CLASSIC PASTA SALAD (FOR A CROWD)
This classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a scratch-made vinaigrette. The perfect recipe to feed a crowd.
Provided by Heather
Categories Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
- In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
- Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.
Nutrition Facts : ServingSize 0.75 cup, Calories 283 kcal, Carbohydrate 24 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 732 mg, Fiber 1 g, Sugar 1 g
PASTA SALAD RECIPE BY TASTY
Here's what you need: bowtie pasta, turkey, ham, bell pepper, italian dressing
Provided by Hannah Williams
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl.
- Pack with strawberries and blueberries.
- Enjoy!
Nutrition Facts : Calories 1225 calories, Carbohydrate 179 grams, Fat 23 grams, Fiber 8 grams, Protein 70 grams, Sugar 14 grams
QUICK AND EASY PASTA SALAD
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Salad
Time 20m
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g
VAL'S EASY PASTA SALAD RECIPE BY TASTY
Here's what you need: tri-color rotini, cucumbers, red onion, crumbled bacon, monterey jack cheese, pepper jack cheese, italian dressing, salt and pepper
Provided by Valerie Baker
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to the package; drain and set aside to cool.
- In a medium sized bowl, combine cucumbers, onion, cheese, and crumbled bacon and mix well with a spoon.
- Once pasta is cooled, add it to the mix and stir.
- Add Italian dressing and mix. Season with salt and pepper.
- Refrigerate. Serve once cooled.
Nutrition Facts : Calories 968 calories, Carbohydrate 29 grams, Fat 71 grams, Fiber 2 grams, Protein 53 grams, Sugar 16 grams
SIMPLE PASTA SALAD
An easy, yet very yummy pasta salad. Almost any type of pasta may be used. Best if left to sit overnight.
Provided by Katzen
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
- In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 34.6 g, Cholesterol 8.3 mg, Fat 13.9 g, Fiber 4.2 g, Protein 10 g, SaturatedFat 3.4 g, Sodium 763.8 mg, Sugar 6.5 g
TASTIEST PASTA SALAD
An old work friend of mine used to make this pasta salad for parties, it is so good I just had to get the recipe out of her! You can use other shaped pasta but bowtie looks the best & holds the other ingredients well.
Provided by Marli
Categories European
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the pasta until tender, drain& allow to cool.
- Slice the mozzeralla cheese, salami& sundried tomatoes into thin strips, about 1 1/2 inches long.
- Add to the cooled pasta.
- In a food processor blend all the dressing ingredients together.
- Pour the dressing over the pasta& toss to coat.
Nutrition Facts : Calories 747.8, Fat 35.2, SaturatedFat 11.8, Cholesterol 127.3, Sodium 1419.3, Carbohydrate 81.3, Fiber 7.4, Sugar 15.8, Protein 30.7
EASY PASTA SALAD
This easy pasta salad recipe doesn't require cooking anything but the noodles. Make use of summer zucchini and tomatoes in this picnic or barbecue side.
Provided by Kelly Janke
Time 35m
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
- Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
- Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
- Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.
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