California Style Pasta Salad Recipes

CALIFORNIA PASTA SALAD

Steps:

• Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CALIFORNIA PASTA SALAD

Steps:

• Boil the pasta and drain. Toss with a teaspoons of oil and pinch of salt. - set aside.
• Chop carrots (I bought pre-julienned-cut).
• Dice tomato.
• Chop mushrooms.
• Dice onion.
• Chop bell pepper.
• Chop spinach.
• Peel and dice orange.
• Thinly slice one of the lemons-skin on.
• Juice other lemon.
• Slice "cheese" into thin long strips.
• In a large mixing bowl:.
• Add oil, lemon juice, vinegar, chopped fruit and veggies.
• Mix well - I use a large serving fork, so everything retains it's shape.
• In a sauce pan on stove:.
• Heat 1 tablespoons of oil.
• Add 2 bay leaves, and 1 cup of the chopped fresh ingredients from mixing bowl.
• Saute for 5 minutes.
• Add sauteed ingredients back to large mixing bowl. Remove bay leaves.
• Add pasta, "cheese" strips, salt, pepper and cayenne.
• Toss well.
• Optional:.
• Peas, tofu or beans can be added to this dish for extra protein and fiber.
• Pairings: A nice meritage wine, like Hart's Desire, or a Chardonnay.
• Like, I'm so sure. If you don't even know how to talk like a Californian wine connoisseur, you totally have to learn. Duh. If you need to try it on for size, pop in some chewing gum, bleach your hair, grab some wine and chill. I'm just, like, so there, you know.

CALIFORNIA SUMMER MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
• Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
• Add mayonnaise mixture to cooled macaroni; stir until well coated.

CALIFORNIA VEGETABLE SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.
• Heat Italian dressing in a large skillet over medium-low heat; cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture; cook and stir until tender, about 5 minutes more.
• Mix milk and mayonnaise together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture; cook until heated through, 1 to 2 minutes.
• Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.

CALIFORNIA CLUB PASTA SALAD

Steps:

• Mix ranch dressing and MIRACLE WHIP until blended.
• Combine all remaining ingredients except bacon in large bowl. Add dressing mixture; mix lightly.
• Refrigerate 1 hour. Top with bacon just before serving.

CALIFORNIA PASTA SALAD

Steps:

• Boil rotini. (Package directions will indicate 8-10 minutes. My family thinks 'al dente' translates to 'raw', so I cook the pasta 4 or 5 minutes longer, until it tastes tender.).
• Drain pasta; rinse well with cold water.
• In a very, very large bowl, mix cooled pasta with zucchini, cucumber, sweet peppers, onion and olives, if desired.
• Stir in tomatoes. (I use a slotted spoon. That way, you get a little juice, but not an overwhelming amount. If fresh ones are in season, even better, of course!)
• In a small bowl, mix grated cheese with sesame seeds, poppy seeds, celery seeds, paprika and garlic powder.
• Sprinkle seasoning mixture over pasta; stir well.
• Pour Italian dressing over all, stirring well.
• Cover and refrigerate for 24 hours before serving. (Actually, I find this hits its' 'peak' at 48 hours. Stays good for several days after that, but finally begins to get mushy.).

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.