Pasta salad?

Question

I'm looking for a simple, mayonnaise-based recipe for cold pasta salad. Ideas? Maybe something that would be good with tuna...

Answer 1

heres a good recipe, i have used it often at home and catering;4 cups pasta,1 cup cold chicken breast cut and cubed, 1/2 cup green seedless grapes, small bag of almond slivers,optional.1/2 cup of fresh broccoli florets and just a small amount of red onion for color and taste. mix together in a large bowl then add 1 cup mayo, splash of lemon juice, ___ add a packet of dry ranch dressing to this and a little cajun spice about 1 teaspoon mix- these well and pour over pasta , mix, chill and serve, hope you injoy it as much as i doo

Answer 2

Well I make a tuna pasta salad that consist of half a box of spiral noodles boiled or what ever kind of pasta noodle you choose, 1 or 2 cans of tuna. 3 boiled eggs, relish optional, add about 1/4 cup of mayo, maybe more if needed, and some salt and pepper, makes a quick and easy meal. Eat with crackers or on some sandwich bread.

Answer 3

Serve this substantial main dish salad with thick slices of warm-from-the-oven sourdough bread.



Pasta Ingredients:
4 ounces (1 cup) uncooked dried cavatelli pasta or medium pasta shells

Dressing Ingredients:
2/3 cup Italian salad dressing
2 tablespoons lemon juice
1/2 teaspoon hot pepper sauce

Salad Ingredients:
1 1/2 cups cubed 1-inch cooked chicken
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, cubed
1 medium (1 cup) yellow summer squash, cut into 1/4-inch slices, halved
1 small red or green bell pepper, cut into 1/4-inch strips, halved crosswise
1 (15-ounce) can black beans, rinsed, drained
Lettuce leaves
Cook pasta according to package directions. Rinse with cold water; drain.
Meanwhile, combine salad dressing, lemon juice and hot pepper sauce in large bowl; mix well. Add cooked pasta and all remaining salad ingredients except lettuce leaves; toss lightly to coat. Cover; refrigerate 4 hours or overnight.
To serve, place 1 lettuce leaf on each individual plate; top with pasta mixture.
Makes 5 (1 1/4-cup) servings.

Answer 4

i love pasta salads and usually make them with whatever i've got. the best one is with mushrooms and mozzarella. very simple and tastes wonderful. you'll need:

pasta (i use spirals)
mushrooms, sliced
mayonnaise
sun-dried tomatoes
mozzarella
salt & pepper

boil pasta and mushrooms in salted water, rinse with cold water and mix with mayonnaise, salt & pepper. put in a bowl, top with sun-dried tomatoes and slices of mozzarella on top. you can also use red pesto instead of sun-dried tomatoes. enjoy!

Answer 5

anti pata salad. potato salad is stable, something on a warm sticky ninety degree days. we make our salads up previous due at night and referigerate them for day after on the instant. sealed up in tight boxes. in any case, as quickly as we are in a hurrry or its a warm warm sticky day merely use the salad and throw the two a burger on the grill or warm canine. boost completed.

Answer 6

make a dressing with mayo,vinegar,chopped onion, half a banana pepper CHOPPED, some bell pepper,tuna, garlic and any herbs that you like. let your pasta cool and drench it with your dressing . refrigerate until really cold!!

Answer 7

Chicken Pasta Salad



Ingredients:
10-oz uncooked spiral pasta (using multicolored vegetable spirals makes a colorful salad)
2 cups frozen asparagus tips
2 cup yellow squash, sliced
1 cup red pepper diced (about 1 medium)
4 chicken breasts, boned and skinned
1 packet Butter Buds, reconstituted
1/3 cup roasted unsalted cashews (or other nuts)
- Crumb MixtureCracker:
1/2 cup cracker meal (or flour)
1/4 tsp black pepper
- Dressing:
1/2 cup nonfat plain yogurt
1 Tbsp Lite Miracle Whip
1 cup lowfat milk
1 small packet Good Seasons salad dressing mix, or use your own seasonings





Recipe Number: 820
Servings: 6

Nutritional analysis per serving: calories: 408 mg. cholesterol: 51 g. fiber: 5 mg. sodium: 86 % calories from fat: 17

Instructions:
Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl). Place on a lightly greased or teflon baking sheet in a pre-heated 400 dgree oven for about 25 minutes (turn chicken over after about 12 minutes). While chicken is cooking, boil pasta, lightly steam vegetables and dice red pepper. Then mix dressing ingredients in processor or blender.

