Pasta Salad Vinaigrette Mccormick Style Food

PASTA SALAD VINAIGRETTE

Steps:

• Cook pasta as directed on package. Rinse under cold water; drain well.
• Mix oil, vinegar and seasonings in small bowl with wire whisk until well blended. Toss pasta and vegetables in large bowl. Add dressing; toss gently. Cover.
• Refrigerate until ready to serve. Toss lightly before serving.

SUPREME COLD PASTA SALAD

Steps:

• Cook pasta as directed on package. Rinse under cold water; drain well.
• Place pasta and vegetables in large bowl. Add dressing and Seasoning; toss gently to coat. Cover.
• Refrigerate at least 4 hours or until ready to serve. Toss before serving.

SUPREME PASTA SALAD

Steps:

• Mix salad dressing with seasoning.
• Place pasta, vegetables, cheese and meat in large salad bowl. Add dressing and seasoning; toss gently to coat.
• Cover and refrigerate at least 4 hours or until ready to serve. (I ALWAYS refrigerate overnight-its better the next day.) Toss before serving.
• (For the pasta, I cook to al dente, and rinse thoroughly with cold water to chill.).

PASTA SALAD VINAIGRETTE (MCCORMICK STYLE)

Steps:

• Cook pasta as directed. Rinse under cold water and drain well.
• Mix oil, vinegar and seasonings till well blended. Toss pasta and vegetables in a large bowl. Add the dressing and toss gently. Cover and refrigerate for at least one hour before serving.
• Toss lightly before serving.

THE PERFECT PASTA SALAD DRESSING

Steps:

• Blend with a mixer on high for about a minute -- it should be creamy and thick in appearance.
• Refrigerate for an hour or so before using.
• Note: the onion powder quantity is actually a "dash".

PASTA SALAD

Steps:

• Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
• Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
• Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
• Drizzle with olive oil and top with cracked black pepper just before serving.

EASY PASTA SALAD

Steps:

• Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
• Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
• Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
• Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.

PASTA SALAD VINAIGRETTE

Steps:

• Cook pasta as directed on package. Rinse with cold water and drain well. Cool.
• Combine salad dressing with carrots, parsley and chives.
• Add cooled pasta and toss lightly. Chill.
• Garnish with paprika before serving if desired.

COLD PASTA SALAD VINAIGRETTE

Steps:

• Cook pasta, toss with 1 teaspoon vegetable oil.
• In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp.
• (Steam the vegetables separately for more control over the"crunch.") Toss all ingredients together gently; add salt and pepper to taste.
• Herbs that go well are basil and oregano.
• Refrigerate 1 hour and serve.
• Serving size is 1 cup.
• Note-- I did not steam the veggies.