Can someone give me a good recipe for pasta salad?

Question

I want to make some pasta salad, the kind with the swirly tri-colored pasta. I don't really know how though, and I figured I'd have someone recommend me a good recipe rather than just trying some random one I find online.

I'd like to put some extra virgin olive oil in it for the health benefits. And I don't like many vegetables besides carrots and brocolli (I hate olives). So what do you think?

Answer 1

Ok I have one PERFECT for the swirly noodles ...
About 7 Cups cooked noodles
2 red peppers
2 green peppers
2 yellow peppers
1-2 cut up cucumbers
1 cup Cherry tomatoes
1 cup shredded cheddar cheese
3-4 cups of Ranch Salad Dressing
Mix together, serve!
*These are all approximate measurements, I couldnt remember exacts...add more of anything if needed.

Answer 2

Quick and Easy Chicken Pasta Salad:

25 min 25 min prep
6 servings

1 head broccoli, chopped and steamed until crisp tender
salt
3 cups chopped cooked chicken
1/2 lb pasta shells, cooked and drained
2 large tomatoes, cubed
1/2 cup coarsely chopped red onions
2 cloves garlic, minced
salt and pepper
1 cup Italian dressing (more if needed)

1. Place well drained broccoli in a large mixing bowl.
2. Sprinkle with salt to season.
3. Add chicken, pasta, tomatoes, onion, garlic, salt and pepper to taste; stir to combine.
4. Pour dressing over the salad; stir gently to mix.
5. Cover and chill 1 hour before serving.
6. I serve the salad on a bed of lettuce.

Answer 3

If you want health benefits, make it with the whole wheat rotini. The stuff you are talking about is justr a bunch of refined carbs.

I cook up the pasta and toss in cucumbers, bell peppers, tomatoes, onions, peas (anything goes really) and stir in my favorite natural dressing. I like good seasons Italian and use extra virgin olive oil to make it. Let it sit overnight in the fridge so the veggies and pasta can marinate.

Answer 4

Summertime Pasta Salad


Cook a pound of any tri-color pasta, according to the box, rinse with cold water and let drain.
1- diced cucumber-peeled or half peeled or peel left on ur choice.
1-2 plum tomatoes or 1 med sized quatered.
1 bunch broccoli floweretts
or cut up any veggies you like, toss with pasta.

1/4 Italian salad dressing
3/4 cup ranch dressing.
combine the 2 dressings and add to pasta/ veggie mix. Refridgerate for atleast 2 hrs, toss again and serve. I top mine with bacon bits before serving on lettuc leaves. Big Hit at parties and BBQ's.

Answer 5

Boil adn rinse a pound of pasta (your choice).

Mix 3/4 cup Italian Salad dressing and 1/4 cup mayo well. Pour over pasta and atoss.

You can also add things like frozen green peas (will thaw in salad), red and green bellpepper strips or bites, black olives, crumbled cooked bacon, diced salami, pepperoni, artichoke hearts, carrot shreds, or whatever else you like.

Answer 6

I would do a bacon, broccoli and pinenut salad.
into your cooked pasta (enough for 6 portions) add 2 cups of blanched broccoli florets, 6 rashers of bacon julienned and grilled till semi crispy and drained. 3 tablespoons of toasted pinenuts, 2 tablespoons of pesto, 4 tablespoons virgin olive oil, add lots of fresh ground black pepper, pour into a serving bowl, shave pecorino or parmesan over the top.
I would also add char grilled eggplant and roasted capsicum & artichokes if you like these.

Answer 7

Cook spaghetti according to directions and drain. Dice up some bell peppers, yellow squash, onions, and broccoli. Add to spaghetti and add about a half a bottle of Zesty Italian dressing. Yummy hot or cold.

Answer 8

tri color spiral pasta (cook per box)
(cool pasta before adding other ingredients)
cook chicken breast cut into cubes
add italian drsg per taste choice
red onions
grape tomatoes (sliced in halves)
cucumbers
salt and pepper to taste
mix

Answer 9

SICILIAN PASTA PESTO SALAD

2 lbs. ziti, penne, or other pasta, cooked

Pesto Sauce:

2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste

Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.

Can also be served at room temperature.

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CHICKEN PASTA SALAD

3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Ceasar Salad Dressing (more or less to taste and to coat)

Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.

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SPAM PASTA SALAD

1 12 oz. Package pasta curls
1 12 oz. Can of spam
1 Medium zucchini
1 Medium yellow or green pepper
10 cherry tomatoes, quartered
3 green onions
1/4 cup cucumber salad dressing
1/3 cup light vegetable oil
1/4 cup parmesan cheese
1/4 tsp pepper
chopped olives
paprika
Cut vegtables & spam in julienne strips.

Prepare pasta. Drain in medium bowl. Combine spam, pasta, zucchini, bell pepper, tomatoes olives & onions. In small bowl, combine dressing, oil & pepper.
Add to salad mixture, then toss. Sprinkle with cheese & paprika. Cover & chill. Stir gently before serving.

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VEGETABLE PASTA SALAD

2 lbs. tri-color rotini pasta
2 carrots
2 zucchini squash
1 green bell pepper
1 red bell pepper
1 yellow or orange bell pepper
2 cans whole black olives (small olives, preferably)
1 lb. broccoli florets (optional)
1 bottle Bernsteins Cheese Fantastico salad dressing
1/4 cup Parmesan or Romano cheese, grated
stick pepperoni, sliced (if desired)
black pepper
McCormick Salad Supreme (to taste)

Julienne (slice into long thin square strips) the zucchini squash, carrots and bell peppers.
Cook pasta, according to directions, al dente. Drain, rinse with cool water.

In the meantime, prepare all cut vegetables and place in a large bowl.

Add 8 oz. of bottled dressing to pasta and gently mix to combine. Add 8 oz. of bottle dressing to vegetable mix and gently mix to combine. Add pepperoni to pasta if desired.

Combine vegetable mixture to pasta mixture and mix well. Season with pepper, Salad Supreme and Romano/Parmesan grated cheese.

For best results, do not use pre-grated cheese. Use only freshly grated cheese.

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FIESTA PASTA SALAD

1 cup Best Foods Real light mayonnaise
1/2 cup sour cream
1/4 cup fresh parsley, minced
2 tablespoons freshly squeezed lime juice
1-2 pickled jalapeno peppers, seeds removed, minced
1 teaspoon sea salt
8 oz. twist macaroni, cooked, rinsed, drained
2 large tomatoes, chopped
1 sweet yellow or red pepper, chopped
1 medium zucchini, sliced
3 green onions, sliced

Colorful peppers make this dish a Fiesta!
Prepare macaroni according to package directions. Colored pasta makes a festive variation.

In a salad bowl, stir together mayonnaise, sour cream, parsley, lime juice, jalapenos and salt. Add remaining ingredients and mix.

Cover and refrigerate.

Makes about 8 cups.