CREAMY SHRIMP PASTA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
- In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.
SUNSHINE PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
- For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
- Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
CORN PASTA SALAD
After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SHERRI'S PICANTE PASTA SALAD
I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. Additions I have tried are cooked chicken, carrots, cucumber, cherry tomatoes, zucchini, kernel corn, bell pepper, black olives, and before serving, avocado and cilantro---make it your own and use your favorites. This salad needs to chill at least 2 hours before serving which is included in the cooking time---the longer the better, even overnight. Enjoy!
Provided by Mrs.Jack
Categories Tex Mex
Time 2h20m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain.
- Add vegetables and toss lightly.
- Add combined mayonnaise, picante sauce, and cream; mix well.
- Cover and refrigerate at least two hours before serving to allow flavors to develop.
- Garnish w/ pepper slices.
Nutrition Facts : Calories 292.4, Fat 10.8, SaturatedFat 2.7, Cholesterol 14.3, Sodium 263, Carbohydrate 42.1, Fiber 2.3, Sugar 3.5, Protein 7.1
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