Collegiate Tailgate Pasta Salads Recipes

TAILGATE PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
• Meanwhile, in small bowl, mix all dressing ingredients until well blended.
• In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
• Just before serving, sprinkle remaining 1/4 cup basil over top of salad.

COLLEGIATE TAILGATE PASTA SALADS

Steps:

• Vinaigrette: Combine seasoning packet, ½ cup red wine vinegar, and ¼ cup olive or vegetable oil in glass bowl. Heat in microwave, stirring occasionally, until packet is dissolved, about 1 ½ minutes. Set aside to cool.
• Pasta: Cook pasta 6-8 minutes in GENTLY boiling water (salt optional). To achieve your school colors, food coloring was used, please note that the water may become slightly colored. Drain pasta in colander, rinse with cold water.
• Add Fresh Additions: Peel, seed, and dice cucumber, chop ½ orange and ½ green pepper, chop ½ red onion.
• Gently Toss: Pasta, vinaigrette, and veggies. Refrigerate until ready to serve. Easy to make a day ahead, just toss again before serving.

QUICK, EASY, HEALTHY, PASTA SALAD FOR TAILGATING

Steps:

• Preparing the Pasta Shells: Cook in salted boiling water until el dente, drain, rinse, toss with a couple tablespoons olive oil and a good couple pinches each of kosher salt and pepper
• Preparing the Shell Pasta Salad with Garbanzo and Kidney Beans, Artichokes, Peas, and Scallions: Into a long and deep rectangular container add in the drained garbanzo and red kidney beans. Lightly salt the beans with two teaspoons of kosher salt then stir through 2 tablespoons olive oil
• Gently stir in the quartered artichoke hearts, frozen petite peas, and the scallions
• Tumble in the seasoned pasta stirring gently but thoroughly. Check seasoning adjust to taste. Fold through the fresh chopped parsley
• Stir through half of the Dressing and refresh salad with the remaining half of Dressing fifteen minutes before serving
• Line serving platter with fresh greens
• Preparing the Dressing: Stir together the lemon juice and vinegar. Whisk in the olive oil to emulsify, sprinkle in salt and pepper, whisk, check seasoning adjust to taste

ALLISON'S TAILGATE PASTA SALAD

Steps:

• 1. Combine/shake vigorously, first 6 ingredients of dressing into a plastic bottle/shaker until fully integrated.
• 2. Combine the onion, cucumber, pimento and parlsey with the cooked noodles
• 3. Stir dressing into the pasta mixture until well covered. Chill in refrigerator for an hour or two. Restir pasta salad before serving. This stays good in the refrigerator for up to a week!

SOUTHWESTERN RANCH PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.
• Drain pasta and corn; rinse with cold water. Shake to drain well.
• Im medium bowl, stir together seasoning mix, dressing and lime juice. Stir in pasta with corn and remaining ingredients except tortilla chips. Serve salad with tortilla chips. Serve immediately, or refrigerate.