PERFECT PASTA SALAD:
This is an absolutely INCREDIBLE recipe. Every time I've made it I've had to double it and it is still gone in nothing flat. People will beg you for the recipe
Provided by Mrs. Jaye
Categories Kid Friendly
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix together dressing first and set aside until sugar is dissolved completely.
- Cook pasta according to box directions and rinse under cold water until cool.
- Slice the sliced pepperoni circles in half and separate slices.
- Mix together with pasta and chopped items, except the provolone cheese.
- Pour dressing over it all and mix well.
- Chill well.
- Add provolone cheese to salad before serving, otherwise it gets soggy.
- You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
- Some people like it moist, others on the drier side.
- This is guaranteed not to last long before it is completely devoured!
- Enjoy!
Nutrition Facts : Calories 595.1, Fat 34.5, SaturatedFat 7.3, Cholesterol 29.4, Sodium 825.6, Carbohydrate 55.9, Fiber 3.9, Sugar 11.1, Protein 14.9
PASTA SALAD
Make and share this Pasta Salad recipe from Food.com.
Provided by Jackie Simons
Categories Potluck
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta, drain well.
- Chop all vegetables and place in large bowl.
- Mix pasta in with vegetables.
- Add both cheeses, mix well.
- Add salad dressing-- usually requires 1 bottle.
- Refrigerate for 2 hours prior to serving.
- Add fresh salad dressing with each serving.
- Enjoy!
Nutrition Facts : Calories 455.6, Fat 11.3, SaturatedFat 5.2, Cholesterol 24.2, Sodium 534.3, Carbohydrate 73.2, Fiber 10.7, Sugar 2, Protein 17.7
PERFECT PASTA SALAD
My favorite pasta salad that I serve all summer long! Lovely with grilled chicken, a crusty bread or rolls and a glass of chilled white wine. I hope you enjoy! Note: Do try to use real French cornichons, if you can get them, as they really make this dish extra special.
Provided by BecR2400
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix ingredients in order given. Stir well to combine.
- Cover and chill until serving time.
- Goes great with grilled chicken and a glass of chilled white wine!
Nutrition Facts : Calories 321.2, Fat 14.8, SaturatedFat 6.8, Cholesterol 31.6, Sodium 459.5, Carbohydrate 34.2, Fiber 2.6, Sugar 3.8, Protein 13
THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
CREAMY PASTA SALAD
Creamy pasta salad is the perfect bring-along side dish for potlucks and tailgate parties. With an herby, tangy dressing for the win!
Provided by Michelle
Categories Easy Side Dishes
Time 57m
Number Of Ingredients 13
Steps:
- Bring a pot of well-salted water to a boil. Cook the pasta according to the directions on the box (see Recipe Note #3).
- Meanwhile, make the dressing: mix all ingredients for the dressing together in a large food storage container. Mix the cheese cubes into the dressing, making sure that each piece is coated on all sides. Repeat with the pepperoni. Mix in the vegetables.
- When the pasta is cooked, drain and rinse well with cold water for several minutes.
- Add about half of the pasta and mix well. Add remaining pasta (see Recipe Note #3) and mix completely. Chill for at least an hour before serving.
Nutrition Facts : Calories 360 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 3/4 cup, Sodium 1251 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
THE PERFECT PASTA SALAD DRESSING
This vinaigrette comes from Hooters, the recipe coming from the Top Secret Restaurant Recipes cookbook. So choose your own favorite pasta salad ingredients and use this dressing for a winning combination.
Provided by Bone Man
Categories Salad Dressings
Time 15m
Yield 1 cup
Number Of Ingredients 14
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".
Nutrition Facts : Calories 1380.8, Fat 146, SaturatedFat 18.9, Sodium 460.7, Carbohydrate 23, Fiber 1, Sugar 19.7, Protein 1.1
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- Creamy Summer Pasta Salad ~ The perfect summer salad loaded with fresh vegetables and a creamy mayonnaise dressing.
- Southwestern Black Bean Pasta Salad ~ Kick up an original pasta salad a notch with southwestern seasonings, black beans and corn for the perfect summer time salad.
- BLT Pasta Salad ~ The classic BLT gets a twist with a creamy ranch dressing, tortellini pasta and spinach.
- Antipasto Pasta Salad ~ This antipasto salad makes a wonderful side addition to your next bbq. Tri-color pasta is combined with olives, mozzarella cheese, salami, cherry tomatoes and tossed with a balsamic vinegar and olive oil dressing.
- Caprese Pasta Salad ~ Whether you are trying to impress guests or just the fam, this easy recipe will do the trick. Quickly make homemade pesto sauce in your blender or food processor and add the remaining ingredients to rotelli pasta.
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MAKE THE PERFECT PASTA SALAD IN FIVE EASY STEPS | FOODAL
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Reviews 87Published 2015-07-02Estimated Reading Time 6 mins
- Prepare and Cook the Pasta. Choose small, extruded pastas that are easy to eat in one bite – you should be able to eat this salad standing up, with only one hand to hold a utensil and the other to hold your plate or dish.
- Prepare the Main Ingredients. Aside from the pasta, these are the salad’s major components. Cooked and raw vegetables, meat, poultry, seafood, beans and cheeses would all fall into this group.
- Choose the Flavor Intensives. Stronger tasting than the main ingredients, these intense flavor accents should be used sparingly. Add at least one and up to three flavor intensives to your salad – again, letting one of them be the lead.
