Chopped Pasta Salad Recipe 445

CHOPPED PASTA SALAD RECIPE - (4.4/5)

Chopped Pasta Salad Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 22

Ingredients

1 head of butter lettuce, chopped
1 head of romaine lettuce, chopped
1 bag of coleslaw
1 bunch of broccoli
1 container of red grape tomatoes, sliced in half
2 cucumbers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 red onion, diced
6 hard boiled eggs, peeled, chopped
4 oz sharp cheese, grated
4 oz jack cheese, grated
1 box of rotini pasta
1/4 c. extra virgin olive oil
1/4 c. rice wine vinegar
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. creole seasoning
crispy bacon (optional)
salad dressings of your choice

Steps:

Put pasta water on first, top of lid so water boils quickly. Once pasta water is up to boil, salt the pasta water with about 1 teaspoon of salt. Boil pasta according to pasta box directions, drain pasta and rinse with cold water to stop the cooking process and set aside. Add broccoli florets to pasta water and cook 3 minutes, remove quickly and shock in bowl of ice cold water to stop the cooking process and set aside. Chop lettuces and soak for about 5 minutes in bowl of water to remove any remaining dirt. Lift lettuce out of bowl allowing any dirt to drop to the bottom, repeat this step if needed. Put lettuces and coleslaw in salad spinner and spin until dry, put lettuce in a large bowl and set aside. Slice tomatoes in half put in salad spinner, chop bell peppers and onions add to salad spinner. Slice ends off of cucumbers and discard. Slice cucumbers in half and with a teaspoon remove all the seeds out of the cucumbers. Slice cucumbers into strips and dice into small pieces. Add to salad spinner. Chop of the large end of the broccoli and cut florets into bit size pieces, add to salad spinner. Spin all the vegetables until dry and add to large salad bowl. Top salad with pasta, egg, and cheese. Add garlic powder, black pepper and creole seasonings. Pour rice wine vinegar and mix salad. Add olive oil and mix salad. Top with bacon if you like. Note: This is my base salad, sometimes I omit the pasta, sometimes I add chicken breast or shrimp. Please take this base salad and make it your own. If you don't like bacon (who doesn't) don't add it. Also, I serve this with extra salad dressing on the side. My baby girl does not like dressing she just loves the vinaigrette, I on the other hand likes to add ranch dressing to my salad.

BEVERLY HILLS CHOPPED SALAD

Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
Add the dressing to the salad and toss to combine. Serve immediately.

PASTA SALAD

Pasta Salad image

A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.

Provided by Cyndie

Categories Tomato Pasta Salad

Time 13h55m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound tri-colored spiral pasta
6 tablespoons salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper, chopped
1 red bell pepper, diced
½ yellow bell pepper, chopped
1 (2.25 ounce) can black olives, chopped

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Whisk together the salad spice mix and Italian dressing.
In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g

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