CREAMY SUMMER PASTA SALAD
This is a fresh, slightly tangy pasta salad with plenty of different flavors.
Provided by Mary Younkin
Categories Salad
Time 11m
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
- Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, olives, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!
Nutrition Facts : Calories 297 kcal, Carbohydrate 31 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 496 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THE BEST PASTA SALAD
Make and share this The Best Pasta Salad recipe from Food.com.
Provided by Loves2Teach
Categories < 60 Mins
Time 51m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions, about 8 minutes, stirring occasionally.
- While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
- Drain Rotini; rinse with cold water for about 3 minutes.
- Mix pasta with tomato, peppers, onion and olives.
- Refrigerate for about 1/2 an hour.
- Add salad dressing; mix well.
- Add Parmesan cheese; mix well.
- Serve immediately.
- If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.
PASTA SALAD
A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.
Provided by Cyndie
Categories Salad Pasta Salad Italian Pasta Salad Recipes
Time 13h55m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Whisk together the salad spice mix and Italian dressing.
- In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g
ITALIAN PASTA SALAD
This Italian Pasta Salad is what everyone needs in their go-to recipe arsenal for quick and easy recipes ideal for a potluck, picnic or any other summer get-togethers. It's healthy, it's fast, super easy to make, delicious and bursting with flavor.
Provided by Joanna Cismaru
Categories Salad
Time 25m
Number Of Ingredients 19
Steps:
- Cook pasta: Cook the pasta according to the package directions. For 1 lb of pasta you will need about 2 gallons of liquid, also make sure to salt your water well, at least 2 tbsp of salt. After you drain the pasta do not rinse it, if anything add a little olive oil to it to prevent it from sticking together.
- Combine salad ingredients: Toss all the pasta salad ingredients together.
- Prepare salad dressing: In a small bowl or jar add all the dressing together and whisk well. If using a jar, put the lid on and close it, then shake well. You want the dressing to emulsify a little bit, this will ensure the pasta will absorb the dressing.
- Toss and serve: Pour the dressing over the pasta and toss well. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 512 kcal, Carbohydrate 31 g, Protein 21 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 1159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CLASSIC PASTA SALAD (FOR A CROWD)
This classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a scratch-made vinaigrette. The perfect recipe to feed a crowd.
Provided by Heather
Categories Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
- In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
- Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.
Nutrition Facts : ServingSize 0.75 cup, Calories 283 kcal, Carbohydrate 24 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 732 mg, Fiber 1 g, Sugar 1 g
6 EASY PASTA SALAD DRESSING RECIPES
Provided by Andrea Vaughan
Time 5m
Number Of Ingredients 5
Steps:
- Add all ingredients to a blender and blend until smooth.
- Pasta salad suggestions: Cooked penne, diced onion, cherry tomatoes and shredded mozzarella.
QUICK AND EASY PASTA SALAD
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Salad
Time 20m
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g
EASY PASTA SALAD
Easy Pasta Salad features tri-color rotini studded with diced olives and pimentos in a zesty homemade Italian dressing for a versatile summer side dish!
Provided by Samantha Skaggs
Categories Salad
Time 4h25m
Number Of Ingredients 16
Steps:
- Measure oil, vinegar, water, honey, lemon juice, 3 tablespoons Parmesan, garlic salt, parsley, basil, oregano, red pepper flakes, and black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if desired.
- Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to a large bowl. Add the pimentos, green and black diced olives, remaining Parmesan, and about 2/3 of the dressing. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, shake and then stir in the remainder of the dressing and garnish with additional Parmesan, if desired.
Nutrition Facts : Calories 207 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 362 mg, Fiber 1 g, ServingSize 1 serving
THE BEST CREAMY PASTA SALAD
This is The BEST Creamy Pasta Salad you will ever make, promise. Thanks to one secret ingredient, this classic creamy pasta salad is infinitely more flavorful thank most recipes you'll find.
Provided by Nicole
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a rolling boil. Season with salt. Add the pasta and give it a stir. Cook until aldente (it should have a slight bite to it). Drain and rinse under cold water until chilled.
- Add mayo and beef bouillon to a large bowl. Whisk until smooth. Add the sour cream, buttermilk, vinegar, and salt. Whisk until smooth. Add the pasta. Toss until completely coated. If needed, add a little bit of buttermilk to thin the dressing out. Season to taste with salt and pepper.
