Leslies Pasta Salad Food
EASY PASTA SALAD
To bring this tangy, vegetable-packed pasta salad together in a snap, we used jarred roasted red peppers and store-bought Italian dressing. The dish takes mere minutes to make, but the longer it sits in the refrigerator, the better it tastes!
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente.
- Add the cucumbers, broccoli, tomatoes, red peppers, Parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.
LESLIE'S PASTA SALAD
I got this recipe from my sister-in-law. It's a little different than most, but very flavorful and pretty filling. I use it as a side dish, or even just to snack on.
Provided by Natalie S.
Categories < 30 Mins
Time 16m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook Pasta according to directions.
- In large tupperware bowl combine Pasta, Olive Oil, Seasoning Salt (we use Lawreys).
- Let marinate in refridgerator 24 hours, tossing pasta with a fork a few times every few hours.
- Next day: sautee onion.
- Dice pepper and celery. ( I use about 2 or 3 stalks of Celery).
- Add to pasta with remaining ingredients.
Nutrition Facts : Calories 438.9, Fat 25.8, SaturatedFat 3.7, Cholesterol 11.5, Sodium 748.9, Carbohydrate 47.1, Fiber 3.3, Sugar 4.3, Protein 6.6
RAINBOWS AND BUTTERFLIES PASTA SALAD
Steps:
- Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
- In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.
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