I'm looking for a good recipe for pasta salad?

Answer 1

This is the best pasta salad I have ever made. It takes a little bit of time, but well worth it! I got great reviews on this salad! If you don't care for olives, artichokes are a great substitute.

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
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.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Answer 2

1 (16 ounce) package tri-color rotini pasta
1 cup fresh broccoli florets
1 chopped seedless cucumber
1 (6 ounce) can black olives, drained and sliced
8 ounces of mozzarella cheese, cubbed (or you can mix and match cheeses.
1 (16 ounce) bottle Italian-style salad dressing
1/4 pound of bacon (cooked and chopped)


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
In a large bowl, combine cooked pasta, broccoli, cucumbers, olives, cheese and dressing.
Refrigerate for at least 1 hour before serving. Top with crumbled bacon.

Answer 3

16 oz. frozen tortellini, cooked, drained and cooled to room temp.
1/3 Bottle of Cardini's Caeser Dressing (Adjust to taste-this is an estimate, I don't measure)
1/4 C. Shredded Fresh Parmesan Cheese
1/4 C. Feta Cheese, crumbled
1 Small Orange Pepper, Finely Diced
1/2 C. Chopped frozen Broccoli, cooked
1 Small Red Pepper, Finely Diced
1/2 Cucumber, peeled, seeded, and finely Diced

Combine all ingredients and chill for at least 2 hours before serving.

Answer 4

Greek Pasta Salad
Taste the earthy flavors of the Mediterranean in every bite of this colorful summer salad. Tangy feta cheese, fresh mushrooms, tomatoes, onions, bell peppers and olives are tossed with spicy pepperoni and macaroni in an herb-infused vinaigrette.

INGREDIENTS:
Salad Dressing: follows recipe
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced mushrooms, sauteed
15 cherry tomatoes, halved
10 sun-dred tomates, sliced thinly
12 cloves garlic (minced)
1 cup sliced roasted red bell peppers
1 cup sliced roasted yellow bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole Calamata olives
3/4 cup sliced pepperoni sausage, cut into strips





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DIRECTIONS:
In a large bowl add cooked pasta, mushrooms, tomatoes, sun-dried tomatoes, red peppers, yellow peppers, garlic, feta cheese, green onions, olives, and pepperoni to salad dressing. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Absolutely Fab Dressing

INGREDIENTS:
1/4 cup and 2 teaspoons olive oil
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup and 1 tablespoon red wine vinegar

DIRECTIONS:
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Answer 5

Hello,

Here's one for you, hope you enjoy this

Garden pasta salad...

INGREDIENTS:
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumbers, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese

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DIRECTIONS:
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
Chill for one hour before serving.

Answer 6

I like using the tri-color rotini pasta and cooking it, of course, al dente (still a bit chewy). Then I add fresh mushrooms, chunked up cucumber with the skin still on, green onions, cauliflower, broccoli and green olives. I add the fat-free caesar dressing and sprinkle parmesan cheese on top right before serving. (or you can add chunks of your favorite cheese right before serving too!)

Answer 7

Try using tortellini - you can find it dried, frozen or refridged at any grocery store. They come w/ cheese, cheese and veggie, cheese and meat fillings. Cook according to directions, drain and rinse w/ cold water. Then add sour cream/mayo until desired consistency is reached. Add diced bell peppers, green onions and water chestnuts, along w/ garlic powder, dried parsley, salt and pepper to taste.

Answer 8

It's in a box called 'Suddenly Salad' in your local grocery store.

Answer 9

Kraft mayo
pasta
cucumbers
onions
green peppers
tomatoes

mix it all together and refrigerate! You can also put some ranch dip seasoning pack in it too!

thats what I use :)

Hope this helps!! :)