Goodtimesandnoodlesaladpastasalad Recipes

CRUNCHY NOODLE SALAD

Crunchy Noodle Salad image

Provided by Ina Garten

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (white and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

GOOD TIMES AND NOODLE SALAD (PASTA SALAD)

Good Times and Noodle Salad (Pasta Salad) image

This is a line from the movie "As Good As It Gets" where Jack Nicholson says some people have good childhood memories of going to the lake and noodle salad. This easy Italian-ish pasta salad is sure to accompany my families good times. I serve it warm with Italian Sausage for dinner or cold for picnics. Makes a great left over. All the measurements are approximate, use what you have on hand and as much as you like.

Provided by Just Mandy

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) box rotini pasta (the garden rotini with red green and yellow pasta makes the best presentation)
12 ounces Italian dressing (homemade or store bought)
1 cup cucumber, cubed
4 roma tomatoes, cubed (use canned whole tomatoes in the off season)
1 cup black olives, sliced
1/2-1 cup cheese, cubed (I like Colby Jack)
3 green onions, chopped

Steps:

Cook Pasta according to directions.
Carefully toss in half of the Italian dressing.
Toss in the rest of the ingredients.
Pour the rest of the Italian dressing over salad.
Serve warm or cold. Cold salad is best the next day.

Nutrition Facts : Calories 516.3, Fat 22.1, SaturatedFat 4.5, Cholesterol 6, Sodium 1231.6, Carbohydrate 67.7, Fiber 3.9, Sugar 7.6, Protein 12.8

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Vegetable Noodle Salad With Sesame Vinaigrette image

This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.

Provided by Kay Chun

Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt and black pepper
1/2 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons distilled white vinegar
2 teaspoons grated peeled ginger
1 teaspoon grated garlic
1 pound angel hair pasta, noodles broken into thirds
2 tablespoons safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise 1/8-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
1/4 cup thinly sliced scallions, plus more for garnish
Toasted white sesame seeds, for garnish (optional)

Steps:

Bring a pot of water to a boil, and season generously with salt.
In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

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