- Infuse with Herbs and Aromatics. Regardless of what else goes into your salad, always add herbs and onions. Two or three large sliced green onions, or half of a small sweet or red onion diced up, will work for pretty much any recipe.
- Make the Dressing. For a salad that will serve four to six people, count on adding about one cup of dressing to fully coat all the ingredients. Make your favorite dressing ahead of time, but be sure to give it a good shake before adding it to your salad.
PASTA SALAD: 3 TIPS TO MAKE IT PERFECT - LA CUCINA ITALIANA
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- Cooking. The first rule, and the most important one, is how you cook the pasta. It would be natural to drain the pasta when it’s al dente for fear that it loses its consistency while resting.
- Consistency. It's always best to combine something crunchy to avoid having too similar textures. Opt for vegetables, preferably raw. Tomatoes, peppers, carrots, zucchini, eggplant, radishes, whatever you can think of.
- Flavors. The pasta not only needs to be cold, but also fresh! For this purpose, the taste of aromatic herbs comes in handy. Some of the best are mint, basil, oregano, verbena, fennel, tarragon, thyme, marjoram.
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Estimated Reading Time 5 mins
- Salami, Artichoke and Ricotta Pasta Salad. A few of our favorite ingredients united in savory harmony. It's meaty, briny, creamy and tossed in balsamic-mustard vinaigrette for good measure.
- BLT Pasta Salad. This picnic beauty has all the crunchy elements of the iconic sandwich, minus the bread. We'll take extra black pepper bacon on the side, please.
- Avocado and Black Bean Pasta Salad. Buttery avocado and easy canned beans boost the protein content big time. We're also betting that this dish will fit right in at your next Taco Tuesday.
- Roasted Broccoli and Bacon Pasta Salad. If the crispy bacon isn't enough to sway you, maybe the lemon-garlic breadcrumb topping will.
- Apple, Grape and Pecan Pasta Salad. This fruity pasta salad is all about texture. Think crisp apples, juicy grapes and crunchy chopped pecans. Just be sure not to overcook the pasta on this one especially.
- Caesar Pasta Salad. Proof that lettuce (and Caesar salad in general) doesn't need to be boring. The dressing calls on avocado instead of eggs for its creamy, rich texture.
- Cold Sesame Cucumber Noodles. Spiralized cukes are even more refreshing than standard zoodles, don't @ us. And you might have your doubts, but it'll turn you into a tofu fan with just one bite.
- Meal-Prep Creamy Pasta Salad with Broccoli and Raisins. It's as close to store-bought, old-school mac salad as you can get, only way more flavorful. Chalk it up to swapping gloppy mayo for tangy sour cream and apple cider vinegar.
- Cold Soba Noodle Salad with Strawberries. Salty miso dressing + spicy shishito and red chile peppers + sweet-tart strawberries = an unexpected yet epic barbecue side.
- Cold Lemon Zoodles. Proof that simplicity can be downright delicious. Buy your zoodles pre-spiralized, or slice them yourself with a peeler or grater.
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Published 2014-08-20
- Pick your shape. Fresh, summer pasta salads are the best place to showcase fun, quirky pasta shapes like wagon wheels, bow ties, scoobi doo (cavatappi) or small shells.
- Cook your pasta properly. Too hard and the salad is chewy and gets stuck in your teeth, too soft and the pasta turns to mush as it sits.
- Drain, rinse and drain again. Best pasta practices say to never rinse your pasta. However, in the case of pasta salad rinsing is essential – use cold water.
- Let it mellow. Once dressed, let your salad sit for at least one hour (or refrigerate for up to 24 hours) before tucking in. This gives the dressing a chance to soak into the pasta and for all the flavours to really combine.
- Add fresh herbs. Add a handful of chopped fresh herbs just before serving to bring a taste of summer and a splash for fresh colour to your salad. Choose soft herbs, like chives, parsley, basil, mint or cilantro.
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- Pasta needs to be seasoned from the beginning. Salting pasta water is essential. Though experts disagree on exactly how much salt should be used, most pasta enthusiasts say this step is necessary regardless of what dish you're making.
- Use the right pasta shape and size. Short pasta shapes work best for cold pasta salads. Just as certain types of pasta lead to better macaroni and cheese, the same can be said for the ideal pasta salad.
- Never overcook the pasta. It's best to cook your pasta to al dente, or to the tooth. “A little bite to your pasta is what you’re looking for, typically two minutes less than the package instructions,” said Langan.
- Time out prep. Pasta tends to soak up dressing pretty well, so making it the day of, or even a few hours before, is ideal. “If you need to make it ahead, plan on adding some additional dressing before serving,” Carey Aron, owner of Pastabilities, told TODAY.
- Make a fresh dressing. Take the time to make a homemade dressing for your fresh pasta salad. Don't go through all the trouble of making a fresh salad and then top it off with a store-bought dressing.
- Choose fresh, colorful ingredients. Pasta salad may not look like a traditional salad, but it's called a salad for a reason. Fresh herbs and veggies can make a big difference when it comes to pulling everything together.
- Keep ingredient ratios consistent. Keep pasta salads fresh and exciting with a diverse mix of ingredients. For a satisfyingly beautiful (i.e. totally Instagrammable) pasta salad, plan on a ratio of about one part pasta to one part mix-ins.
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