SIMPLE PASTA SALAD
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
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
SIMPLE PASTA SALAD
Make and share this Simple Pasta Salad recipe from Food.com.
Provided by Katzen
Categories Potluck
Time 23m
Yield 10 serving(s)
Number Of Ingredients 7
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 mix into the salad. (You could use McCormick's Parmesan Herb Seasoning Blend instead - use the whole jar of 1.87 ounces.)
- Cover, and refrigerate until serving.
Nutrition Facts : Calories 376.2, Fat 17, SaturatedFat 4.2, Cholesterol 10, Sodium 932.8, Carbohydrate 45.2, Fiber 3, Sugar 7.9, Protein 11.7
EASY COLD PASTA SALAD
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
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
THE BEST PASTA SALAD
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
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.
THE BEST CREAMY PASTA SALAD RECIPE
The absolute BEST Creamy Pasta Salad made with broccoli, cucumbers, olives, cheese, red onion, red pepper, and broccoli then tossed in a sweet and tangy dressing. This is the perfect pasta salad for parties and potlucks!
Provided by Elyse
Yield 10
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
- Place cooked and cooled pasta in a large mixing or serving bowl.
- Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
- Whisk together all dressing ingredients and pour over pasta and other ingredients.
- Gently fold in dressing until all ingredients are evenly coated.
- Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.
KIDS' PASTA SALAD
Make our Greek pasta salad with the kids. The recipe is specially designed for younger cooks, and we've noted all the equipment they'll need to make it
Provided by Cassie Best
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
- Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
- While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
- When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
- Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
- Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
- Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
- Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
- Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.
Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.26 milligram of sodium
EASY PASTA SALAD
Artichoke hearts, red bell pepper and broccoli -- elegant and quick to make.
Provided by Kerenza
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
- In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 47.2 g, Cholesterol 2.2 mg, Fat 3.4 g, Fiber 4 g, Protein 10.5 g, SaturatedFat 0.7 g, Sodium 139.4 mg, Sugar 3.1 g
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