn out the pasta salad onto the lettuce and serve immediately!.
Yield: Makes 10 to 12 servings!.
**************************************!.!.!.
Greek Isles Pasta Salad
Prep Time: 15 minTotal Time:
Makes: 8 servings, 1 cup each
What You Need:
3 cups farfalle (bow-tie pasta), uncooked
2 cups baby spinach leaves
1 cup KRAFT Mediterranean Style Cheese Crumbles
1 cup cherry tomatoes, halved
3/4 cup canned chickpeas (garbanzo beans), rinsed
1/2 cup KRAFT Greek Vinaigrette Dressing
Make It:
COOK pasta as directed on package; drain!. Place in large bowl!.
ADD remaining ingredients; mix lightly!.
SERVE immediately or cover and refrigerate until ready to serve!.Www@FoodAQ@Com
Macaroni Salad
1 lb!. elbow macaroni, boiled according to packaged directions, drained, rinsed w/ cold water
Small can of sliced black olives, drained
Small jar of diced pimientos, drained
? cup chopped parsley
? cup chopped purple onion
3 green onions, chopped (white & green)
? cup large-shred cheddar cheese
10 oz!. box of green peas, frozen
1 tsp!. kosher salt
? tsp black pepper
1 cup mayonnaise
1 cup prepared Ranch dressing
Refrigerate cooked pasta until cold!. Add next 7 ingredients and toss!. Combine salt, pepper, mayonnaise, and Ranch dressing; pour over salad and toss well!. Taste and adjust for seasonings!.
Other ingredients which may be included are shredded carrots, quartered artichoke hearts, sliced hearts of palm, diced cucumber, diced fresh tomato, chopped sundried tomatoes, sliced boiled eggs, crumbled crisp bacon, feta cheese, diced red or green bell peppers, or minced salami!. Anything goes!
--Sugar Pie
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Greek Style Orzo Salad with Feta Cheese
? (1 lb) box Orzo, boiled to al dente and drained
1 4 oz!. package feta
1 large tomato, diced
1 bunch parsley, chopped (about 1/2 cup) or chopped Watercress
Juice from 1 lemon
1 Tbsp garlic, chopped
1/4 cup olive oil
2 Tbsp White Balsamic Vinegar (optional)
1 can cannellini beans or chick peas, drained and rinsed (optional)
Chill cooked orzo by running it under cool water for a few minutes!. Drain well and toss with 2 Tbsp!. olive oil!. Toss with diced tomatoes, chopped parsley or watercress, a small amount of the feta, juice of lemon, oil, garlic and the vinegar!. Add in beans or peas if desired!. Let chill in the fridge for 1 hour!.
Top with more feta before serving!.
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Spinach Pasta Salad
1 (12-oz) package bowtie pasta
2 oz!. crumbled feta cheese
1 (10-oz) package baby spinach leaves
1 ? cups black calamata olives, pitted and sliced
1 tomato, diced
1 cup Italian salad dressing
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!.
Servings: 10
--Home Made SimpleWww@FoodAQ@Com
1 lb!. elbow macaroni, boiled according to packaged directions, drained, rinsed w/ cold water
Small can of sliced black olives, drained
Small jar of diced pimientos, drained
? cup chopped parsley
? cup chopped purple onion
3 green onions, chopped (white & green)
? cup large-shred cheddar cheese
10 oz!. box of green peas, frozen
1 tsp!. kosher salt
? tsp black pepper
1 cup mayonnaise
1 cup prepared Ranch dressing
Refrigerate cooked pasta until cold!. Add next 7 ingredients and toss!. Combine salt, pepper, mayonnaise, and Ranch dressing; pour over salad and toss well!. Taste and adjust for seasonings!.
Other ingredients which may be included are shredded carrots, quartered artichoke hearts, sliced hearts of palm, diced cucumber, diced fresh tomato, chopped sundried tomatoes, sliced boiled eggs, crumbled crisp bacon, feta cheese, diced red or green bell peppers, or minced salami!. Anything goes!
