Does anyone have a good Pasta Salad Recipe?

Answer 1

all these sites have pasta salad recipes pick the one u like the most

http://www.cooksrecipes.com/salads/pasta-salads.html
http://southernfood.about.com/rsrch.htm?zIsPG=gSrch&zIsT=Southern%20U.S.%20Cuisine&zIsD=southernfood&terms=pasta%20salad%20recipe
http://allrecipes.com/recipes/pasta/pasta-salads/main.aspx

Answer 2

1/2 package Pasta your choice of shape
8 oz Pepper Cheese cubed (or the kind you prefer)
1 medium Bell pepper sliced
1 small Onion chopped finely
1/3 Cucumber sliced
1/4 cup Apple Cider Vinegar
1/2 package Cherry tomatoes halved or quartered
2 large teaspoons Garlic chopped
1 small can Black olives sliced
2 teaspoon Dill
1 package Cubed ham or turkey (I like using canned salmon)

I make personal adjustments to this recipe depending on what I am in the mood for.



Boil pasta until cruncy tender and drain.
While pasta is boiling add a soupscoup of boiling pasta water, apple cider vinegar, dill and garlic to a big bowl.
Add the drained pasta to the bowl and turn. Let this mixture sit until it's either cold or the pasta have soaked up the liquid in the bowl. It does not hurt the dish if there's some leftover liquid.
While the pasta is cooling and soaking up the liquid chop, slice, dice and drain the remaining ingredients and add to the pasta and mix well.

Can be eaten as is or served with garlic bread.

Answer 3

This recipe uses salad dressing to add flare to an ordinary pasta salad. It's great hot or cold and makes wonderful leftovers... if you manage to have any!

Ingredients

1 pound Rotini pasta
1 pound Skinless, boneless
Chicken breast halves - cubed
1/4 cup Ranch-style salad dressing
1 (16 ounce) bottle
Italian-style salad dressing
1 (4.25 ounce) can Black
Olives, sliced

Preparation

1 Bring a large pot of lightly salted water to a boil.

Add rotini pasta and cook for 8 to 10 minutes or until al

dente; drain.

2 In a skillet over medium heat, place the cubed chicken

and dab with ranch dressing. Pour enough Italian dressing

into the skillet to cover the bottom of the pan. Cook the

chicken until it is nice and brown.

3 Mix together pasta, chicken, black olives and Italian

dressing (to taste). Serve hot or cold

Answer 4

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 5

Best Chicken Pasta Salad

2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing
DIRECTIONS
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.

Answer 6

Fruit & Pasta Salad

Ingredients
1 medium blood orange
1/4 cup Miracle Whip (or other salad dressing)
1 teaspoon sugar
1/4 cup tiny bow tie pasta, cooked, cooled and drained
Immediately run cold water over pasta to stop cooking
2 medium apples, cored and chopped
2 tablespoons sliced green onions (scallions)

1. Finely shred enough orange peel to make 1/2 teaspoon; set aside. Remove the remaining peel from orange and section orange over a bowl to catch juice. Measure 2 tablespoons of the juice. Set the sections aside.
2. In a medium mixing bowl stir together orange peel, the 2 tablespoons juice, the salad dressing, and sugar. Mix well. Add cooked pasta, chopped apples, and sliced green onions; toss to coat. Gently stir in orange sections.
3. Cover and chill for 2 to 24 hours. Makes 6 servings.
Other fruits can be added to your liking.
Make-Ahead Tip: Prepare salad; cover and chill for up to 24 hours.

Answer 7

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 instructions.

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.

Answer 8

6 ounces medium pasta shells or wagon wheel macaroni (2 cups)
2 small carrots, thinly bias-sliced
1 medium cucumber, seeded and shredded
1 medium yellow sweet pepper, cut in very small triangles
1/3-1/2 cup Italian salad dressing
4 ounces mild cheddar cheese or American cheese or child's favorite cheese


Cook pasta according to package directions. Drain and rinse with cold water. Drain again. Combine pasta, carrots, cucumber and pepper. Add dressing and toss to coat. Chill for 1 to 4 hours.
Use a small star or fish shaped cutter to cut cheese slices into small stars (or cube). Toss in salad before serving.
ENJOY!!!

Answer 9

1 cup couscous, uncooked
1 (16-ounce) can of black beans, rinsed and drained
1 large stalk of celery, diced
1 medium red bell pepper, diced
2 medium tomatoes, diced
1/4 cup green olives, chopped
1/2 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
1 tablespoon, oregano
1 tablespoon, basil
2 green onions, finely chopped
Juice of one lemon
1 1/2 tablespoons olive oil
Salt and pepper to taste

In a saucepan, prepare the couscous according to package directions. When done, fluff with a fork and allow to cool until barely warm.
Stir in the remaining ingredients, cover, and refrigerate for 1 hour.
Makes 6 to 8 servings.