Cold Pasta Salad Vinaigrette Food

PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
• Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
• In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
• Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

PASTA SALAD VINAIGRETTE

Steps:

• Cook pasta as directed on package. Rinse under cold water; drain well.
• Mix oil, vinegar and seasonings in small bowl with wire whisk until well blended. Toss pasta and vegetables in large bowl. Add dressing; toss gently. Cover.
• Refrigerate until ready to serve. Toss lightly before serving.

PASTA SALAD VINAIGRETTE (MCCORMICK STYLE)

Steps:

• Cook pasta as directed. Rinse under cold water and drain well.
• Mix oil, vinegar and seasonings till well blended. Toss pasta and vegetables in a large bowl. Add the dressing and toss gently. Cover and refrigerate for at least one hour before serving.
• Toss lightly before serving.

COLD PASTA SALAD VINAIGRETTE

Steps:

• Cook pasta, toss with 1 teaspoon vegetable oil.
• In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp.
• (Steam the vegetables separately for more control over the"crunch.") Toss all ingredients together gently; add salt and pepper to taste.
• Herbs that go well are basil and oregano.
• Refrigerate 1 hour and serve.
• Serving size is 1 cup.
• Note-- I did not steam the veggies.

PASTA SALAD WITH HOMEMADE DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
• In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
• In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
• Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

PASTA PRIMAVERA SALAD WITH FRESH BASIL VINAIGRETTE

Steps:

• Salad: Cook pasta in lightly salted water for about 15 minutes.
• Drain.
• Rinse pasta with cold water and drain again.
• Chill.
• Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
• Rinse in cold water and drain.
• Combine all salad ingredients.
• Just before serving, drizzle with Vinaigrette Dressing and toss.
• Arrange on a serving platter lined with leaf lettuce.
• Vinaigrette: Add garlic and basil to blender container.
• Process on Chop.
• Add salt, pepper and mustard; process a few seconds.
• Add lemon juice and vinegar and blend.
• Add olive oil and process until smooth.