Your BEST PASTA SALAD RECIPE PLEASE....See Below?

Question

I am trying to collect some good pasta salad recipes..I always tend to make the same ones so I'd like some new ideas..This can be your basic pasta salad or macaroni salad. Please NO FOOD WEBSITES as I am very aware of most of them.
Please list ingredients, amounts/measurements if needed, directions, etc.
Thank you in advance.

DAMN...THERE'S MORE SICKOS AND IDIOTS ON THE FOOD SECTION THAN ON THE POLLS SECTION...THANKS TO ALL THE SERIOUS ANSWERS THOUGH

Answer 1

just a sec.
OK
Pasta salad
1 cup mac. noodles
1/2 cup miracle whip
1/4 cup Zesty Italian dressing
1 cup cheddar cheese crumbles
3/4 cup cut carrots - diced
1/2 cup frozen peas
1/2 cup chopped red pepper
cook noodles, drain rinse with water drain again.
Mix dressing in large bowl, add cheese carrots,peas peppers and noodles. Mix lightly and cover.

I also will make noodles, add a packet of ranch dip, a cup of miracle whip and bacon bits and cheese. If it needs to be creamier I add some sour cream - sometimes that helps if the taste is to strong from the ranch.

Creamy pesto pasta salad
1 package refrigerated prepared pesto
1/2 cup miracle whip
3 cups rotoni noodles, cooked and drained
1/2 cup pitted ripe olive slices
3TBLS chopped sun dried tomatoes in oil, drained
1/2tsp pepper
Mix pesto and salad dressing until blended add remaining ingred. mix well and ref.

Answer 2

Tri-Colored Pasta
Red Bell Pepper
Yellow Bell Pepper
Green Bell Pepper
Sliced Pimentos (optional)
Tomatoes
Black Olives
Red Onion (optional)
Marinated Artichoke Hearts
Kraft Parmesan Cheese
Italian Dressing
Pasta Salad Seasoning

The amounts of each ingredient will depend on how much pasta
salad you make. I don't think you really need directions, Just cook the pasta according to directions on box, drain well, do not rinse. Then slice your veggies, add them to pasta, stir in Italian dressing, Parmesan cheese, and the pasta salad seasoning. Chill in the refrigerator one hour before serving.
I have made this pasta salad for several family reunions and company picnic's. It is always a favorite .

VARIATION: Make it a meal by adding chicken breast fillets. Lightly season the chicken with garlic powder, salt, pepper, Italian season, and, Italian dressing. Put some Italian dressing in the bottom of a skillet, add the chicken, cover and cook over low heat until done. It will be very moist and tender. Let cool completely. Cut into 1/2" to 1" strips. Add to pasta salad and mix thoroughly, return to refrigerator until well chilled.

Answer 3

Pasta Salad.....Delicious!!

1 pound spaghetti broken in half
1 bottle (16 oz) Italian dressing
1 Tablespoon grated Parmesan cheese
1 Tablespoon sesame seeds
1 Tablespoon poppy seeds
2 teaspoons seasoned salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 medium cucumber, diced
1 medium red onion, diced
2 medium tomatoes, diced
parsley for garnish

1. Cook spaghetti according to package directions. Drain, rinse with cold water, and drain well. Transfer to large bowl.
2. In medium bowl, whisk together the salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended. Stir in the cucumber and onion. Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with the tomatoes and parsley.

Makes 12 servings.


I hope you like this..it's a wonderful recipe that is always terrific!

Answer 4

Chili Pasta Salad

Chili and pasta are served warm over shredded lettuce for an easy main dish salad.

2 ounces (1/2 cup) uncooked medium dried pasta shells
1 (15-ounce) can vegetarian or turkey chili with beans
1 (11-ounce) can whole kernel corn with red and green peppers, drained
4 cups shredded Romaine lettuce
1 ounce (1/4 cup) LAND O LAKES® Cheddar Cheese, shredded
1/4 cup sliced green onions
LAND O LAKES® Sour Cream, if desired
Corn chips, if desired
Cook pasta according to package directions. Drain.
In same pan combine cooked pasta, chili and corn. Cook over medium heat until heated through (2 to 3 minutes).
To serve, place 1 cup lettuce on each salad plate; top with 1 cup chili mixture, 1 tablespoon cheese and 1 tablespoon green onion. Repeat with remaining ingredients. Serve with sour cream and corn chips.
Makes 4 servings.

Nutrition Facts (1 serving):
Calories: 230
Fat: 4 g
Cholesterol: 5 mg
Sodium: 610 mg
Carbohydrates: 38 g
Dietary Fiber: 0 g
Protein: 11 g

Answer 5

This is, by far, the best pasta salad I have ever eaten

16 oz. frozen tortelinni, cooked, drained, and cooled
1/3 bottle of Cardini's Caeser Dressing
1/2 red bell pepper, finely diced
1/2 orange pepper, finely diced
1/2 c. finely diced broccoli, finely chopped (frozen or fresh)
1/3 cucumber, seeded, diced
2 slices proscuitto, finely sliced, into 1 inch pieces
1/4 cup crumbled feta cheese
1/4 cup fresh shredded parmesan cheese

Toss all ingredients and refrigerate 2 hours before serving.

