Tricolor Fusilli Salad With Herbed Wine Dressing Pasta Salad Food

AMERICAN-ITALIAN PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
• In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
• In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.

CAPRESE PASTA SALAD

Steps:

• In a large bowl, combine fusilli, ciligini, tomatoes and basil.
• In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
• Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

SALAMI LOVER'S ITALIAN 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, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
• Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.

TRICOLOR FUSILLI SALAD WITH HERBED WINE DRESSING (PASTA SALAD)

Steps:

• In a small saucepan, over medium heat, heat the wine just until warm.
• Add raisins; let stand for 15-30 minutes to plump.
• In a pot of boiling salted water cook pasta until tender (12-15 minutes or according to package directions).
• Using a colander, drain pasta; rinse well under cold water to quick chill.
• Drain again.
• Drain raisins, reserving wine.
• Set wine aside.
• In a large mixing bowl, toss together pasta and raisins.
• In a screw-top jar, combine reserved white wine with olive oil, lemon juice, herbs, shallots, mustard, salt, and pepper.
• Put lid on jar and shake well.
• Pour dressing over pasta; toss to coat.
• Serve warm or at room temperature or cover and chill for up to 24 hours.
• Just before serving toss with raisins and nuts (if the nuts are mixed in too soon, they won't stay crunchy).

GRILLED-VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE

Steps:

• Blend parsley, vinegar and garlic in processor until parsley is finely chopped, scraping down sides of bowl twice. With machine running, gradually add 1/2 cup olive oil. Season vinaigrette to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Rinse under cold water and drain again. Transfer to large bowl. Mix in 2 tablespoons vinaigrette.
• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling.
• Brush corn, zucchini and onion with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until cooked through and beginning to brown, turning often, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch pieces.
• Add corn kernels, zucchini and onion to pasta in large bowl. Mix in enough vinaigrette to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

HERBED TRICOLOR PASTA SALAD

Steps:

• In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion, and herbs.
• In a kettle of boiling salted water cook pasta until tender, about 12 minutes. In a large colander drain pasta and rinse well under cold water. Drain pasta well and toss with dressing and salt and pepper to taste. Pasta salad may be made 4 hours ahead and chilled, covered. If pasta absorbs dressing while standing, toss with about 3 tablespoons warm water.