NEELY'S LEMON PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
- In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
- Trim the ends of the asparagus and cut into bite-size pieces on the bias.
- Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
- Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.
CLASSIC PASTA SALAD
A classic, light pasta salad featuring Italian dressing. I much prefer it to a the heavy mayo-based varieties. Fast, simple, and easy to make in bulk for parties.
Provided by Brian Genest
Categories Salad 100+ Pasta Salad Recipes
Time 1h55m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Strain pasta and run it under cold water to stop the cooking process; you don't want it to be mushy. Drain and transfer to a large bowl.
- Add salad dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, black olives, cherry tomatoes, cucumber, and red onion to the pasta; toss to combine.
- Cover and let sit in the refrigerator for at least 1 hour before serving.
Nutrition Facts : Calories 366.5 calories, Carbohydrate 33.6 g, Cholesterol 32.4 mg, Fat 20.3 g, Fiber 1.6 g, Protein 12.5 g, SaturatedFat 6.7 g, Sodium 939.8 mg, Sugar 4 g
LEEK PASTA SALAD
Provided by Molly O'Neill
Categories pastas, salads and dressings
Time 50m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 20 minutes. Set aside.
- Pour the vegetable broth into a small saucepan and bring it to a boil. Turn off the heat, add the thyme leaves and steep for 1 minute. Strain. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind. Puree until smooth and pour it into a large salad bowl. Set aside.
- Blanch the peas in a large pot of boiling water for 1 minute. Drain. Rinse under cold running water until cool. Add to the salad bowl.
- Cook the pasta in a large pot of boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Refrigerate until chilled. Cut the romaine into thin strips crosswise add to the salad bowl. Toss. Serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 2 grams, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 337 milligrams, Sugar 9 grams
ELLIE'S ELBOW PASTA SALAD
This salad is made with Ellies herb seasoning mix recipe # 84791 which full of flavor. The salad is full of crunchie vegies,fresh herbs.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Rough cut the first 4 ingredients place in a fod processor and pulse with metal blade till finely chopped.
- Or chop by hand.
- Mix all the ingredients together adding more mayo if needed.
- Chill and serve.
Nutrition Facts : Calories 199.3, Fat 5, SaturatedFat 0.8, Cholesterol 3.4, Sodium 98.9, Carbohydrate 33.2, Fiber 1.6, Sugar 2.4, Protein 5.3
LESLIE'S PASTA SALAD
I got this recipe from my sister-in-law. It's a little different than most, but very flavorful and pretty filling. I use it as a side dish, or even just to snack on.
Provided by Natalie S.
Categories < 30 Mins
Time 16m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook Pasta according to directions.
- In large tupperware bowl combine Pasta, Olive Oil, Seasoning Salt (we use Lawreys).
- Let marinate in refridgerator 24 hours, tossing pasta with a fork a few times every few hours.
- Next day: sautee onion.
- Dice pepper and celery. ( I use about 2 or 3 stalks of Celery).
- Add to pasta with remaining ingredients.
Nutrition Facts : Calories 438.9, Fat 25.8, SaturatedFat 3.7, Cholesterol 11.5, Sodium 748.9, Carbohydrate 47.1, Fiber 3.3, Sugar 4.3, Protein 6.6
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