- Add in peppers, red onion, and tomatoes. Toss. Again, season with salt and pepper. Serve right away or chill until read to serve. If you do chill it, before serving, give it a stir, if needed, add a little bit of buttermilk to thin out the dressing as needed.
Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 43 g, Protein 8 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 572 mg, Fiber 3 g, Sugar 6 g
PASTA SALAD FOR LEANNE
My niece always makes a request for my pasta salad and it has become a family favorite. Flavorful and not too heavy.
Provided by Penny B
Categories Salads
Time 30m
Number Of Ingredients 10
Steps:
- 1. OK: Please bear in mind that this is not a recipe I measure for, so please adjust to your tastes if something sounds like too much or too little. For the mayo/italian dressing mix, I just try for equal measures.
- 2. Cook pasta el dente per package instructions.
- 3. While the pasta is cooking, combine all the above ingredients in a large bowl and let set.
- 4. Drain and rinse pasta with cold water.
- 5. Add pasta to bowl containing ingredients. Stir well. Refrigerate 4 hours or overnight.
- 6. ~Enjoy
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TOP 11 BEST PASTA SALAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2011-05-11
- Macaroni and Black Bean Salad With Tex-Mex Flavor. This pasta salad is full of surprises, with Tex-Mex flavors, black beans, corn, and a variety of chopped vegetables.
- Lobster and Macaroni Salad. A simple mayonnaise dressing flavors this delicious lobster macaroni salad. The lobster is the star of this salad!
- Tuna Pasta Salad With Dill. This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. A combination of mayonnaise, lemon juice, sour cream, garlic, and dill help to flavor this delicious pasta salad.
- Garden Pasta Salad. Pesto and lemon juice help to flavor this tasty pasta salad. Add a little diced cooked chicken, shredded or cubed cheese, or ham for a heartier supper salad.
- Mediterranean Pasta Salad. Bring a bit of the Mediterranean to the table with this colorful pasta salad. Arugula, tomatoes, cucumber, black olives, fresh basil, and feta cheese are tossed along with cooked pasta and a creamy lemon-garlic vinaigrette.
- Pasta Salad With Chicken and Spinach. This chicken, spinach, and pasta salad is tossed with a flavorful mayonnaise and lemon juice dressing. This is a great main dish salad for hot summer days, or take it along to a potluck or big family cookout.
- Spinach Orzo Salad. A fresh spinach and roasted garlic sauce is tossed with al dente orzo pasta for a colorful side dish or vegetarian main. Artichoke hearts and cheese add flavor and texture to this quick and easy orzo salad.
- Classic Macaroni Salad. This macaroni salad is made with hard-cooked eggs, chopped vegetables, and a seasoned mayonnaise dressing. It's a classic macaroni salad with creamy dressing, and always welcome!
- Chicken and Bacon Pasta Salad. A creamy mayonnaise and lemon dressing bring pasta, bacon, and chicken together in this flavorful pasta salad. The pasta can be macaroni or mini penne pasta.
- Summer Seafood Pasta Salad. Make this pasta salad with crabmeat, shrimp, or lobster, or use a combination. Or use imitation crab with or without shrimp for a budget-friendly seafood salad.
ITALIAN PENNE PASTA SALAD | BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.7/5 (7)Total Time 15 minsCategory Main CourseCalories 277 per serving
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad.
- In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
- Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat. Enjoy!
EASY PASTA SALAD RECIPE (THE BEST ... - COOKING CLASSY
From cookingclassy.com
5/5 (13)Total Time 45 minsCategory SaladCalories 322 per serving
- Cook pasta according to package instructions to al dente but do not season water with salt (the dressing has plenty). Drain and rinse under cold water.
- Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan.
12 SALADS & VEGETABLE SIDES TO SERVE WITH PASTA | KITCHN
From thekitchn.com
- Italian Chopped Salad with Lemon Caper Dressing. Yes, this is a nod to those classic “Italian chopped salads” you find in pizza places all over the country, with their iceberg lettuce drenched in Italian dressing (out of a bottle) and with a handful of canned black olives thrown on top — only, you know, way better.
