Home Forums Forum Recipes Salad and Dressing recipes Pasta Salad Variations

This topic contains 31 replies, has 1 voice, and was last updated by lucky lucky 7 years ago.

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    1 pkg. (16 oz.) rotelle
    1 pkg. (16 oz.) frozen mixed
    1/2 lb. sliced boiled ham, slivered
    1 c. prepared Italian salad dressing
    1/3 c. grated Parmesan cheese
    1 head lettuce

    Cook pasta as directed on package. Rinse in cold water and drain well. Run cold tap water over mixed vegetables in a strainer to thaw completely. Drain. Combine vegetables, pasta, ham, dressing and cheese (mix lightly). Chill and serve on lettuce lined plates.



    1/2 avocado
    2 tomatoes, diced 3/4 inch
    2 c. shell macaroni, cooked
    1/4 c. red onion, sliced
    1 (6 oz.) can water packed tuna,
    3 tbsp. bottled vinegar based dressing

    Cut avocado half into large 3/4 inch dices. Combine all ingredients and gently toss together. Serves 2.



    Serves 10.

    2 (14 oz.) cans artichoke hearts,
    packed in water
    3/4 lb. green beans, blanched,
    refreshed and drained
    1 lb. beets, cooked or canned,
    drained and sliced
    2 tomatoes, sliced in wedges


    1 lb. fusilli, penne or other short
    pasta, cooked, rinsed and drained
    1 lb. 3 oz. can white beans, drained
    1 (9 3/4 oz.) can white beans, drained
    1 (9 3/4 oz.) can chunk white tuna,


    2 c. olive oil
    1 c. fresh lemon juice
    2 anchovies, rinsed and mashed
    2 cloves garlic, peeled and minced
    1/4 c. minced basil
    2 tsp. salt
    1 tsp. pepper

    Whisk all vinaigrette ingredients together. Using half the vinaigrette mixture, marinate the vegetables in separate bowls for at least 1 hour before serving. To make pasta, stir together drained pasta, beans and tuna and mix with a little olive oil to keep moist until ready to serve. Immediately before serving, toss with the remaining vinaigrette. To serve, place the pasta salad in the middle of 1 large or 2 medium platters. Arrange the vegetables around and on top of it. Garnish with lemon slices.


    1/2 c. Miracle Whip salad dressing
    1/4 c. Kraft “Zesty” Italian dressing
    2 tbsp. Kraft 100% grated Parmesan cheese
    2 c. (8 oz.) corkscrew noodles,
    cooked, drained
    1 1/2 c. (8 oz.) imitation crabmeat, chopped
    1 c. broccoli flowerettes, partially cooked
    1/2 c. tomato, chopped
    1/4 c. green onion, sliced
    1/2 c. green pepper, chopped
    Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly.


    Bacon Ranch Pasta Salad

    2 C. uncooked shell pasta
    4-5 peeled baby carrots or 1 large regular carrot, shredded
    1 C. frozen peas, thawed
    3/4 C. mayonnaise, more if desired but NOT miracle whip
    1 1 oz. packet Hidden Valley Ranch dressing mix
    1/4 C. bacon bits (I use Hormel REAL bacon bits or pieces)
    1/2 tsp. onion powder

    In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and
    onion powder. Chill this mixture while you continue making the rest of
    the salad. Cook pasta al dente, drain and cool. Fold in pasta
    carefully. Gently fold in peas last. Chill for several hours and serve
    chilled. Garnish top with more bacon bits pieces.


    The Best Pasta Salad
    11 ounces (310 grams) small shell-shaped pasta
    3 cloves garlic
    9 ounces (225 grams) yellow cherry tomatoes
    9 ounces (225 grams) red cherry tomatoes
    1/2 cucumber
    1 handful black olives, pitted
    2 tablespoons fresh chives
    1 handful fresh basil
    7 tablespoons extra-virgin olive oil
    4 tablespoons white wine vinegar
    Sea salt and freshly ground black pepper

    Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain.
    Put the garlic to one side for the dressing. Put the pasta in a bowl.
    Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container.
    Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.
    Add the oil, vinegar, and seasoning.
    Yield: 4 servings


    Tri-Colore Orzo

    Serves 4
    Recipe By: Giada De Laurentiis

    1 pounds orzo pasta
    3 tablespoons extra-virgin olive oil — plus 1/4 cup
    2 cup fresh arugula (about 3 ounces)
    3/4 cup crumbled ricotta salata cheese (or feta cheese)
    1/2 cup dried cherries
    12 fresh basil leaves — torn
    1/4 cup toasted pine nuts
    3 tablespoons lemon juice
    1 1/2 teaspoons salt
    1 teaspoons freshly ground black pepper

    Bring a large pot of salted water to a boil over high heat. Add the
    pasta and cook until tender but still firm to the bite, stirring
    occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on
    a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil,
    toss, spread out, and set aside to cool.
    Once the orzo is cool, transfer to a large serving bowl. Add the
    remaining ingredients and toss gently to combine. Serve.


