Deliciously Different Pasta Salad Food

BEST SALAD RECIPES: EASY GREEK SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

CAESAR PASTA SALAD

Steps:

• Mix together well.
• add pasta and lettuce.
• Top with Parmesan cheese.
• May substitute chicken and bacon for shrimp.

WILD RICE PASTA SALAD

Steps:

• Place the chilled rice and pasta into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, green bell pepper, 2 tablespoons of basil, and salt.
• In a separate bowl, whisk together the vinegar, honey, mustard, garlic powder, pepper, and additional fresh basil. Slowly whisk in the oil and whip it up until well blended.
• Stir the dressing into the pasta.
• Add salt and pepper to taste (you'll be adding at least 1 tablespoon of salt--be prepared)
• Chill for at least 2 hours prior to serving (best if it chills overnight).

QUICK AND AUTHENTIC PASTA POMODORO SAUCE

Steps:

• Begin cooking the pasta noodles in boiling water seasoned with 1 tablespoon kosher salt for approximately 5 minutes. *NOTE: Reserve 2 cups of the pasta water to add to the sauce later. While the pasta is cooking, start the sauce.
• For the sauce, cut the tomatoes in half, then quarter the halves, and set aside. Heat 3 tablespoons of extra virgin olive oil in a large sauté pan over medium high heat, and add three of the garlic cloves to the oil. Tilt the pan so the garlic is immersed in the oil to flavor it as the garlic cooks. Cook until the garlic becomes fragrant and begins to color, then to avoid splatters, carefully add the tomatoes along with their juice to the flavored oil. Cook for 1-2 minutes, stirring and breaking apart the tomatoes as they cook. Pull out the garlic cloves and discard. Continue cooking the sauce for 6-8 more minutes where it will thicken and become creamy as it cooks. Tear the fresh basil leaves into pieces and add to the sauce when cooking is nearly complete.
• As the pasta is cooking, heat the remaining olive oil in a large sauté pan over medium high heat with the remaining garlic. Cook until lightly browned and remove the garlic and discard. Carefully ladle 1 to 1/2 cups of the pasta water 1/4 cup at a time into the garlic infused oil. Transfer the noodles to the pan and continue cooking the pasta for 1-2 more minutes or until the water and oil is absorbed. Divide the noodles among four plates, and top with the sauce. Garnish with more fresh basil and finish with a drizzle of extra virgin olive oil before serving. Or, toss the noodles with the sauce and serve family style

MEDITERRANEAN PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, artichokes, peas, onion, red pepper, zucchini and olives. , In a small bowl, combine the Parmesan cheese, mayonnaise, salad dressing, parsley, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

PASTA SALAD DRESSING - 3 DELICIOUS RECIPES!

Steps:

• Whisk all ingredients together (or shake 'em up in a lidded mason jar) and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning.
• Combine ingredients in a lidded jar and shake vigorously to emulsify. Allow to sit while you toss together your salad, then shake again before pouring over your pasta.
• Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake well to emulsify the dressing, then pour over pasta salad.

DELICIOUSLY DIFFERENT PASTA SALAD

Steps:

• In a hot non-stick skillet over medium/high heat saute the chopped prosciutto until in gets browned and crispy. (use a spray or two of cooking spray if it starts to stick at all).
• Set pan aside to cool while you make the dressing.
• Whisk together the pesto, Greek yogurt, white vinegar, dill, garlic powder, and salt and pepper (to taste).
• Add the crispy bits of prosciutto, the cooked and cooled tortellini, mozzarella, green onions, cucumber, sundried tomatoes, and pimento, and mix well to coat.
• Don't worry if the dressing is a little thin right now, after chilling it with thicken slightly and cling to the salad better.
• Add any more salt and pepper to the finished salad now to taste, if you like.
• Cover and chill in the fridge for at least an hour.
• Before serving stir the salad to redistribute the dressing, and enjoy!