When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl. Serve chilled. (6 main course servings)


Vegetable Pasta Salad



Ingredients:
1/2 cup reduced sodium 100% vegetable juice
2 Tbsp green onion, chopped
1 Tbsp vegetable oil
- grated peel and juice of 1/2 lemon
1 tsp sugar
1/2 tsp dried dill weed
1 1/2 cups (4-ozs) dry spiral-shaped pasta, cooked
3 medium plum tomatoes, sliced crosswise
1/2 cup green or yellow bell pepper, chopped
1/2 cup chopped radishes, sliced
1/2 cup cucumber, peeled and chopped









Recipe Number: 762
Servings: 4

Nutritional analysis per serving: calories: 177 grams of fat: 4 g. fiber: 2 mg. sodium: 20 % calories from fat: 22

Instructions:
To prepare pasta, bring 8 cups water and juice of 1/2 lemon to boil. Add pasta; return to boil. Cook, uncovered for 8 to 10 minutes, or until tender, stirring frequently. Drain and cool. Makes 2 1/2 cuups cooked. In a large bowl, combine vegetable juice, green onion, oil, lemon peel and juice, sugar and dill. Stir in remaining ingredients; chill. (1 cup servings)


Pasta Salad Italiano



Ingredients:
4 cups cooked, drained, rinsed spiral pasta
1/2 cup shredded carrot
1/2 cup coarsely chopped pepperoni
3/4 cup evaporated milk
1/3 cup grated Parmesan cheese
1/2 cup sliced, quartered zucchini
1/2 cup sliced ripe olives
1/3 cup sliced green olives
2 Tbsp cider vinegar
3/4 cup mayonnaise






Instructions:
Place pasta, zucchini, carrot, olives, pepperoni, and green onions in large bowl. Stir vinegar into evaporated milk until thickened. Blend in mayonnaise and Parmesan cheese. Pour over pasta mixture; stir carefully until coated. Chill.



Spinach Pasta Salad



Ingredients:
4 cups cooked colorful macaroni
1 1/2 cups salsa, separated
1 cup red onion, chopped
2 cups tomato
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup cooked black or red beans
1 cup cooked corn
1 Tbsp cilantro











Recipe Number: 720
Servings: 14

Nutritional analysis per serving: calories: 104 grams of fat: 1 g. fiber: 3 mg. sodium: 76 % calories from fat: 5

Instructions:
In a bowl, mix macaroni and 1/2 cup salsa. Cool in refigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving.



Tangy Vegetable Pasta Salad



Ingredients:
1/3 cup reduced sodium 100% vegetable juice
2 Tbsp chopped green onion
1 Tbsp vegetable oil
- grated peel and juice of 1/2 lemon
1 tsp sugar
1/2 tsp dried dill weed
1 1/2 cups (4-oz.) dry spiral-shaped pasta, cooked
3 medium plum tomatoes, sliced crosswise
1/2 cup chopped green or yellow pepper
1/2 cup sliced radishes
1/2 cup peeled, chopped cucumber









Recipe Number: 1215
Servings: 4

Nutritional analysis per serving: calories: 177 grams of fat: 4 g. fiber: 2 mg. sodium: 20 % calories from fat: 22

Instructions:
In large bowl, combine vegetable juice, onion, oil, lemon peel, and juice, sugar and dill weed. Stir in remaining ingredients; chill.



Garden Pasta Salad



Ingredients:
1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach spiral pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
- Romaine lettuce leaves










Recipe Number: 695
Servings: 6

Nutritional analysis per serving: calories: 197 grams of fat: 2 mg. cholesterol: 34 g. fiber: 4 mg. sodium: 34 % calories from fat: 8

Instructions:
Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic. Stir over medium heat until mixture thickens and boils. Remove from heat; stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce; chill. Spoon onto Romaine lettuce to serve.


Chillin' Out Pasta Salad



Ingredients:
8-ozs (2 1/2 cups) medium shell pasta
1 8-oz carton (1 cup) plain nonfat yogurt
2 Tbsp spicy brown mustard
2 Tbsp salt-free herb seasoning (such as Mrs Dash)
1 1/2 cups chopped celery
1 cup sliced green onion
1 lb cooked small shrimp
3 cups coarsely chopped tomatoes (about 3 large)












Recipe Number: 650
Servings: 10

Nutritional analysis per serving: calories: 154 grams of fat: 1 mg. cholesterol: 65 g. fiber: 2 mg. sodium: 153 % calories from fat: 7

Instructions:
Cook pasta according to package directions. Drain; cool. In a large bowl stir together yogurt, mustard, and herb seasoning. add pasta, celery and green onion; mix well. Chill at least 2 hours. Just before serving, carefully stir in shrimp and tomatoes.