Budgetpastasalad Recipes

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BUDGET PASTA SALAD



Budget Pasta Salad image

Ramen is a college student's best friend. But what to do with it when you're tired of soup? Look to another best friend- pizza! Here is a pasta salad with the same ingredients you'd find on your favorite pizza- pepperoni, olives, bell peppers, and of course, cheese! This is best served shortly after it's made- but who wants to wait anyway!

Provided by IngridH

Categories     < 15 Mins

Time 14m

Yield 2 serving(s)

Number Of Ingredients 13

1 teaspoon Italian salad dressing mix
2 teaspoons water
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1 teaspoon dried oregano
1 (3 ounce) package ramen noodles (any flavor)
1 ounce pepperoni, chopped
1 (2 1/2 ounce) can black olives, sliced
1 tablespoon grated parmesan cheese
1/2 cup mozzarella cheese, cut in 1/4 inch chunks
2 green onions, chopped
1/2 red bell pepper, chopped
1 pinch red pepper flakes (or to taste)

Steps:

  • In a medium bowl, combine salad dressing mix and water. Let stand for 5 minutes.
  • Add mayonaise, vinegar, and oregano, and whisk to combine.
  • Discard flavor packet from ramen noodles. Cook in boiling water for two minutes, or until just tender.
  • Drain noodles well, and toss with dressing.
  • Using a clean pair of kitchen shears, cut noodles into shorter pieces in the bowl.
  • Add pepperoni, olives, cheeses, bell pepper, onion, and pepper flakes.
  • Toss well to coat all ingredients with dressing.
  • Taste, and add salt, pepper, or more oregano as needed.
  • Transfer to 2 serving bowls and serve.

Nutrition Facts : Calories 406.2, Fat 23.7, SaturatedFat 9.9, Cholesterol 39, Sodium 1575.4, Carbohydrate 33.3, Fiber 3.4, Sugar 2.6, Protein 15.7

THE BEST PASTA SALAD



The Best Pasta Salad image

Make and share this The Best Pasta Salad recipe from Food.com.

Provided by Loves2Teach

Categories     < 60 Mins

Time 51m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 ounces rotini pasta (Barilla is best)
1 large tomatoes, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 small onion, chopped (optional)
1 (2 1/4 ounce) can black olives, drained and sliced
1 (8 ounce) bottle Kraft sun-dried tomato salad dressing
1/4 cup parmesan cheese

Steps:

  • Cook pasta according to directions, about 8 minutes, stirring occasionally.
  • While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
  • Drain Rotini; rinse with cold water for about 3 minutes.
  • Mix pasta with tomato, peppers, onion and olives.
  • Refrigerate for about 1/2 an hour.
  • Add salad dressing; mix well.
  • Add Parmesan cheese; mix well.
  • Serve immediately.
  • If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

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