Answer 6

Awesome Ranch Ham Macaroni (Or Potato) Salad! Recipe
This is a really great macaroni salad, with lots of yummy extras! This has been a favorite potato salad for years, I make it for my BBQ get togethers and have also made it for socials and weddings, it's always the first thing to go, and there is never anything left, I'm always asked for the recipe for this! I also like to chop up some sweet "yum yum" pickles in too, also if you desire add in some chopped green onions or yellow onions. Double the recipe to feed a crowd. All ingredients may be adjusted to suit taste. This can be made with cold cooked cubed potatoes in place of pasta. Please adjust amounts to suit taste.
2 cups cooked macaroni noodles, drained (cook the macaroni until al dente!)
1 cup frozen peas (can use more!)
2 stalks celery, chopped
1 cup cooked ham, cut in cubes (or more if desired)
1 cup cheddar cheese, shredded (or use finely chopped cheddar cubes)
4 hard-boiled eggs, chopped
1/4 cup sweet pickle relish
1/2 cup ranch salad dressing (homemade or store-bought)
1/2 cup mayonnaise (OR Miracle Whip salad dressing is fine)
1 teaspoon prepared mustard or 1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1 teaspoon seasoning salt or salt (or to taste)
6-8 servings

1. In a large bowl, combine the first 6 ingredients; mix to combine.
2. In a small bowl, combine relish, mayo, ranch salad dressing and mustard; mix well then add to macaroni mixture; toss to coat, then season with salt and pepper.
3. Add in chopped yum yum pickles if using; mix to combine. Refrigerate for 3 or more hours to blend flavors.
4. Delicious!

Answer 7

Pepperoni Pasta Salad

1/2 C. red wine vinegar (or you could use balsamic)

1 t. granulated garlic

2 t. dried oregano

2 t. dried basil

1/2 t. black pepper

1/2 t. salt

1/2 C. vegetable oil

2 C. rotini pasta, uncooked

1 C. pepperoni, julienned

1/2 C. julienne-cut zucchini

1/2 C. julienne-cut summer squash

1/2 C. diced red bell pepper

1/2 C. diced green bell pepper

Combine vinegar, garlic, oregano, basil, pepper and salt. Gradually blend in oil. Set aside. Cook pasta according to package directions. Drain and rinse with cold water to chill. Combine pasta with pepperoni and vegetables. Toss with dressing to coat well.

Makes 6 servings

Answer 8

The BEST pasta salad I ever had was made with:
1. Your choice of pasta
2. Olive Oil to moisten
3. A dash of red wine vinegar
4. Feta Cheese to taste
5. Sliced Tomato
6. Black Olives
7. Salt & Pepper

Answer 9

I love it when cheap parmesean bottles have good directions! I threw the bottle out but it was something with adding chopped tomatoes to bow-tie pasta and something else, umm. Never mind here's my idea.

1 Lb. cooked rotini
3 Large Tomatoes, Diced
A handfull of fresh Chives, finely chopped
A few fresh leaves of Basil, chopped finely
A few dashes of any seasoning of your choice, to taste
1/2 cup red wine vinegar
1 1/2 cup oil, I reccomend grape seed but any that you have can be used
1/4 cup chopped garlic

Cook the noodles with the seasoning and 1/2 cup oil and garlic.. If you want, even add a cube of chicken bullion or chicken stock, to taste. Drain, add the tomatoes, chives, basil, red wine vingegar, and 1 cup oil. Stir well, serve with a medium-sized main course, like chicken. White wine would go nicely too, or red wine if you prefer.

Chicken

1 Boneless, Skinless Chicken breast, medium size
Seasoning, to taste
1 Green pepper, chopped lengthwise
2 cups cherried or grape tomatoes, either will work
Chives and basil, to taste, finely chopped
1/3 pound asparagus, trimmed
3 cloves finely chopped garlic
Olive or Grapeseed oil, vegetable will work, but not preferred

Sautee the garlic, green pepper, cherried tomatoes, chives and basil for taste, and asparagus in oil. Cook the chicken any way you like, but make it taste good. Serve with vegetable sautee and pasta from above.

Hope I was able to help! I too hate all the sick answers that keep popping up.

Answer 10

Use tri colored twist pasta, one pound. Then add half bottle of Zesty Italian salad dressing. Dice one small cucumber, small handful of olives, half of a small sweet red pepper and toss with pasta and dressing. Top just before serving with 1/2 cup parmesan cheese and 1/4 c. crushed garlic croutons. Keep cold til serving.