Pink And Green Pasta Salad Food

GREEN GODDESS PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from Suddenly Salad box), mayonnaise, sour cream, lemon juice, garlic powder and salt to make dressing.
• Add pasta, chick peas, spinach, peas, avocado, parsley, chives and basil to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

PASTA SALAD WITH GREEN ONION DRESSING

Steps:

• For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside.
• For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt.
• Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut.

PINK AND GREEN PASTA SALAD

Steps:

• Cook pasta according to package directions, rinse under cold water and drain.
• In a bowl, combine lemon, chili pepper, half the basil and cilantro, add oil and mayonnaise and whisk until thick, season with salt and pepper.
• Add pasta, shrimp and avocado to a large bowl, gently stir in the dressing and garnish with the remaining basil and cilantro.

GREEN PASTA

Steps:

• Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
• Add 1 tablespoon salt and bow tie pasta; return to a boil; cook 2 minutes.
• Add 8 ounces trimmed and halved green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
• Drain; toss with 1/2 cup Pesto; season with salt and pepper. Serve warm or at room temperature.