Killer Pasta Salad Food

KILLER NOODLE SALAD

Steps:

• In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
• Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
• Toss in carrots and lettuce.
• Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
• If salad seems a little dry, add a little more soy sauce and vinegar.
• Top with seared ahi, poached chicken, or any protein of choice.
• Serve cold or at room temperature.

KILLER PASTA SALAD

Steps:

• 1. Cook pasta alone, rinse & chill.
• 2. Mix all dressing ingredients while pasta cooks/cools.
• 3. Once pasta has cooled to about room temperature, mix well with other ingredients. Garnish as desired.
• Serve cold.

BECKY'S KILLER PASTA SALAD

Steps:

• Cook pasta according to package directions (do not over cook), drain and cool.
• Cut tomatoes and grapes in half.
• Dice peppers.
• Thinly slice green parts of scallions.
• In a large bowl, combine all ingredients.
• Add just enough dressing to coat and to taste.
• Toss in sliced grilled chicken to make a meal.

ITALIAN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
• In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
• In a small bowl or measuring cup, mix the dressing ingredients together.
• Pour the dressing over the pasta and toss to coat.

KILLER KALE PASTA

Steps:

• Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
• Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
• Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.

KILLER PASTA SALAD

Steps:

• Mix dry seasonings according to the directions on packet, adding the appropriate amount of vinegar, oil and water.
• cook pasta. Rinse with cold water, drain.
• Mix all ingredients together( except for the sunflower seeds), cover and refrigerate.
• This has to sit overnight for the flavors to meld.
• add salt and pepper to taste.
• mix in the sunflower seeds right before serving.