Pasta Salad Recipe....?

Question

Give me your best pasta salad recipes... I want to try something new

Answer 1

Try the following really good recipes

Stuffed chicken with hot pasta salad
1 chicken breast weighing about 170g/5oz
30g/1oz goat's cheese
1 garlic clove, crushed
6 pancetta slices
2 tbsp olive oil
For the hot pasta salad
85g/3oz penne pasta,cooked
½ orange, peeled and segmented
1 tbsp fresh chervil, roughly chopped
½ orange, juice only
salt
freshly ground black pepper
½ tomato, de-seeded
handful of fresh flat leaf parsley
2 tbsp soy sauce
For the dressing
1 tsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp olive oil
1 garlic clove, crushed
To serve
30g/1oz unsalted butter
½ lemon, juice only
½ tomato, de-seeded and sliced

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Cut a slit in the chicken breast to make a pocket and stuff with the goat's cheese and garlic.
3. Lay out the slices of pancetta on a clean chopping board so that they overlap slightly.
4. Place the stuffed chicken breast on top of the pancetta slices and roll up so that the pancetta wraps the chicken.
5. Heat the oil in a medium pan and fry the chicken for two minutes on each side.
6. Transfer to the oven and bake for 10-15 minutes, or until the chicken is thoroughly cooked.
7. Meanwhile, to make the pasta salad, place the pasta, orange segments, chervil, juice, seasoning and tomato into a large bowl and toss together.
8. To make the dressing, place the mustard, vinegar, oil and garlic in a clean bowl and whisk together.
9. Pour the dressing over the pasta and toss to coat.
10. Place the pasta salad into a pan and heat gently to warm through. Stir in the parsley and soy sauce.
11. Spoon the pasta onto a serving plate.
12. Remove the chicken from the oven and serve on top of the hot pasta salad.
13. Gently melt the butter and lemon juice in a small pan and fry the sliced tomato for one minute.
14. Serve alongside the chicken and pasta.

Or Salmon pasta salad
For the basil mayonnaise
1 tbsp white wine vinegar
handful basil leaves
1 tsp Dijon mustard
1 egg yolk
1 clove garlic, crushed
150ml/5 fl oz vegetable oil
For the pasta
200g/7oz cooked pasta
110g/4oz salmon
½ onion, thinly sliced
handful grapes, sliced in half

Method
1. To make the mayonnaise, put all the ingredients, except the oil, into a mini food processor. Blend for ten seconds.
2. Drizzle in the oil slowly while the motor is running. The mixture will thicken. Stop when all oil is used up.
3. Poach the salmon in boiling water until just cooked, about 2-3 minutes.
4. Break into large flakes.
5. In a bowl, mix the pasta, salmon, onion and grapes.
6. Toss through the dressing and serve.

Or Thai-style beef salad with tagliatelle
100g/3½ sirloin steak
½ banana shallot, diced
100g/3½ mangetout, thinly sliced
55g/2oz cooked egg tagliatelle
1 tbsp soy sauce
1 tbsp oil
handful fresh mint
handful fresh basil
handful fresh coriander
For the dressing
2 tbsp caster sugar
splash of water
½ red chilli, diced
1 clove garlic, crushed
1 tsp sesame oil
2 tsp white wine vinegar
1 tbsp fresh coriander, chopped

Method
1. Heat the oil in a frying pan. Add the steak and cook to your liking. Remove from the pan and leave to rest.
2. Add the shallot to the pan and cook to soften for two minutes.
3. Add the mangetout and stir fry for a further minute.
5. Add the soy sauce, olive oil and tagilatelle to heat through.
6. Stir through the fresh herbs, and put onto a warm plate.
7. For the dressing place the sugar and a splash of water into a pan and melt the sugar over a gentle heat.
8. Add the remaining dressing ingredients and stir well over the heat for one minute and remove from the heat.
9. To serve, cut the steak into thin strips, serve on top of the pasta salad and drizzle over the dressing.

