Favorite cold pasta salad
eld6161
4 years ago
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Comments (10)
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Pasta salad for a potluck wedding...
Comments (12)If you are concerned that there will be too many, too similar pasta salads, you could push the bounds of your assigned dish slightly, and make couscous (Is couscous "pasta"?) I make a quick and easy Curried Couscous dish that won "The Best Side Dish" at the hunt club picnic last summer, and it is very easy to double or triple this recipe. CURRIED COUSCOUS Serves 8-10 people 2 boxes Near east Mediterranean curry couscous 2 cups broccoli flowerets (about one large head) 1 carrot, sliced thinly 6 medium white mushrooms (sliced) 5 tbsp olive oil 1/3 cup raisins 2 tbsp mild curry powder 1/2 cup homemade balsamic vinaigrette salad dressing 4 oz feta cheese (cut into ¼ inch cubes) Prepare couscous according to package directions. (Open package, empty spice envelope into 2 1/2 cups water, add 2 tbsp olive oil, bring to boil. Remove from heat, add couscous) In a separate pan, cook broccoli and carrots in 3 tbsp olive oil over medium heat, stirring frequently. When partially cooked add curry powder and stir until well mixed, dump cooked broccoli and carrots into couscous. In a separate pan heat two more tbsp of olive oil and cook mushrooms for 3-4 minute, add to couscous. Stir in remaining ingredients. Either serve immediately or refrigerate....See MoreLOOKING for: Cold Pasta Salad Recipes
Comments (21)This is one of my favorite salads-I also like to stuff a tomatoe with it also. "Sharon's Shrimp Salad" ************************ *4 cups cooked pasta (the tiny "O" ring pasta..al dente) * 1/2 lb cooked shrimp-sliced in half lengthways 1 cup thinly sliced celery 1 cup frozen green peas-cooked till just done! 1/2 cup sun dried tomatoes-diced 1/2 cup diced sweet onion 1 small jar of marinated artichoke hearts, cut in chunks salt & pepper to taste grated rind & juice of 1 lemon DRESSING: ********* Equal parts of MARIE'S Blue Cheese Vinagrette (in produce case at the grocery) and Catalina dressing.Blend together & mix into the pasta salad. Mighty Tasty!!...See MoreLOOKING for: A really good cold pasta salad
Comments (16)This is a favorite I got from my SIL. It was adapted from the recipe on the label of the key ingredient to this pasta salad - McCormick Salad Supreme Seasoning. PASTA SALAD 12-oz. spaghetti (cook, rinse, cut-up) 8 oz. Italian Dressing (bottled) 1 t. sugar 3 green onions, chopped 1 cucumber, seeded and chopped 1-2 tomatoes, seeded and chopped 1 sweet pepper (color of choice) 1/2 bottle (McCormick) SALAD SUPREME SEASONING (I use much less than this, so try 1 t., or to taste) Mix all ingredients together. Chill overnight. Keeps well in the refrigerator for several days. ------------------ I've altered it over the years to be LOTS of veggies, and only a small amount of pasta, which makes it less heavy and more refreshing. I add Italian dressing to taste (I use MUCH less than the recipe calls for). Once you've made it, it quickly becomes a what's-in-the-refrigerator dish, like it is with most pasta salads. A good recipe when you have a dab of cooked macaroni or spaghetti and some veggies that need to be used up. Although the recipe calls for spaghetti, any kind of pasta will work, and as much or as little as you'd like to use. It's all about the dressing and seasonings. -Grainlady...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 Morejoann_fl
4 years ago
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