Spicy Spaghetti Salad Food

SPICY SUMMER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.

ASIAN NOODLE SALAD

Steps:

• Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta.
• While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, Sriracha sauce, cane sugar, ginger and garlic into a small blender or food processor to make the dressing.
• Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.
• Pour the dressing over the rice noodles and vegetables, and toss to combine.
• Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if desired.

SPICY PESTO PASTA SALAD

Steps:

• Make the pesto: Combine the olive oil, red pepper flakes, 1 clove garlic and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30 to 40 minutes (do not let the garlic burn). Strain the oil.
• Pulse the pine nuts, basil, arugula, parmesan, remaining 3 cloves garlic and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper.
• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with parmesan.

SPICY THAI SPAGHETTI SALAD

Steps:

• To make the dressing put all the ingredients in a small bowl and use an immersion blender to process into an emulsified dressing. Thin with more oil or vinegar to taste, if necessary.
• Put the salad ingredients in a large bowl and toss with the dressing. Refrigerate until ready to serve.

SPICY ITALIAN PASTA SALAD

Steps:

• Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
• Add the pasta, tomatoes, spinach, mozzarella, and shallot to a serving bowl.
• Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
• Toss pasta with sauce.
• Store in refrigerator for up to 3 days.

SUPREMELY SPICY SPAGHETTI MEAT SAUCE

Steps:

• Cook your pasta according to package instructions, reserving ½ cup of the starchy cooking water before draining.
• Sauté the onion in a large skillet over medium-high heat in the extra virgin olive oil.
• Add your garlic to the pan and continue to sauté, stirring frequently so that the garlic doesn't burn.
• Cook for 4-5 minutes, or until the onions have sweated out a bit and start to turn translucent, add ground beef.
• Cook the ground beef for approximately 5 minuets, breaking up the beef as it cooks.
• Once it has browned add all the spices both dried and fresh. Stir to combine.
• Add the tomatoes, tomato sauce, tomato paste and beef broth and simmer for 10 minutes so the flavors develop. Add the cooked pasta and starchy cooking water; tossing to combine.
• Serve with parmesan cheese for topping.

EASY VEGGIE CHICKEN SALAD RECIPE WITH PASTA

Steps:

• Cook pasta al dente. Drain and rinse with cold water. Toss with olive oil.
• While the pasta is cooking, season and cook the chicken.Slice the chicken breasts horizontally into thin halves. Mix chili powder, paprika, garlic powder, lemon juice and salt. Rub the chicken with the spice mix. Keep it aside for 10 minutes.
• Heat oil in a non-stick pan and sear the chicken breasts on medium-high heat. Cook covered for 3 to 4 minutes on one side, flip and cook the other side for 3 minutes. (note 2)
• Remove from heat and let it cool. Chop into bite-sized pieces.
• Blend all the listed ingredients for the dressing and blend until smooth.
• Mix the vegetables, chicken and pasta in a large salad bowl. Drizzle half of the yogurt dressing and toss everything together.
• Add the remaining dressing and toss again. Garnish with green onions. Serve immediately or refrigerate and serve chilled. (note 3)

SPICY PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, beans, green onions, olives, sun dried tomatoes and feta cheese. Add enough salad dressing to coat; toss and chill before serving.

SPICY TOMATO PASTA SALAD

Steps:

• Pour Italian dressing into large bowl and add dry ranch dressing mix, stirring well.
• Add diced cucumbers, sliced tomatoes, olives and basil, cover and marinate a couple of hours.
• In a large pot, place enough water for pasta and drop crab boil bag into water.
• When water comes to boil, place pasta into water and cook until almost done, then turn heat off, add the frozen shrimp and let sit in crab boil water until pasta is tender.
• Drain shrimp and pasta mixture into a large bowl.
• Pour dressing mixture over pasta and shrimp, mixing well.
• Cover and let chill before serving--overnight is even better.

CREAMY SPICY PASTA SALAD

Steps:

• Combine all ingredients in a medium bowl, mixing well to incorporate flavours.
• Pour dressing over cold noodles.
• Left over dressing can be placed in a jar and refrigerated for further use.
• Coleslaw dressing can be found in the salad dressing section of your supermarket.
• I have left pasta shapes unweighted as I figure you can make the amount of pasta that you need each time as the dressing will keep in the fridge. The recipe makes a large jar of dressing and it depends on how much you like your pasta coated with it.
• Please note I have listed the servings as 15 but depends on how much pasta salad each person has. The cooking time is for the pasta shapes.

SPICY SPAGHETTI SALAD

Steps:

• Break spaghetti in half and cook according to package directions. Meanwhile, combine the remaining ingredients in a large bowl. Drain spaghetti; rinse in cold water. Add to tomato mixture and toss. Cover and refrigerate for at least 2 hours.

SPICY ASIAN-STYLE PASTA SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
• Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

COOL SPICY NOODLE SALAD

Steps:

• Prepare the dressing by whisking the oils, sugar and soy sauce together. Add the garlic, ginger, chili flakes and hot garlic sauce. If you are not a fan of fiery fare, add either the flakes or sauce, not both. Squeeze 3 tablespoons (45 mL) juice from the lime and whisk in. Taste and add salt if needed. If making ahead, cover and refrigerate for up to 2 days.
• Cook the noodles following package directions. Chop the peppers and prepare the carrots and add to the pasta for the last 2 minutes of cooking. Drain noodles and peppers and place in a large bowl. Add the green onions and immediately whisk the dressing and pour in. Toss until evenly coated. Stir in the chicken. Refrigerate and stir a couple of times until chilled. Serve right away or refrigerate overnight. Toss with the coriander just before serving.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.