Yummy Pasta Salad Food

YUMMY PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, place the cubed chicken and dab with ranch dressing. Pour enough Italian dressing into the skillet to cover the bottom of the pan. Cook the chicken until it is nice and brown.
• Mix together pasta, chicken, black olives and Italian dressing (to taste). Serve hot or cold.

BEST SALAD RECIPES: EASY GREEK SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

LIGHT AND YUMMY PASTA SALAD

Steps:

• 1. Boil pasta approximately 10 minutes
• 2. As pasta is boiling, chop cucumber, bell pepper and onion
• 3. Once pasta is tender, drain and rinse with cool water
• 4. In a large pasta bowl, combine all produce and pasta
• 5. Slowly add Italian dressing to pasta, tossing pasta as you add the dressing
• 6. If making pasta the night before, reserve approximately one quarter of the dressing and add it to the pasta just before serving
• 7. This should be stored in a covered container in the the refrigerator

QUICK AND EASY PASTA SALAD

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.

PASTA SALAD DRESSING - 3 DELICIOUS RECIPES!

Steps:

• Whisk all ingredients together (or shake 'em up in a lidded mason jar) and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning.
• Combine ingredients in a lidded jar and shake vigorously to emulsify. Allow to sit while you toss together your salad, then shake again before pouring over your pasta.
• Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake well to emulsify the dressing, then pour over pasta salad.

YUMMY SEAFOOD PASTA SALAD

Steps:

• Cook pasta according to package directions.
• In a medium saucepan (for the shrimp), bring water to boil.
• Place shrimp in boiling water.
• Return to Boil.
• Remove from Heat.
• Peel/Devein shrimp.
• In a large bowl, mix crab and veggies together well.
• In a medium bowl, combine ingredients for dressing. Whisk until well blended and smooth.
• Add hot cooked pasta, and mix all ingredients together well.

ELLEN'S YUMMY PASTA SALAD

Steps:

• Cook and drain pasta of your choice according to package directions.
• Drain and rinse with cold water.
• May also place in an ice water bath.
• Toss pasta with 1/2 bottle salad seasoning, or to your taste.
• Add chopped veggies and dressing.
• Chill for at least 2 hours before seving.

SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE

Steps:

• For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside.
• For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl.
• Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley.