New Pasta Salad Recipes??

Question

im in LOVE with pasta salad but i can never think of new ways to make it... any ideas?

Answer 1

"Creamy Italian Spiral Salad" - 22 1/2 cups

2 (16 oz.) multicolored spiral pasta
1 medium bunch broccoli; cut into flowerets
1 medium head cauliflower; cut into florets
1 (10 oz.) pkg. frozen peas and carrots; thawed
2 cups cherry tomatoes; quartered
1 cup shredded Parmesan cheese
6 green onions; chopped
1/2 cup chopped green pepper
1 (2 1/4 oz.) can sliced olives; drained
2 (16 oz.) bottles creamy Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta with remaining ingredients (except dressing); add dressing and mix well. Cover and refrigerate for 2-3 hours or until chilled.

Answer 2

Seven-Layer Holiday Pasta Salad

Prep Time:30 min
Start to Finish:8 hr 30 min (meaning make it the night before and in the morning it's ready to go)
Makes:8 servings (adjust ingredients as needed for amount of people expected)

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 tablespoon Betty Crocker® Bac~Os® bacon flavor bits or chips
2 tablespoons finely chopped fresh parsley


1. Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2. While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3. In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
4. Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Special Touch
Use star- or tree-shaped pasta, rotini or any medium shell pasta.

Success
Cooking the broccoli quickly in boiling water softens it slightly and brings out the bright green color. Pat dry with a paper towel so it maintains its crispness.

Answer 3

Chicken-Pasta Salad:

Any kind of short pasta can be substituted for farfalle.

4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
2 cups diced ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
3/4 cup sliced carrot
3/4 cup sliced celery
1/2 cup frozen petite green peas, thawed
1/2 cup diced red bell pepper
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
1 teaspoon grated lemon rind
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the first 6 ingredients in a large bowl. Combine the olive oil and remaining ingredients, and stir mixture well with a whisk. Drizzle vinaigrette over salad, and toss gently. Cover salad and chill.

Yield: 6 servings (serving size: 1 1/3 cups)

Answer 4

This is the one my Mom makes all the time. Its delicious, it makes a pile of it, and it just gets better after a few days in the fridge.

1/4 cup chopped fresh broccoli
1/4 cup chopped fresh cauliflower
1/2 cup chopped celery
1 small bag of cooked pasta, ( i use shells or bowties)
2 envelopes ranch dressing mix (the powdered kind)
1/2 cup mayo (more or less, depends on if you like mayo)
1 cup shredded cheddar cheese


Mix it all together and enjoy!!!

Answer 5

I just made a yummy one at the beginning of the week. I used Cavatapi, asparagus, Gazebo brand Greek salad dressing, parm cheese, the juice of one lemon, and salt and pepper to taste. It was excellent. I even had some on top of mixed greens with a little extra dressing for lunch today. It was really good.

Answer 6

Toss your favorite pasta with:

feta cheese
olives (use a good imported variety)
diced roma tomatoes (seeded)
chopped parsley
sea salt & fresh ground pepper to taste

toss with balsamic & a virgin olive oil

Answer 7

http://www.cooksrecipes.com/salads/pasta-salads.html
http://southernfood.about.com/od/pastasalads/Pasta_Salad_Recipes.htm
http://allrecipes.com/recipe/italian-pasta-salad/detail.aspx
http://www.recipeamerica.com/pastasalad.htm

have fun searching for pasta salad recipes from the above

Answer 8

I love pasta salad. You can add just about anything you like - veggies (asparagus, artichoke hearts, broc, etc.), sundried tomatoes, cherry tomatoes kalamatas, seafood (shrimp, crab etc), chicken, steak, cheese of choice (mozzarella, parm, feta), ravioli or tortellini. and on and on. I saved lots from bhg.com. Here is one of my simple faves.

Caprese Pasta Salad

1 ¼ pound cherry tomatoes, cut in half
10 ounces fresh mozzarella (preferably small-sized), cut in bite-size pieces
1 small bunch basil, coarsely chopped
1 clove garlic, sliced
½ cup extra-virgin olive oil
1 pound penne
salt and freshly ground pepper to taste

In a large bowl (large enough to contain the pasta), place the tomatoes, mozzarella, garlic, basil and drizzle with half of the olive oil. Meanwhile, bring a large pot of water to a rolling boil, add salt and the penne. Cook according to package. Drain and run cold water over the pasta. Once the pasta is cooled, drain well again removing excess water. Pour into the bowl with the tomato and mozzarella mixture. Add the rest of the olive oil (you may need to add more if pasta looks too dry), season with salt and pepper to taste and mix well. Keep in the refrigerator for ½ hour before serving.

This one is delish too.

Greek Pasta Salad

6 ounces dried mostaccioli pasta (about 2 cups)
4 plum tomatoes, chopped
1/2 of a medium cucumber, halved lengthwise and sliced
2 green onions, sliced
3 tablespoons sliced pitted ripe olives
1/4 cup olive oil or salad oil
1/4 cup lemon juice
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon anchovy paste (optional)
3 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled feta cheese (2 ounces)

Directions
1. In a large saucepan cook the pasta in boiling, lightly salted water according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, the tomatoes, cucumber, green onions, and olives.

3. For dressing, in a screw-top jar combine the oil, lemon juice, basil, oregano, anchovy paste (if desired), garlic, salt, and pepper. Cover and shake well. Drizzle over pasta mixture; toss gently to coat.

4. Cover and refrigerate for at least 2 hours or overnight. Before serving, add the feta cheese; toss gently to combine. Makes 6 to 8 servings.


Here are some yummy recipes, I saved & made this summer.
http://www.bhg.com/bhg/slideshow/slideShow.jhtml?slideid=/templatedata/bhg/slideshow/data/1146668481437.xml&catref=cat660055

Answer 9

Make ramen or vermicelli.
Toss with sesame oil, soy sauce, chili oil.
Add diced green onions, torn up basil, red leaf lettuce. Grilll up some pork loin strips or chicken strips or tofu. Enjoy!

Answer 10

http://www.kraftfoods.com/kf

I love this website, they have tons of different recipes for everything, whenever I am in the mood for something different this is the first place I go.