Pasta Salad
dandyrandylou
5 years ago
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J Williams
5 years agoLars
5 years agoRelated Discussions
Have a recipe for a Greek pasta salad that you've enjoyed?
Comments (1)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...See MoreRecipes for Pasta Salads - Week 1 August 2013
Comments (20)I have not tried this recipe yet, just got it from a friend. However, it sounds delicious so thought I would share. 7 Layer Pasta Salad Source: http://www.deepsouthdish.com/2013/08/7-layer-pasta-salad.html DRESSING: 1 package dry Ranch salad dressing mix 1 cup real mayonnaise 1 cup buttermilk 1/4 cup chopped fresh parsley 2 teaspoons granulated sugar 1/8 cup sliced green onion 1/4 teaspoon Cajun seasoning (1/4 to 1/2 to taste), optional Freshly cracked black pepper to taste SALAD: 2 cups fresh chopped broccoli 1/4 pound farfalle bowtie pasta (about 2 cups dry) 2 cups thinly shredded lettuce 2 cups chopped cooked chicken, smoked ham or turkey 1 cup frozen green peas -- thawed 1 large slicing tomato -- seeded and diced 1 1/2 cups shredded cheese GARNISH: 2 slices bacon -- cooked and crumbled 1 tablespoon sliced green onion Mix the salad dressing ingredients and set aside. Bring a large pot of water to a boil and add plenty of salt. Add the raw broccoli, return to a boil and let cook for about a minute. Remove and plunge the broccoli into iced water to stop the cooking process, but reserve the water for cooking the pasta. Add the pasta and cook al dente according to the package directions. Drain and rinse pasta with cold water to stop the cooking process; set aside until cooled and no longer steaming. When ready to prepare the salad, toss the pasta with 2 tablespoons of the dressing mix. To layer, add lettuce to the bottom of a clear bowl approximately 3 quarts in size, and top with layers of the meat, broccoli, pasta, peas, tomatoes and the cheese. Pour the remaining dressing on top and if serving right away, sprinkle the top with the chopped bacon and 1 tablespoon of sliced green onions. Toss before serving. May also prepare, cover and refrigerate up to 6 hours. Bring to room temperature and wait to add garnishes before serving. Serves 8 Cook's Notes: Substitute 2 cups of a bottled Ranch or other flavored dressing if desired. May also use different pasta shapes or cooked cheese tortellini, and substitute thawed, frozen broccoli in place of the fresh. Substitute other cooked proteins, such as seafood. Additional suggestions for layers: Sliced or chopped red or sweet onion, sliced or chopped red, green or yellow bell peppers, drained, chopped pimentos or roasted red peppers, sliced or roughly chopped boiled eggs, sliced black or green olives, chopped avocado that has been tossed in fresh lime juice, well drained and chopped marinated artichoke hearts, fresh pan sauteed or steamed chopped asparagus, or a variety of canned beans that have been drained and rinsed are all good choices....See MoreA T&T yummy pasta salad recipe
Comments (1)This sounds scrumptious!...See MoreCold Pasta Salad
Comments (19)I sometimes make a new (small red) potato salad with: finely minced fresh celery hearts, fresh finely chopped green onion, finely chopped fresh flat-leaf parsley, fresh finely chopped dill weed (wash well to remove sand), EVOO, cider vinegar, maybe a bit of dijon mustard; bit of salt and freshly ground black pepper. Boil new potatoes. I try for small ones, halved or quartered. When the potatoes are just done ( careful not to over cook), drain. Then add the vinegar to the hot potatoes. Sometimes I add the entire vinaigrette ingredients (listed). Toss gently to distribute. Leave the hot-warm vinaigrette coated potatoes covered for a while (20 minutes). Add other ingredients and toss to combine. I like to refrigerate because I like mine cool, but also to prevent any chance of food poisoning (keep rice, pastas, potatoes and other carbohydrates well refrigerated). Optionally — add a few rinsed capers. If you forget the fresh dill, it’s still very good. Use as much good EVOO as you like, or use just a bit. Very good as side to grilled chicken....See Morechloebud
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