Does anybody have any good pasta salad recipes?

Answer 1

Yes I do.
Boil 1 pound of any kind of pasta you prefer. Rinse & let cool.
Chop up red onions,
red & green peppers,
celery, & anything you like crunchy.
Pour one whole bottle of Kraft Zesty dressing on it & a half of jar of McCormick salad supreme seasoning.
Toss it all & put in frig for over night, toss it again before serving.
If you want just before you serve it cut in half some cherry tomatoes. Or I put them in a separate bowl because if you don't finish the whole salad the tomatoes get mushy.

Answer 2

This is my favorite pasta/macaroni salad ever!! I ALWAYS make a double batch...even just for 2 people...the leftovers are awesome! I change the recipe a little bit...in a double batch I only use 1/4 cup red pepper and I add 3/4 cup - 1 cup diced seedless cucumber. I hope you try it!!
P.S. I also used the shredded carrots in a bag.

Pasta Side Salad Made Over

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings, 2/3 cup each

1 cup elbow macaroni, uncooked
1/2 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1 cup KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
3/4 cup matchstick-cut carrots (julienne)
1/2 cup frozen peas
1/2 cup chopped red pepper (1/2 of a medium red pepper)

COOK macaroni as directed on package; drain. Rinse with cold water; drain again.
MIX dressings in large bowl. Add cheese, carrots, peas, peppers and macaroni; mix lightly. Cover.
REFRIGERATE at least 30 min. or up to 24 hours before serving.

Answer 3

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
1/4 cup shredded carrots
1/4 large green pepper finely chopped
1/8 cup minced onion
1 cup sweetened condensed milk
1/ 2 cup sugar

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 until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.

Answer 4

Spaghetti Salad 1 box Angel Hair Pasta Fresh Summer Veggies of your choice Carrots, zucchini, tomato, onion, cucumber, celery, bell peppers. Which ever you prefer. Cubed ham or Sliced pepperoni Shredded cheese Olives either black or green Cook pasta with a table spoon of ITALIAN SEASONING. While pasta is cooking, chop your veggies. I especially like colorful ones. When pasta is cooled, drain and rinse with cold water. Place in large bowl and toss in veggies, ham or pepperoni, olives and cheese. Dress with the ITALIAN DRESSING of your choice. This is even better when refrigerated over night. Since there is no mayo, it is awesome as a summer picnic salad.

Answer 5

Easy pasta salad:

1 lb bag pasta of your choice
1 large tomato, diced
1 cucumber, peeled and diced
1/4 cup Italian dressing (low fat)

Cook pasta and cool. Mix with tomato, cucumber and dressing. REALLY easy and refreshing.

Another recipe: This one is REALLY yummy!
1 bag tortillini (cheese filled) (cooked and cooled)
1 tomato, diced
1 can chopped black olives
1 green pepper diced
1/2 cucumber peeled and diced
1/4 cup diced onion or 2 tb diced chives
1/4 cup Italian dressing (low fat)
Sprinkling of shredded cheese on top

Mix all together and let sit in fridge for about 1/2 hour. This is our favorite!!!

Answer 6

Sesame Pasta Chicken Salad

* 1/4 cup sesame seeds
* 1 (16 ounce) package bow tie pasta
* 1/2 cup vegetable oil
* 1/3 cup light soy sauce
* 1/3 cup rice vinegar
* 1 teaspoon sesame oil
* 3 tablespoons white sugar
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 3 cups shredded, cooked chicken breast meat
* 1/3 cup chopped fresh cilantro
* 1/3 cup chopped green onion

DIRECTIONS:

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. 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 pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Answer 7

Bag of four cheese tortellini
Bag of Bird's Eye stir fry vegies
Jar of Alfredo sauce.

Cook tortelline & vegies together - takes just a few minutes. Drain & add about half the jar of sauce. Good hot as a main course or cold as a salad. You can give it a little more body w/some grilled chicken strips, salmon, tuna, whatever.

Answer 8

this is something simle and good

a jar of artichoke hearts in water drain
can of mushrooms
black olives
red onion sliced tin rings
any kind of pasta shape you like- cooked as directed or till your taste
tomatoes chopped
1 bottle of and brand of itialian dressing you like or you can use ranch.

you put the amount that you like of each thing. then put dressing on a marinate for a least 2 hours BETTER OVER NIGHT>

Answer 9

Use box of tri color twists-cook al dente
Add 8oz of chopped sliced pepperoni
sliced green onions
chopped broccoli crowns
chopped yellow and or red peppers
halved mini tomatoes
(any veggies can be added or substituted)
1 bottle of some sort of italian dressing(sm)

Mix it all together and add 2 cups shredded mozzarella

Answer 10

Here's a few:)

Pasta Salad

8 ounces bow tie pasta
3/4 cup frozen green peas, thawed
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
3 cups frozen broccoli cuts, thawed
12 ounces tuna in water, drained and flaked

Dressing:
1 teaspoon olive oil
2 tablespoons white vinegar
1/2 teaspoon hot pepper sauce
2 teaspoon honey
2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon black pepper

Cook bow tie pasta according to package directions; drain and cool. Add the peas, bell peppers, onions, broccoli, and tuna.

To prepare dressing, combine vinegar, hot sauce, honey, salt, garlic powder, ginger, and black pepper in another mixing bowl. Pour over the pasta mixture. Toss lightly.

Cover and chill until ready to serve.

Recipe makes eight servings
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1 can (7 3/4oz) salmon, undrained
2 tbs olive oil
2 tbs white wine vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1/4 tsp salt
Dash of ground black pepper
2 cups cooked shell macaroni
1 Red Delicious apple, unpeeled and diced
1/2 cup chopped walnuts
2 tbs chopped green onions
2 tbs chopped fresh parsley
Lettuce

Drain salmon reserving 2 tbs salmon liquid; flake with a fork. Set salmon aside. Combine reserved salmon liquid with olive oil, vinegar, mustard, sugar, salt, and pepper in a small bowl; blend well. Pour over pasta. Cover and refrigerate at least one hour. Add reserved salmon, apple, green onions and parsley. Stir well. Serve in lettuce lined bowl. Serves 4.

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from Debi, California

1. In a large pot of boiling water, cook until al dente (following directions on package):

1 pkg. (8 - 16 oz.) bow, shell, or swirl-shaped pasta

2. Rinse cooked pasta with cool water and drain.

3. In a 6-quart bowl, combine cooked pasta with:

4 pepperoncini peppers, chopped fine
1 lg. can olives, chopped
2-3 med. tomatoes, chopped
1 pinch parsley
1 pinch thyme
1 pinch sage
1 pinch rosemary
1 pinch Lawry's seasoned salt
1 pinch garlic seasoning
1 lb. crab meat

4. Immediately before serving, mix in:

Lawry's Italian salad dressing to taste.