Ugly Pasta Salad Food

EASY TRI-COLOR PASTA SALAD

Easy Tri-Color Pasta Salad image

Simple recipe for tri-color pasta salad. This recipe uses fresh mushrooms, onions, green peppers, etc. You can alter this recipe to suit your taste. Sometimes I throw in a chopped cucumber or broccoli florets. You can add diced pepperoni or baby shrimp. Great for summer picnics & BBQ's! Note: I use 1/2 to 3/4 cup of the prepared Good Seasons Italian dressing made in the cruet - depends on how many vegetables I add in on how much dressing I use.

Provided by BlondieItaliana

Categories Summer

Time 13m

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces tri-color spiral pasta
1 green pepper, chopped
1/4 cup red onion, sliced
1/4 cup tomatoes, chopped
1 (15 ounce) can chickpeas, drained
3 7/8 ounces pitted sliced black olives
1 (8 ounce) package fresh mushrooms, sliced
1 cup shredded cheddar cheese
1/2 cup prepared Good Seasons Italian dressing
salt & pepper

Steps:

Prepare pasta al dente as directed on package.
Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
Chill & serve.

UGLY PASTA SALAD

Ugly Pasta Salad image

I think it's the fact the hominy picks up the brown color of the balsamic vinegar that makes this salad so ugly, but it's oh so tasty! The balsamic vinaigrette is very tangy and very garlicky, so if you suspect it could be too strong for you, adjust the amount of garlic and vinegar. I often substitute other cheeses for the pricey fresh mozzarella. I use regular mozzarella and monterey jack frequently. This is based on a recipe from Mollie Katzen's Vegetable Heaven.

Provided by hudelei

Categories Pasta Shells

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can hominy, rinsed and drained
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
4 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 lb fresh mozzarella cheese, cut into small cubes
1 lb medium-sized pasta shells
1/4 cup freshly grated parmesan cheese (optional)
fresh ground black pepper

Steps:

Combine oil, vinegar, garlic, salt, thyme, and oregano in a large bowl, whisking to combine.
Add chickpeas, hominy and mozzarella cubes and stir to combine.
Cover and refrigerate for as long as you can to let the flavors combine (or let it sit out just while the pasta cooks-- it will still tasty).
Cook the pasta shells according to package directions.
Drain and rinse in cold water.
Add pasta to the marinated ingredients, stirring to combine.
Eat hot, warm, room temperature, or cold (the salad makes great leftovers), sprinkling each serving with the optional Parmesan cheese separately.
Note: As you can imagine, this recipe could have many, many different vegetables added to it and many different cheeses would make tasty additions.
I sometimes add olives, grape tomatoes, scallions, etc.

Nutrition Facts : Calories 602.6, Fat 17.8, SaturatedFat 6.3, Cholesterol 29.9, Sodium 993.2, Carbohydrate 86.1, Fiber 7.4, Sugar 5.3, Protein 23

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