TIM'S QUICKIE PASTA SALAD
My hubby makes this often, trying to help out with dinner, while I am out grilling. He started out with my recipe and changed it enough that it is now his! Ingredients listed as optional are ones that I throw in if I have them, if not, then we do without :)
Provided by Karen..
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1/2-3/4 bottle of dressing with all ingredients except for pasta.
- Add drained pasta and toss lightly with dressing mixture until well distributed.
- Cover an refrigerate until well-chilled.
- Taste before serving and add additional dressing if the salad is dry or needs more zip!
Nutrition Facts : Calories 379.8, Fat 17, SaturatedFat 2.7, Sodium 943.9, Carbohydrate 49.2, Fiber 2, Sugar 5.9, Protein 7.8
DELI PASTA SALAD
Simple storecupboard pasta salad with sunny Mediterranean flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
- MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
- TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.
Nutrition Facts : Calories 426 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.68 milligram of sodium
TIM'S LOUIS SALAD
From Firehouse Food: Cooking with San Francisco's Firefighters. This salad can be made with shrimp, crab, or a combination of both.
Provided by cookiedog
Categories Salad Dressings
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put 6 salad plates in the freezer to chill.
- Dressing: Whisk together the mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce, mustard, vinegar, lemon juice, pepper, garlic powder, and cayenne. Cover and refrigerate until ready to use.
- Beets: Put the beets in a small saucepan with enough water to cover them. Bring to a boil and cook until tender, about 30 minutes. Drain in a colander and let cool. Peel the beets with your fingers under cold running water. Cut into 1/4-inch-thick slices and set aside.
- Asparagus: Prepare an ice bath by filling a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. When the asparagus spears have cooled, drain them in a colander, then lay them on paper towels to absorb any excess moisture. Set aside until ready to use.
- To Assemble the Salad: Tear the lettuce into bite-sized pieces. In a large salad bowl, toss the lettuce with the tomatoes, green onions, and half of the dressing. Divide the salad among the 6 chilled plates and arrange the beets, asparagus, shrimp, avocado, and eggs on top of each serving. Drizzle some of the remaining dressing over each salad. Garnish with the lemon wedges.
Nutrition Facts : Calories 395.5, Fat 21.2, SaturatedFat 3.5, Cholesterol 289.3, Sodium 1272.8, Carbohydrate 26.4, Fiber 8.2, Sugar 10.2, Protein 29.2
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