--Sugar Pie
-----------------------
Greek Style Orzo Salad with Feta Cheese
? (1 lb) box Orzo, boiled to al dente and drained
1 4 oz!. package feta
1 large tomato, diced
1 bunch parsley, chopped (about 1/2 cup) or chopped Watercress
Juice from 1 lemon
1 Tbsp garlic, chopped
1/4 cup olive oil
2 Tbsp White Balsamic Vinegar (optional)
1 can cannellini beans or chick peas, drained and rinsed (optional)
Chill cooked orzo by running it under cool water for a few minutes!. Drain well and toss with 2 Tbsp!. olive oil!. Toss with diced tomatoes, chopped parsley or watercress, a small amount of the feta, juice of lemon, oil, garlic and the vinegar!. Add in beans or peas if desired!. Let chill in the fridge for 1 hour!.
Top with more feta before serving!.
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Spinach Pasta Salad
1 (12-oz) package bowtie pasta
2 oz!. crumbled feta cheese
1 (10-oz) package baby spinach leaves
1 ? cups black calamata olives, pitted and sliced
1 tomato, diced
1 cup Italian salad dressing
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!.
Servings: 10
--Home Made SimpleWww@FoodAQ@Com
SEAFOOD LASAGNE
1/2 cup margarine or butter
2 cloves garlic, crushed
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup sliced green onions (with tops)
1 teaspoon dried basil leaves
1/4 teaspoon pepper
8 ounces uncooked lasagna noodles (9 or 10 noodles)
*1 cup creamed cottage cheese
1 can (7-1/2 ounces) crabmeat, drained and cartilage removed
1 can (4-1/2 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese
Heat margarine in 3-quart saucepan over low heat until melted; add garlic!. Stir in flour and salt!. Cook, stirring constantly, until bubbly; remove from heat!. Stir in milk and brother!. Heat to boiling, stirring constantly!. Boil and stir 1 minute!. Stir in mozzarella cheese, onions, basil and pepper!. Cook over low heat, stirring constantly, until cheese it melted!.
Spread 1/4 of the cheese sauce (about 1-1/2 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 or 4 uncooked noodles, overlapping if necessarySpread cottage cheese over noodles in dish!. Repeat with 1/4 of the cheese sauce and 3 or 4 noodles!. Top with crabmeat, shrimp, 1/4 of the cheese sauce, the remaining noodles and cheese sauce!. Sprinkle with Parmesan cheese!. Bake uncovered in 350 degree oven until noodles are done, 35 to 40 minutes!. Let stand 15 minutes before cutting!. 12 servings; 295 calories per serving!.
* If I am out of cottage cheese, I substitute with the same amount of ricotta cheese and one egg mixed together to give it a creamy texture!.Www@FoodAQ@Com
1/2 cup margarine or butter
2 cloves garlic, crushed
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup sliced green onions (with tops)
1 teaspoon dried basil leaves
1/4 teaspoon pepper
8 ounces uncooked lasagna noodles (9 or 10 noodles)
*1 cup creamed cottage cheese
1 can (7-1/2 ounces) crabmeat, drained and cartilage removed
1 can (4-1/2 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese
Heat margarine in 3-quart saucepan over low heat until melted; add garlic!. Stir in flour and salt!. Cook, stirring constantly, until bubbly; remove from heat!. Stir in milk and brother!. Heat to boiling, stirring constantly!. Boil and stir 1 minute!. Stir in mozzarella cheese, onions, basil and pepper!. Cook over low heat, stirring constantly, until cheese it melted!.
Spread 1/4 of the cheese sauce (about 1-1/2 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 or 4 uncooked noodles, overlapping if necessarySpread cottage cheese over noodles in dish!. Repeat with 1/4 of the cheese sauce and 3 or 4 noodles!. Top with crabmeat, shrimp, 1/4 of the cheese sauce, the remaining noodles and cheese sauce!. Sprinkle with Parmesan cheese!. Bake uncovered in 350 degree oven until noodles are done, 35 to 40 minutes!. Let stand 15 minutes before cutting!. 12 servings; 295 calories per serving!.
* If I am out of cottage cheese, I substitute with the same amount of ricotta cheese and one egg mixed together to give it a creamy texture!.Www@FoodAQ@Com