Or Herb-marinated chicken with puntaletta pasta salad
4 large part-boned chicken breasts, skin removed
Marinade:
4 tbsp extra virgin oil
1½ tbsp mixed chopped herbs e.g. rosemary and oregano
large pinch dried chilli flakes
1 small clove of garlic, finely chopped
Pasta salad:
225g/8oz puntaletta pasta, or other small pasta shapes
1 small aubergine, cut into 2.5cm/1in cubes
1 red onion, cut into thin wedges through the root
1 red pepper, seeded and cut into 2.5cm/1in pieces
2 cloves of garlic, finely chopped
5 tbsp extra virgin olive oil
½ tsp sea salt flakes
3 sun-dried tomatoes, sliced thinly
1 tbsp white wine vinegar
4 tbsp chopped flat leaf parsley
55g/2oz fresh rocket
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Make 3 shallow cuts across the top of each chicken breast and lay them in a shallow dish.
3. Mix the marinade ingredients and some seasoning together, pour over the chicken and rub it well into the slashes.
4. Set aside.
5. For the pasta salad, bring a large pan of salted water to the boil. Add the pasta and cook for 9 minutes or until 'al dente'.
6. Drain and leave to cool.
7. Meanwhile, toss the aubergine, onion, red pepper, garlic, 2 tbsp of the oil and the sea salt flakes together in a small roasting tin and roast for 30 minutes.
8. Remove and leave to cool.
9. To cook the chicken, preheat a ridged cast iron griddle pan over a medium heat.
10. Lift the chicken out of the marinade and cook, breast-side up for 10 minutes. Turn over and cook for a further 10 minutes until golden and cooked through.
11. Finally, whisk the remaining olive oil, vinegar and some seasoning together.
12.Mix the pasta, roasted vegetables, sundried tomatoes, parsley and rocket together in a large bowl, then stir in the dressing. Serve with the grilled chicken

or Mediterranean pasta salad
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half lengthways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves

Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil.

Answer 2

1

Answer 3

Pasta Salad

Ingredients
11 ounces (310 grams) small shell-shaped pasta
3 cloves Garlic
9 ounces (225 grams) yeow cherry tomatoes
9 ounces (225 grams) red cherry tomatoes
1/2 Cucumber
1 Handful black olives, pitted
2 tablespoons Fresh chives
I handful fresh basil
7 tablespoons Extra-virgin olive oil
4 tablespoons White wine vinegar
Sea salt and freshly ground black pepper
Preparation

Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain.

Put the garlic to one side for the dressing. Put the pasta in a bowl.

Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container.

Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.

Add the oil, vinegar, and seasoning.

Answer 4

I love pasta salad and this is my favorite.
Tricolor pasta noodles- the spiral kind
pepperoni stick cubed
fav block cheese cubed
cucumber cubed
green pepper cubed
sliced black olives
red pepper flakes
grated parmasean cheese
a bottled italian dressing or an oil and vinegar dressing
course salt and pepper

After I boil the noodles i usually toss in vinegar- so they stay kinda vinegary. Then I get a zesty italian dressing and mix everything together. Taste as you go. Usually the next day I might add a little more dressing or vinegar since the pasta absorbs. It's so good. My favorite pasta salad

Answer 5

Pasta Salad

1 package tri-colored ruffle pasta (or spirals)
1 jar artichoke hearts, drained
1 onion, chopped
1 green pepper, chopped
1 can chickpeas
1 tomato, chopped
1/2 C bread crumbs
1/2 C parmesan
1 bottle Italian or Ceasar salad dressing (yes, I cheat and use bottled!)

I like to mix everything with the pasta when its still warm, then let it chill. Enjoy.♥

Answer 6

Sausage Pasta Salad

125gram Dried tri-colour pasta twists; cooked and cooled
6 Best Quality Sausages - go with your favourite brand or flavour (cooked and cooled)
1 Red pepper; finely diced
4 Salad onions; diagonally sliced
1 Red apple; cored and diced
3 tablespoon Mayonnaise
3 tablespoon Freshly chopped mixed herbs
Salt and freshly ground black pepper
Lettuce leaves to serve

1. Diagonally slice the sausages and place in a bowl with the pasta, red pepper, salad onions, apple, mayonnaise, herbs and seasoning to taste. 2. Mix well and serve on a bed of lettuce leaves. Serve chilled.

Answer 7

Apple Pasta Salad



Ingredients:
1 container (8 oz.) plain nonfat yogurt
1 can (8 oz.) unsweetened crushed pineapple, undrained
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp dry mustard
1 tsp finely chopped crystallized ginger
1 Tbsp honey
2 cups uncooked rotini pasta
1/2 cup shedded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)







Recipe Number: 1119
Servings: 8

Nutritional analysis per serving: calories: 215 grams of fat: 1 mg. cholesterol: 1 g. fiber: 3 mg. sodium: 175 % calories from fat: 4

Instructions:
Thoroughly combine yogurt, pineapple, salt, spices, ginger, and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.
Makes 8 (1 cup) servings.

Answer 8

CHICKEN CAESAR PASTA SALAD

3-4 chopped boneless chicken breasts
Caesar or Italian Caesar salad dressing
2 cups broccoli florets
handful of cherry tomatoes (optional)
pimientos (optional)
4 cups Rotel pasta noodles
1 tsp. olive or vegetable oil

Cook chicken breasts until they are tender and chop into bite size pieces.
Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.

Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!).

Cut tomatoes in halves and wash thoroughly.

Mix noodles, chicken breasts, broccoli and optional ingredients (pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing.

Serve either chilled or warm, accompanied by a bottle with extra dressing at table.

Answer 9

http://eatformula.com/pasta-recipes/seafood-pasta/