Does any one have a recipe for a pasta salad ?

Answer 1

I box of Barilla tri-color fiori (wagon wheels)
red bell pepper
celery
carrotts
grape tomatoes
any other veggies that make you happy
Good Seasons garlic and herb salad dressing

cook the pasta,
chop the vegetables,
drain the pasta,
rinse in cold water
shake off excess water
combine pasta, chopped veggies, and dressing

Answer 2

This is sooo good but it's really not low fat

16 oz pasta
1 cup frozen peas
2 c. sliced black olives
3/4 c. green onions chopped
3/4 c. celery chopped
1/2 c, fresh parsley
some little pieces of broccoli if you want

1 pkg dry italian salad dressing
1 c. sour cream
1 c. mayo or miracle whip

cook the pasta and drain it put in a bowl and add the vegies.mix the dressing sour cream and mayo together then add to pasta and vegies.Really yummy.

Answer 3

Time: preparation: 15 minutes
......... cooking: about 10 minutes


350 g (12 oz) short pasta (fusilli or penne)
7 ripe but firm tomatoes, peeled and cubed
85 g (3 oz) black olives, stoned
3 fillets of anchovies, chopped
4 tablespoons dried or fresh chives
2 mozzarella cheese, cubed or 20 cherry
mozzarella
12 leaves of fresh basil
12 tablespoons extra virgin olive oil

Easy recipe


Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Bring to the boil abundant salted water and cook pasta according the instructions on the package.
Meanwhile prepare the dressing. Put all the ingredients in a large bowl and stir.
Cook pasta "al dente", drain it in the colander and run under cold water in order to stop its cooking. Add pasta to the mixture and stir well. Let chill at least 2 hours before serving but bring back to room temperature to serve.

Note
This dish can be prepared in advance. It's very tasty in summer but it can be served in a buffet too.

bye bye Roberta- Como Italy

Answer 4

Here's one of my recipes for pasta salad. It's a good one that's kind of Greek-style:

1 lb. of pasta, cooked, drained and cooled (mini penne or spirals are good)
4 tomatoes, chopped
1 small red onion, chopped
1/2 cup kalamata or black olives, sliced
2 cups fresh spinach, washed drained and chopped
1/2 cup feta cheese, crumbled
1/4 cup extra-virgin olive oil
4 tbsps. fresh lemon juice
salt and pepper to taste

Mix all ingredients in a large bowl. Serve at room temperature or chilled.

Note: If pasta salad sits for a while or you use it the next day, brighten up the flavor with a little extra lemon juice.

Answer 5

I have a real easy one.
Spiral pasta. I like the tri-colored. ( About 16 oz bag dry).
cherry tomatoes
peeled and cut up cucumbers
1 small can black olives
feta cheese
1 bottle Newmans own Italian dressing
Cook pasta rinse in cold water, drain. Cut cherry tomatoes in half. Peel and cut cucumbers sliced or chopped. Drain olives.
Add all these ingredients and the dressing and mix. When ready to serve add the feta cheese.

Answer 6

Super Macaroni Salad
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1 cup shredded carrots
1 large green pepper finely chopped
1/8 cup minced onion
1 cup sweetened condensed milk
1/2 cup sugar or to taste
Pour the macaroni in a large bowl, add the veggies including the onions, set aside. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar, garlic or whatever you think is missing until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.

Answer 7

(m)

Bistro Chicken Summer Salad

2 cups cooked penne pasta, cooled
1 (6-ounce) bag Fresh Express Baby Spinach
1 pound boneless skinless chicken breasts, grilled, cut into strips
2 medium tomatoes, chopped (about 2 cups)
1 cup sliced halved cucumbers
1 cup Kraft Natural Sharp Cheddar Cheese Crumbles, divided use
1/2 cup Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing
Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup of the cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining 1/2 cup cheese.
Makes 4 servings.

Nutrition: (per serving)
Calories 430
Total fat 18g
Saturated fat 7g
Cholesterol 95mg
Sodium 630mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 6g
Protein 36g
Vitamin A 70%DV
Vitamin C 35%DV
Calcium 25%DV
Iron 20%DV

Answer 8

Pasta Salad With Green Beans and Red Cabbage

Serves 4 to 6.

Ingredients:
1/2 head chopped red cabbage
1/2 tsp ground cumin
1 tsp curry powder
3 tbsp. extra-virgin olive oil
1/2 lb blue lake green beans
1/2 lemon
1 package rainbow pasta

Prepare the pasta al dente per package directions. Set aside.
Clean the green beans and trim off the ends. Place them in a saucepan of boiling water and cook until they're crisp and bright green, about 5 minutes. Set aside.
Place the cabbage in a saucepan of boiling water and cook until al dente, about 3 minutes. Set aside.
Combine the lemon juice, curry powder, cumin and olive oil in a bowl and whisk together.
Combine the pasta, green beans, cabbage and olive oil mixture in a large bowl and toss.

Answer 9

Pasta cut up some veggies throw in some salad dressing of choice and wala. Quick and easy. I'm sure there are more exotic ones.

Answer 10

A quick, and easy traditional pasta salad.....

1 box Rotini
1 bottle Italian dressing
1 tomato
1 cucumber
1 green bell pepper

Boil your pasta until tender.
rinse in cool water, add dressind , and veggies chopped.
chill about 30 min...

You can add anything to this you like.....