Does anyone have a great recipe for pasta salad?
Pasta Salad Ingredients 12 ounces spiral pasta (cavatappi or fusilli) 1/2 cup pine nuts 1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1/2 teaspoon grated lemon zest 1/2 cup coarsely chopped oil-cured olives 1/3 cup minced fresh parsley 2 cups cherry tomato, stemmed, halved 1 lb medium shrimp, cooked, shelled, deveined 8 ounces feta cheese, diced salt & freshly ground black pepper Directions 1 Heat large pot of water to boiling. Salt water. Add past and cook according to package directions until tender but still firm to the bite. Drain, cool under cold running water, and drain again. 2 Toast pine nuts in a small skillet over low heat until golden. 3 Transfer pasta to large bowl. In small bowl, combine oil, vinegar, and lemon zest. Pour over pasta and toss to coat. Add nuts, olives, and parsley and combine thoroughly. Gently stir in tomatoes, shrimp, and cheese, Season to taste with salt and pepper. 4 You can serve at once, or you can refrigerate and serve cold. (I always prefe
COLD PASTA AND CHICKEN SALAD OR SHRIMP SALAD 8 oz. vermicelli pasta noodles 1 c. French dressing 10 fresh sliced mushrooms 1 c. fresh broccoli florets, blanched 10 slices cherry tomatoes Ripe olives (sliced) 1 can sliced artichoke hearts 2 c. cooked cubed chicken (or boiled shrimp) 1/3 c. fresh basil (or 1 1/2 teaspoon dried) 1/3 c. toasted pine nuts, optional Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta. ********************* COLD ITALIAN PASTA AND VEGETABLE SALAD 1 box tri-colored rotini pasta 1 (1 lb.) bag frozen cauliflower, carrot, broccoli combination thawed 1 bottle favorite italian salad dressing regular or lite Cook pasta according to package directions. Rinse with cold water and drain well. Add thawed vegetables to pasta. Decorate with tomato wedges and radish roses or pepper ring
Antipasto Pasta Salad Serves: 10-15 Prep. Time: 0:30 1 lb. box shell, bow-tie, OR elbow macaroni 1/4 lbs. Genoa salami slices – chopped 1/4 lbs. pepperoni slices – chopped 1/2 lbs. Asiago OR Italian sharp cheese – diced 6 oz. can chopped black olives – drained 1 med. red bell pepper – seeded, diced 1 med. green bell pepper – seeded, diced 3 med. ripe tomatoes – chopped 1 packet Italian salad dressing mix 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 Tbls. dried oregano 1 Tbls. dried parsley 1 Tbls. grated Parmesan cheese salt and pepper – to taste -Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water. -In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, and tomatoes. -Sprinkle on the envelope of powdered dressing and mix thoroughly and refrigerate salad. -Whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt, and pepper. -Just befor
Creamy, Cheesy Pasta Salad 1 (8 ounce) package elbow macaroni, cooked according to package directions and drained 3 dill pickles, finely chopped 3 hard-boiled eggs, finely chopped 2 cups frozen peas, thawed 3 celery ribs, sliced thinly 1/2 medium onion, finely chopped 8 ounces sharp cheddar cheese, diced into 1/4 inch cubes For the Dressing 1 cup mayonnaise (can use low-fat Hellmann’s or Kraft) 1/2 cup milk 1/4 cup sugar or Splenda sugar substitute 1/4 cup cider vinegar salt and pepper 1. Gently toss all the salad ingredients together in a large bowl. 2. Set aside. 3. For the dressing, combine the mayonnaise and milk. 4. Then add the sugar and vinegar. 5. Stir well, and season with salt and pepper to taste. 6. Pour the dressing over the salad, and toss gently to combine. 7. Refrigerate at least 2 hours Overnight is even better ————– CREAMY PESTO PASTA SALAD 1 (7 oz.) pkg. refrigerated prepared pesto 1/2 c. Miracle Whip Salad Dressing 3 c. (8 oz.) corkscrew noodles, cooked, dra
