NOT YOUR USUAL PASTA SALAD
I created this salad because I wanted something with a little kick and a lot of texture and taste. This is a recipe you can tweak to make it your own. It keeps well in fridge and is best served cold as a side dish. You can add diced ham or even a can of chunky tuna to make a complete meal.
Provided by KB COUNTRYGIRL
Categories Salad Pasta Salad
Time 1h40m
Yield 16
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
- Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
- Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 26.7 g, Cholesterol 68.4 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 381.3 mg, Sugar 4.3 g
NOT JUST ANOTHER PASTA SALAD
Truly, a different, delicious pasta salad. So yummy I have had guests make a meal out of it. It is easily doubled to feed a large crowd. Wonderful served as a lunch with crusty bread.
Provided by axxo3846
Categories Pasta Shells
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine all salad ingredients except parmesan cheese.
- In a blender mix all dressing ingredients.
- Pour enough dressing to moisten sald to your preference over salad and toss carefully, adding parmesan cheese.
- NOTES: This recipe is NOT written in stone, feel free to up amounts or lessen them according to your likes and dislikes.
- You should have extra dressing which will not be a problem as the dressing is delicious.
- I serve the dressing on the side for those who like a wetter salad.
NOT YOUR USUAL FOUR CHEESE PASTA
This recipe for Four Cheese Pasta is different from your typical because it uses Ricotta instead of Gorgonzola (or something similar). It also has a lovely topping of seasoned tomatoes that is served room temperature, and the dish is not baked like many Four Cheese Pasta dishes are. Lots of differences, but it really tastes wonderful. It's quite easy to prepare (long prep time includes letting tomato mixture sit at room temperature for two hours), but presents like a party dish.
Provided by Cindy W.
Categories One Dish Meal
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Do ahead: Combine the tomatoes, basil, salt, and minced garlic. Let stand at room temperature for one to two hours, stirring occasionally.
- In another bowl, mix ricotta with the whipping cream and season with the nutmeg and pepper. Add the fontina and mozzarella cheeses. Let stand while cooking pasta.
- Cook pasta according to package directions for al dente. While the pasta cooks, drain most of the liquid from the tomato mixture above, leaving it just moist. When ready, drain pasta.
- In large bowl, add the hot pasta, the 2 tablespoons olive oil, and the cheese mixture. Toss till cheese melts. Spoon tomato mixture across the top but do not stir yet.
- At table, toss the pasta mixture and sprinkle with grated parmesan cheese just before serving.
Nutrition Facts : Calories 879.9, Fat 34.6, SaturatedFat 17.1, Cholesterol 91.3, Sodium 1534.4, Carbohydrate 101.3, Fiber 7.5, Sugar 12, Protein 41.3
NOT YOUR USUAL PASTA SALAD
I created this salad because I wanted something with a little kick and a lot of texture and taste. This is a recipe you can tweak to make it your own. It keeps well in fridge and is best served cold as a side dish. You can add diced ham or even a can of chunky tuna to make a complete meal.
Provided by KB COUNTRYGIRL
Categories Pasta Salad
Time 1h40m
Yield 16
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
- Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
- Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 26.7 g, Cholesterol 68.4 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 381.3 mg, Sugar 4.3 g
NOT YOUR USUAL PASTA SALAD
I created this salad because I wanted something with a little kick and a lot of texture and taste. This is a recipe you can tweak to make it your own. It keeps well in fridge and is best served cold as a side dish. You can add diced ham or even a can of chunky tuna to make a complete meal.
Provided by KB COUNTRYGIRL
Categories Pasta Salad
Time 1h40m
Yield 16
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
- Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
- Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 26.7 g, Cholesterol 68.4 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 381.3 mg, Sugar 4.3 g
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