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The Kitchen Table

Italian Dressing Pasta Salad..........

15 years ago

I am making a batch for a graduation reception next weekend. Should be fun, the pasta is baseball bats/balls/caps! The graduate is going to being playing college ball......he is even having a popcorn machine and someone walking around with warm peanuts! LOL

ANYWAY.......what do you add to your pasta besides the dressing??? I am figuring black olives, chopped carrots, green onions, gr. peppers....and whatever else trips my trigger! =)

Comments (13)

nodakgal
15 years ago
cauliflower
broccoli
ripe olives
tomatoes
carrot slices
radish slices (they only hold their color a few hours add shortly before serving)
I've added pepperoni too, but found my family is more interested in the pasta and veggies. Maybe because the salad is served cold the pepperoni isn't as appetitizing?
naughtykitty
15 years ago
When I make pasta salad I add:

ham (or cubed kilbasa)
saute corn
saute onion
halved cherry tomato
diced cucumber
green onion
cubed cheese

Dressing:
olive oil
rice wine vinegar
salt & pepper
basil
red pepper flakes
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Here's my go-to recipe. The three to one oil:vinegar ratio is a classic for a reason--it tastes good. Tarragon Vinaigrette 6 oz Olive Oil (see note) 2 oz White Wine Vinegar 1 tsp dried tarragon 1/8 to ÃÂ¼ tsp salt (preferably kosher) generous grinding of black pepper 4 to 6 dashes of Tabasco about ÃÂ¼ tsp of Dijon mustard Put all the ingredients in a container and blend well with a fork or whisk. If you want it a little thicker, put an ice cube in it while blending it, removing the ice cube prior to dressing the salad. It can be made up earlier in the day and stored in a glass container, covered, in the fridge; just whip it up again immediately prior to dressing the salad. Makes about one cup. Note on olive oil: this recipe is only as good as the oil you use. DonÃ¢ÂÂt use cheap olive oil (or--horrors--"Ã¢ÂÂliteÃ¢ÂÂ olive oil.) Use a good green Ã¢ÂÂprimaveraÃ¢ÂÂ extra virgin oil, no blends. Bertolli is fine. If you can find (and afford) a French olive oil from Provence like Hilaire Fabre or James Plagniol, get it; itÃ¢ÂÂs fantastic. Variation 1: use walnut or hazelnut oil instead of the olive oil. Variation 2: for the vinegar, use half vinegar and half lemon juice. However you vary it, though, make sure you follow the proverb Ã¢ÂÂA spendthrift with oil and a miser with vinegarÃ¢ÂÂ =="the oil to vinegar ratio should be about 3:1. Trader Joe's has a pretty good selection of olive oils. Of all their varieties I have tried, I've never had a dud. But if you aren't close to a specialty store, the supermarket may carry Bertolli or Colavita, and I find both of those satisfactory. This post was edited by arley on Wed, Nov 26, 14 at 8:54
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My brother makes the best Greek pasta salad. Cook the macaroni al dente Add choppped tomatoes, green peppers and sliced olives - he uses the canned sliced black olives (drain first) Mix a good amount of feta cheese with olive oil and lemon juice - the bottle lemon juice actually works better than using real lemons and then mix into the macaroni and tomatoes. I always add more feta cheese just before serving and some wedges of lemons. I don't like oregano but it would be a good addition to the salad. If tomatoes don't have a good flavour I use cherry or grape tomatoes cut in half. Mix everything together. Anne
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Sometimes I measure S&P and sometimes I don’t. I find measuring fresh ground pepper to be too much of a PITA. I cut way back on sodium years ago and find I usually only like about half the amount called for in recipes. I often just pour coarse salt in my palm and eyeball it. We like pepper so I’m likely to use more not less. Sometimes I know by taste that I have to add more salt but I can’t offset bland with salt. I have a bunch of salt free spice blends I use and a variety of vinegars to add more zip. Speaking of salt - I‘m amazed by the amount of salt restaurants use - nice restaurants. It’s as if it’s the only spice they’re familiar with. I guess that’s what most people like if they’ve never cut back on sodium. I’ve had more than a few salty meals I couldn’t eat.
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irishdancersgram
15 years ago
I add chunks of cheese, ham, pepperoni and all of the above...Like you said, whatever trips your trigger.....
carla35
15 years ago
I would recommend cheese...any kind -- feta, shredded cheddar, cubed provolone, grated parmesan - just pick one; you really can't go wrong!

I also prefer red onions, and red or yellow peppers. You could do some broccoli, chopped tomatoes.

A meat would add a good kick too --- I prefer bacon, but you could do a chopped hard salami or pepperoni.
azzalea
15 years ago
For pasta salad, we start with cheese tortellini, add Italian dressing, boccanchino (sp?), Parmeggiano Reggiano, diced onion, halved grape tomatoes, shredded spinach, grated carrot, sliced olives, diced multi-colored peppers.

Usually no meat--DD doesn't eat meat, and that's her recipe above.
jannie
15 years ago
Tricolor pasta, green or black sliced olives, cheddar cheese cubes, broccoli flowewrettes , cut up baby carrots, and a good bottled Italian dressing. the 2 most important ingredients are the olives and cheese, use plenty of them!
glenda_al
15 years ago
Having bowtie pasta for my monthly gals luncheon, Monday.
Has artichokes, red and green peppers and some whole cherry tomatoes. Yummy!
donna_oh
15 years ago
Hey Sandy--Where did you find your Baseball Pasta? I've never really looked for it, but maybe I should! LOL

Donna (^_^)
sandy_in_ia
Original Author
15 years ago
Hey there Donna! I am not sure where she found this...but I have seen them on the net. I just went and looked and they have LOTS of shapes...very fun!

Here is a link that might be useful: Shaped Pasta
scottymam
15 years ago
My mother and sister make theirs with pasta, cucumber, onion, green pepper, olives or pickles and tuna.

I don't make it, since DH wont eat it, when I want some I go to the deli and buy enough for just me. my ex loved my pasta salad!, but that was 20 years ago.
donna_oh
15 years ago
Thanks Sandy!!!

Donna (^_^)
minnie_tx
15 years ago
It might be nice to have small bowls of the extras just in case some can't eat certain things and can add what they like. Someone might dump he whole bowl of black olives in theirs though!!
Hellion
15 years ago
I use Zesty Italian dressing. Pasta, onions, green pepper, red pepper, black olives, green olives, good pepperoni, shredded parmasan cheese, and whatever else you like, but don't forget to add the salad seasoning. Add at least half a bottle! It is not pasta salad without it. It is found in the spice section of the grocery. Add the cheese last. Use the Zesty Italian dressing until it looks the right consistency, may have to add a little more before serving.

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