    Pasta Salad with Shrimp and Basil

    1 lb. medium shrimp, cooked and peeled
    4 cup cooked medium shell pasta
    2 cup chopped plum tomatoes
    1/2 cup chopped green bell pepper
    1/3 cup fresh lemon juice
    1/4 cup chopped green onions
    1/4 cup chopped fresh basil
    2 Tbsp extra virgin olice oil
    1/2 tsp salt
    1/2 tsp pepper
    1 clove garlic, minced

    Combine all the above ingredients in a large bowl. Cover and refrigerate
    at least 8 hours so flavors


    Bacon Tomato Pasta Salad

    1 16 oz. pkg. medium shell pasta
    1 lb. sliced bacon
    1 1/2 cup Bacon Ranch salad dressing
    1 small onion, chopped OR 1 small bunch of green onions, chopped
    1 tomatoes, chopped

    Cook pasta until tender according to directions. Drain and rinse under
    cool water. Meanwhile, cook the backon until brown and crisp. Drain on
    paper towel. In large bowl, stir together the Bacon Ranch dressing,
    onion (I like the green onions for the color), and tomatoes. Mix in the
    cooled pasta. Refrigerate for several hours or overnight. Crumble the
    bacon and mix into salad just before serving.


    Pasta Salad With Fruit

    8 ounces shell macaroni, uncooked
    8 ounces plain lowfat yogurt
    1/4 can frozen orange juice concentrate, thawed
    15 ounce canned mandarin oranges, drained
    1 cup red seedless grapes
    1 cup seedless white grapes
    1 cored, diced red apple
    1/2 cup celery, sliced
    1/2 cup walnut halves
    lettuce, for garnish
    strawberry, for garnish

    Cook pasta according to package directions. Chill in cold
    water and drain well. Blend orange juice concentrate and
    yogurt well. Toss mixture with remaining ingredients and
    pasta. Cover and chill thoroughly. Serve on a bed of lettuce.
    Garnish with fresh strawberries.

    Yield: 8 Servings



    1 (12 ounce) package tri-colored spiral pasta
    1 small head broccoli, cut into bite-size pieces
    1 small head cauliflower, cut into bite-size pieces
    2 chopped tomatoes
    1/2 cup chopped chives
    12 ounces crabmeat, or imitation crabmeat
    1 (16 ounce) bottle oil and vinegar salad dressing

    Cook pasta in boiling salted water until al dente. Drain and
    rinse. In a large bowl combine the broccoli, cauliflower,
    tomatoes, chives, crabmeat and pasta. Pour entire bottle of
    oil and vinegar salad dressing over all and toss to coat.

    Yield: 6 Servings


    Tomato Basil Pasta Salad

    1 pound cooked bow tie pasta
    2 pints cherry or grape tomatoes, halved
    2 medium chopped yellow bell peppers
    1 can (14 ounces) drained, coarsely chopped, water-packed artichoke hearts
    8 large fresh basil leaves, cut in strips
    3 tablespoons olive oil
    1/4 cup red-wine vinegar
    2 cloves minced garlic
    Salt and freshly ground black pepper

    Combine cooked pasta, tomatoes, bell peppers, artichokes and basil. In separate bowl, combine oil, vinegar, garlic and salt and pepper to taste. Pour over pasta mixture and toss to mix.
    Makes 8 servings.


    Seashell ‘n Olive Pasta Salad


    1 1/2 pounds seashell pasta
    1 (6 ounce) can pitted black olives, chopped
    2 large tomatoes, chopped
    4 ounces sliced pepperoni sausage, each slice cut in half
    1/2 cup chopped green olives
    3 bunches green onions, chopped
    2 cups chopped ham
    2 cups shredded mozzarella cheese
    1 (16 ounce) bottle zesty Italian dressing
    In a large pot of salted boiling water, cook pasta until al
    dente, rinse under cold water and drain.
    In a large bowl, combine the pasta, black olives,
    tomatoes, pepperoni, green olives, green onions, and
    ham or turkey. Before serving, add shredded mozzarella
    and dressing. Toss well and serve.


    I’m making this up as I go Along Pasta salad

    8 ounces Wagon wheel pasta
    4 hard-boiled eggs — chopped
    4 sweet pickles — chopped
    2 ounces pimiento — diced
    6 ounces black olives — sliced
    1 medium onion — chopped
    3 tablespoons balsamic vinegar
    1 cup low-fat mayonnaise
    1/2 teaspoon seasoned salt
    1/2 teaspoon seasoned pepper
    1 tablespoon salad herbs
    1 tablespoon Dijon mustard
    1/4 teaspoon paprika


    Cook pasta according to package instructions; drain, rinse in cold water. Place in large bowl along with eggs, pickles, olives, pimentos, and onion. In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly. Chill for at least an hour.


    Clean-out-the-Fridge Pasta Salad

    4 ounces wagon wheel macaroni or desired pasta (1-1/3 cups)
    4 ounces tri-colored corkscrew macaroni or desired pasta
    1 teaspoon crushed dried red pepper
    1 medium red sweet pepper, cut into thin strips
    1 medium yellow squash and/or zucchini, halved lengthwise and sliced
    1 10-ounce package frozen peas, thawed, or 1-1/2 cups cooked and cooled fresh peas (pods removed)
    1 6-ounce can pitted ripe olives, drained
    4 ounces smoked cheddar cheese, cubed
    1 cup unblanched whole almonds, toasted
    1/2 cup sliced green onions
    2 tablespoons snipped fresh tarragon, oregano, basil, or dill
    1 8-ounce bottle regular or fat-free Italian salad dressing

    Cook pasta according to package directions except add crushed red pepper to the cooking water. Rinse with cool water and drain thoroughly. Cool pasta to room temperature.
    In a large mixing bowl combine pasta, sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and herb.
    Add dressing to pasta mixture; toss gently to mix. Cover and chill for at least 2 hours or up to 24 hours.

    Makes 12 side-dish servings.

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