Easy But Delicious Pasta Salad Recipes

EASY COLD PASTA SALAD

Easy Cold Pasta Salad image

Great for brunch, luncheons, or whatever. Easy and quick to make. I find that this salad is always popular at get-togethers and usually disappears rather quickly...

Provided by Minnie K

Categories Salad Pasta Salad Rotini Pasta Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 6

Ingredients

14 ounces uncooked rotini pasta
2 cucumbers, chopped
½ onion, finely chopped
10 cherry tomatoes, quartered
¾ cup pitted black olives, sliced
1 cup Italian-style salad dressing

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 43.9 g, Fat 10.6 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 608.3 mg, Sugar 4.9 g

SIMPLE PASTA SALAD

Simple Pasta Salad image

An easy, yet very yummy pasta salad. Almost any type of pasta may be used. Best if left to sit overnight.

Provided by Katzen

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 (16 ounce) package uncooked rotini pasta
1 (16 ounce) bottle Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped
1 bunch green onions, chopped
4 ounces grated Parmesan cheese
1 tablespoon Italian seasoning

Steps:

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 34.6 g, Cholesterol 8.3 mg, Fat 13.9 g, Fiber 4.2 g, Protein 10 g, SaturatedFat 3.4 g, Sodium 763.8 mg, Sugar 6.5 g

EASY (BUT DELICIOUS!) PASTA SALAD

Easy (But Delicious!) Pasta Salad image

Make and share this Easy (But Delicious!) Pasta Salad recipe from Food.com.

Provided by Megs from the boond

Categories Kid Friendly

Time 30m

Yield 30 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) box tri-colored pasta
3/4 lb pepperoni, sliced
black olives, halved (can leave out, personal preference)
1 (16 ounce) bottle wishbone robusto Italian dressing
1 tablespoon McCormick Salad Supreme Seasoning
1/2 lb provolone cheese, cubed
1/2 cup cherry tomatoes, halved
1/2 teaspoon italian seasoning

Steps:

Boil pasta until al dente & cut up the rest of the ingredients as noted above.
Mix all of the ingredients together (except cheese) and refrigerate until ready to serve.
Add cheese immediately prior to serving.

Nutrition Facts : Calories 165.6, Fat 11, SaturatedFat 3.8, Cholesterol 18.4, Sodium 517.5, Carbohydrate 10.8, Fiber 0.6, Sugar 1.6, Protein 5.8

EASY PASTA SALAD

Easy Pasta Salad image

This easy pasta salad recipe doesn't require cooking anything but the noodles. Make use of summer zucchini and tomatoes in this picnic or barbecue side.

Provided by Kelly Janke

Time 35m

Yield 6-8 servings

Number Of Ingredients 16

Ingredients

1 medium red onion, thinly sliced
Zest and juice of 1 lemon
1 garlic clove, finely grated
1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise
½ cup coarsely chopped pickled banana peppers
3 Tbsp. red wine vinegar
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
1 lb. orecchiette or other small pasta
2 pints cherry tomatoes, halved
1 cup halved pitted Kalamata olives
½ cup finely grated Parmesan, plus more for serving
⅓ cup extra-virgin olive oil
8 oz. fresh mozzarella, torn into small pieces
1 cup (packed) coarsely chopped basil, plus more for serving
½ cup finely chopped oregano, plus more for serving

Steps:

Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.

ITALIAN DELI PASTA SALAD

Italian Deli Pasta Salad image

This pasta salad has all my favorite things from the Italian deli - a trio of meats, a mix of cheeses, and giardiniera. I like to switch it up and use other meats like prosciutto, hot calabrese, or mortadella. Giardiniera comes in mild and hot varieties; use whichever you prefer. A good-quality Italian dressing makes a difference too!

Provided by France C

Categories Italian Pasta Salad

Time 1h30m

Yield 16

Number Of Ingredients 11

Ingredients

1 (16 ounce) package rotini or fusili pasta
2 cups cherry tomatoes, halved
8 ounces provolone cheese, cubed
4 ounces Genoa salami, chopped
4 ounces sliced pepperoni, cut into bite-sized pieces
4 ounces hot capacola sausage, roughly chopped
1 medium red onion, minced
1 (8 ounce) can black olives, drained
½ cup giardiniera
¼ cup grated Parmesan cheese
1 (16 ounce) bottle Italian salad dressing, or as needed

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
Before serving, add some or all of the remaining dressing.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 27.2 g, Cholesterol 10.9 mg, Fat 14 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 738 mg

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