- The Best Brussels Sprouts Caesar Salad. Nothing against romaine, but Brussels sprouts give it some healthy competition when it comes to which base is best for Caesar salad.
- Simple Arugula Salad. A bowl of lightly dressed, peppery arugula is one of my favorite sides to round out pasta night. This version comes together with just three ingredients, so try it once and you can make it from memory after that.
- Lemony Green Salad with Radicchio & Pepitas. The simple salad is bursting with freshness and a tart lemony dressing, which makes it the perfect partner for heavy pastas.
- Warm Golden Beet Salad with Greens and Almonds. This light, warm salad uses both the beet root and green tops. If you don’t have beet greens, go ahead and swap in whatever greens you have handy.
- Tomato Salad with Red Onion, Dill and Feta. If you get your hands on some decent tomatoes outside the summer months, this is the salad you want to make ASAP.
- Easy 10-Minute Garlic Broccolini. If you’ve never cooked Broccolini before, here’s your gateway recipe. And it’s more than likely you can pull this satisfying side together before the pasta water even comes to a boil.
- Roasted Brussels Sprouts with Parmesan. When you’re feeling bored with plain roasted Brussels sprouts, a fun and simple way to jazz them up is with a generous sprinkle of grated Parm.
- Garlic Butter Mushrooms. Don’t be surprised if these herby, garlicky mushrooms end up being more popular than the pasta. Get the recipe: Garlic Butter Mushrooms.
- Easy Skillet Kale with Lemon & Garlic. There aren’t any big secrets to making awesome kale — you just need a large skillet and some basic pantry ingredients.
35 PASTA SALAD RECIPES (AND OTHER COOLING NOODLE DISHES ...
From epicurious.com
- Pasta Salad with Tomatoes and Corn. For this easy pasta salad recipes, you'll toss sautéed fresh corn kernels with chopped plum tomatoes, penne pasta, Parmesan, and a garlic-basil dressing—and remember, when working with such great ingredients, you really don't need to do much.
- Summertime Sōmen Noodles. It doesn't get cooler than this: Serve these classic Japanese noodles in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.
- Grilled Ratatouille Pasta Salad. Grill eggplant and zucchini, then toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner.
- Cold Sesame Noodles with Broccoli and Kale. If you love sesame seeds, you'll love this noodle dish, which tossed with loads of them, plus high-heat roasted broccoli, torn Tuscan kale, and refreshing mint.
- Romesco Pasta Salad with Basil and Parmesan. The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there's always something to bite into.
- Pasta Salad with Spring Vegetables and Tomatoes. Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this light take on pasta salad eminently craveable.
- Chilled Ramen With Soy Milk and Chili Oil. This summer dish is a wow. Chilled noodles meet crunchy vegetables that are tossed in a fragrant Sichuan chili paste; it's all served in a cool and flavorful miso, ginger, and soymilk broth.
- Lemony Pasta with Cauliflower, Chickpeas, and Arugula. A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad.
- Liu Shaokun's Spicy Buckwheat Noodles with Chicken. This spicy noodle dish tossed with poached chicken, chili oil, soy sauce, and scallions, came from Chengdu chef Liu Shaokun.
- Green Tea Noodles with Gochujang Dipping Sauce. In this recipe from chef Edward Lee, the refreshing, slightly nutty flavor of green tea noodles pairs with crisp spears of cucumber and a shower of Thai basil leaves, with a spicy dipping sauce for each bite.
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From jessicagavin.com
4.7/5 (24)Calories 404 per servingCategory Side
- In a large pot bring water and 1 tablespoon of salt to a boil. Cook pasta until slightly softer than al dente, about 9 to 10 minutes.
- In a medium-sized bowl, whisk together red wine vinegar, honey, mustard, Italian seasoning, mayonnaise, garlic, salt, pepper, and red pepper flakes.
- Drizzle 1 cup of the Italian dressing over the pasta and gently toss until combined. Add more as desired or serve the extra dressing on the side.
BEST HOMEMADE ITALIAN PASTA SALAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (42)Calories 664 per servingCategory Main Course, Salad, Side Dish
- Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
- Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.
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From loveandlemons.com
5/5 (203)Total Time 22 minsCategory Side Dish
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
- Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.
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